FRIED BROWN RICE
Fried Brown Rice is a healthy alternative to your favorite takeout options. You can easily serve up more fiber, but with all the same great flavor!
Provided by Bill
Categories Rice
Time 45m
Number Of Ingredients 19
Steps:
- Brown rice is easy to cook. We have detailed instructions in our post on How to Make Perfect Brown Rice, either on the stove, or in any rice cooker.
- If you are making brown rice fresh the same day, let the cooked rice cool completely before using it. It's best to transfer the rice from the pot to a sheet pan and fluff it with a fork, so it can dry out and cool simultaneously.
- Day-old brown rice also works nicely, as cold rice clumps are drier and easily broken apart in the wok. Simply take the brown rice out of the refrigerator, wet your hands with a little water, and break up any clumps so you have individual rice grains. Rinse your hands with a little more water if rice sticks to your hands.
- If using beef, chicken, or pork, add 1 tablespoon water, 1¼ teaspoons dark mushroom soy sauce, and 1 teaspoon vegetable oil to the meat. Mix until all the liquid is absorbed by the meat to tenderize and add moisture. If you're using shrimp, just omit the dark mushroom soy sauce.
- Next, mix in 1 teaspoon cornstarch and set aside. We made a version with beef, but you can pick any meat of your choosing or go vegetarian with a vegetable fried brown rice.
- Mixing your sauce ahead of time is much easier than adding everything individually to a hot wok. In a small bowl, mix 2 teaspoons hot water and ¼ teaspoon granulated sugar until dissolved. Stir in ⅛ teaspoon ground white pepper, ½ teaspoon sesame oil, 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, and ½ teaspoon MSG if using. Set aside.
- Heat the wok until just smoking. Spread two tablespoons of vegetable oil evenly around the wok, and add the beaten eggs. Turn the heat down and stir the eggs until scrambled. Transfer back to the same bowl, and set aside.
- Heat the wok until smoking. Add one tablespoon of vegetable oil. Add the marinated meat to the wok. Spread it out in one single layer, and sear for 30 seconds on each side. Scoop it back into the bowl and set aside.
- With the heat on high, add the chopped onions to the wok (there should be some oil remaining from searing the meat). Cook until translucent. If using fresh carrots, add them at the same time you add the onions. If using frozen carrots, add them after the onions turn translucent.Continue stir frying until the carrots are heated through.
- Add the cooked brown rice. Your heat should be really high at this point to prevent sticking. Use your metal wok spatula to stir-fry the rice, scraping from the bottom of the wok to prevent sticking. This is an essential technique for fried rice.
- Once the brown rice is warmed (after 1 to 2 minutes of stir-frying), pour the prepared sauce evenly over the rice. Stir fry for another 1-2 minutes to evenly distribute the sauce.
- Add in the seared meat. Spread 1 tablespoon of Shaoxing wine around the perimeter of the wok, and give everything a quick stir.
- Next, stir in the scrambled eggs. Then, stir in the frozen peas until heated through. Toss in the chopped scallions and stir fry for another 15 seconds. Use a clean spoon to taste the rice, and re-season with more soy sauce or salt if needed.
- Plate and serve immediately.
Nutrition Facts : Calories 495 kcal, Carbohydrate 58 g, Protein 23 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 116 mg, Sodium 544 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
PORK FRIED RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add eggs and cook 2 to 3 minutes, stirring frequently, until cooked through and scrambled. Remove eggs from pan and set aside.
- To the same skillet over medium heat, add remaining 2 teaspoons oil. Add scallions, carrots and garlic and saute 2 minutes. Add rice and pork; cook 1 minute, stirring constantly. Add black bean sauce and stir to coat rice. If the black bean sauce is overly thick, add chicken stock and bring to a boil. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fluff with a fork and season, to taste, with salt and black pepper. Stir in cooked egg just before serving.
