Healthy Fried Rice Food

FRIED RICE

Steps:

• Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
• Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
• Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.

" HEALTHY" FRIED RICE

Steps:

• Heat 1 tbsp oil in pan and sauté mushrooms until browned.
• Remove from heat.
• Heat remaining oil in pan and add rice.
• Add egg and mix until rice is thoroughly coated with egg.
• Cook for 5-10 minutes on high, or until egg is lightly browned.
• Combine rice mixture and vegetables in large bowl and stir until vegetables are well mixed.
• Add soy sauce to taste and serve.

HEALTHY FARRO FRIED "RICE"

Steps:

• Bring a medium saucepan filled two-thirds full of water to a boil. Add the farro and cook until tender but still chewy, about 15 minutes. Drain well and cool. (This can be done one day ahead).
• Combine the scallion whites, garlic, ginger, crushed red pepper, 1/2 teaspoon salt and sugar in a small bowl and keep near the stove top.
• Heat 1 tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the carrot and cook, stirring constantly, until crisp-tender, about 2 minutes. Add the scallion white mixture and continue to stir fry until fragrant, about 30 seconds. Add the cooled farro, half the scallion greens, the peas, bean sprouts, soy sauce and sesame oil and stir fry until the farro is hot, about 2 minutes. Remove from the heat and transfer to a serving dish.
• Wipe out the skillet, add the remaining 1 teaspoon of vegetable oil and place over medium-high heat. Add the eggs and a large pinch of salt; let cook undisturbed until the eggs begin to bubble up, then stir constantly, breaking the eggs up into small pieces, until they are cooked through, about 30 seconds. Scrape eggs over the farro and stir to incorporate. Sprinkle with the remaining scallion green and serve hot.

EASY & HEALTHY FRIED RICE RECIPE BY TASTY

Steps:

• Heat sesame oil in a skillet, and cook garlic until softened.
• Add the chicken, salt, and pepper, and sauté for 5 minutes.
• Add the carrots and broccoli, and sauté until tender.
• Add the rice, soy sauce, and peas, and mix thoroughly.
• Enjoy!

EASY FRIED RICE

Steps:

• Melt oleo in large non-stick skillet.
• Add onion, celery, and carrots.
• Saute until onions are transparent and carrots are crisp tender, about 5 minutes.
• Add peas and cook one minute more until peas are thawed.
• Push veggies to one side of skillet.
• Scramble eggs in empty side of skillet after the oleo spreads from veggies.
• Mix eggs into veggies and season with pepper.
• then put in small amount of rice and then.
• Add soy sauce.
• Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended.
• Fry until steamy hot stirring often.

HEALTHY FRIED RICE RECIPE

Steps:

• Heat 1/2 tablespoon oil over medium heat.
• In a mixing bowl, whisk the eggs into a uniform mixture until well combine and season with a small pinch of sea salt and fresh black pepper.
• Add the eggs to the pan and scramble. Once cooked remove the scrambled eggs from the pan to a plate and reserve for later.
• Add the remaining 1/2 tablespoon oil to the pan over medium heat; add the scallions and carrot and sauté 3-4 minutes until softened.
• Add the frozen peas to the pan, then add the rice, tamari, rice vinegar, toasted sesame oil and ginger. Stir well to combine, the heat from the pan will quickly defrost the peas.
• Turn off the heat and stir in the scrambled eggs. Season with a pinch of sea salt if needed-it will depend on the sodium content of the tamari and other ingredients.
• Turn the heat to low and cook another 5 minutes until the entire dish is warmed through.
• Water chestnuts, bean sprouts, edamame, just about any other veggie you like, or plain shredded chicken would also be a delicious addition to this dish.

BAKED "FRIED" RICE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place rice in a large baking dish. Drizzle in canola and sesame oils; toss to coat rice completely. Add garlic, green onions, bell peppers, carrots, peas, and ham. Season with salt. Stir until well combined.
• Combine chicken broth, soy sauce, and chile paste in a pot over high heat. Stir and bring to a boil. Pour on top of the rice and stir briefly. Cover top tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Uncover; fluff rice with a fork. Taste and adjust seasoning.
• Increase oven temperature to 475 degrees F (245 degrees C). Return to the oven until rice is browned and crusted, about 10 minutes.

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.

FRIED RICE

Steps:

• Melt 1 tablespoon butter in skillet or wok.
• Scramble eggs in butter, breaking up the cooked eggs into small pieces.
• Set aside.
• Melt 1 tablespoon butter in skillet or wok.
• Saute onions and/or green peppers in butter for 3 minutes.
• Combine eggs, onions, rice, and meat.
• Stir in soy sauce until color of rice is uniform.
• Stir in peas.
• Heat only until warm.

HEALTHY CHICKEN FRIED RICE

Steps:

• Heat 1 tbsp oil in a wok. Add chopped onions and stir-fry until onions turn a nice, brown color, about 8-10 minutes. Remove from wok.
• Allow wok to cool slightly.
• Mix egg whites with 3 drops soy sauce and 3 drops sesame oil; set aside.
• Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture. Working quickly, swirl egg until egg sets against wok. When egg puffs, flip egg and cook other side briefly. Remove from wok and chop into small pieces.
• Heat 1 tbsp oil in wok; add chicken to wok, along with carrots, peas, and cooked onion. Stir-fry for two minutes.
• Add rice, green onions, and bean sprouts, tossing to mix well. Stir-fry for three minutes.
• Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold inches Stir-fry for one minute more. Serve with additional soy sauce.

OFFAL FRIED RICE

Steps:

• Preheat a charcoal grill to medium-high heat.
• Add the oxtail directly to the grill and sear on all sides, about 3 minutes total. Remove from the grill and add to a large stovetop pressure cooker. Add the tripe and 1 quart water. Place on the lid and heat over medium-high heat until pressurized. Allow to cook under high pressure for about 45 minutes. Turn off the heat and carefully release the pressure, then open the lid. Carefully remove the tripe and rough chop. Remove the meat from the oxtail, then rough chop if needed, and set both aside.
• In a large skillet or wok, heat the oil until a whisp of white smoke appears, about 1 minute. Add the eggs and allow them to bubble, then immediately fold in the rice, pressing down to separate the rice grains. Cook and fold until the eggs coat the rice and start to set, about 2 minutes. Stir in the offal, soy sauce, sugar and salt. Continue to fold until the rice is fluffy and the ingredients are thoroughly incorporated, about 1 minute. (Don't be afraid to scrape the rice stuck to the bottom of the pan.) Cook until the rice absorbs the sauces and is slightly crisp on the edges.
• Fold in the green onions and white pepper and cook for an additional minute. Taste and adjust seasoning as needed with salt. Serve immediately.

KALE & KIMCHI FRIED RICE

Steps:

• Bring a pan of salted water to the boil, add the kale and cook for 1 min. Drain and leave to steam-dry.
• Heat half the oil in a non-stick frying pan over a medium heat. Add the spring onions and garlic, and cook for 1 min. Turn the heat to high, stir in the rice and cook for 3 mins. Add the kimchi and kale, and stir until everything is warmed through.
• Heat the remaining oil in separate pan set over a high heat. Crack in the eggs and cook undisturbed for several minutes or until crispy and golden around the edges and the yolks are still a little runny.
• Divide the rice between two shallow bowls, top with the fried eggs, coriander, then the shichimi togarashi and chilli oil, if you like.

GREEN FRIED RICE

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
• crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.