Fried Rice Spice Food

SPICY VEGETABLE EGG FRIED RICE

Steps:

• If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.
• Heat oil in a wok or large frying pan on a medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.
• Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy and stir-fry everything together until the peas are hot.

THAI SPICY BASIL FRIED RICE

Steps:

• Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
• Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
• Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
• Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
• Push ingredients in the wok/pan aside and quickly scramble the egg.
• Add the oyster sauce mixture and stir everything together.
• Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
• Add more soy, oyster, or fish sauce, if necessary (or to taste).
• When everything is blended together and rice is hot, remove from heat and stir in the basil.
• Garnish with cilantro, if desired.

ULTIMATE SPICY FRIED RICE

Steps:

• Remove from heat and enjoy!

SPICY CHICKEN FRIED RICE RECIPE

Steps:

• Heat 1 teaspoon oil in a large pan or wok to medium-high. Add the scrambled eggs and cook, stirring, until the eggs set and are nice and fluffy, about 2 minutes. Transfer to a bowl and set aside.
• Return the pan to medium heat and add 1 tablespoon oil. Add the chopped chicken, peppers, onion and carrot. Cook for 7-8 minutes, stirring a bit, until the chicken cooks through and the vegetables soften.
• Add the garlic, Chinese 5 spice, chili flake, chili paste, and salt and black pepper to taste. Stir and cook for 1 minute, until you can smell the gorgeous garlic.
• Add the butter and melt. Stir in the rice, green onions, soy sauce and fish sauce. Lightly stir fry the rice for 5 minutes, stirring a bit, until everything is combined.
• Stir in the sriracha, sesame oil and reserved scrambled eggs.
• Garnish and serve!

FRIED RICE SPICE

Steps:

• Mix all ingredients well.
• Store in a sealed container.

5-SPICE PORK AND FRIED RICE

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the hoisin sauce, soy sauce, brown sugar, vinegar and 5-spice powder in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, 2 to 3 minutes. Set aside and let cool.
• Put the tenderloin on the prepared baking sheet. Brush all over with the sauce and roast in the oven until the internal temperature on an instant-read thermometer reaches 140 degrees F, 15 to 20 minutes. Slice 1/2-inch thick.
• While the pork is roasting, heat 1 tablespoon of the sesame oil in a large nonstick skillet. Cook the eggs, stirring with a silicone spatula, until softly scrambled, 1 to 2 minutes. Remove and set aside.
• Add the remaining 1 tablespoon sesame oil to the same skillet. Add the shallots and garlic and cook, stirring, until translucent, 1 to 2 minutes. Add the rice and cook, stirring often, 2 to 3 minutes. Add the oyster sauce and cook, stirring often, about 2 minutes. Add the corn and peas and stir together. Add the soy sauce and the cooked eggs and cook, stirring often, until the corn and peas are warmed through, about 2 minutes. Remove from the heat, stir in the chopped cilantro and set aside.
• Spoon some fried rice in the center of each plate, top with 2 to 3 slices of pork, some of the nuts and cilantro leaves and serve.

SPICY VEGETABLE FRIED RICE

Steps:

• Heat oil over high heat in a large non-stick or well-seasoned wok. Add the onion and carrot and stir-fry for about 4 to 5 minutes until the vegetables are tender.
• Add the chili bean paste, garlic, and ginger and continue to cook for another 1 to 2 minutes until fragrant and golden. Mix in the peas and scallions and cook for another 1 to 2 minutes.
• Add the rice and mix to combine, allowing the rice to dry out in the wok a bit as you continue to stir, about 1 to 2 minutes. Add the soy sauces and stir-fry for another 1 to 2 minutes to combine.
• Push the rice to one side of the wok and add the beaten egg to the vacant side. Allow the egg to cook, occasionally stirring the egg to gently cook until it's no longer runny. Then mix the cooked scrambled eggs into the rice to finish it off and serve immediately.

SPICY VEGETABLE FRIED RICE

Steps:

• Put the rice in a bowl, then cover with water. Move the rice around a bit and leave in the water for about a minute. Drain and then quickly rinse in the sieve under cold running water to get rid of some of the starch.
• Put the rice in a pot, then add plenty of water, along with a pinch of salt. Bring to a boil then bring down to gently simmer. Cover with a lid and then leave to cook for 8 minutes.
• Drain the rice and then transfer onto a tray and spread it out evenly, leave it for a few minutes so that some of the steam escapes. Then, put the tray in a freezer for 20 minutes.
• Meanwhile make sure all of your ingredients are prepared so that the next steps run smoothly.
• Get a wok nice and hot (a nice large pan will work too). Put a drizzle of oil in your pan, then add your carrots and fry for 1-2 minutes, add your diced red capsicum/peppers and frozen peas and fry for a further minute.
• Transfer those vegetables to a bowl and set aside.
• Put the wok back over the stove, add some more oil and then add your beaten eggs. Quickly fry stirring continuously until cooked (this shouldn't take long). Transfer in the bowl with the vegetables you just fried.
• Once again, put the wok back on the stove, add some veg oil and your sesame oil. Add your garlic and ginger, then fry for about half a minute, then add your chilli flakes and fry for another minute. Finally, add your hoi-sin sauce and stir through.
• Add your rice 1 quarter at a time stirring through well on each addition. This is to make sure every grain of rice is separated.
• Add the vegetables you fried earlier, your eggs, your flat leaf parsley, your sliced spring onions and your soy sauce.
• Turn the heat off and serve.
• Serve the fried shallots in the middle of the table for people to help themselves.

KIMCHI FRIED RICE RECIPE

Steps:

• Squeeze the kimchi to release its liquids into a bowl and save the kimchi juice. Chop the kimchi into bite-sized chunks.
• Heat the oil in a large pan over medium-high heat. Add the chopped chili pepper (if using) and stir fry for 2 minutes to soften.
• Add the garlic and shallot and stir fry for 30 seconds to let the garlic bloom.
• Add the chopped kimchi and stir fry for 1 minute.
• Stir in the rice, kimchi juice, gochujang and soy sauce. Stir fry for 2-3 minutes, or until the rice is fully mixed and cooked to your liking.
• Stir in the sesame oil and remove from heat.
• Serve into bowls with garnish. Enjoy!