Aromatic Vegetable Fried Rice Su Cai Chao Fan Food
AROMATIC VEGETABLE FRIED RICE (SU CAI CHAO FAN)
Apparently the secret of great fried rice is to first toss the cooked rice in peanut oil and then mix in the seasoned vegetables. This rice calls for a clear vegetable stock. You can use a highly processed and scary store bought one :) But for a really authentic and impressive flavour you can go to the minimal effort of making your own. The recipe I use is Recipe#424266 Cooking time does not include preparing the rice.
Provided by KristinV
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat 1 tbs peanut oil in a saucepan and sauté the chopped garlic for 10 seconds. add the cooked rice and salt and toss to mix. Heat through, remove from heat and set aside.
- In a separate saucepan, heat th 2 tbs sesame oil and 1 tbs peanut oil and saute the ginger and grated garlicfor 15 seconds over medium heat.
- Add the celery, green beans and carrot and stir-fry over high heat for 2-3 minutes. Add the bean sprouts and bamboo shoots and stir for 1 minute.
- Stir in the rice, spring onions and green capsicum and toss to mix. Stir-fry for one minute.
- Add the vegetable stock, soy sauce and salt. Continue to stir over high heat for 1-2 minutes until the stock is absorbed, Garnish with coriander leaves and serve.
Nutrition Facts : Calories 325.4, Fat 14.2, SaturatedFat 2.3, Sodium 1118.8, Carbohydrate 43.7, Fiber 4, Sugar 5.2, Protein 7.1
VEGETABLE FRIED RICE
Make and share this Vegetable Fried Rice recipe from Food.com.
Provided by lazyme
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice according to package directions.
- Rinse in colander under cold water until cool.
- Drain; set aside.
- Meanwhile, whisk vinegar, soy sauce and sesame oil in small bowl.
- Set aside.
- Heat vegetable oil in large nonstick skillet over medium-high heat.
- Cook ginger 3 minutes, stirring twice, until golden and crisp.
- Remove with slotted spoon to paper towels to drain.
- Add onions and garlic to skillet; cook 3 minutes.
- Stir in corn, peas and green onions; cook 5 minutes.
- Add rice and vinegar mixture; cook 2 minutes until rice is heated through.
- Stir in reserved ginger.
VEGETABLE FRIED RICE
Sesame oil gives this dish a nutty flavor, but if you don't have it, you can use canola oil instead. For the fluffiest fried rice, start with cold rice - it won't clump like warm rice can. Recipe is from Woman's World.
Provided by CookingONTheSide
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix soy sauce and lime juice; set aside.
- In skillet, heat oil over medium heat.
- Add onion and garlic; cook, stirring, 1 minute.
- Stir in red pepper and carrots; cook until crisp-tender, 2-3 minutes.
- Add rice; cook, stirring, 2 minutes.
- Add soy sauce mixture; cook stirring, 2 minutes.
- Add peas; cook 2 minutes.
- Sprinkle with cilantro and, if desired, garnish with scallion.
Nutrition Facts : Calories 260.8, Fat 7.3, SaturatedFat 1.1, Sodium 538.8, Carbohydrate 43.4, Fiber 2.8, Sugar 4.5, Protein 5.5
VEGETABLE FRIED RICE
I finally figured out how to make fried rice without having it stick to the bottom of the pan! It is really easy to make, easy to double, to adjust to your personal taste and it can be made ahead of time. You can also stir in another protein (i.e. tofu or chicken) in the end to make it a whole meal! It is a kids favorite and goes great with almost any meal!
Provided by Khuonger
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a high sided skillet (that has a cover) over medium high heat, heat vegetable oil and sesame chili oil. Saute the onion and garlic, and rice until the rice is solid white or lightly browned.
- Immediately pour the water into the skillet and bring to a boil then lower it to a simmer on low heat.
- Cover & cook on low (simmer) until the water is absorbed and the rice is tender. DO NOT STIR while rice is cooking. About 20-25 minutes.
- After rice is done. Carefully stir the frozen mixed vegetables and let sit on low heat for another 5 minutes. The gently stir in the scrambled eggs.
- Sprinkle salt and pepper to taste.
- Stir in soy sauce (optional) for asian flair!
- Enjoy!
- NOTE - if using fresh vegetables, stir them in before you turn the water down to a simmer and let them cook with the rice.
Nutrition Facts : Calories 313.7, Fat 9.8, SaturatedFat 1.8, Cholesterol 93, Sodium 70.1, Carbohydrate 48, Fiber 3.9, Sugar 0.9, Protein 8.5
VEGETABLE FRIED RICE
This is a Cambodian recipe known as Bai lieng pale. Go get you some jasmine rice and sriracha sauce, you should have everything else!
Provided by threeovens
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a wok or large skillet over high heat; add oil, garlic, onion, peas, carrots, and cabbage.
- Season with soy sauce, salt, sugar, pepper, sriracha, stirring well.
- Stir in rice and cook until fluffy and hot.
Nutrition Facts : Calories 871.9, Fat 11.7, SaturatedFat 1.6, Sodium 951.7, Carbohydrate 170.5, Fiber 11.1, Sugar 8.5, Protein 18
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