Mollies American Fried Rice Food

CHICKEN FRIED RICE

Steps:

• Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.

MOLLIE'S AMERICAN FRIED RICE

Steps:

• To make the omelet: in a 10" non-stick skillet, add about a teaspoon of oil, allow the pan to heat for about 30 seconds, then add the 2 beaten eggs. Swirl the beaten eggs around until one side is evenly cooked, then flip the omelet over to cook the other side.
• Transfer omelet to a plate and cut omelet into strips, set aside.
• In a wok, add oil and allow pan to heat up; add onion and ginger and sauté for 5 minutes, or until onion is translucent.
• Stir in broccoli, green beans, carrot and garlic. Add salt, if using, and stir-fry over medium heat 8 to 10 minutes, until vegetables are tender-crisp.
• Stir in chopped leafy greens and sugar snap peas, cook until they turn bright green.
• Fluff the cooked rice, and add to wok, along with the soy sauce, green onion and omelet strips.
• Serve hot, topped with the almonds.

ALL THE ALLIUMS FRIED RICE

Steps:

• In a large skillet, melt the butter over medium heat. Add the alliums (shallots, scallions, leeks and onion) 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 skillet over medium-high heat and coat the bottom with a thin layer of oil. 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 alliums.)
• Add the garlic and ginger to the alliums and cook, stirring, for 2 more minutes. If the pan looks dry at any time, add a bit more butter or some oil. Add the rice and scrambled eggs and fold to combine. Salt the rice to taste. Increase the heat to medium-high, spread the mixture out evenly over the skillet, and let it cook, uninterrupted, until the bottom is crispy, about 5 minutes. Serve with Sriracha and mayo and remaining scallions.