Fried Rice Dinner Food
QUICK FRIED RICE
This is a great rice recipe that my aunt came up with. It is very tasty and great for a quick meal during the week. (Preparation time is the time it takes to cook the rice).
Provided by cervantesbrandi
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place sesame oil in a wok and heat.
- Add rice, veggies, soy sauce and oyster sauce.
- Sauté ingredients in oil making sure to thoroughly mix rice and sauce together.
- After 5 minutes of sautéing on medium heat move rice so that the middle of the wok is empty.
- Add egg into the wok and scramble until cooked.
- Finally mix egg into rice and serve.
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.
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
FRIED RICE DINNER
This is my adaptation of a recipe that appeared in Woman's Day magazine in 1986. It is my favourite way to use up leftover roast turkey but can be used with what ever meat you happen to have on hand. The original recipe suggested lunch meat and ham or sausage should also work. My family enjoys this and like many other fried rice recipes it can be adapted or tweaked in many ways to suit your own personal taste or whatever you have on hand. If you like your foods spicy, sprinkle in some dried crushed chilis while preparing the veggies or rice. I add the soy sauce the way the original recipe called for but you could leave it out and allow folks to season it to their own tastes at the table. You could use prepackaged coleslaw veggies to speed up preparation for this. Other crisp veggies such as broccoli, pepper strips, bok choy, and peas (in pods or not) could be added. Use your imagination! Just make sure that you have between 4 and 5 cups of veggies if you want to have your 4 serving yield.
Provided by teapotter
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat about 1 tbsp of the oil in a large skillet (non-stick works best).
- Add cabbage, carrot, onion, ginger and garlic and stir fry about 5 to 7 minutes or until tender crisp.
- Transfer to a bowl to keep warm.
- Heat remaining 2 tbsp oil in the same skillet and add the rice and meat slivers, cook stirring constantly about 2 to 5 minutes or until hot.
- Reduce heat to medium and push the rice out to the edge of the pan to make a large well.
- Pour in the eggs.
- Cook 2 or 3 minutes without stirring until almost set.
- With a spoon or other utensil, break the eggs into small pieces and mix into the rice.
- Return the vegetables to the pan, season with black pepper and add the soy sauce.
- Toss about 1 or 2 minutes to heat through.
- Sprinkle the green onions over the top and serve.
- Makes 4 generous servings.
FRIED RICE RECIPE BY TASTY
Here's what you need: rice, vegetable oil, ginger, garlic, red onion, mixed vegetable, prefered seasoning, butter, lemon juice, soy sauce, white pepper, curry, chicken bouillon powder
Provided by Agnes Boateng
Categories Dinner
Time 30m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Boil the rice in stock/broth and season ass desired.
- Sauté ginger, 2 cloves of garlic, and red onion in vegetable oil on medium until fragrant. To this, add the mixed vegetables and seasonings of choice.
- While vegetables are cooking, make a garlic butter paste with the remaining garlic and butter. To the paste, add lemon juice and ½ tbsp soy sauce and mix. Add 1 tbsp paste to the vegetables. Stir well on medium heat.
- When veggies are done, remove from the pan and put in a separate bowl.
- Put more oil in the pan and add the rice to the pan. Season rice with white pepper, curry, and chicken bouillon powder.
- Add the garlic paste to rice and stir. Then, add vegetables, remaining soy sauce, and remaining garlic butter paste and stir well.
- Serve warm.
Nutrition Facts : Calories 158 calories, Carbohydrate 31 grams, Fat 1 gram, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
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