FRIED RICE
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
THAI PEANUT-PINEAPPLE FRIED RICE
Put sweet and savory deliciousness on the menu with Thai Peanut-Pineapple Fried Rice. Thai Peanut-Pineapple Fried Rice is ready to eat in 35 minutes.
Provided by My Food and Family
Categories Baking Ingredients
Time 35m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Pour teriyaki sauce over tofu in shallow dish. Refrigerate 10 min. Drain tofu, reserving the teriyaki sauce.
- Heat oil in large skillet on medium heat. Add tofu; cook 3 to 4 min. or until golden brown on all sides, stirring occasionally. Remove tofu from skillet.
- Add peppers to skillet; cook and stir 2 min. Add onions; cook and stir 1 min. Add rice and pineapple; mix lightly. Cook 2 to 3 min. or until heated through, stirring frequently. Add nuts, tofu and reserved teriyaki sauce; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 510, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g
THAI PINEAPPLE-PEANUT FRIED RICE
Make and share this Thai Pineapple-Peanut Fried Rice recipe from Food.com.
Provided by Hadice
Categories Brown Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour teriyaki sauce over tofu. Refrigerate for about 10 minutes to marinate. Drain tofu, reserve teriyaki sauce.
- Heat oil in a large skillet over medium high heat. Add tofu; cook 3-4 minutes on each side until golden brown. Remove tofu from skillet.
- Add red pepper to skillet, cook for 2 minutes. Add onion; cook and stir for 1 minute.
- Add rice and pineapple; stir and cook until heated through, about 3 minutes.
- Add tofu, peanuts, basil and reserved teriyaki; stir until heated through.
- For a kick add red pepper flakes with tofu.
Nutrition Facts : Calories 569.5, Fat 17.6, SaturatedFat 2.9, Sodium 709.7, Carbohydrate 88.2, Fiber 7, Sugar 11, Protein 18.6
FRIED RICE
You'll never buy the fried rice from the local Chinese restaurant when you discover how easy and (above all) great tasting this recipe is. The secret is the sesame oil. If you don't have that, don't bother making it! Can add cooked chunked baby carrots and peas, if desired. Cold rice works best so it doesn't get mushy. I usually cook my rice the day before and keep in the refrigerator until ready to prepare.
Provided by Claudia Dawn
Categories Rice
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs with ¼ tsp salt.
- Heat 2 Tbls peanut oil in large skillet over medium heat 1 minute.
- Pour in beaten eggs.
- Stir continuously until eggs are cooked dry and separated into small pieces.
- Remove eggs and set aside.
- Heat 3 Tbls peanut oil over medium heat 1 minute.
- Add green onions and rice.
- Stir-fry 5 minutes.
- Add chicken broth, remaining salt and soy sauce.
- Stir to mix well.
- Stir in cooked eggs, pepper and sesame oil and cooked pork (if desired).
Nutrition Facts : Calories 309.9, Fat 14.7, SaturatedFat 2.7, Cholesterol 70.5, Sodium 737.8, Carbohydrate 37.3, Fiber 0.9, Sugar 0.7, Protein 6.4
SPICY CHICKEN FRIED RICE WITH PEANUTS
From Cooking Light. It isn't too spicy as written, but you can always make adjustments by using less crushed red pepper to suit your tastes. If you want to shave time off the prep, use the boil-in-bag brown rice available at many stores.
Provided by CaliforniaJan
Categories Brown Rice
Time 30m
Yield 1 3/4 cups, 5 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 4 ingredients in a small bowl; stir well with a whisk.
- Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes more, tossing to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
- *Note: cooking time does not include time to cook rice or chicken.
PEANUT FRIED RICE
A big part of healthy cooking includes the quality of the ingredients you choose. Look for low fat and low sodium items, but above all, look for organic and natural foods. Or, grow your own! This version of fried rice is chock full of nutrients, especially vital minerals.
Provided by D Rusak
Categories Rice
Time 15m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Mix sauce (last 7 ingredients) together in a blender so it's ready to go.
- Saute broccoli and carrots in 2 tbsp of water for 3-4 minutes.
- Add leek and pepper and cook 1-2 minutes.
- Add peas and greens and cook 1-2 minutes.
- Add rice, seeds, and nuts, and cook 1-2 minutes, stirring constantly.
- Add sauce. Cook 1-2 minutes, stirring constantly, then serve.
Nutrition Facts : Calories 725.5, Fat 26.4, SaturatedFat 3.7, Sodium 460.9, Carbohydrate 104, Fiber 8.9, Sugar 6.3, Protein 23.5
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