Fried Rice With Sweet Soy Sauce Food

FRIED RICE WITH SWEET SOY SAUCE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat, swirl to coat.
• Pour eggs into pan, and cook for 2 minutes, or until set, stirring once.
• Remove eggs from pan.
• Increase heat to high, and add remaining 2 tablespoons oil to pan.
• Add shallots, garlic, and chile, stir-fry for 1 minute.
• Add rice, and stir-fry for 3 minutes, or until lightly browned.
• Add cooked eggs, soy sauce, salt, and pepper, toss to combine.
• Top with radish, and herbs, and serve with lime.
• FOR THE SWEET SOY SAUCE:.
• Combine soysauce and brown sugar in a sauce pan, and bring to a boil over medium heat.
• Simmer 2 minutes or until rediced to 1/4 cup.

SPECIAL FRIED RICE

Steps:

• Heat 2 teaspoons canola oil in a large wok or skillet over high heat until smoking.
• Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a wooden spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
• Pour 1 teaspoon sesame oil into the hot pan. Add enough canola oil to cover the cooking surface of the pan and heat to smoking. Saute onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan.
• Gradually add rice to the skillet, breaking and tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a slight brown color and is completely hot, 2 to 3 minutes.
• Stir soy sauce, fish sauce, sriracha sauce, sugar, salt, 1/2 teaspoon white pepper, and monosodium glutamate into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat and sprinkle green onion and cilantro over the fried rice; toss to mix.
• Peel outside skin of cucumber with vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around the serving platter. Serve rice in middle of platter, topping with additional green onion and a dash of white pepper.

EASY JAPANESE FRIED RICE

Steps:

• Place rice, chicken stock, and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender and liquid has been absorbed, 15 to 20 minutes.
• Remove from the heat, stir in 2 tablespoons butter, and let cool to room temperature, about 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Add eggs and scramble, stirring often to chop chunks of egg into small bits with a spatula.
• Place rice in a large mixing bowl, add eggs, and toss together.
• Melt remaining 2 tablespoons butter in a large frying pan over medium-high heat. Dump rice mixture into the hot pan. Add sesame seeds, 2 tablespoons soy sauce, salt, and pepper. Cook, stirring often, for 8 minutes.
• Taste and add more butter or soy sauce as desired. Serve.

FRIED RICE

Steps:

• In a large frying pan melt butter.
• Add onion and carrots and cook for 5 minutes.
• Add green peas and corn and cook for 1 minute.
• Push vegetables to one side of the pan.
• Pour beaten eggs into pan and scramble.
• Mix vegetables and scrambled eggs together.
• Add rice and soy sauce and mix well.
• Add your bacon pieces.
• Serve warm.

CHEESY CABBAGE TTEOKBOKKI

Steps:

• Bring a small pot of water to a boil over high heat. Add the eggs carefully and reduce the heat to gently simmer the eggs until soft-boiled, 6 to 7 minutes. Drain the eggs, leaving them in their pot, then shake the pot to crack their shells. Cover the cracked eggs with cold water to shock them, then let cool enough to touch. Once they are sufficiently cooled, peel the eggs directly in the water (they should peel easily); set aside.
• In a small bowl, stir together the sugar, gochujang, soy sauce and garlic. Set aside.
• In a large pan, melt the butter over medium-high heat. Add the shallots, season generously with salt and cook, stirring constantly, until the edges of the shallots are really brown, 5 to 7 minutes. Stir in the gochujang mixture and cook, stirring for a few seconds, just until the sauce loses its raw edge.
• Stir in 1 cup cold tap water and add the tteok, making sure to separate them if stuck together. Bring to a simmer over medium-high and cook until the sauce thickens and the tteok are heated through but still chewy, 4 to 6 minutes. (Add a minute or two if using frozen rice cakes.)
• To serve, scatter over the cheese, followed by the cabbage - a nice, crunchy blanket of it. Cover to let the cheese melt; the cabbage will steam slightly and lose some of its raw edge. Halve the soft-boiled eggs and arrange them over the crunchy, cheesy cabbage.