RICE NOODLES WITH CHICKEN, PORK, AND SHRIMP
In this quintessential pancit, a traditional Filipino dish, rice noodles are piled high with a tantalizing combo of pork, chicken, and shrimp. This dinner-party-perfect recipe is served with quartered hard-boiled eggs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 16
Steps:
- Place eggs in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Turn off heat; let stand, covered, for 13 minutes. Drain. Cover with cold water, and let stand 2 minutes. Peel and quarter eggs. Cover, and refrigerate.
- Fill a large bowl with warm water. Add noodles, and let soak for 15 minutes, stirring to separate as they soften. Drain.
- Heat oil in a large, heavy stockpot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken, turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to stockpot, and cook, stirring, until bright pink, 2 to 3 minutes. Transfer shrimp to another plate.
- Reduce heat to medium. Add additional oil if necessary. Add onion, carrots, and garlic, and cook, stirring occasionally, until tender, about 4 minutes. Add pork, and cook, breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce, and cook 1 minute. Add cabbage, and toss to coat. Add noodles, chicken, and stock, and gently stir. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove from heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
- Transfer to a platter. Sprinkle with scallion. Arrange hard-boiled eggs around noodles, and serve warm or at room temperature with lemon wedges.
EASY SHRIMP AND PORK FRIED RICE RECIPE
Try this easy shrimp and pork fried rice recipe at home! Add meat, shrimp, eggs, and spices to your rice and enjoy an authentic Asian meal.
Provided by Recipes.net Team
Categories Fried Rice
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- In a bowl, season the pork chunks and shrimp with salt and pepper.
- Prepare a non-stick wok on high heat and sauté the shrimp in vegetable oil for 3 minutes or less.
- When the shrimp is cooked, set aside.
- Using the same wok, add more oil and sauté the pork chunks until it is fully cooked.
- Later, transfer the cooked pork onto a separate bowl
- Then, pour some more vegetable oil into a wok lower to medium heat.
- Add in the frozen peas, diced onions and garlic.
- Stir fry them until the peas are soft and the onions are almost clear.
- Once that is done, add in the cooked rice and mix them together. Constantly mix the ingredients so that the rice does not stick to the wok.
- Add more oil if needed then add in the soy sauce and sesame oil and keep mixing.
- Then add in the beaten eggs. Stir well so that the egg scrambles and combines well with the rice.
- Add in salt and pepper to taste.
- Finally, throw in the already sautéed pork and shrimp.
- Stir for about 2 to 4 minutes, ensuring the egg is cooked all the way and that the ingredients are well mixed.
- Transfer the fried rice onto a plate or bowl, top it with some chopped green onions and serve!
Nutrition Facts : Calories 760.00kcal, Carbohydrate 63.00g, Cholesterol 392.00mg, Fat 36.00g, Fiber 3.00g, Protein 44.00g, SaturatedFat 17.00g, ServingSize 5.00, Sodium 967.00mg, Sugar 2.00g
HOUSE FRIED RICE
Loaded with shrimp, ham, chicken, and veggies, just like in your favorite Chinese restaurant. This 'House' Fried Rice is delicious and an excellent use of leftovers! Feel free to substitute ingredients, depending on what you have on hand.
Provided by LMFB64
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
- Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
- When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 26.4 g, Cholesterol 58.9 mg, Fat 8.4 g, Fiber 2.4 g, Protein 13 g, SaturatedFat 1.7 g, Sodium 602.6 mg, Sugar 2.9 g
SHRIMP FRIED RICE
How to Make Shrimp Fried Rice
Provided by Bon Appétit Test Kitchen
Categories Rice Stir-Fry Kid-Friendly Quick & Easy Dinner Shrimp Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.
- Heat remaining 1 tablespoon vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
- Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.
