MY FAVORITE FRIED RICE
Provided by Aaron McCargo Jr.
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large saute pan or wok over medium-high heat, add the oil. Add jalapenos, onions and garlic, and saute until fragrant, about 1 to 2 minutes. Add the eggs and scramble until firm, about 2 minutes Add the rice and combine until well coated with the oil and vegetables, about 2 to 3 minutes. Stir in Worcestershire sauce, bouillon, salt, pepper and parsley. Sprinkle with the lime juice and combine well. Transfer to a serving bowl and serve.
AIR FRYER FRIED RICE WITH SESAME-SRIRACHA SAUCE
No need to stand over a screaming hot wok to get perfect fried rice--the air fryer gives you exceptionally crispy fried rice without heating up your kitchen. This simple recipe adds just enough flavor and nuance to the dish, without a million ingredients and prep dishes.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 1 to 2 servings
Number Of Ingredients 9
Steps:
- Combine the rice, vegetable oil, 1 teaspoon of the sesame oil and 1 tablespoon water in a bowl. Season with salt and pepper and toss to coat the rice. Transfer to a 7-inch round air fryer insert, metal cake pan or foil pan.
- Put the pan in a 5.3-quart air fryer and cook at 350 degrees F, stirring halfway through, until the rice is lightly toasted and crunchy, about 12 minutes.
- Meanwhile, stir together the sriracha, soy sauce, sesame seeds and remaining 1 teaspoon sesame oil in a small bowl.
- Open the air fryer and pour the egg over the rice. Close and cook until the egg is cooked through, about 4 minutes. Open again, add the peas and carrots and stir into the rice to distribute and break up the egg. Close and cook 2 minutes more to heat the peas and carrots.
- Spoon the fried rice into bowls, drizzle with some of the sauce and sprinkle with more sesame seeds.
KIMCHI FRIED RICE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a large cast-iron skillet or wok over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 2 to 3 minutes. Add the Spam and cook until browned around the edges, 2 to 3 minutes. Stir in the chopped kimchi and cook until it releases most of its liquid and browns slightly around the edges, about 3 minutes.
- Add the rice to the skillet and break it up with a wooden spoon; stir to combine. Stir in the kimchi brine, butter, garlic, soy sauce and sesame oil; cook until the rice has absorbed most of the liquid, 3 to 4 minutes. Scrape the bottom of the skillet to ensure there is no burning rice. Season with salt. Remove from the heat and sprinkle with sesame seeds. Keep warm.
- In a separate large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over low heat until slightly shimmering, about 5 minutes. Crack the eggs into the skillet; cover and cook until the egg whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season with salt.
- Divide the fried rice among plates or bowls and top each serving with a fried egg. Sprinkle with the scallions.
Nutrition Facts : Calories 580, Fat 30 grams, SaturatedFat 9 grams, Cholesterol 221 milligrams, Sodium 1154 milligrams, Carbohydrate 61 grams, Fiber 3 grams, Protein 17 grams, Sugar 3 grams
MY FAVORITE BREAKFAST, STIR FRIED RICE AND CHEESE!
I love this dish to distraction! I am completely guessing on the amounts, as I just throw it together.
Provided by pammyowl
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat the butter or oil in a skillet.
- Add the rice, stir fry it for a time.
- Remove, put in a bowl add the rest of the ingredients, toss and devour!
MY FAVOURITE COMFORT FRIED RICE
This is what I eat when there's nothing left to eat in the house..invented in when I was hungry one afternoon
Provided by tunasushi
Categories Lunch/Snacks
Time 15m
Yield 1 plate, 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a pan.
- Add shallots and fry till translucent on medium heat.
- Add mixed vegetables and continue frying for about 2 minutes.
- Toss in rice and mix it so that it is coated well with the oil, shallots and vegetables.
- Add oyster sauce and toss. You can add more if you want it a bit more wet, but make sure to taste it for salt first.
- Add chicken stock powder and salt to taste. Toss for about 1 minute.
- Make a well in the rice and add beaten egg. Cover it with the rice.
- Let it set till it hardens nicely and then toss everything around so that the egg is evenly distributed all over the rice.
- Plate it and ENJOY!
Nutrition Facts : Calories 423.7, Fat 5.9, SaturatedFat 1.8, Cholesterol 211.5, Sodium 1586.8, Carbohydrate 77.2, Fiber 3.8, Sugar 0.4, Protein 15.1
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