Fried Rice My Way Food

THAI FRIED RICE RECIPE WITH SHRIMP (KHAO PAD GOONG ข้าวผัดกุ้ง)

Steps:

• If you're using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that's Thai style). You can also devein them if you'd like, but for small shrimp, to me it doesn't really matter.
• Peel 2 cloves of garlic, and then just finely mince them
• Slice ¼ of a sweet white onion into medium sized strips
• Finely dice about 3 - 4 green onions
• Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
• Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
• Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
• Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm
• Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds - This is a little known trick to make good rice, so it remains nice and dry
• Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
• Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
• Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
• Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
• Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
• Lastly, toss in your green onions, stir it a few more seconds, and it's ready
• Immediately dish your fried rice onto a plate
• Slice off a wedge of lime, and serve it on the plate next to the rice
• For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
• Add 3 tablespoons of fish sauce to a small bowl
• Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
• Finally, I like it with a little squeeze of about ½ of a lime - but this is optional - and at many Thai restaurants it's only fish sauce and chilies
• That's is, give it a stir, and set it aside

THE BEST FRIED RICE

Steps:

• Heat 1 tablespoon of butter into a large skillet.
• Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
• Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.
• Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
• Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
• Serve immediately with green onions for garnish, if desired.

QUICK FRIED RICE

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.

FRIED RICE DINNER

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.

LEFTOVER VEGETABLE FRIED RICE

Steps:

• Mix the ingredients for the sauce in a bowl; set aside.
• (See Recipe Note #4) Turn your broiler to high with a rack set ~6" away from the element. Beat the eggs together with the salt. Set a medium (~12") non-stick skillet over medium-low heat. When the skillet is heated, add the egg mixture. Allow the eggs to set up, running a silicone spatula around the edges and tilting the pan all the way around to let any loose egg mixture run to the edges. Finish under the broiler: the eggs should be completely set but not at all brown. Remove to a cutting board and cut into small pieces.
• Heat 1 teaspoon of oil in your wok or skillet until smoking. Add ~1/3 cup of the cooked rice to the wok. Stir and fry until toasted. Remove to a bowl. Repeat with the remaining rice, adding more oil as needed and working in ~1/3 cup batches.
• Add the remaining 1 tablespoon of oil to the wok or skillet. Add the onions, carrots, cabbage, and mushrooms. Stir and fry until slightly softened. Add the ginger and garlic; stir and fry until fragrant.
• Add the rice and egg (or see Recipe Note #4). Gently mix with the vegetables. Pour the sauce over the top of the rice and gently mix. Garnish and serve.

BETTER THAN TAKEOUT CHICKEN FRIED RICE

Steps:

• In a large skillet or wok, add vegetable oil and soy sauce. Add in the chicken and cook until lightly brown and cooked throughout. Remove and set aside.
• Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
• Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
• Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

CHICKEN AND SHRIMP FRIED RICE

Steps:

• Heat up the vegetable oil in a wok or large saucepan.
• Saute the minced garlic until aromatic.
• Add the shrimps, follow by the chicken meat and stir-fry until they are cooked. Remove the shrimps and meat. Leave the remaining oil in the wok.
• Add the cooked rice and stir-fry over low heat until the rice turns aromatic, spluttered and sizzled.
• Beat an egg. Pour the egg over the rice.
• Coat the rice grains with the egg. Continue stir fry until the egg is cooked and no longer sticky.
• Return the shrimps and chicken to the wok. Stir-fry for a minute.
• Add the beans and the light soy sauce. Stir-fry over high heat until the rice becomes dry again.
• Sprinkle the chopped scallion on it and serve.

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.

FRIED RICE

Steps:

• Melt 1 tablespoon butter in skillet or wok.
• Scramble eggs in butter, breaking up the cooked eggs into small pieces.
• Set aside.
• Melt 1 tablespoon butter in skillet or wok.
• Saute onions and/or green peppers in butter for 3 minutes.
• Combine eggs, onions, rice, and meat.
• Stir in soy sauce until color of rice is uniform.
• Stir in peas.
• Heat only until warm.

ULTIMATE SPICY FRIED RICE

Steps:

• Remove from heat and enjoy!