THAI FRIED RICE RECIPE WITH SHRIMP (KHAO PAD GOONG ข้าวผัดกุ้ง)
Thai fried rice with shrimp (khao pad goong ข้าวผัดกุ้ง), is a very typical Thai street food dish, available at all stir fry restaurants. Though you can order the dish with your choice of meat, shrimp is the most popular option. What really makes Thai fried rice unique, is that it's served with a squeeze of lime on top to give it a nice sour tinge, and always accompanied by prik nam pla (พริกน้ำปลา), the Thai condiment of chilies and fish sauce. Enjoy this recipe for Thai fried rice! Watch the video of this recipe here.
Provided by Mark Wiens (eatingthaifood.com)
Categories Thai fried rice recipe
Time 20m
Yield 1
Number Of Ingredients 13
Steps:
- If you're using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that's Thai style). You can also devein them if you'd like, but for small shrimp, to me it doesn't really matter.
- Peel 2 cloves of garlic, and then just finely mince them
- Slice ¼ of a sweet white onion into medium sized strips
- Finely dice about 3 - 4 green onions
- Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
- Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
- Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
- Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm
- Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds - This is a little known trick to make good rice, so it remains nice and dry
- Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
- Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
- Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
- Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
- Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
- Lastly, toss in your green onions, stir it a few more seconds, and it's ready
- Immediately dish your fried rice onto a plate
- Slice off a wedge of lime, and serve it on the plate next to the rice
- For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
- Add 3 tablespoons of fish sauce to a small bowl
- Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
- Finally, I like it with a little squeeze of about ½ of a lime - but this is optional - and at many Thai restaurants it's only fish sauce and chilies
- That's is, give it a stir, and set it aside
SHRIMP AND CHICKEN FRIED RICE
A great fried rice recipe loaded with vegetables, protein, and flavor.
Provided by Unpeeled
Categories dinner Main Course Side Dish
Number Of Ingredients 12
Steps:
- Using a large skillet or wok, heat the oil over medium-high heat until shimmering.
- Add the onion, chicken, and a large pinch of the salt. Cook until the chicken is a little more than halfway done. Add the shrimp, peas, carrots, and another pinch of salt. Continue to cook until everything has cooked and any excess moisture has evaporated. Stir frequently. If things start to stick, add another tablespoon of oil.
- Add the rice, the rest of the salt, and mirin or sugar. Cook, stirring constantly, until heated through. Add the sesame oil. Stir, and adjust seasoning.
- Off the heat, toss in most of the cilantro and scallions and stir to combine, reserving some of the scallions and cilantro to garnish. Serve hot.
SHRIMP FRIED RICE
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set, but still slightly runny. Remove from pan, breaking into bite-sized pieces, and wipe wok clean.
- Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When the rice is hot, add the peas and toss to heat through, about 1 minute. Add the pork, reserved shrimp, eggs, and salt, and stir fry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter.
QUICK PORK FRIED RICE
Making use of leftover pork and cooked rice, this delicious take on takeout comes together faster than you can order the No. 5 on the value menu. -Judy Lammers, Columbia, Missouri
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Set aside., In the same skillet, combine the rice, pork, peas, soy sauce and garlic powder; heat through. Meanwhile, chop egg into small pieces; add to skillet. Remove from the heat; stir in lettuce and onions. Serve immediately.
Nutrition Facts : Calories 366 calories, Fat 8g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 869mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein.
PORK FRIED RICE
A Pampered Chef recipe...a super quick meal and a good use for leftover pork. Chopped cooked chicken or shrimp can be substituted for the pork.
Provided by DuChick
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In wok or deep-sided 12" skillet, heat oil over medium-high heat.
- Add onion, bell pepper and celery; stir-fry 3-4 minutes or until crisp-tender.
- Push vegetables to one side of the skillet.
- Without stirring in vegetables, add egg to other side of skillet, cook and stir until scrambled, breaking egg into small pieces.
- Add pork, bean sprouts and rice to skillet.
- Stir-fry until heated through.
- Stir in soy sauce; serve immediately.
Nutrition Facts : Calories 495.2, Fat 8.9, SaturatedFat 1.5, Cholesterol 52.9, Sodium 550.3, Carbohydrate 90.9, Fiber 5, Sugar 7.8, Protein 13.2
CHICKEN AND SHRIMP FRIED RICE
This is the simple fried rice recipe of restarant quality that you make it at home.
