CHINESE FRIED BROWN RICE
I found this recipe on the back of the Success Brown Rice box. My daughter made it and was very proud of the results. Our family really enjoyed it and the main thing is it's quick and tasty!
Provided by Chill
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice according to directions and drain.
- Heat oil in large skillet.
- Add onion, saute a few minutes (5) and add eggs. Scramble.
- Stir in shrimp and rest of ingredients.
- Heat through.
- Enjoy!
Nutrition Facts : Calories 300.8, Fat 10.7, SaturatedFat 1.9, Cholesterol 105.8, Sodium 833.2, Carbohydrate 41.3, Fiber 3.5, Sugar 3.8, Protein 10.1
FRIED BROWN RICE
This is delicious! The original recipe came from the Desperation Dinners column in my newspaper. I used garlic oil instead of peanut oil. You could add some cooked chicken, cooked pork, cooked shrimp or cooked beef to make a main dish.
Provided by Lvs2Cook
Categories Brown Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium.
- Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry.
- Remove to a plate and set aside.
- Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes.
- Ad mushrooms and garlic and cook and stir for 2 more minutes.
- Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes.
- Add green onions, peas and sesame oil.
- Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.
- Serve at once with extra soy sauce if desired.
Nutrition Facts : Calories 480.3, Fat 13.1, SaturatedFat 2.5, Cholesterol 105.8, Sodium 867.8, Carbohydrate 64.9, Fiber 7.6, Sugar 7.7, Protein 14.1
CHINESE RESTAURANT FRIED RICE
Chinese fried rice that tastes just like in the Chinese restaurants. I have tried many recipes and was never able to make it taste like in the restaurants until I met someone who was a chef in a Chinese restaurant and let me in on the secrets.
Provided by poune33
Categories Long Grain Rice
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cook your rice (I use a rice cooker). You want it a bit on the crunchy side, so even though you might want to add more water, DON'T.
- Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.
- Heat a wok over high heat with 1 tbs. of oil. Add eggs and scramble until cooked. Add ham and peas and fry for about a minute.(You can add or omit any veggie/meat combo you want.).
- Remove omelet from wok. Clean the wok out a bit so the leftover egg doesn't burn while you're heating up your wok and oil again.
- Add remaining oil to the wok and heat over high heat until it is very hot. Add your cold rice to the wok and stir to coat every grain. (You can add some more oil if you want; it just depends on how greasy you like it.).
- Add your chicken stock to the rice; do it a little bit at a time to give the rice a chance to soak up the liquid. I'm not sure exactly the amount of stock to be added; I eyeball it because it seems to change every time. Basically, you want the rice to soak up the flavor, but you don't want to put in too much as it will end up quite sticky.
- Stir fry for a while, stirring constantly until there is no liquid left, then chop up your omelet and add it, along with the soy sauce and salt. Stir. You can add more or less soy sauce and salt according to your taste. NOTE: In this case, the salt is simply to enhance the flavor of the dish, not to make it salty. And remember that soy sauce is salty in itself--unless you use the salt-free or low-salt type. (It is an MSG substitute.).
- Enjoy! It's the best homemade fried rice you'll ever make!
FRIED RICE
Provided by Alton Brown
Time 45m
Yield 1 pint
Number Of Ingredients 8
Steps:
- Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top and leave at room temperature for 30 minutes. Unwrap and cube.
- Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow...I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice, edamame and scallions and fry, moving constantly, for 2 minutes, or until the scallions wilt. Add the soy sauce, chile paste and basil and fry for 1 minute more. Serve immediately.
FRIED RICE
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
- Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
- Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.
CHINESE FRIED RICE
Chinese Fried Rice
Provided by StrayBoyScouts
Time 27m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoons oil in wok; add chopped onions and sauté until onions brown in color; remove from wok.
- Allow wok to cool slightly.
- Mix egg with 1 teaspoon soy sauce and 1 teaspoon sesame oil; set aside.
- Add ½ tablespoon oil to wok. Add meat and carrots.
- Add rice, green onions, and bean sprouts, tossing to mix well.
