Green Onion Black Fried Rice Food
EASY FRIED RICE RECIPE WITH GREEN ONION
Steps:
- In a big skillet, on a medium heat, heat up 2 tablespoons olive oil and 2 tablespoons of butter until melted. Add 5 cloves of minced garlic and stir fry until golden color.
- Now, add 4 cups of cooked Jasmine rice, stir up. Sprinkle black pepper to taste, stir.
- Clear the middle of the skillet, break the eggs in the middle, stir. Stir with rice until eggs look cooked.
- Pour 4 teaspoons of soy sauce, stir up evenly. Finally, add 1/2 cup chopped green onion, stir and turn off the heat. Serve with meat or shrimps. Enjoy!
LIME AND GREEN ONION RICE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oil in sauce pot over medium to medium-high heat. Stir in the rice and toast for 1 minute. Add the lime zest and stock, bring to a boil. Reduce the heat and simmer, covered, for 18 minutes. Add the green onions and the juice of 1 lime. Fluff with fork, transfer to a serving bowl and serve.
GREEN ONION BLACK FRIED RICE
Steps:
- Rinse the rice in three or four changes of water and let it drain thoroughly in a fine-mesh sieve. Transfer rice to saucepan, add the stock and bring to boil over high heat. Cover, lower the heat to a brisk simmer and cook for about 20 minutes or until the rice is tender and no liquid remains in pan. Remove from heat, uncover and fluff with a fork. Set aside. Whisk 2 of the eggs in a small bowl. Heat the vegetable oil and sesame oil in a wok or large skillet over high heat. Add the beaten eggs and cook through until they just set, gently breaking them up into large pieces as they cook. Add the garlic, ginger and cooked rice, season with salt and pepper and continue to stir and toss for 3 to 4 minutes, until some of the rice becomes crispy. Remove rice from heat and divide evenly among 4 bowls. Keep warm. Fry the remaining eggs in oil. Place an egg on top of each bowl of rice. Season with salt and pepper, garnish with green onions and sesame seeds and serve immediately.
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- In a large skillet, melt the butter over medium heat. Add the onions and a good pinch of salt and cook, stirring, until everything is nice and soft and smelling really good, 12 to 15 minutes.
- Meanwhile, heat a separate medium skillet over medium-high heat and coat the bottom with a thin layer of oil (or butter). When the pan is hot, add the eggs and cook, gently scraping up the bottom with a silicone spatula, until mostly set. Remove the eggs from the heat, season with salt and pepper, give them a rough chop, and set aside. (Alternatively, you could cook the eggs first in the large skillet, then remove them before adding the butter and cooking the onions.)
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