Easy Chinese Egg Fried Rice Recipes

Steps:

• Heat your wok until smoking before adding 1tbsp groundnut oil. Add the eggs and scramble for 1-2 minutes. Transfer to a warm plate and put to one side.
• Wipe any excess oil from the wok with a kitchen towel then bring back up to temperature before adding the remaining groundnut oil.
• Add the rice, stirring well, then add the tomatoes and cook for 1-2 minutes.
• Stir in the egg and season to taste with pepper, sesame oil and soy sauce, then stir through the onion before serving.

Steps:

• At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
• Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
• Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
• Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

Steps:

• Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
• Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
• Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice - stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.

Steps:

• Heat oil in wok or pan.
• Add egg and scramble.
• Add rice and sauté until rice clumps are loosened.
• Add salt to taste.
• Sauté in green onion and sesame oil for fragrance.
• Serve immediately.

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.

Steps:

• Melt oleo in large non-stick skillet.
• Add onion, celery, and carrots.
• Saute until onions are transparent and carrots are crisp tender, about 5 minutes.
• Add peas and cook one minute more until peas are thawed.
• Push veggies to one side of skillet.
• Scramble eggs in empty side of skillet after the oleo spreads from veggies.
• Mix eggs into veggies and season with pepper.
• then put in small amount of rice and then.
• Add soy sauce.
• Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended.
• Fry until steamy hot stirring often.

Steps:

• In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
• Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
• Stir in the cooked rice, mix well and sprinkle with pepper.

Steps:

• Add oil to skillet over high heat. When oil is hot add the cold rice and butter. Stir until butter melts and all of the rice has been coated. Add pepper and drizzle of sesame oil. Continue to cook over med-high heat and stir occasionally. (Here is where I would add veggies if you want them.) After about 5-8 minutes add soy sauce turn the heat down and mix well. Cook for another few minutes to heat through.
• I sample the rice throughout the cooking process to make sure it isn't getting crispy and that I have seasoned it enough. You may need to adjust your heat if your rice starts to get crunchy.
• If you do not have leftover rice, you can cook some up and put it on a baking sheet and place in the freezer for about 10-20 minutes -- works great!

Steps:

• In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
• Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Steps:

• In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.

Steps:

• Fill a pan up with water and bring to the boil. Whilst doing that, rince the rice over some cold water untill the water has boiled. When boiled add the rice to the water and turn the heat down to medium. Stir.
• Cook for around 10 minutes so the rice is still hard and keeps it shape. Drain away water and leave to stand for about 5 minutes.
• In a wok heat up the veg oil and add the whites of the spring onions and the garlic. Fry for 1 minute or untill golden.
• Add the eggs and as cooking break up into small pieces.
• Add rice and stir. Add sesame oil, soy sauce and salt and mix. Taste, add more salt if neccessary.
• Add the green of the spring onions, stir.