Easy And Simple Fried Rice Food

EASY FRIED RICE

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.

SIMPLE FRIED RICE

Steps:

• In a wok or frying pan heat oil and butter until very hot.
• Add peppers and chives and cook for about 2 to 3 minutes.
• Add eggs and cook like scrambled eggs.
• Add rice and soy sauce and cook, moving rice around constantly until done (About 2 minutes).
• You can also add some black pepper if you like.
• Serve right away or keep warm until serving.

BASIC FRIED RICE

Steps:

• In a small bowl, mix the soy sauce, sesame oil, and rice. Set aside.
• In a large skillet or wok heat oil over medium-high heat, heat vegetable oil and add onion. Cook until just tender.
• Move onions off to the sides of pan to form a circle and pour egg in middle. Begin scrambling the egg, and when they begin to solidify, add the rice mixture and cook 1-2 minutes.
• Add Peas, carrots, and bean sprouts (if using). Toss to combine ingredients and heat through. Serve immediately with garnish of freshly chopped green onions.

FRIED RICE RESTAURANT STYLE

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.

EASY FRIED RICE

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.

CHINESE FRIED RICE

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.

EASY FRIED RICE

Steps:

• Lightly beat the eggs with the salt and pepper.
• Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Set aside.
• Add 2 tablespoons oil back to the pan. Add the rice. Stir-fry for a few minutes, using a wooden spoon to break it apart.
• Stir in the soy sauce and stir fry sauce.
• When the rice is heated through, add the scrambled egg back into the pan. Mix throughly.
• Stir in the green onion. Serve hot.

EASY AND SIMPLE FRIED RICE

Steps:

• Heat oil in a large nonstick skillet over medium heat; add ginger and garlic. Cook 10 minutes or until browned and crisp, stirring constantly. Remove from pan; set aside.
• Add sliced onion to pan; reduce heat to medium-low. Cover and cook 10 minutes or until soft; stir occasionally. Sprinkle salt over onion; increase heat to medium-high.
• Add rice; cook 4 minutes or until heated, stirring frequently.
• Make a well in center of rice; add eggs, stirring to scramble. Gradually incorporate eggs into rice; stir in ginger mixture, green onions, soy sauce, and sesame oil. Garnish with cilantro, if desired.