Leftover Fried Rice Food

HAWAIIAN FRIED RICE

Steps:

• Whisk together soy sauce, sesame oil, and Sriracha in a small bowl and set aside.
• In a large 12-inch skillet, heat vegetable oil over medium-high heat until just smoking.
• Add ham, bell pepper, green onion whites, and yellow onion and cook, occasionally stirring until lightly browned, 7-9 minutes.
• Add garlic and ginger, stir and cook until fragrant, about 30 seconds.
• Add eggs to the skillet and stir them into the other ingredients.
• Stir constantly until eggs are cooked, about 3 minutes.
• Add rice and soy sauce mixture to skillet, stir until combined, and rice is heated through.
• Turn off heat and stir in pineapple and remaining green onions.
• Serve immediately.

LEFTOVER VEGETABLE FRIED RICE

Steps:

• Mix the ingredients for the sauce in a bowl; set aside.
• (See Recipe Note #4) Turn your broiler to high with a rack set ~6" away from the element. Beat the eggs together with the salt. Set a medium (~12") non-stick skillet over medium-low heat. When the skillet is heated, add the egg mixture. Allow the eggs to set up, running a silicone spatula around the edges and tilting the pan all the way around to let any loose egg mixture run to the edges. Finish under the broiler: the eggs should be completely set but not at all brown. Remove to a cutting board and cut into small pieces.
• Heat 1 teaspoon of oil in your wok or skillet until smoking. Add ~1/3 cup of the cooked rice to the wok. Stir and fry until toasted. Remove to a bowl. Repeat with the remaining rice, adding more oil as needed and working in ~1/3 cup batches.
• Add the remaining 1 tablespoon of oil to the wok or skillet. Add the onions, carrots, cabbage, and mushrooms. Stir and fry until slightly softened. Add the ginger and garlic; stir and fry until fragrant.
• Add the rice and egg (or see Recipe Note #4). Gently mix with the vegetables. Pour the sauce over the top of the rice and gently mix. Garnish and serve.

QUICK & EASY FRIED RICE RECIPE

Steps:

• Place a medium fry pan on a medium heat.
• Put the bacon in the fry pan and cook for about 5 minutes, stirring occasionally, allowing the fat to render from the bacon. I usually cook the bacon whilst I am preparing the other ingredients.
• Add the mushrooms to the pan. Cook for 3 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.
• Add the spring onion and frozen corn to the pan. Cook for one minute, stirring, to allow the corn to defrost.
• If using the beansprouts, add them to the pan with the sweetcorn.
• Add the grated ginger to the pan and stir through the other ingredients.
• Tip the rice into the fry pan and mix it through the other ingredients.
• Scrape everything to one side of the fry pan.
• Scatter the white pepper over the pile of fried rice.
• Crack the eggs directly into the space you have created in the pan.
• Lightly scramble the eggs with a spatula directly in the pan, then cook for 2 minutes or until set.
• Scrape the cooked eggs from the base of the pan with a spatula, which should turn the cooked egg sheet into rough chunks. Cut any large chunks into smaller pieces with the spatula if necessary.
• Pull the piled rice mix from the side of the fry pan into the middle, and mix the egg through the rice.
• Drizzle the soy sauce over the rice, and stir again until incorporated.
• Serve immediately, sprinkled with crispy onions if desired.

LEFTOVER TURKEY FRIED RICE

Steps:

• Heat oil in a large wok or skillet over medium high heat for 2 minutes until sizzling and hot. Add onions and garlic and sauté for 2 minutes until fragrant. Stir in jalapeño (if using).
• Add shredded or cubed turkey and stir to combine, about 1 minute. Move the turkey mixture to one side of the skillet and add eggs to the empty space in the skillet. Stir the eggs until scrambled and cooked through, yet still tender, about 1 minute. (The eggs should be springy and bright in colour, and not too dry at this stage). Stir to combine all ingredients together.
• Add cooked rice and all seasoning including soy sauce, sesame oil, vegetable stock powder, white pepper, salt and black pepper. Stir well to combine, about 2 minutes. If the rice is not soft enough, add up to 1/4 cup of water to soften it.
• Add carrots and peas, and stir fry for 2 minutes while evenly mixing and distributing the ingredients. Then, stir in green onions.
• Serve hot on a plate, and sprinkle sesame seeds on top.

EASY LEFTOVER FRIED RICE

Steps:

• On medium high heat, heat the oil in a large skillet or wok.
• Add the peas/carrots, onion and garlic.
• Cook until tender about 1 to 2 minutes.
• Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and cook until scrambled.
• Now add the rice and soy sauce and blend all together well.
• Stir fry until thoroughly heated.

PINEAPPLE FRIED RICE FROM COOKED (LEFTOVER) RICE AND CHICKEN

Steps:

• Put oil in a wok.
• Add garlic.
• When it turns slightly brown, add eggs or vegetables, rice, chicken or vegetables, spring onions, salt, soy sauce, white pepper powder and sugar.
• Mix well.
• Add in raisins and pineapples.
• Mix well.
• Garnish with fried cashews and serve.