Heartstoppingfriedrice Recipes

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.

Steps:

• Place sesame oil in a wok and heat.
• Add rice, veggies, soy sauce and oyster sauce.
• Sauté ingredients in oil making sure to thoroughly mix rice and sauce together.
• After 5 minutes of sautéing on medium heat move rice so that the middle of the wok is empty.
• Add egg into the wok and scramble until cooked.
• Finally mix egg into rice and serve.

Steps:

• In a small bowl, mix the soy sauce, sesame oil, and rice. Set aside.
• In a large skillet or wok heat oil over medium-high heat, heat vegetable oil and add onion. Cook until just tender.
• Move onions off to the sides of pan to form a circle and pour egg in middle. Begin scrambling the egg, and when they begin to solidify, add the rice mixture and cook 1-2 minutes.
• Add Peas, carrots, and bean sprouts (if using). Toss to combine ingredients and heat through. Serve immediately with garnish of freshly chopped green onions.

Steps:

• Toast the bread so that the middle is soft and the outside is crunchy-a little on the crunchy side is preferable as the bread will be supporting a lot of weight.
• Squirt the Sriracha sauce to taste on one slice of toasted bread. Top with the pulled pork.
• Fry an egg up, leaving it a little runny. Place the egg on the sandwich.
• Using the heat from the fried egg, place the slice of cheese on the egg and melt to your desired consistency. Press the slices of jalapeno into the melting cheese.
• Spread the second slice of toasted bread with aioli and add it to the sandwich.
• Cut the bacon to size and assemble atop the aioli. Add the red leaf lettuce, tomato, basil and oregano. Top with the final slice of toasted bread. Serve with the pickle.

Steps:

• Preheat oven to 350°F.
• While oven is heating, combine all ingredients in a medium-sized casserole dish.
• Stir thoroughly to combine.
• Place on middle rack in oven, and cook uncovered for 50 minutes to 1 hour, or until rice is cooked and all water is absorbed.

Steps:

• Cut bacon into half inch pieces and fry in a wok until crisp. Remove bacon and set aside leaving all the bacon grease in the wok.
• Sautee the peppers and onions in the bacon grease until almost tender. The onions should be slightly translusent. Add in the ginger.
• Push the vegetables to the side of the wok and add the rice, soy sauce, and sesame oil. Fry the rice until it shows signs of browning or crisping. It is okay if the vegetables begin to mix in at this point.
• Push aside the rice to make room to scramble the eggs. Once the eggs are cooked blend them into the rice and vegetables. It's okay if the vegetables and rice get into the eggs during the scrambling.
• Add reserved cooked bacon and mix well.
• Serve with extra soy sauce to taste.