EGG FRIED RICE
Easy Egg Fried Rice is made with just a few ingredients - this better than takeout dinner is easy to customize and ready in less 20 minutes!
Provided by Kristin Maxwell
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Heat a wok or large, deep skillet over medium-high heat and add a teaspoon of butter.
- Whisk in the eggs and cook, stirring often, until set. Transfer to a plate.
- Add another tablespoon of butter to the skillet. Add onion and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add frozen vegetables and cook until heated through. Season with a pinch of salt.
- Soften 2 tablespoons of butter in the center of the skillet, then add cold rice to the skillet and stir to combine with the vegetables. Press down into the pan to brown the rice lightly for a couple of minutes - you'll hearing popping and sizzling and that's what you want - then stir and repeat a few times. It's ok if the rice is chunky; it will break up a bit as it warms.
- Return the egg to the skillet and stir to heat through.
- Remove from heat, then stir in 1-2 tablespoons of soy sauce. Use more or less based on your liking.
- Garnish with sesame seeds and sliced green onions and serve immediately.
- Store leftovers in a tightly sealed container for up to 3-4 days. Microwave to reheat.
Nutrition Facts : Calories 285 kcal, Carbohydrate 38 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 91 mg, Sodium 354 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
THE EASIEST EGG FRIED RICE
Try to use day-old rice. This ensures that there isn't too much moisture in the rice so that the fried rice does not end up being too mushy. If you are cooking rice on the same day, let the rice cool completely before stir frying. If you want more flavor, you can add a drizzle of my teriyaki sauce or hoisin sauce. If you need more visuals, check out the video at the bottom of this recipe.
Provided by Lisa Lin
Categories Rice
Time 20m
Number Of Ingredients 11
Steps:
- Crack the eggs into a small bowl and beat them together.
- Heat a skillet with 1 tablespoon of the oil over medium-high heat. Once the pan is hot, add the beaten eggs and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat.
- Drizzle the remaining 2 tablespoons of oil into a wok over high heat. Add the onions and cook them for about 1 to 2 minutes, stirring constantly. Add the mixed vegetables and white parts of the scallions and cook for 2 minutes. Season the vegetables with a pinch of salt.
- Add the cooked rice into the pan or wok and cook for several minutes, until the rice is heated through. If there are large clumps of rice, break them apart with the back of your spatula.
- Add the soy sauce, five-spice powder, dash of white pepper (if using) and sesame oil and stir to distribute the seasonings. (See note 6) Add the scrambled eggs and stir to mix again. Garnish with remaining sliced scallions. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 425 kcal, Carbohydrate 55.6 g, Protein 13.4 g, Fat 16.7 g, SaturatedFat 3.2 g, Cholesterol 186 mg, Sodium 423 mg, Fiber 4 g, Sugar 1.7 g
EGG FRIED RICE
Egg Fried Rice is an easy Chinese fried rice recipe that you can make at home. Egg Fried Rice is also a vegetarian dish and quick and easy to make at home!
Provided by Bill
Categories Rice
Time 25m
Number Of Ingredients 12
Steps:
- Use a fork to fluff up the rice and break it apart. If you're using freshly cooked rice, let it stand on the counter uncovered until it stops steaming before fluffing it. If you decide to refrigerate the rice overnight in advance of preparing this recipe, it will clump up; you can then use your hands to break up the cold rice clumps into individual grains.
- Beat 3 eggs in one bowl. Beat the other 2 eggs in another bowl, along with 2 tablespoons water, the paprika, and the turmeric. Set these two bowls aside.
- Heat a wok over medium high heat, and add 2 tablespoons oil. Add the 3 beaten eggs (without the spices), and scramble them. Remove them from the wok and set aside.
- Heat wok over high heat, and add the last tablespoon oil. Add the diced onion and bell pepper. Stir-fry for 1-2 minutes. Next, add the rice and stir-fry for 2 minutes, using a scooping motion to heat the rice uniformly. Use your wok spatula to flatten out and break up any rice clumps. Next, pour the uncooked egg and spice mixture over the rice, and stir-fry for about 1 minute, until all of the rice grains are coated in egg.
- Add the peas and stir fry continuously for another minute. Next spread the salt, sugar, and black pepper over the rice and mix. You should now see some steam coming off the rice, which means it is heated through.
- If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to any remaining clumps of rice will also help to break them up. Mix in the scrambled eggs and scallions and serve!
Nutrition Facts : Calories 308 kcal, Carbohydrate 42 g, Protein 9 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 136 mg, Sodium 637 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EGG-FRIED RICE
Don't call the Chinese takeaway - make your own egg-fried rice. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok
Provided by Elena Silcock
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
- Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
- Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice - stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.
Nutrition Facts : Calories 387 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
EGG FRIED RICE
Quick and easy.
Provided by Krista B.
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
- Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
- Stir in the cooked rice, mix well and sprinkle with pepper.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 24.6 g, Cholesterol 46.5 mg, Fat 2.7 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 848.1 mg, Sugar 1.7 g
ANYTIME EASY EGG FRIED RICE
This is great for breakfast! I usually make it to use up leftover rice and veggies. You can also add chicken for a filling and easy dinner or side dish.
Provided by Pippy
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook veggies in oil or spray in non-stick frying pan (or wok).
- Add rice, and stir-fry a couple of minutes.
- Add soy sauce or Braggs seasoning to taste.
- Push everything to the side of the pan, and, tilting pan, cook eggs separately, combining when mostly cooked.
- Season with pepper.
Nutrition Facts : Calories 352.8, Fat 7.8, SaturatedFat 2, Cholesterol 211.5, Sodium 414.7, Carbohydrate 56.5, Fiber 1.6, Sugar 1.3, Protein 12.7
EGGY FRIED RICE
Introduce your kids to Chinese food with this tasty, quick, rice recipe
Provided by Annabel Karmel
Categories Dinner, Side dish
Time 40m
Yield 2 kids portions (with enough left for 2 adults)
Number Of Ingredients 8
Steps:
- Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.
- While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette - this should take about 2-3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.
- Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.
- Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top. (Keep the remaining rice in a cool place for later.)
Nutrition Facts : Calories 306 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.92 milligram of sodium
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