Easy Fried Rice Recipes

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:

• Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside. , Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.

Steps:

• Lightly beat the eggs with the salt and pepper.
• Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Set aside.
• Add 2 tablespoons oil back to the pan. Add the rice. Stir-fry for a few minutes, using a wooden spoon to break it apart.
• Stir in the soy sauce and stir fry sauce.
• When the rice is heated through, add the scrambled egg back into the pan. Mix throughly.
• Stir in the green onion. Serve hot.

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 onion in butter until tender. Stir in the rice, teriyaki sauce, parsley, garlic powder and pepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add the egg; cook and stir until egg is completely set, about 3 minutes.

Steps:

• In a wok or frying pan heat oil and butter until very hot.
• Add peppers and chives and cook for about 2 to 3 minutes.
• Add eggs and cook like scrambled eggs.
• Add rice and soy sauce and cook, moving rice around constantly until done (About 2 minutes).
• You can also add some black pepper if you like.
• Serve right away or keep warm until serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place rice in a large baking dish. Drizzle in canola and sesame oils; toss to coat rice completely. Add garlic, green onions, bell peppers, carrots, peas, and ham. Season with salt. Stir until well combined.
• Combine chicken broth, soy sauce, and chile paste in a pot over high heat. Stir and bring to a boil. Pour on top of the rice and stir briefly. Cover top tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Uncover; fluff rice with a fork. Taste and adjust seasoning.
• Increase oven temperature to 475 degrees F (245 degrees C). Return to the oven until rice is browned and crusted, about 10 minutes.

Steps:

• On medium high heat, heat the oil in a large skillet or wok.
• Add the peas/carrots, onion and garlic.
• Cook until tender about 1 to 2 minutes.
• Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and cook until scrambled.
• Now add the rice and soy sauce and blend all together well.
• Stir fry until thoroughly heated.

Steps:

• Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 2 minutes. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 5 minutes. Stir in chicken and peas; cook for 2 minutes.
• Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
• Serve immediately topped with Sriracha mayo and green onions.

Steps:

• I usually use two pans for this, a small skillet and a larger one.
• Nonstick makes for easier cleaning but the other will work as well.
• Heat the small skillet, add some oil.
• Stir-fry your meat till done to your preference.
• Put in small dish, set aside.
• Heat the skillet again and add the beaten egg.
• Without stirring, cook till puffed and lightly browned on one side.
• Flip if you like, I just chop it with a spatula.
• Remove from heat.
• Heat large skillet with approx.
• 1 Tbsp oil and 1 Tbsp butter over high heat till butter melts and gets foamy.
• Add rice, veggies, onion, garlic, and ginger and stir.
• Reduce heat to medium high.
• It should be crackling and popping, individual rice grains should be moving.
• Don't stir it too often, you kind of want some of it to get a little crusty (but be careful it doesn't burn).
• Feel free to add more oil if you like.
• Season to taste with soy sauce and oyster sauce, add in your egg and meat, stir well to heat through, and serve.