FRIED RICE RESTAURANT STYLE
A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.
Provided by jostrander
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g
EGGY FRIED RICE
Introduce your kids to Chinese food with this tasty, quick, rice recipe
Provided by Annabel Karmel
Categories Dinner, Side dish
Time 40m
Yield 2 kids portions (with enough left for 2 adults)
Number Of Ingredients 8
Steps:
- Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.
- While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette - this should take about 2-3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.
- Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.
- Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top. (Keep the remaining rice in a cool place for later.)
Nutrition Facts : Calories 306 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.92 milligram of sodium
EGG-FRIED RICE
Don't call the Chinese takeaway - make your own egg-fried rice. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok
Provided by Elena Silcock
Categories Side dish
Time 20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 387 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
EASY EGGY-VEGGIE FRIED RICE
This is a simple fried rice recipe that is sure to please kids of all ages--even the biggest ones! This rice is packed with eggs and vegetables and makes a substantial one-dish meal or side dish. My kids go crazy for this and always ask for seconds. The best thing about it is they don't even mind that it contains vegetables (I don't think they even notice). I call it my little home run in a wok.
Provided by MarthaStewartWanabe
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 3 cups water to a boil. Remove from heat and stir in rice. Cover and allow to sit for 5 minutes.
- In a small bowl, mix together soy sauce and water. Set aside.
- Meanwhile in a large skillet or wok, melt butter. Add onions and cook until translucent. With a spatula, shift onions to the outside edge of the wok.
- Add eggs to the wok. Cook until slightly browned.
- Add rice to the wok. Stir to combine all ingredients and cook for 5 minutes.
- Stir in frozen vegetables and soy sauce mixture. Cook for 5-8 minutes or until peas and carrots are cooked through.
- Serve and enjoy.
Nutrition Facts : Calories 515.3, Fat 11.8, SaturatedFat 6.1, Cholesterol 144.3, Sodium 1078.8, Carbohydrate 87, Fiber 5.7, Sugar 1.2, Protein 15
VEGETABLE FRIED RICE
A colorful medley of vegetables star in this easy fried rice recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
- Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve.
VEGGIE EGG-FRIED RICE
A quick and healthy recipe suitable for vegetarians
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Heat oil in a wok or frying pan over a high heat. Add garlic purée and stir briefly. Add the peppers and broccoli florets, stir-fry for 3 mins. Tip in the rice, then stir-fry for another 3-4 mins.
- Make a well in the centre of the rice and add the egg. Cook for 1 min, then stir the egg into the rice. Season to taste and spoon into serving bowls. Drizzle with soy sauce and serve.
Nutrition Facts : Calories 218 calories, Fat 10 grams fat, Carbohydrate 26 grams carbohydrates, Protein 7 grams protein
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- This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
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- Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
- Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
THE EASIEST EGG FRIED RICE - HEALTHY NIBBLES BY LISA LIN
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Ratings 209Calories 425 per servingCategory Rice
- Heat a skillet with 1 tablespoon of the oil over medium-high heat. Once the pan is hot, add the beaten eggs and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat.
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