Fried Rice With Cilantro Food

FRIED RICE WITH CILANTRO

Steps:

• Heat the oil in a wok or large skillet, over medium-high heat. Fry the garlic until golden, then add the chili pepper and chicken meat, and stir-fry until cooked through.
• When the chicken is cooked, add the rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.

CILANTRO FRIED RICE

Steps:

• Boil rice in 400 grams (approximately 1 ounce) of salted water. Thaw peas and drain corn through a sieve.
• Boil eggs for 8-10 minutes in hot water. Drain, shock in ice water, peel and quarter.
• Peel and mince garlic and ginger. Heat oil in a pan and cook garlic and ginger. Add peas, corn and curry powder and sauté briefly.
• Add cooked rice and flaked almonds to the mixture and stir.
• Stir in cilantro and season with lemon juice, salt and pepper. Serve with eggs.

FRIED RICE WITH CILANTRO

Steps:

• Heat the sunflower oil in a pan on low heat. Add chopped onions, fry until light brown and add the chopped vegetables. Add salt and freshly ground black pepper and fry the vegetables on low heat until they are partially cooked. To a pot, add a glass of water, salt and sunflower oil. Add rice to it when the water boils, and cover the pot to let the rice cook on medium flame for 5 to 10 minutes. Add the cooked rice to the pan with vegetables, spoon in the soya sauce and keep cooking for another 5 minutes. Sprinkle the sesame seeds and cilantro leaves, stir well. Trivia Rice is the oldest known food on earth. It can be dated back to almost 5000 years ago! Asia produces 90% of the world's total rice produce and consumes it as well.

FRIED RICE WITH CILANTRO

Steps:

• Heat the oil in a wok or large skillet, over medium-high heat. Fry the garlic until golden, then add the chili pepper and chicken meat, and stir-fry until cooked through.
• When the chicken is cooked, add the rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.

FRIED RICE WITH CILANTRO AND PEAS

Steps:

• Chop cilantro and thinly slice scallions. In a large nonstick skillet cook cumin seeds in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add rice and fry, stirring occasionally, until heated through, about 3 minutes. Add vinegar and soy sauce, stirring to coat rice, and stir-fry until liquid is evaporated. Stir in cilantro, scallions, and peas and stir-fry until heated through, about 2 minutes, seasoning with salt if necessary.

FRIED RICE

Steps:

• Coat a large saute pan generously with canola oil (it is FRIED rice) and toss in the onion and carrot; bring the pan to medium-high heat. Cook for 6 to 7 minutes, stirring frequently.
• Stir in the ginger, garlic and scallion whites and cook for 1 minute more.
• Toss in the chicken and cook until no longer pink and beginning to brown, about 4 minutes. Add the edamame and chopped cilantro and increase the heat to high. Add the rice to the pan and stir to combine, then let sit and get a little crunchy on the bottom. Toss occasionally, but be sure to give it a chance to get a little crispy, 3 to 4 minutes, and then repeat-resist the urge to stir it too much or it will just get soggy.
• In a small bowl, combine the soy sauce, vinegar, and sambal, if using, and add it to the rice, cooking over high heat, 1 to 2 minutes.
• Meanwhile, coat a medium nonstick saute pan lightly with canola oil, add the eggs, and bring to medium heat. Cook the eggs until the whites are cooked through but the yolks are soft and runny, 3 to 4 minutes.
• Transfer the rice to serving plates and top each with an egg, a sprinkle of the whole cilantro leaves, and scallion greens.

CILANTRO RICE

Steps:

• Combine cilantro, garlic, chile, and 2 cups broth in a blender and process until smooth; set aside.
• Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and cook until softened, about 2 minutes. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender, about 15 minutes. Turn off heat and let rice rest covered for 5 minutes. Fluff with fork and serve.

BACON-CILANTRO FRIED RICE

Steps:

• In a medium bowl, whisk eggs together until well-combined.
• In a large sauté pan over high heat coated with 1/4-inch of oil, gently lower the eggs in and season.
• Eggs will puff up and cook through very quickly; transfer eggs and oil to a paper towel-lined plate.
• In the same pan, cook the bacon. When bacon is almost fully cooked, add the garlic, ginger and scallion whites and stir-fry for 1 minute, until softened and fragrant.
• Add the rice, naturally brewed soy sauce and eggs and stir to heat through and break up the eggs.
• Check for flavor and season if necessary.
• Toss in the cilantro and scallions greens and serve.

CILANTRO RICE

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the oil, then stir in the onion powder and cilantro stems until fragrant, about 30 seconds. Add the rice and stir until oil-slicked, just a few seconds.
• Add 1 1/2 cups water, raise the heat to high and bring to a simmer. Reduce the heat to low, cover the saucepan and cook until all of the water is absorbed, 17 to 20 minutes. Remove from the heat and let the rice sit, covered, to steam for 10 more minutes.
• Fold in the salt, cilantro leaves, jalapeño and lime juice. Taste for seasoning, adding more salt and lime juice as desired.

THE GARLICKIEST FRIED RICE

Steps:

• Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt.
• Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt.
• Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.
• Do Ahead
• Garlic chips can be made 1 day ahead. Store airtight at room temperature.