Fried Rice Eggs And Vegetables Food

VEGETABLE EGG FRIED RICE

Steps:

• In a large skillet, heat the oil until a wisp of white smoke appears. Add the garlic and onion, saute 30 seconds. Add the beaten eggs and immediately add the rice, gently press down in small circles to separate the rice grains.
• Stir in the carrot and bell pepper and cook for about 1 minute. Don't be afraid to scrape rice stuck to the bottom of the pan. Fold in the oyster sauce, soy sauce, sugar, white pepper and salt. Continue to stir and fold for about 2 more minutes. Cook until the rice absorbs the sauces and is slightly crisp on the edges.
• Fold in the green onions and serve immediately.

VEGETABLE FRIED RICE WITH EGGS AND GREENS

Steps:

• The day before: Cook rice: In a medium pot, bring rice and cold water to boil on high. Simmer on medium heat for 10 minutes. Cover pot, turn down heat to lowest setting. Cook 15 minutes. Turn heat off and let sit covered 30 minutes. Cool and refrigerate 12 hours or overnight. (If you'd like to make this recipe on the same day, prepare rice and refrigerate at least 4 hours before frying.)
• The day of: Remove rice from refrigerator when beginning to prepare the fried rice. Allow to warm up for 15 to 30 minutes.
• In a cast-iron or nonstick pan, heat 1 teaspoon sesame oil. When pan is hot, add beaten eggs. Scramble eggs by moving a spatula continuously in the pan until eggs come together. Stop when eggs are still slightly wet. Remove eggs from pan and set aside.
• Make sure all ingredients are clean, chopped, and ready before cooking.
• In a large pot, put chopped spinach, bok choy, and 1/4 cup water. Cover and cook on medium high heat 10 minutes until greens are cooked but still bright in color. Turn off heat. Add 1 teaspoon apple cider vinegar and stir. Set aside.
• In a wok, large frying pan, or large saucier pan, heat 1 tablespoon sesame oil on high. When the oil is hot, add minced ginger and garlic. Stir. Immediately add carrots. Cook until carrots just begin to soften-about 30 seconds to 1 minute, depending on stove top. Add scallions, stir, let cook 15 seconds. Add red pepper, stir, let cook, 30 seconds. Turn heat down to medium. Add tamari. Stir to coat the vegetables.
• Add the rice. Stir to mix thoroughly. Add the cooked egg. Mix. Turn heat to low and cover for 5 minutes.
• Serve immediately. Portion out greens and top with fried rice. Garnish with nori strips and/or chopped scallions.
• To get the best fluffy fried rice use one-day-old cold rice.
• Putting apple cider vinegar on the greens makes their calcium easier to absorb in addition to aiding digestion.
• Instead of sesame oil, try coconut oil or peanut oil, which work best at high heats, or use a good-quality vegetable oil.
• Serving size: 1 serving
• Calories: 337
• Fat: 8g (12% calories from fat)
• Cholesterol: 117mg
• Sodium: 784mg
• Total Carbohydrate: 55g
• Dietary Fiber: 3g
• Protein: 11g

VERY VEGGIE FRIED RICE WITH EGGS

Steps:

• Heat a large, heavy nonstick skillet over high. Swirl in 1 tablespoon vegetable oil; add kale and zucchini. Season with salt and cook, stirring, until zucchini is bright green and kale is wilted, about 3 minutes. Add ginger and garlic; cook, stirring, 30 seconds. Add rice and 2 tablespoons vegetable oil; cook, stirring to break up rice, 1 minute. Stir in sesame oil and carrots and peas; season and cook 1 minute.
• Make 4 wells in mixture; divide remaining 1 tablespoon vegetable oil among them. Crack an egg into each well; season. Reduce heat to medium and cook until whites begin to set, about 3 minutes. Cover, turn off heat, and let stand until whites are set but yolks are still soft, 3 to 4 minutes more. Serve immediately.

FRIED RICE WITH EGG, PRAWNS AND VEGETABLES

Steps:

• Fry the prawns in a saucepan in a little of the olive oil until they go red.
• Add the cooked rice.
• Mix the soy sauce and the sugar and mix well.
• Add to the frying pan with
• Add the vegetables and cook for 5 minutes.
• Add the eggs mix well until cooked.
• Serve 'al dente'.