Provided by KP Kwan
Categories Main
Time 15m
Number Of Ingredients 9
Steps:
- Heat up the vegetable oil in a wok or large saucepan.
- Saute the minced garlic until aromatic.
- Add the shrimps, follow by the chicken meat and stir-fry until they are cooked. Remove the shrimps and meat. Leave the remaining oil in the wok.
- Add the cooked rice and stir-fry over low heat until the rice turns aromatic, spluttered and sizzled.
- Beat an egg. Pour the egg over the rice.
- Coat the rice grains with the egg. Continue stir fry until the egg is cooked and no longer sticky.
- Return the shrimps and chicken to the wok. Stir-fry for a minute.
- Add the beans and the light soy sauce. Stir-fry over high heat until the rice becomes dry again.
- Sprinkle the chopped scallion on it and serve.
Nutrition Facts : Calories 986 calories, Carbohydrate 116 grams carbohydrates, Cholesterol 271 milligrams cholesterol, Fat 36 grams fat, Fiber 6 grams fiber, Protein 45 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1524 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
PORK (CHICKEN, OR SHRIMP) FRIED RICE
I combined a few recipes together to come up with fried rice that really hits the spot. This recipe is great for using up leftover meat, and I love the bit of flavor from the sesame oil and oyster sauce. Adjusting the recipe for fewer or more people is easy. I often serve this with Recipe #292268.
Provided by Tee Lee
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring water and bullion cubes to a boil.
- Add rice and return to a boil, reduce heat, cover, and simmer 5 minutes.
- Remove rice from heat, let stand 3 minutes. (The rice should be slightly undercooked so that it won't be sticky to work with).
- In a small bowl, combine soy sauce, oyster sauce and sesame oil.
- Heat oil in a wok or frying pan over high heat.
- Add rice and meat to pan and stir-fry for about 2-3 minutes.
- Pour soy sauce mixture over rice and cook about 2 minutes.
- Add carrots, peas, green onions and lightly beaten eggs to pan.
- Cook until eggs are done and carrots are beginning to soften, about 4-5 minutes.
Nutrition Facts : Calories 353.4, Fat 12.1, SaturatedFat 2, Cholesterol 139.8, Sodium 1354.4, Carbohydrate 48.4, Fiber 3.4, Sugar 3.5, Protein 12
FRIED RICE (PORK CHICKEN, SHRIMP OR PLAIN)
Anyone around SE New Mexico knows of Jack Chew's Chinese restaurants. This is his original Fried Rice recipe. So wonderful with his Sweet and Sour Pork. Yummm
Provided by Bennie Shaw
Categories Rice Sides
Time 30m
Number Of Ingredients 9
Steps:
- 1. Cook rice according to directions (minute rice works fine).Place 2 tablespoons oil in large skillet or wok and stir fry meat until done. Remove cooked meat from pan and set aside. Add the remaining 2 tablespoons oil to skillet and scramble eggs until done (mashing fine). Add remaining ingredients, mixing well. Return meat to skillet and stir until heated through.
SHRIMP AND PORK FRIED RICE
Use your well-stocked pantry to create a delicious weeknight Asian-inspired fried rice in about half an hour...
Provided by Tamara Andersen
Categories Main Dishes
Time 35m
Number Of Ingredients 15
Steps:
- In a large wok, heat oils on high heat. Add garlic, ginger, and pork. Stir-fry until pork is nearly cooked - about 2 minutes. Add shrimp, and stir-fry until shrimp is nearly opaque. Be careful to not overcook. Remove to a large bowl.
- Add bell pepper and sugar snap peas to the hot wok. Stir-fry 1-2 minutes, until the bell pepper barely begins to soften. Add the bean sprouts, and stir-fry an additional minute. Remove to the bowl with the shrimp and pork.
