No Fuss No Fry Baked Fried Rice Food

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.

CHICKEN FRIED RICE

Steps:

• In a small ramekin or dish, mix together the soy sauce, the rice vinegar and the toasted sesame oil, and set this mixture aside to drizzle into the rice a bit later for flavor.
• Place a large, heavy-bottom and non-stick pan over high heat, and drizzle in about 1-2 tablespoons of the avocado or peanut oil; once hot, add in the cooked chicken, and allow it to crisp up in the hot oil for about 1-2 minutes.
• Next, add in the garlic and the ginger, and stir to incorporate until it becomes aromatic; then, add in the cooked, room temp rice, and stir to combine, allowing the rice to crisp up a bit and become hot, for 2-3 minutes.
• Drizzle about half of the soy sauce mixture into the rice to begin with, and stir that in to incorporate it very well; taste to see if you'd like to add more.
• Add in the peas, carrots and baby bok choy (if using), and stir to warm through.
• Push the rice mixture to the side of the pan, creating room to pour in the whisked eggs; then, using a spatula or spoon, stir the eggs to create small scrambles, and fold the rice into the scrambled eggs to combine everything.
• Sprinkle in the green onion to garnish, and serve piping hot.

NO-FUSS VEGETABLE STIR FRY

Steps:

• In a large pot, boil 4 cups of water. Add in rice noodles, stir, then take pot off of heat.
• Allow noodles to soak in hot water for 10 minutes (until softened.) Once they are soft, drain them well and rinse with cool water.
• In a bowl, mix together sauce ingredients; hoisin sauce, soy sauce and water.
• In a separate bowl, mix eggs with a pinch of pepper. Whisk well.
• In a wok or a large skillet, add 2 tablespoons of vegetable oil. Turn the heat up to high. When the oil ripples, it's ready.
• Add eggs into the wok and begin stirring around quickly to scramble. Remove cooked eggs and set to the side.
• Add two more tablespoons of oil to the wok, keeping the heat on high.
• Then add in garlic. Cook the garlic briefly (about 30 seconds) then add in the frozen veggies. Stir occasionally as it cooks.
• Season mixture with pepper. Cook for 3-5 minutes (until veggies have softened.)
• Then add in cooked rice noodles and pour sauce over mixture.
• Stir well then add eggs back in. Turn off heat.
• Sprinkle with sliced green onions and serve.

HOMEMADE BEEF FRIED RICE

Steps:

• On medium heat, cook ground beef with 1 Tbsp of soy sauce until browned.
• Slide ground beef to one side of the pan and scramble the eggs on the other side.
• Add vegetable oil and frozen vegetables to the pan.
• Add cooked rice and soy sauce to the pan. Mix the ingredients and cook for 5 minutes.
• Salt and Pepper to taste.
• Optional- Add chopped scallions.

NO FRY STIR-FRY

Steps:

• Get amazing fried rice flavor without the frying! Try our Minute® Ready to Serve Multi-Grain Medley in this No Fry Stir-Fry recipe. Step 1
• Heat rice according to package directions. Step 2
• Combine vegetables, chicken, ponzu and sesame oil together in a medium-sized, microwave-safe bowl. Microwave on HIGH for 1 minute. Step 3
• Fold in rice medley and blend well.

MALAYSIAN FRIED RICE VERMICELLI

Steps:

• Heat the oil in a wok over a high heat for at least 1 minute before adding the garlic. Stir-fry quickly and then add the chicken, cooking for 1 minute, stirring frequently.
• Add the vermicelli and seasoning with 1 tbsp of water. Stir-fry for 3-5 minutes depending on how dry you like your noodles. Add the bean sprouts and spring onions. Stir-fry for another minute to incorporate everything.
• This works well served with a fried egg or thinly sliced omelette, as well as any sambal or finely cut chillies in a light soy sauce.

HEALTHY NIGERIAN FRIED RICE RECIPE

Steps:

• Pour ¼ cup of cooking oil in a non-stick saucepan, place on a hob over high-medium heat. Add shrimps and fry for 2-3mins; add diced liver and fry for 3-4mins; add vegetables (carrot, bell pepper and sweet corn) and stir-fry all together for another 2-mins. If you're using frozen shrimps, let it defrost completely, and add it after the liver.
• Add 2 teaspoons of mild curry powder, 1/2 teaspoon of ground white pepper, 1 teaspoon of rosemary, 2 Knorr cubes, 1 teaspoon of garlic granules and 2 teaspoons of salt. Stir and add 350grams of cooked rice (parboiled/75% cooked).
• Mix together gently and taste to see if the seasoning is perfect. Keep stir-frying it for another 5mins.
• Add chopped spring onions and reduce heat to low. Let it sit for another 5mins so that the flavours and aroma can blend together.
• Serve with fried chicken/fish, fried plantain and salad!

EGG FRIED RICE

Steps:

• In a bowl, crack the eggs and whisk.
• Take a pan and add 1/2 tbsp oil.
• Add beaten eggs to the pan and scramble them.
• Take off flame and transfer eggs to a plate or bowl once cooked.
• In the same pan, add some oil and onions.
• After cooking the onions, add all other vegetables and cook well.
• Now add cooked rice to the pan and cook.
• Next add spices, sauce and mix well so that all the ingredients are combined.
• Add scrambled eggs and mix again. Garnish with coriander leaves and serve.

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.

NO RICE, CHICKEN FRIED RICE

Steps:

• Beat eggs and milk together in a bowl.
• Heat 1 tablespoon oil in a skillet over medium heat; cook and stir egg mixture until scrambled and cooked through, about 5 minutes. Remove skillet from heat.
• Heat 1 tablespoon oil in a wok or large, deep skillet over medium heat; cook and stir chicken until almost cooked through, 5 to 10 minutes. Add bacon; cook and stir until bacon is browned and chicken is no longer pink in the center, 5 to 10 minutes more.
• Mix peas and carrots into chicken mixture; cook and stir until warmed, about 5 minutes. Add cauliflower, scrambled eggs, and soy sauce; cook and stir until cauliflower is tender, about 10 minutes more.

NO-FRY FRIED RICE

Steps:

• Give your rice a good wash and then cook it according to package directions or in a rice cooker.
• Heat a tablespoon of water over medium-high heat in a nonstick frying pan or wok, until the water begins to simmer. Add the carrots, broccoli, and green onions and cook until the onions are translucent, about 5 minutes.
• Add the mushrooms, corn, pineapple, spinach, chile, and cilantro. Mix together and turn down to medium heat. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
• To prepare the sauce, place the garlic, ginger, tamari, and coconut sugar in a small saucepan. Stir and let it cook for a minute or until the sugar dissolves. Add the ½ cup water.
• Mix the cornstarch and water together in a small bowl. Add the cornstarch mixture to the sauce, stir well, and let it cook and thicken for a further 2 minutes.
• Once the rice is cooked, throw it in the pan with the cooked veggies, pour your delicious sauce on top and mix it all through! Serve immediately.

NO FUSS, NO FRY, BAKED FRIED RICE

Steps:

• Mix all ingredients together and put in a baking dish.
• Bake at 350F for 1 hour.
• When done, any cooked meat of your choice can be added.