- In the middle of the rice, make a hole and add the egg mixture. Once it starts to set, mix in with the rest of the rice.
- Add 2 tablespoons soy sauce and sauté until thoroughly mixed.
QUICK CHINESE FRIED RICE
Make and share this Quick Chinese Fried Rice recipe from Food.com.
Provided by Charlotte J
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil 1 cup water and the rice, stir and let stand for 5 minutes covered.
- Melt butter in skillet.
- Add egg; cook until set.
- Add onion and rice; brown.
- Mix 1/3 cup water and soy sauce; add to rice.
- Simmer 5 minutes; serve.
FRIED RICE WITH CHINESE SAUSAGE
Steps:
- Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate. Add the remaining oil, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.
CHINESE FRIED RICE
This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.
Provided by PalatablePastime
Categories Chicken
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
- Allow wok to cool slightly.
- Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
- Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
- Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
- Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
- Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
- Set out additional soy sauce on the table, if desired.
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- Know what type of rice to use. Chang starts with long-grain jasmine rice. “It can be any kind of rice, but I prefer jasmine because it’s what I grew up with.
- Always use l eftover rice for this r ecipe. “Rice is too soft when first cooked,” says Chang. “Fresh steamed rice is great for eating right away but fried rice [tastes better when it’s had] time to dry out, overnight rice is best.”
- Declump your rice before cooking. Chang begins by breaking up the rice with his fingers before adding to the pan. “You need to oil your hands,” says Chang.
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- Brown rice is easy to cook. We have detailed instructions in our post on How to Make Perfect Brown Rice, either on the stove, or in any rice cooker.
- If using beef, chicken, or pork, add 1 tablespoon water, 1¼ teaspoons dark mushroom soy sauce, and 1 teaspoon vegetable oil to the meat. Mix until all the liquid is absorbed by the meat to tenderize and add moisture. If you’re using shrimp, just omit the dark mushroom soy sauce.
- Mixing your sauce ahead of time is much easier than adding everything individually to a hot wok. In a small bowl, mix 2 teaspoons hot water and ¼ teaspoon granulated sugar until dissolved. Stir in ⅛ teaspoon ground white pepper, ½ teaspoon sesame oil, 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, and ½ teaspoon MSG if using. Set aside.
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- Melt 1 tablespoon of butter in a wok or large skillet set over medium heat. Add the eggs and scramble constantly until cooked through. Transfer eggs to a separate plate.
- Melt the remaining tablespoon of butter in the skillet. Add the onion, carrots, and peas. Cook for 4 minutes, until the onions and carrots are softened.
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- Use the right type of rice. The best type of rice for frying should be less starchy, fragrant, and have a chewy texture. Medium grain rice boasts a great balance of chewiness and ability to maintain the shape of individual grains after frying.
- Rinse the rice to remove excess starch. Have you ever wondered what the purpose is of rinsing the rice before cooking? Rinsing the rice serves two purposes.
- Fluff the rice to separate the grains. Fluff the rice as soon as it is cooked, as it tends to harden and solidify into a block when it cools down. When you want to fry the rice, check whether the rice grains clump together.
SINGAPORE FRIED RICE, A CHINESE TAKEAWAY FAVOURITE!
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EGG FRIED BROWN RICE {EASY STREET FOOD} - HINT OF HEALTHY
From hintofhealthy.com
- You will need cooked leftover brown rice for this recipe. If you don't have any leftover rice, boil 200 g brown rice according to the package instructions, then leave it to cool down and rest for at least a few hours or ideally overnight. This helps the rice dry out, making it perfect for fried rice.
- Heat up the sesame oil in a large skillet or wok. Add the cooked rice, and stir fry for a few minutes. If you want the fried rice to be crispy, you can cook it for longer until it has the consistency you like.
- Move the rice to the edges of the wok, and create an open area in the middle. Crack the eggs in. Stir to scramble the eggs, then mix in the rice little by little until it's all combined.
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #side-dishes #rice #asian #chinese #easy #beginner-cook #one-dish-meal #inexpensive #pasta-rice-and-grains #brown-rice
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