SOY SAUCE FRIED RICE (酱油炒饭)
Soy sauce fried rice is simple yet indulgent. It is a classic Chinese dish that uses minimal ingredients to create maximum flavor. Only takes ten minutes to prepare, and it's robust enough to serve as a main or to satisfy your midnight salty snack craving.
Provided by Maggie Zhu
Categories Side
Time 10m
Number Of Ingredients 9
Steps:
- Combine the light soy sauce, dark soy sauce, sugar, and white pepper in a small bowl. Stir to mix well.
- Add the butter into a large nonstick skillet and heat over medium-high heat until melted. Add the eggs. Cook until the bottom is slightly set. Scramble until the eggs are mostly cooked.
- Add the rice onto the egg. Cook and chop the rice with your spatula, to separate the grains and coat the rice with egg. Cook until the heat builds up and you can hear a vibrant sizzling.
- Swirl in the soy sauce mixture. Cook and stir constantly, until the rice turns an even color.
- Add the green onion and stir to mix well.
- Carefully taste the rice. Season lightly with sea salt if needed. Stir and mix thoroughly, so the salt is evenly dispersed.
- Transfer the rice to a bowl and serve hot as a side or a light main dish.
Nutrition Facts : ServingSize 1 serving, Calories 183 kcal, Carbohydrate 12.9 g, Protein 6.2 g, Fat 12 g, SaturatedFat 6.5 g, Cholesterol 146 mg, Sodium 786 mg, Fiber 0.6 g, Sugar 1.7 g
LOCAL STYLE FRIED RICE
Hawaiian style kind of rice is using any leftover rice and any leftover ingredients from the fridge.
Provided by Ono Hawaiian Recipes
Categories Main Course Side Dish
Time 25m
Number Of Ingredients 17
Steps:
- Heat a wok or large frying pan over medium heat. Drizzle in 2 tablespoons of oil and scramble the eggs for 30 seconds or until cooked to your preference. Set the eggs aside on a plate.
- Drizzle in 2 tablespoons of oil again to the wok. Fry the toughest vegetable (for this recipe it is the carrots) for a couple of minutes. Then keep frying the next tender vegetable (onions) and fry for another couple of minutes. Lastly, add in the most tender vegetable and cook for a minute. Set aside the cooked vegetables.
- *If your meat isn't cooked or you would like to warm it up, fry the meat in the wok for a few minutes or until the meat is cooked.
- Drizzle in 2 tablespoons of oil again to the wok. Add in the leftover rice and fry it until all of the rice has been coated in the oil. Add in the oyster sauce, shoyu, white pepper, and salt. Stir fry until well combined.
- Add everything back to the wok. Eggs, vegetables, and meat. Stir fry everything until has mixed well. Serve hot as a hearty meal or side dish. Enjoy!
FRIED RICE SHOYU
Make and share this Fried Rice Shoyu recipe from Food.com.
Provided by elly9812
Categories Rice
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet; add beaten egg and scramble briefly.
- Add all remaining ingredients except shoyu.
- Cook over medium heat 4 or 5 minutes, stirring gently.
- Add shoyu; mix thoroughly.
- Cook 2 minutes.
- Serving Serves 5 people
Nutrition Facts : Calories 611.5, Fat 3.8, SaturatedFat 0.8, Cholesterol 43.2, Sodium 80.1, Carbohydrate 127.5, Fiber 3.5, Sugar 1.4, Protein 12.9
SHOYU CHICKEN
Make and share this Shoyu Chicken recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken Thigh & Leg
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl.
- Add the chicken thighs, and toss to evenly coat.
- Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the chicken thighs from the marinade.
- Discard the remaining marinade.
- Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.
Nutrition Facts : Calories 316.8, Fat 7.5, SaturatedFat 1.9, Cholesterol 157, Sodium 1509.8, Carbohydrate 21.1, Fiber 0.6, Sugar 18.6, Protein 40
FIVE-SPICE SHOYU CHICKEN
My wife is from Hawaii, and one of her favorite restaurants is Russell Siu's Kaka'Aku Kitchen - she loves their five-spice shoyu chicken. (Shoyu chicken is cut-up chicken slow-cooked in a soy sauce-based liquid). I found a Sam Choy recipe for shoyu chicken that started with teriyaki sauce. Using that as a starting point, I redid my shoyu chicken recipe. My wife's response was that the result was even better than Kaka'Aku Kitchen's (not that she's at all biased in my favor).
Provided by ChrisMc
Categories Whole Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut up chicken Chinese style (Cut off the end of the bone in the drumstick, cut each thigh in half, cut each wing into 2 segments with meat, and cut the breasts into strips transversely through the carcass with a heavy cleaver).
- Do not debone chicken.
- Combine the teriyaki sauce, five spice powder, cilantro, sesame oil, wine, and soy sauce.
- For added flavor, combine ingredients and marinate chicken for 12-24 hours before cooking.
- Add sauce and chicken to large saucepan of wok and bring to a simmer.
- Cook, covered, at least 30 minutes or until chicken cooked through.
- If time permits, cook for up to 1 hour on low heat- the longer cook time will get the chicken fall-off-the-bones tender.
- Serve warm with rice (Also makes great leftovers).
Nutrition Facts : Calories 655.6, Fat 38.2, SaturatedFat 10.4, Cholesterol 160.4, Sodium 6172.7, Carbohydrate 27.4, Fiber 0.3, Sugar 19, Protein 47.2
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