BAKED "FRIED" RICE
If you don't have cold leftover rice around, this easy oven method will produce something very similar to the classic fried rice, with the perfect texture every time. Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. Just adjust cooking time if using a different kind of rice or pan size. Garnish with green onions and serve with a runny poached egg on top if desired.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h10m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 56.9 g, Cholesterol 14.2 mg, Fat 9.9 g, Fiber 2.2 g, Protein 9.8 g, SaturatedFat 1.6 g, Sodium 1351.1 mg, Sugar 3 g
SHEET PAN FRIED RICE
Baking the rice on a sheet pan guarantees more of the crispy, crunchy bits that make fried rice the perfect food. For this recipe, the older and drier the rice the better. If you must start with freshly cooked grains, spread them out on a sheet pan to dry out in the refrigerator first.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 475 degrees F.
- Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.
CHINESE FRIED RICE
This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.
Provided by PalatablePastime
Categories Chicken
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
- Allow wok to cool slightly.
- Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
- Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
- Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
- Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
- Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
- Set out additional soy sauce on the table, if desired.
OVEN FRIED RICE
My mother used to make this all the time. I changed it up and added a few things. It's a nice change from the basic oven rice recipe.
Provided by JesseandRayye
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
OVEN FRIED RICE
Make and share this Oven Fried Rice recipe from Food.com.
Provided by Maineiac
Categories White Rice
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all together in a 9x13 pan and seal tightly with foil. Bake at 350 degrees for about 1 1/4 to 1 1/2 hours. Stir and serve.
Nutrition Facts : Calories 374.4, Fat 12.9, SaturatedFat 1.7, Cholesterol 0.3, Sodium 1839.3, Carbohydrate 56.3, Fiber 2.2, Sugar 2.8, Protein 8.1
PAN-ASIAN FRIED RICE
Steps:
- Make the rice: In a saucepan over moderately high heat bring the water to a boil, add the bouillon cube, bay leaves, sesame oil, and salt to taste, and stir to dissolve bouillon. Add the rice, bring back to the boil, stirring, and simmer, covered, for 20 minutes. Let stand for 5 minutes. Transfer rice to a bowl and fluff with a fork. Discard bay leaves.
- Make the egg sheets: In a bowl whisk together the whole eggs, egg whites, and salt. In a large non-stick skillet set over moderate heat, warm the oil until it is hot, add the egg mixture, lifting and tilting the pan to coat the bottom evenly with the egg, and let it cook until set on the underside. Turn and let cook until eggs are completely set. Transfer to a plate and let cool. Cut into shreds. In a wok or casserole set over moderately high heat, warm the 3 tablespoons of oil until it is hot. Add the garlic and gingerroot and stir-fry for 1 minute, or until fragrant. Add the onion, green pepper, carrots, mushrooms, and salt and stir-fry 5 minutes. Add the celery and cabbage and stir-fry 3 minutes more. Add the garam masala and Szechuan sauce, and stir-fry 2 minutes. Add the bamboo shoots, water chestnuts and 1/2 cup water and let cook, stirring, 3 to 5 minutes, or until vegetables are crisp-tender. Add the rice and egg sheets, and stir-fry until rice is heated through. Season with the chili paste, sesame oil, and cilantro. Adjust seasonings. Transfer mixture to a large serving dish.
FRIED RICE WITH BACON (ORIENTAL STYLE)
One of my fondest memories growing up is the reaction my best friend had about my mom's fried rice. She was so addicted to it she would randomly request that mom make some. I have been craving it lately but knowing that it needs to be done with "yesterday's" leftover rice gets me every time. (If fresh rice is used it will stick together in a mushy mess instead of separating out into individual dry pieces.) Well, as luck would have it I spaced when making rice a few nights ago & instead of loading the rice cooker with 2 cups rice & 4 cups water I put in 4 cups of both! So I added another 4 cups of water & wow... that was a lot of leftover rice! So, last night I combined what I could remember of mom's fried rice with what I had on hand & my family loved it. We ate this for a main meal but usually it's served as a side. The first bite I took really did take me back 25 years! I hope you enjoy it too! :)
Provided by Tinkerbell
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Trim most of the fat from bacon & chop meat into bite-sized pieces. Fry in large skillet until almost crisp. With slotted spoon, remove to a plate lined with paper towels to drain. Set aside. Leave 1 teaspoon (or less) of the bacon grease in pan but wipe out any more than that & reduce heat to medium low.
