CORN FRIED RICE
Steps:
- Scramble 1 beaten egg in peanut oil in a skillet over high heat; remove to a plate. Heat more peanut oil in the skillet. Add 4 sliced scallions, 1 minced garlic clove, 1/2 teaspoon sugar, and salt to taste; stir-fry 30 seconds. Add 1 tablespoon Chinese rice wine and 1 cup thawed frozen corn; stir-fry 1 minute. Add 2 cups cooked rice and cook, stirring, 3 minutes. Stir in the scrambled egg and season with salt.
CORNED BEEF FRIED RICE
This is a special recipe from my papa! It's kind of an "east meets west" recipe, combining the eastern tastes of fried rice with western favourites like corned beef and bacon. Yum!
Provided by Muffythechef
Categories One Dish Meal
Time 45m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Cook the rice in the water in a rice cooker or on a stove until it is fluffy. Let the rice cool.
- 2. Fry the corned beef in oil until it is no longer mushy. Remove from pan.
- 3. Fry the bacon until it is crisp. Remove from pan and drain on paper towels. Cut into small pieces.
- 4. Beat the eggs and in a separate pan, fry the scrambled eggs. Remove from pan.
- 5. Stir fry the shrimp until cooked through. Remove from pan.
- 6. In a large wok, fry the chopped garlic until it is light brown and there is an aroma.
- 7. Add the cooked rice into the wok.
- 8. Add the light and dark soya sauce and stir thoroughly.
- 9. Add in the corned beef, bacon, eggs and shrimp, bean sprouts, chilli sauce and chillis. Mix thoroughly to ensure a consistent colour through the fried rice.
- 10. Serve hot.
Nutrition Facts : Calories 902.4, Fat 33.5, SaturatedFat 10.9, Cholesterol 554, Sodium 1670.5, Carbohydrate 85.9, Fiber 4.7, Sugar 6, Protein 60.3
SEARED RED RICE WITH SPINACH, MUSHROOMS, CARROT AND EGG
Rice bran oil has a very high smoke point, so it's a perfect oil for searing and stir-fries where that high-heat seared flavor is desired. You can make this dish with any type of rice, but I love the red rice I've been finding in whole-foods stores, whether from Thailand or Bhutan.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat a 14-inch wok or large, heavy skillet over high heat until a drop of water evaporates upon contact. Swirl in the oil and add the onion, carrot, tofu and mushrooms. Stir-fry until the vegetables are crisp-tender and the tofu is lightly colored, about 2 minutes. Add the garlic and chili, stir-fry for no more than 10 seconds, and add the spinach. Stir-fry until the spinach wilts, season to taste with salt and pepper, and pour in the beaten egg. Stir-fry until the egg is scrambled, and add the rice. Cook, scooping up the rice with your paddle, then pressing it into the pan and scooping it up again, for about 2 minutes, until the mixture has a nice seared aroma. Add the fish sauce or soy sauce and chopped scallions, stir together for about half a minute, and serve, passing the optional garnishes.
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