FRIED RICE CHICKEN SOUP
This is what I came up with when I had left over fried rice and chicken and everyone was starving. A great way to use leftovers. We like it for lunch with and orange oriental salad. Feel free to sprinkle chow mein or rice noodles on top of the soup.
Provided by LAURIE
Categories Clear Soup
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a 5-quart Dutch oven, combine all ingredients
- Bring mixture to a boil; reduce heat.
- Simmer 15 minutes.
- Top with rice noodles and serve.
Nutrition Facts : Calories 87.7, Fat 3.4, SaturatedFat 0.9, Cholesterol 26.2, Sodium 586.2, Carbohydrate 0.7, Sugar 0.5, Protein 12.4
CHICKEN FRIED RICE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
- In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.
CHINESE SIZZLING RICE SOUP
Chinese is one of my favorite cuisines to cook as well as eat. By cooking the rice before it is added to the soup, you will enjoy the crunchy texture with the other flavors in this delicious soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Mix together the shrimp, chicken, egg, and cornstarch.
- Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
- Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
- Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!
Nutrition Facts : Calories 294.5 calories, Carbohydrate 24 g, Cholesterol 60.2 mg, Fat 17 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 2.5 g, Sodium 641.3 mg, Sugar 0.8 g
CHICKEN FRIED RICE
This thrifty Asian-inspired one-pot recipe uses up leftover rice and chicken, plus it contains child-friendly mild spice and plenty of vegetables
Provided by Lucy Netherton
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside.
- Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper.
- Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.
Nutrition Facts : Calories 443 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium
FRIED RICE
Make and share this Fried Rice recipe from Food.com.
Provided by Robbie Rice
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in skillet or wok.
- Scramble eggs in butter, breaking up the cooked eggs into small pieces.
- Set aside.
- Melt 1 tablespoon butter in skillet or wok.
- Saute onions and/or green peppers in butter for 3 minutes.
- Combine eggs, onions, rice, and meat.
- Stir in soy sauce until color of rice is uniform.
- Stir in peas.
- Heat only until warm.
Nutrition Facts : Calories 452.5, Fat 8.7, SaturatedFat 4.6, Cholesterol 108.3, Sodium 1093, Carbohydrate 79.5, Fiber 1.7, Sugar 0.8, Protein 11.7
CHICKEN FRIED RICE
Provided by Valerie Bertinelli
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.
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