Instant Fried Rice Food
CLASSIC FRIED RICE
Classic Fried Rice
Provided by Minute® Rice
Yield 4
Number Of Ingredients 8
Steps:
- Homemade takeout has never been easier than with this Classic Fried Rice recipe. Using Minute® Instant White Rice, Asian-style vegetables, soy sauce and eggs and topped with sesame seeds and green onion, it's a fast, quick dinner that's sure to hit the spot! Step 1
- Heat oil in a large skillet over medium-high heat. Add eggs and quickly soft scramble; remove from skillet. Step 2
- Wipe out skillet and add broth, vegetables and soy sauce. Bring to a boil. Step 3
- Stir in rice and return to a boil. Cover and remove from heat. Let stand 5 minutes, or until all liquid is absorbed. Step 4
- Fold in reserved egg. Serve topped with green onions and sesame seeds, if desired. Recipe Tips Reduce the sodium in this recipe by using low-sodium soy sauce and chicken broth. For softer rice, increase the amount of broth to 1 1/4 cups. Try substituting sesame oil for the vegetable oil for added flavor. Just be careful not to overheat the sesame oil, as it can burn more easily than vegetable oil.
INSTANT FRIED RICE
Instant rice and a seasoning pack cut prep time for this fast, fuss-free and delicious fried-rice recipe from Amy Corlew-Sherlock of Lapeer, Michigan. Peas and onion add nutrition!
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine seasoning mix and water; set aside. In a large skillet or wok, stir-fry onions in oil for 2-3 minutes. Add egg; stir until scrambled. , Add rice and peas; stir-fry until heated through. Stir in seasoning mixture; stir-fry 3-4 minutes longer or until heated through.
Nutrition Facts : Calories 251 calories, Fat 9g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 624mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.
STIR-FRIED RICE
Fried rice in 15 minutes! Cook Minute® Rice with chicken broth, stir-fry vegetables, soy sauce and egg. You'll feel good about serving your family this low- calorie, low-fat dish.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
- Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
- Stir in cooked eggs. Serve immediately.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 60.2 g, Cholesterol 142.2 mg, Fat 8.9 g, Fiber 0.8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1534.4 mg, Sugar 4.8 g
INSTANT POT SHRIMP FRIED RICE
Better than take-out and ready in minutes. Make the rice ahead of time for a time saving weeknight meal.
Provided by DanaAngeloWhite
Categories Rice
Time 22m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray the inner pot with nonstick cooking spray.
- Add shrimp, beaten eggs, broccoli and onion to the inner pot.
- Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 1 minute.
- To make the sauce, combine soy sauce, vinegar, sugar, sesame oil and cornstarch; whisk well and set aside.
- When cook time is finished, quick release the pressure, remove the lid. Set to Saute mode, add sauce and stir using a wooden spoon.
- Cook for two minutes or until the shrimp are completely opaque and the sauce has started to thicken. Add cooked rice and carrots and continue to stir until the rice is heated through and all the ingredients are well combined. Serve topped with chopped cashews.
- Serves: 4; Calories: 402; Total Fat: 10 grams; Saturated Fat: 2 grams; Total Carbohydrate: 51 grams; Sugars: 7 grams; Protein: 27 grams; Sodium: 945milligrams; Cholesterol: 236 milligrams; Fiber: 6 grams.
Nutrition Facts : Calories 444, Fat 14.1, SaturatedFat 2.9, Cholesterol 236, Sodium 1226.2, Carbohydrate 53.3, Fiber 4.4, Sugar 5.3, Protein 27.3
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- First, add 1 teaspoon of olive oil to the bottom of your Instant Pot. Make sure the bottom of the pot, as well as the sides, are covered with olive oil.
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- Pressure Cook Rice: Add 2 cups (460g) Jasmine rice + 2 tsp (10ml) peanut oil in a stainless steel bowl. Mix well so all the rice is covered with oil. Pour 1 ¾ cup (438ml) cold water in the rice bowl. Ensure all rice is submerged in water.Add 1 cup (250ml) cold water and steamer rack in Instant Pot. Layer the rice bowl on rack. Pressure cook at High Pressure for 8 minutes, then 10 minutes Natural Release.While rice is pressure cooking, prepare eggs and slice green onions. In a large mixing bowl, beat 4 eggs, then split half of the beaten eggs into another container.*Pro Tip: If you are rinsing the rice, ensure the rice is drained really well!
- Dry Inner Pot & Make Eggy Rice: Immediately add the piping hot rice in large mixing bowl with 2 beaten eggs. Mix the rice and eggs very gently until all the rice is coated with eggs. Discard the hot water in Instant Pot. Dry inner pot well with a towel.
- Cook Scrambled Eggs: Use Instant Pot Saute More function by pressing the "Cancel" button, then "Saute" button twice. When Instant Pot says HOT, pour in 1 tbsp (15ml) peanut oil and wait another minute (ensure inner pot is piping hot, so the eggs won’t stick to the pot).Add in remaining 2 beaten eggs and give it a few quick stirs (ensure the eggs are slightly runny). Set aside the eggs.
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- Add rice and vegetable stock in your instant pot. Mix so the rice is spread around evenly. Throw in diced carrots and close the lid.
- Instant Pot Settings: turn the vent to “SEALING” position, press “MANUAL” and adjust the time to 3 minutes.
- When the instant pot finished cooking, press “CANCEL” button. After 10 minutes, release the pressure manually.
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