BEEF OR CHICKEN FRIED RICE (ASIAN)
The secret to this recipe is to marinate the meat before cooking. This adds additional flavor to an already flavor rich dish. You can use beef or chicken. I use round steak, cut 1/2" thick or skinless chicken breasts. Having the meat slightly frozen will help in cutting it into thin strips.
Provided by Pokey in San Antonio
Categories Asian
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Slice beef or chicken breast into thin strips.
- For the marinade; combine soy sauce, sesame oil, sugar, one minced clove of garlic, and red chili.
- Marinate meat for several hours (over night is best).
- Thinly slice green onions and coarsely chop the green tops. Separate, as they will go in at different times.
- Grate the carrots.
- Slice the dried chilies lengthwise.
- Scramble the eggs lightly in a bowl.
- Heat the oil in a wok or deep pan.
- Fry the eggs until set, remove and slice into strips.
- Add the garlic and sliced green onions (white part) and the sliced red chilies to the hot oil, sauté for a minute or so, then add the marinated meat, reserving the marinade (beef only). If you're cooking chicken, don't reserve the marinade; just add some soy sauce in its place later in the process.
- Stir fry the meat until cooked, and then remove.
- Add the chilled, cooked rice to the hot oil and stir fry until heated thoroughly.
- Add the meat, green onion tops, carrots, egg slices, and some or all of the the reserved marinade (or equal amount of soy sauce if you used chicken, about 1/4 cup).
- Stir fry until all is heated through.
- Serve immediately.
Nutrition Facts : Calories 799.8, Fat 67.7, SaturatedFat 24.7, Cholesterol 167.9, Sodium 736.4, Carbohydrate 33.5, Fiber 1.2, Sugar 4.3, Protein 13.6
GARLIC RICE
This is a simple Philippine fried rice bursting with the flavor and aroma of garlic.
Provided by JAYVEECHUN
Categories Side Dish Rice Side Dish Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the garlic and ground pork. Cook and stir until the garlic is golden brown. This is the color you want for maximum flavor, do not allow it to burn, or the flavor will be bitter.
- Stir in the cooked white rice, and season with garlic salt and pepper. Cook and stir until heated through and well blended, about 3 minutes. Serve and enjoy.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 45.9 g, Cholesterol 5.9 mg, Fat 9 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 1.8 g, Sodium 686.3 mg, Sugar 0.1 g
GARLIC CHICKEN FRIED RICE
This fried rice uses leftover chicken (see the Garlic-Brown Sugar Chicken recipe also in Recipe Finder). So it's perfect when you need a quick and easy meal on busy weekdays.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces. Remove from skillet and set aside. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender. Add rice; cook, stirring constantly, for 3 minutes. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through.
Nutrition Facts :
GARLIC PEPPER FRIED RICE W/ BEEF OR CHICKEN
This is my adaptation to Bobbie rice's Fried Rice recipe (http://www.recipezaar.com/Fried-Rice-8594). It's a good recipe, but it was missing two of my favorite flavors, garlic and red pepper.
Provided by ATM 67
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- STEP 1.
- In a hot wok, add the first tablespoon of oil and scramble the eggs, chopping them into bite size or smaller pieces while they cook.
- When the eggs are cooked, remove them and set them aside in a clean dish.
- Remove any bits of egg from the wok before moving on to the next step.
- STEP 2.
- In the same wok, quickly combine the second tablespoon of oil, garlic, crushed red pepper and meat, in that order. **If you wait long enough that you can smell the garlic warming before you add the other ingredients, you will burn your garlic. If you hesitate any at all to add the meat after adding the red pepper, it will burn and your lungs will feel like they are closing on you. DO NOT ASK HOW I KNOW! **
- When the meat is cooked, remove it and set it aside in a clean dish.
- STEP 3.
- Still in the same wok, add the last tablespoon of oil and onion.
