No Egg Fried Rice Recipes

Steps:

• At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
• Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
• Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
• Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

Steps:

• Add oil to skillet over high heat. When oil is hot add the cold rice and butter. Stir until butter melts and all of the rice has been coated. Add pepper and drizzle of sesame oil. Continue to cook over med-high heat and stir occasionally. (Here is where I would add veggies if you want them.) After about 5-8 minutes add soy sauce turn the heat down and mix well. Cook for another few minutes to heat through.
• I sample the rice throughout the cooking process to make sure it isn't getting crispy and that I have seasoned it enough. You may need to adjust your heat if your rice starts to get crunchy.
• If you do not have leftover rice, you can cook some up and put it on a baking sheet and place in the freezer for about 10-20 minutes -- works great!

Steps:

• Heat the oil in a large, nonstick pan or wok over medium high heat. It should be hot enough that egg will sizzle when you add it.
• Beat the eggs and salt together. Slice the green onions into thin rounds.
• Pour the eggs into the pan and stir constantly so that they are in small bits. Cook 1-2 minutes, until the eggs are cooked through but moist.
• Push the egg pieces to the side and add the rice to the pan. Break it up with a spatula so that the grains separate. Cook, stirring, for 2-3 minutes.
• Add the water, soy sauce, and green onions. Cook and stir for 2-3 more minutes.