Onion Fried Rice Food

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.

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
• Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
• Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

BACON AND EGG FRIED RICE

Steps:

• Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute.
• Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper.

FRIED RICE

Steps:

• In a large frying pan melt butter.
• Add onion and carrots and cook for 5 minutes.
• Add green peas and corn and cook for 1 minute.
• Push vegetables to one side of the pan.
• Pour beaten eggs into pan and scramble.
• Mix vegetables and scrambled eggs together.
• Add rice and soy sauce and mix well.
• Add your bacon pieces.
• Serve warm.

FRIED RICE

Steps:

• Melt 1 tablespoon butter in skillet or wok.
• Scramble eggs in butter, breaking up the cooked eggs into small pieces.
• Set aside.
• Melt 1 tablespoon butter in skillet or wok.
• Saute onions and/or green peppers in butter for 3 minutes.
• Combine eggs, onions, rice, and meat.
• Stir in soy sauce until color of rice is uniform.
• Stir in peas.
• Heat only until warm.

KALE & KIMCHI FRIED RICE

Steps:

• Bring a pan of salted water to the boil, add the kale and cook for 1 min. Drain and leave to steam-dry.
• Heat half the oil in a non-stick frying pan over a medium heat. Add the spring onions and garlic, and cook for 1 min. Turn the heat to high, stir in the rice and cook for 3 mins. Add the kimchi and kale, and stir until everything is warmed through.
• Heat the remaining oil in separate pan set over a high heat. Crack in the eggs and cook undisturbed for several minutes or until crispy and golden around the edges and the yolks are still a little runny.
• Divide the rice between two shallow bowls, top with the fried eggs, coriander, then the shichimi togarashi and chilli oil, if you like.

WOK EGG FRIED RICE

Steps:

• In a wok over high heat melt 2 tablespoons butter. Add onions, carrots, peas, salt and pepper. Fry for 3-4 minutes or until onions are translucent. Add remaining butter and continute to stir.
• Add rice, soy sauce, sesame oil. Toss together until all the rice is combined with the vegetables. Stir in eggs and green onions.
• Feel free to add some crushed red pepper, and/or sesame seeds!