- Once the onion begins to become translucent add the peas and carrots.
- After the peas and carrots look as if they have thawed, add the cooked rice and drizzle the soy sauce in three or four portions over the rice. After adding each portion of the soy sauce, toss to coat the rice with soy sauce. More than flavor, we're looking to color the rice evenly. More or less than ¼ cup of soy sauce may be necessary. I like a nice, even, golden brown color. That color seems to flavor the rice best. (If you like a darker fried rice, a few drops of dark soy sauce will go a long way for adding the desired color, but it adds no flavor.).
- Once the rice has the right color, add the eggs from step 1 and the meat, garlic, red pepper mix from step 2, and combine all thoroughly. Stir constantly until rice is evenly heated.
- Serve in bowls with extra soy sauce available to season to taste.
Nutrition Facts : Calories 1950.3, Fat 42.9, SaturatedFat 14, Cholesterol 288.6, Sodium 1200.6, Carbohydrate 324.2, Fiber 8.8, Sugar 2.6, Protein 56.9
PEPPER FRIED RICE
I was once amazed to find I could use frozen red and yellow bell pepper strips straight from the package. (I am aware that this is not a revelation to everyone; call me stupid.) The peppers are great in a simple quick dish of fried rice. If frozen vegetables are handled expeditiously, they are often better than buying 'fresh' at the store." It's true. Freezing, especially after blanching (which is almost always a part of the process), locks in both flavor and nutrients. And the use of I.Q.F. (individually quick frozen) technology has become routine, and the results are profoundly better than freezing vegetables in solid blocks. (These products are almost always sold in plastic bags, not boxes, and as a rule you should buy frozen vegetables in plastic bags.)
Provided by Mark Bittman
Categories quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put peanut oil in a large skillet, preferably nonstick, and turn heat to medium high. A minute later, add peppers and raise heat to high. Sprinkle with salt and pepper, and cook, stirring occasionally, until they begin to brown, about 10 minutes.
- Add rice, separating it with your hands as you do so. Cook, stirring and breaking up the rice lumps, until it is hot and begins to brown, about 10 minutes. Stir in the soy sauce and sesame oil, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 3 grams, Carbohydrate 54 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 5 grams, TransFat 0 grams
GARLIC CHICKEN FRIED CHICKEN
This actually uses my breading for Chicken Fried Steak---my husband suggested we try it with chicken breasts, and it was delicious!
Provided by TANAQUIL
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
- Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
- Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 37.3 g, Cholesterol 116.2 mg, Fat 11.4 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 2.5 g, Sodium 935.1 mg, Sugar 2.9 g
GARLIC CHICKEN FRIED BROWN RICE
Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.
Provided by JOYCE
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.
Nutrition Facts : Calories 444.4 calories, Carbohydrate 57.4 g, Cholesterol 43.1 mg, Fat 12.8 g, Fiber 6.6 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 701.4 mg, Sugar 4.1 g
GARLIC FRIED RICE
Garlic, onions, and lemon juice to add interest to plain white rice.
Provided by Spryte
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 34m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool.
- Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 39.2 g, Cholesterol 2.7 mg, Fat 1.3 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 13.9 mg, Sugar 0.9 g
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GARLIC FRIED RICE RECIPE | BON APPéTIT
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4.3/5 (43)Author Melissa MirandaServings 4
- Heat oil in a large wok or nonstick skillet over medium-high. Cook garlic, stirring, until golden brown, about 1 minute. Using a spider or slotted spoon, transfer garlic to a small plate. (Or strain through a fine-mesh sieve into a heatproof measuring glass and return oil to wok.)
- Break up rice and place in same skillet; season lightly with seasoning salt (or kosher salt and pepper). Cook, tossing occasionally, until rice is warmed through and crispy in spots. (In Tagalog that crispy rice is called tutong; it’s like the crispy part at the bottom of the paella pan.) Add garlic to rice and toss to combine.
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