- Lightly beat eggs, milk, salt & pepper together, then add to hot pan & scramble. Breaking up into small, 1/2 inch or so, sized pieces & cook til dried but not browned. Remove to small bowl & set aside.
- To pan, add olive oil, garlic, 5 of the sliced onions, shredded carrot & frozen veggies. Stir fry for about 2 minutes.
- Sprinkle bouillon (or packets) over veggies then add the 2 Tablespoons water & stir to dissolve.
- To pan, add rice, soy sauce & sesame oil. Stir fry for about 3 minutes or until rice is evenly coated with the soy sauce.
- Stir in bacon pieces.
- Gently stir in scrambled egg.
- Garnish with last sliced green onion.
- Serve with additional soy sauce, sesame oil or chili oil.
ULTIMATE OVEN FRIED RICE
Make and share this Ultimate Oven Fried Rice recipe from Food.com.
Provided by tstokley
Categories Low Protein
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together, and pour into a Pyrex baking pan.
- cover tightly and bake at 325 degrees for 1 hour, or until rice is done.
- Good with pork chops.
Nutrition Facts : Calories 964.5, Fat 28.4, SaturatedFat 3.8, Sodium 2020, Carbohydrate 156.7, Fiber 3, Sugar 0.6, Protein 16.7
FRIED RICE CASSEROLE
Make and share this Fried Rice Casserole recipe from Food.com.
Provided by Ed Paulhus
Categories Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Mix all ingredients together in a casserole.
- Cover and bake 1 hour.
BASIC ORIENTAL FRIED RICE - STEPHEN YAN
You can then add whatever other ingredients you like. There are so many versions of fried rice it would be impossible to post them all. So, use this as your basis and add what is used in your area of the country. I personally do NOT like peas or carrots in my fried rice but, I DO like some bean sprouts, onion and meat in mine. Now that I have a rice cooker (WOO HOO!!!!) I'll be having this more often. Source: Chinese Recipes by Stephen Yan 5th Edition
Provided by Nana Lee
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Into a hot wok, add 1 tablespoon of peanut oil.
- When oil is hot, gently pour egg into wok and cook with medium-high heat for 2 minutes.
- Turn over to cook the other side of the egg.
- Cook for another 2 minutes and remove from wok to a cutting board and shred egg into slivers.
- Using medium heat, add 3 tablespoons of peanut oil into wok until smoke begins to rise.
- Put in cooked rice, salt, wine, and dark soy sauce, stirring until the rice is hot.
- Add egg slivers, and green onions.
- Stir for another minute and serve hot.
- NOTE: "There are many ways to do fried rice, depending on the kinds of ingredients employed. The specific name is called when a specific kind of ingredient, mostly meat is added to the basic fried rice. Fried rice can be made ahead of time and kept warm in oven. It freezes well in deep freeze too." - Stephen Yan.
Nutrition Facts : Calories 526.6, Fat 16.5, SaturatedFat 3.2, Cholesterol 93, Sodium 868.9, Carbohydrate 81, Fiber 1.1, Sugar 0.4, Protein 10.9
ORIENTAL OVEN-FRIED RICE
I believe this recipe was already paired together with the Orange Marmalade Chicken recipe (#178046) when my mom discovered them in the Winnipeg Free Press. I prefer to add fresh chopped red pepper and celery for a bit of extra crunch. Water chestnuts are good in here, too.
Provided by Swan Valley Tammi
Categories White Rice
Time 45m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Combine and mix well in 1 liter casserole dish.
- Cover and bake at 350F for 40 minutes or until done.
Nutrition Facts : Calories 372.4, Fat 10.3, SaturatedFat 1.4, Cholesterol 0.5, Sodium 1482, Carbohydrate 61.4, Fiber 2.6, Sugar 3.7, Protein 9.2
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