Olive Vegetable Fried Rice Food

CHINESE OLIVE FRIED RICE (橄榄菜炒饭)

Steps:

• Add bacon to a large nonstick pan and turn to medium heat or medium high heat (*see footnote 3). Stir and cook until golden and the fat is rendered.
• (Optional) If the bacon you use is too fatty, you might get a lot of rendered fat. Remove some of the fat by dipping a paper towel into the pan with a pair of tongs. I personally like to leave a bit of bacon fat in the pan, which will make the rice extra flavorful.
• Add garlic. Stir a few times until fragrant.
• Add olive vegetables. Cook and stir until you can hear a vibrant sizzling. It might only take a few seconds if the pan is properly heated. Olive vegetables contain oil, so your pan should be greased and ready for the rest of the cooking. If you removed too much bacon fat earlier, you might want to add a small spoon of oil here, so the rice won't dry out.
• Add rice. Cook and chop the rice with a spatula until separated into grains and heated through. Swirl in soy sauce and stir to mix well. You should again hear vibrant sizzling, throughout the cooking, without burning the ingredients. Adjust heat accordingly and remove the pan from the stove if it's getting too hot.
• Move everything to one side of the pan. Add cucumber. Cook and stir for a few seconds to heat them.
• Mix cucumber with the other ingredients, and move everything to one side of the pan.
• Add vegetable oil and beaten egg to the other side of the pan. Wait until the bottom sets. Stir everything together. Carefully taste the rice. The cucumber should be cooked through and the rice slightly crisped. Add green onion, stir to mix well.
• Serve warm.

OLIVE VEGETABLE FRIED RICE

Steps:

• Heat 2 tablespoon of cooking oil and then fry whisked egg. Break the eggs into small pieces once well fried.
• Place leftover rice in. Use the back of your turner and separate the grains.
• Add chopped bok choy and olive vegetable. Mix well. Add salt to taste before serving.

VEGETABLE FRIED RICE

Steps:

• In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
• Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

VEGETABLE FRIED RICE

Steps:

• Boil two cups of water with bay leaves; rinse the rice and add to the boiling water; discard the bay leaves; cook the rice in a lower heat until tender and let the rice absorbs the water.
• Meantime, chop all the vegetables;.
• With one tablespoon of oil lightly cook and scramble the eggs;.
• In a separate pan sauté the shallot, green onions, garlic, sweet peppers, with two tablespoon of oil.
• Combine the sauté vegetables, tomatoes, soy sauce and black pepper with the rice; stir-fry for five minutes or until the rice is well covered.
• Add the scrambled eggs to the rice, mix it well and serve it hot.

VEGETABLE FRIED RICE

Steps:

• Combine the ingredients for the sauce in a small bowl.
• Mix to blend well and set aside. Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs.
• Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds.
• Set aside. Bring 1 quart of water to a boil in a small saucepan.
• Add the carrot and boil 1 minute. Drain and rinse in cold water.
• Drain again and reserve. Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly.
• Add the carrots, celery, red pepper, and peas.
• Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently.
• Serve hot.