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.
WORLD'S BEST FRIED RICE
Make and share this World's Best Fried Rice recipe from Food.com.
Provided by Lori 13
Categories Ham
Time P1DT7m
Yield 2-4 serving(s)
Number Of Ingredients 10
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.
FRIED RICE
Provided by Alton Brown
Time 45m
Yield 1 pint
Number Of Ingredients 8
Steps:
- Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top and leave at room temperature for 30 minutes. Unwrap and cube.
- Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow...I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice, edamame and scallions and fry, moving constantly, for 2 minutes, or until the scallions wilt. Add the soy sauce, chile paste and basil and fry for 1 minute more. Serve immediately.
THE BEST PORK FRIED RICE
We were inspired by the Cantonese-style BBQ pork fried rice for its sweet and slightly smoky flavor. The pork strips are marinated in a savory sauce with a hint of honey, with extra sauce for seasoning the whole dish. It's important to cook the components on high heat to get a quick sear and even browning. Tossing the food in the skillet is quicker and more efficient than stirring with a spoon. If you don't know how, this recipe is an excellent one to practice with.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Whisk together the soy sauce, hoisin, Shaoxing wine, honey, sesame oil and garlic in a medium bowl until combined. Reserve 1/2 cup of the soy marinade for the rice.
- Cut the pork into 2-inch strips about 1/4-inch thick and toss in the soy marinade until completely coated. Let sit uncovered at room temperature for 30 minutes to let the marinade penetrate. Drain through a mesh strainer, discard the marinade and return the pork to the bowl.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until the oil shimmers and tiny wisps of smoke are visible. Cook the pork, tossing often, until browned but not charred, about 2 minutes. Transfer to a large bowl.
- Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Cook the onions, tossing often, until translucent and just tender, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1 to 2 minutes. Transfer the onions to the large bowl.
- Heat 2 tablespoons of the vegetable oil in the same skillet over high heat. Cook the snow peas and bean sprouts, tossing often, until bright green but lightly browned in spots, about 2 minutes. Transfer to the large bowl.
- Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and stir vigorously for 10 seconds (no, really, 10 seconds). Transfer to the large bowl and break the egg up into 1-inch pieces.
- Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let sit undisturbed for 1 minute to fry. Then vigorously toss, breaking up any clumps, until the grains dry out, separate and start to crisp and lightly brown, about 3 minutes.
- Add the pork, vegetables and egg to the rice and vigorously toss (or stir) until completely combined and the ingredients are evenly distributed into the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine.
- Top the fried rice with the scallions and basil before serving.
BEST EVER FRIED RICE
This recipe comes from Cooking Light, September 2005 and is without a doubt the best fried rice I have ever tasted. Not only great tasting but very easy to make as well. I have modified the original recipe slightly to reflect our preferences for oil, meat, veggies etc. The original recipe calls for shredded lettuce as an ingredient however I have never tried it this way. I will list it as an optional ingredient. The sesame oil is the secret ingredient as far as I am concerned!! Don't be shy, give it a try!!
Provided by NanuqsMom
Categories One Dish Meal
Time 25m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat canola oil in a large nonstick skillet over medium-high heat.
- Add eggs; stir-fry for 1 minute or until done. Remove from pan.
- Add yellow onion to pan; saute 2 minutes or until translucent.
- Stir in Chinese-style Roast Pork, or whatever meat you have chosen; stir-fry 5 minutes over medium-high heat.
- Add rice and soy sauce; stir-fry 2 minutes.
- Return eggs to pan; cook 1 minute.
- Stir in iceberg lettuce (if using), green peas, salt and pepper; stir-fry 1 minute.
- Sprinkle with green onions, and drizzle with sesame oil.
BEST EVER CHICKEN FRIED RICE
I found this on my AllRecipes.com app and amended it a bit. It's the most simple, delicious fried rice recipe. Also, completely customizable! Add whichever veggies you like!
Provided by bridgettels
Categories One Dish Meal
Time 30m
Yield 3 , 3 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg with water in a small bowl.
- Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
- Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
- Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
Nutrition Facts : Calories 536.9, Fat 6.2, SaturatedFat 3.1, Cholesterol 72.2, Sodium 738.1, Carbohydrate 105.2, Fiber 4.3, Sugar 1.8, Protein 12.2
WORLD'S BEST SHRIMP FRIED RICE
Make and share this World's Best Shrimp Fried Rice recipe from Food.com.
Provided by MarkG
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine cornstarch and water. Mix with 1st four ingredients and marinate shrimp for 15 minutes.
- Beat the eggs lightly with chopsticks and add a dash of salt and pepper.
- Heat wok and add 1 tbsp oil. Pour 1/2 egg mixture into wok and cook over medium heat, turning once. Cook the other half the same way. Cut the egg into small strips and set aside.
- Add 2 tbsp oil to wok and stir-fry the onion and shrimp on hight heat for a few moments. Remove and set aside.
- Repeat for ham and green peas.
- Add 2 tbsp oil, turn down heat to medium and stir-fry rice. Add a bit of oyster sauce and soy sauce, if desired.
- Combine all the ingredients and stir-fry to blend.
- Enjoy!
Nutrition Facts : Calories 1045.8, Fat 26.5, SaturatedFat 4.4, Cholesterol 185.6, Sodium 1488.8, Carbohydrate 163.5, Fiber 4.6, Sugar 2.8, Protein 33.1
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- Know what type of rice to use. Chang starts with long-grain jasmine rice. “It can be any kind of rice, but I prefer jasmine because it’s what I grew up with.
- Always use l eftover rice for this r ecipe. “Rice is too soft when first cooked,” says Chang. “Fresh steamed rice is great for eating right away but fried rice [tastes better when it’s had] time to dry out, overnight rice is best.”
- Declump your rice before cooking. Chang begins by breaking up the rice with his fingers before adding to the pan. “You need to oil your hands,” says Chang.
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- Mince the onion. Mince the garlic. Mince the ginger. Peel the carrots, then dice them. If using, chop the cabbage.
- In a large skillet or wok, heat 2 tablespoons of the sesame oil medium high. Saute the carrots and onion for 2 minutes. Add the cabbage, garlic and ginger and saute for 2 minutes. Stir in the rice, peas and salt for 1 minute.
- Push the rice to the side. Add 1 tablespoon more oil. Add the eggs and pinch of salt, and scramble them in for 1 to 2 minutes until cooked through.
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- Heat a very large skillet. Add the shortening and let melt. Add the diced pork and stir-fry over high heat for 1 minute. Add the peas, shiitakes, carrot and bok choy and stir-fry until tender. Add the eggs and scramble just until set.
- Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir-fry until the rice is hot. Remove from the heat and season with salt. Spoon the fried rice into bowls, top with the sliced pork and pickled ginger and serve.
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- Place a 12-inch cast iron skillet, or oven-safe skillet, into a preheated 400 degree F. oven and leave for 10 minutes.
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- Use the right type of rice. The best type of rice for frying should be less starchy, fragrant, and have a chewy texture. Medium grain rice boasts a great balance of chewiness and ability to maintain the shape of individual grains after frying.
- Rinse the rice to remove excess starch. Have you ever wondered what the purpose is of rinsing the rice before cooking? Rinsing the rice serves two purposes.
- Fluff the rice to separate the grains. Fluff the rice as soon as it is cooked, as it tends to harden and solidify into a block when it cools down. When you want to fry the rice, check whether the rice grains clump together.
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- In a wok or large pan, turn on burner to medium/high heat and slowly heat to a high heat. Once the pan is hot, add 1 tablespoon of oil to wok or pan.
- Add aromatics such as onion, ginger and garlic and fry just until the aroma hits your nose.About 1 minute. Do not burn garlic or otherwise it will have a bitter taste.
- Place prepared shrimp(or other proteins as desired) into the pan. Stir fry shrimp until no longer translucent.If frying meats, cook until just golden brown moving your wok fast. Remove shrimp or other protein products from the pan and set aside.
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- In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and return it to the pot.
- Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.
- Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add the egg to the pan and cook until just done, about 30 seconds. Remove from the pan and cut into thin strips.
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- Add the bacon to the wok and cook, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to the plate with the eggs. Drain off the bacon grease and wipe out the wok.
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