Oriental Oven Fried Rice Food

SHEET PAN FRIED RICE

Steps:

• Preheat the oven to 475 degrees F.
• Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.

CHINESE FRIED RICE

Steps:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
• Allow wok to cool slightly.
• Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
• Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
• Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
• Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
• Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
• Set out additional soy sauce on the table, if desired.

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.

TRADITIONAL MANDARIN FRIED RICE

Steps:

• In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

SHEET PAN FRIED RICE WITH TOFU

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Whisk together the soy sauce, sesame oil, garlic and ginger in a medium bowl until just combined. Set aside. Combine the rice, tofu and vegetables in a large bowl. Add the sauce and gently fold together with a rubber spatula until the rice is fully coated. Spread the mixture on the prepared baking sheet and cover with aluminum foil. Bake for 10 minutes. Remove the foil and bake until slightly browned, another 12 to 15 minutes. Garnish with the scallions and serve with hot sauce, if desired.

OVEN BAKED FRIED RICE WITH CHICKEN

Steps:

• Stir all of the ingredients together in a 9x13" baking dish, until evenly combined.
• Cover the dish tightly with aluminum foil and bake at 350° for 1 hour and 15 minutes.
• Carefully peek under the aluminum foil. Is the water's absorbed, it's done. If not, remove the foil and return it to the oven for an additional 5 minutes.
• Fluff & stir the fried rice casserole, before plating & serving!

SHEET PAN CHICKEN FRIED RICE

Steps:

• Preheat your oven to 425 degrees F. Spray a large rimmed baking sheet with nonstick spray.
• Dice the raw chicken, carrots, bell pepper, and onion. You want the chicken to be in 1/2 or 1 inch pieces. The carrots should be diced pretty small, they cook the slowest. The smaller they are diced the faster they will cook. See photos.
• Add the chicken, carrots, bell pepper, and onion to the prepared sheet pan.
• In a small bowl, melt the butter. Stir in the garlic, salt, ginger, soy sauce, oyster sauce, and sesame oil. Add 1/4 cup of this mixture to the chicken and veggies on the pan (the rest will be mixed into the rice). Toss the chicken and veggies with your hands or a wooden spoon to get it all coated. Spread it out evenly.
• Roast in the oven for 6 minutes.
• Pour the remaining butter/soy sauce mixture over your day-old rice. (don't bother washing the small bowl) Stir it together and break up the rice if there are chunks. Set aside.
• In the same small bowl that you mixed the butter in, whisk together 4 eggs and season with a bit of salt and pepper.
• After 6 minutes, take the pan out of the oven and use a spatula to move the chicken and veggies over so that 1/4 of the pan is empty (see photos). Pour the eggs directly on the pan.
• Return the pan to the oven and bake for 3-4 minutes. Keep an eye on it!
• When the eggs are just barely set, take the pan out and use a spatula to "scramble" the eggs. Break them up and mix it in with the chicken and veggies.
• Add the rice on top of the chicken and spread evenly.
• Bake at 425 for 15 minutes.
• Toss everything together with a spatula and bake for another 15 minutes, until the rice is looking a bit browned on top and there isn't too much moisture on the bottom of the pan. Test one of the carrots to see if it is tender.
• Toss in the frozen peas and stir. The peas should thaw very quickly, but if you are worried about it, pop the pan back in the oven for another minute or two to make sure the peas are warmed.
• Garnish with green onions and cilantro. Serve hot! This would be delicious served with Asian Marinated Cucumber Salad.

OVEN FRIED RICE

Steps:

• Preheat oven to 350°F.
• While oven is heating, combine all ingredients in a medium-sized casserole dish.
• Stir thoroughly to combine.
• Place on middle rack in oven, and cook uncovered for 50 minutes to 1 hour, or until rice is cooked and all water is absorbed.

BASIC ORIENTAL FRIED RICE - STEPHEN YAN

Steps:

• Into a hot wok, add 1 tablespoon of peanut oil.
• When oil is hot, gently pour egg into wok and cook with medium-high heat for 2 minutes.
• Turn over to cook the other side of the egg.
• Cook for another 2 minutes and remove from wok to a cutting board and shred egg into slivers.
• Using medium heat, add 3 tablespoons of peanut oil into wok until smoke begins to rise.
• Put in cooked rice, salt, wine, and dark soy sauce, stirring until the rice is hot.
• Add egg slivers, and green onions.
• Stir for another minute and serve hot.
• NOTE: "There are many ways to do fried rice, depending on the kinds of ingredients employed. The specific name is called when a specific kind of ingredient, mostly meat is added to the basic fried rice. Fried rice can be made ahead of time and kept warm in oven. It freezes well in deep freeze too." - Stephen Yan.

CHINESE FRIED RICE WITH ONLY SIX INGREDIENTS

Steps:

• Cut the scallion into thin rings. Soak a quarter of it in cold water for ten minutes, Remove and drained. Use the other three-quarters for frying the rice.
• Mix the beaten eggs with the cooked rice.
• Heat up the vegetable oil over low heat in the wok.
• Saute the chopped garlic slowly. Once it starts to turn sticky and become light brown, remove it immediately from the oil. Set aside. Leave the garlic oil in the wok.
• Add the rice to the oil. Stir-fry the rice over low heat slowly until the egg is cooked and form a thin layer on each grain of rice.
• Add the fried garlic, the unsoaked scallions, salt, and pepper to the rice, stir-fry over high heat for about one minute.
• Change to low heat, add the premium soy sauce, mix well and dish out.
• Sprinkle the soaked, drained scallion on the fried rice. 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.

ULTIMATE OVEN FRIED RICE

Steps:

• Mix all ingredients together, and pour into a Pyrex baking pan.
• cover tightly and bake at 325 degrees for 1 hour, or until rice is done.
• Good with pork chops.

OVEN FRIED RICE

Steps:

• Mix all together in a 9x13 pan and seal tightly with foil. Bake at 350 degrees for about 1 1/4 to 1 1/2 hours. Stir and serve.