FRIED RICE I
The best homemade fried rice you can make! The bacon may be non-traditional, but it adds a little extra CRUNCH. Great with chicken or beef.
Provided by homemaker
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper.
- Heat 1 teaspoon oil in small frying pan, pour in eggs. Coat the bottom of the pan with the eggs, in order to cook them evenly; cook for about 3 minutes. Flip the eggs, cook one minute more and remove them to a cool surface. Let them cool, then cut them into thin slices. Set aside.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Spoon remaining 2 teaspoons oil into the skillet with the bacon fat. Stir in rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs and green onions. Stir and cook until heated through, approximately 3 minutes.
Nutrition Facts : Calories 515.9 calories, Carbohydrate 63.5 g, Cholesterol 158.8 mg, Fat 20.7 g, Fiber 4 g, Protein 17.3 g, SaturatedFat 6.1 g, Sodium 967.8 mg, Sugar 4.5 g
FRIED RICE RESTAURANT STYLE
A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.
Provided by jostrander
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
- Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g
EASY FRIED RICE
This easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that's easy to put together. -Lori Schweer, Mapleton, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside. , Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.
Nutrition Facts : Calories 476 calories, Fat 19g fat (4g saturated fat), Cholesterol 133mg cholesterol, Sodium 1077mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
EASY FRIED RICE
I never could make fried rice, it always turned out sticky and nasty. Until one night when I couldn't sleep, I turned on the tv and watched this infomercial for cookware and they made fried rice. And what do you know, its a good recipe! Only thing good that ever came out of a infomercial, lol. Anyway my whole family loves it and have been asked for the recipe many times. If you have leftover chicken, toss it in too. I've also added hamburger and other veggies with good results too.
Provided by Mona1397
Categories One Dish Meal
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Melt oleo in large non-stick skillet.
- Add onion, celery, and carrots.
- Saute until onions are transparent and carrots are crisp tender, about 5 minutes.
- Add peas and cook one minute more until peas are thawed.
- Push veggies to one side of skillet.
- Scramble eggs in empty side of skillet after the oleo spreads from veggies.
- Mix eggs into veggies and season with pepper.
- then put in small amount of rice and then.
- Add soy sauce.
- Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended.
- Fry until steamy hot stirring often.
Nutrition Facts : Calories 238.6, Fat 3.3, SaturatedFat 1.1, Cholesterol 111.6, Sodium 906.4, Carbohydrate 41.4, Fiber 3, Sugar 4.1, Protein 9.9
(VERY) SIMPLE FRIED RICE
Note: 1 C uncooked rice = 3 C cooked. It's best to use rice that has been cooked the day before and stored in the refrigerator. Freshly cooked rice is too wet and will result in a soggy mess. I affectionately call this "Rule of 3 Rice" because of all the threes...
Provided by iPlayFlonkerton
Categories White Rice
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Whip eggs until they are frothy. Scramble, then set aside.
- Steam carrots until slightly soft (about 5 minutes). If using frozen peas & corn, run under hot water to thaw.
- Break up any clumps in the rice. Over medium-high heat, heat oil in a large pan or wok. Add rice and stir for about 1 minute, until heated through. Reduce heat to medium.
- Add soy sauce, garlic, salt & pepper. Stir-fry for 1 minute.
- Add onions, peas, corn, carrots and eggs. Stir-fry for 1 minute, until heated through.
Nutrition Facts : Calories 445.5, Fat 7.7, SaturatedFat 1.5, Cholesterol 105.8, Sodium 770.5, Carbohydrate 81, Fiber 3.8, Sugar 1.3, Protein 11.1
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