Southern Fried Rice Recipes

Steps:

• Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate. Add the remaining oil, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.

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.

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.

Steps:

• Heat 2 teaspoons canola oil in a large wok or skillet over high heat until smoking.
• Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a wooden spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
• Pour 1 teaspoon sesame oil into the hot pan. Add enough canola oil to cover the cooking surface of the pan and heat to smoking. Saute onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan.
• Gradually add rice to the skillet, breaking and tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a slight brown color and is completely hot, 2 to 3 minutes.
• Stir soy sauce, fish sauce, sriracha sauce, sugar, salt, 1/2 teaspoon white pepper, and monosodium glutamate into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat and sprinkle green onion and cilantro over the fried rice; toss to mix.
• Peel outside skin of cucumber with vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around the serving platter. Serve rice in middle of platter, topping with additional green onion and a dash of white pepper.

Steps:

• Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
• Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.
• Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.

Steps:

• Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
• Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
• Stir in cooked eggs. Serve immediately.

Steps:

• Let the oil get hot in a large skillet over medium heat.
• Add in the onion; stir/saute 5 minutes or until softened.
• Add in the rice, tomatoes, lemon juice, Worcestershire, Tabasco, salt, and pepper; stir-fry for 5 minutes, breaking up any clumps of rice.
• Stir in black-eyed peas and parsley; cook, stirring, until the peas are hot.
• Adjust seasonings to taste and serve.

Steps:

• Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set, about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not overcook. With the edge of the spatula, break the eggs into small pieces. Set aside. Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan. When the oil shimmers, add the garlic and ginger and stir fry until soft, about 2 minutes. Add the la chang, the white parts of the scallions and the rice and toss thoroughly until heated through. Add the soy sauce, pepper and reserved eggs and toss. Correct the seasonings, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens. Serve immediately.

Steps:

• In a large nonstick skillet, sauté the chicken, corn green pepper and onion in oil until chicken juices run clear.
• Stir in the broth, salsa, chili powder and cayenne; bring to a boil.
• Add the rice.
• Cover and remove from heat; let stand for 5 minutes.
• Fluff with a fork.
• Sprinkle with cheese.
• Cover and let stand for 2-3 minutes for until cheese is melted.

Steps:

• Heat wok to medium high heat. Spray with cooking spray and scramble the eggs. Once done, chop and set aside.
• Add oil to wok and sauté chicken, onion, green onion and carrots until done.
• Return eggs to wok and mix well.
• Break off chunks of steamed rice and mix well with other ingredients.
• Add sesame seeds, salt, and pepper. Stir in butter and soy sauce. Mix well and let sit for 5 minutes before serving.

Steps:

• Cook rice according to package directions. Meanwhile, in a Dutch oven, heat 1 tablespoon margarine over medium-high heat. Whisk eggs until blended; pour into pan. Mixture should set immediately at edge. As eggs set, push cooked portions toward center, letting uncooked portions flow underneath. When eggs are thickened and no liquid egg remains, remove to a cutting board and chop., In same pan, heat 1 tablespoon margarine over medium-high heat. Add Spam and onion; cook and stir until Spam is lightly browned, 6-8 minutes. Add mixed vegetables, garlic and pepper; cook until heated through. Stir in cooked rice, soy sauce and remaining 1/2 cup margarine; cook and stir until margarine is melted. Gently stir in eggs. If desired, top with sliced green onion.

Steps:

• Prepare rice. Chill overnight.
• Heat oil in a wok.
• Add eggs. Cook until set. Remove to a plate. Chop.
• Wipe out wok. Heat oil until very hot.
• Add rice and ham. Stir-fry 1 minute.
• Combine the soy sauce, oyster sauce and water.
• Add to wok. Stir-fry 1 minute.
• Add peas, carrots and eggs. Stir-fry 2-3 minutes.