SPECIAL RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring water to a boil in a covered saucepan. Add butter, cumin, raisins, currants, zest, and rice. Stir the rice and return to a rolling boil. Cover and reduce heat to low. Cook 20 minutes, stirring occasionally.
- Remove from heat and add chives. Fluff rice with fork and transfer to a serving dish. Cover rice liberally with toasted sliced almonds or smoked almonds.
CHINESE HOUSE SPECIAL FRIED RICE
I am always trying to raise the bar on fried rice recipes. This one reminds me of some Vietnamese versions and has a hint of sweetness both from the lup cheong and the ketjap manis. With char siu it will taste more distinctively Chinese.
Provided by PalatablePastime
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cook the eggs in a thin layer in a skillet and then chop and set aside.
- Cook onions in oil in a hot wok until they just begin to brown; add garlic and stir-fry until fragrant.
- Crumble the rice between your fingers so there are no clumps and add to the wok with additional oil if needed to keep from sticking, season it with salt and pepper, and stir-fry until it is nicely separated on the grains.
- Move the rice to one side and add the sausage/pork/shrimp/chicken mixture, cooking that part until the sausage/pork renders any fat and the shrimp turn opaque.
- Stir in the peas and carrots, scallions, bean sprouts, and chopped egg and stir-fry until the bean sprouts go limp or the carrot is tender, whichever way you want to test it.
- Stir in the soy sauce, sweet soy sauce, and sesame oil, mixing well, then serve.
Nutrition Facts : Calories 222.9, Fat 6.2, SaturatedFat 1.5, Cholesterol 106.1, Sodium 236.2, Carbohydrate 29.8, Fiber 1.7, Sugar 0.9, Protein 11.5
SPECIAL FRIED RICE
Twist on the typical fried rice found at a typical Chinese restaurant. Any meat can be used, but goes best with shrimp, bacon, spam, ham, Chinese sausage, or pork. If each step is carefully followed, and the pan is always HOT when cooking, then this fried rice is sure to be a hit!
Provided by Gigachip
Categories World Cuisine Recipes Asian
Time 30m
Yield 2
Number Of Ingredients 18
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.
Nutrition Facts : Calories 906.1 calories, Carbohydrate 168.2 g, Cholesterol 186 mg, Fat 14.8 g, Fiber 5.4 g, Protein 21.9 g, SaturatedFat 2.7 g, Sodium 1598 mg, Sugar 4.4 g
HOUSE-SPECIAL FRIED RICE
Skip the restaurant, and make this House-Special Fried Rice at home. Fix up this hearty House-Special Fried Rice with chicken, beef and shrimp and then add in your veggies and sauces for a flavor-packed dish.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add chicken, steak and garlic; cook and stir 6 min. Push chicken mixture to one side of skillet. Add shrimp to other side of skillet; cook and stir 4 min.
- Add rice, peas and carrots, soy sauce and remaining dressing; mix well.
- Cook 4 to 6 min. or until shrimp turn pink and rice mixture is heated through, stirring constantly. Remove from heat.
- Stir in nuts.
Nutrition Facts : Calories 390, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
SPECIAL FRIED RICE WITH PRAWNS & CHORIZO
A fusion dish that merges Spanish paella with Asian egg fried rice - a great way to get kids to eat vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 12
Steps:
- Boil the rice following pack instructions, adding the peas for the final min. Drain.
- Heat half the oil in a wok. Pour in the egg and stir-fry until scrambled. Tip onto a plate and set aside.
- Wipe the wok with kitchen paper, then heat the remaining oil. Toss in the meat, garlic, spring onions and pepper, and stir-fry until the pepper starts to soften. Add the five-spice, rice, peas and soy, then stir-fry for 5 mins more. Finally add the beansprouts, if using, the egg and prawns, and stir-fry to heat through.
Nutrition Facts : Calories 404 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
SPECIAL FRIED RICE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.
- Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.
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- 2. Reheat the wok, add the egg and move it around the wok gently until just set (about 15 seconds). Turn the egg out onto a plate and roughly chop.
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- Preparing the paste. Heat up the vegetable oil in a wok or pan on the stove. In a blender, blend the garlic and onion together. Once smooth, fry the blended garlic and onion in the pan, for approximately 10 minutes, or until fragrant. In a blender, blend the fresh red chilies till fine. Add the blended red chilis to the wok, fry for about 8 minutes. Add the tomato paste to the wok and continue to fry for another 2 minutes. Add the salted bean paste to the wok, stir well and fry for about 6 to 8 minutes. Add the sugar and mix well. The paste is now ready.
- Preparing the fried rice. In a bowl, marinade the chicken and prawns with salt, pepper, and ½ teaspoon of vegetable oil. In a separate mixing bowl, add the white rice, and 1 tbsp of the fried rice paste and mix well. To the rice, add the whole kernel corn, chopped spring onion, chopped coriander and mix well. Transfer the rice onto a microwaveable plate. Place the marinated chicken and prawn on top of the rice. Microwave the rice on high setting for about 3 minutes. After 3 minutes, remove the rice and stir to mix the chicken and prawns with the rice. In a pan, heat up 1 tsp vegetable oil, and fry the egg sunny side up In a small bowl, add the oyster sauce, sesame oil and soy sauce. Mix well to make the sauce for the fried egg. To shape the fried rice, scoop it into a bowl and pack it tightly, then invert the bowl onto your serving plate.
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- Heat a large nonstick wok or deep skillet over medium-high heat. When hot spritz with oil and add the steak, cook about 2 to 3 minutes turning halfway then set aside on a plate.
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