- In a separate non-stick saute pan coated with cooking spray, cook the eggs as for an omelet. Flip when the eggs are set, and turn off the heat.
- At this point, you may wish to add a bit more oil to the wok. Whisk the soy sauce, oyster sauce, and sriracha sauce together. When the wok is hot, add the cooked rice to the wok. Give it a good stir, and then add the soy sauce, sriracha sauce, and oyster sauce. Stir-fry over high heat to combine the sauces with the rice. Continue stir-frying the mixture until the ingredients are well-combined.
- Return the shrimp, pork, and vegetables to the wok. Stir-fry to combine all ingredients. Turn off the heat on the wok.
- Slide the omelet on to a cutting board. Cut in half and then julienne.
- Garnish the fried rice with scallions and julienned egg. Serve.
Nutrition Facts : Calories 434 kcal, Carbohydrate 36 g, Protein 37 g, Fat 14 g, ServingSize 1 serving
More about "pork chicken or shrimp fried rice food"
FRIED RICE WITH PORK, BEEF, CHICKEN OR SHRIMP RECIPE ...
From recipezazz.com
5/5 (2)Calories 423 per servingServings 4-8
- Rice ... I use my wok to prepare this, but if you don't have one, you need to use a large deep non-stick saute pan. Add a tablespoon of the peanut oil to the pan on HIGH heat. Peanut oil really does make a difference DO NOT use olive oil. Vegetable oil would be my next choice. Add the rice and celery and stir until well coated - cook until you can actually hear the rice 'crackling' a bit. This means the rice is getting a crisp coating which is what you want ... it is FRIED rice by the way. Continue to stir as it cooks. About 3-4 minutes.
- Vegetables and Pork ... Once the rice has cooked, add the rest of your vegetables and a little of the sesame oil - not all of it. If it seems dry, you can add a bit more peanut oil, but NOT much. Continue to cook on high heat and stir often. Cook 2-3 minutes until the vegetables are tender. Add your protein (pork, chicken or shrimp) and stir well.
- Eggs ... Push the rice mixture to the side of the pan, off the main heat. Add the beaten eggs to the bottom of the pan and cook - just like scrambled eggs, breaking it up as they cook. Once they are cooked through, add the rice mixture back to the eggs.
CHICKEN FRIED RICE - MRFOOD.COM
From mrfood.com
5/5 (2)Category Chicken
- In a large skillet or wok over high heat, heat 1 tablespoon oil. Add eggs and stir to scramble 1 to 2 minutes, or until fluffy; remove from skillet and set aside.
- Add remaining oil to skillet and heat. Stir in chicken, garlic, salt, and pepper and cook 4 to 5 minutes, or until chicken is no longer pink. Add rice and stir-fry 3 to 4 minutes. Add peas and carrots, scallions, soy sauce, and eggs to skillet and cook 5 minutes, or until heated through. Serve immediately.
COMBINATION FRIED RICE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 4Calories 519 per servingTotal Time 45 mins
10 BEST CHICKEN SHRIMP RICE RECIPES | YUMMLY
From yummly.com
10 BEST FRIED RICE RECIPES - YUMMLY
From yummly.com
HOUSE SPECIAL FRIED RICE (HIGH PROTEIN) - SKINNYTASTE
From skinnytaste.com
Ratings 19Calories 432 per servingCategory Dinner, Lunch
- The easiest way to get the chicken and steak sliced into thin strips is to roll the thin piece of meat, then slice it.
- Heat a large nonstick wok or deep skillet over medium-high heat. When hot spritz with oil and add the steak, cook about 2 to 3 minutes turning halfway then set aside on a plate.
EASY PORK FRIED RICE RECIPE - HOW TO MAKE PORK FRIED RICE
From delish.com
5/5 (43)Calories 513 per serving
- Add eggs and let sit for a few seconds before lightly scrambling and folding the egg mixture over itself.
- Remove from skillet and set aside. In the same skillet, heat remaining tablespoon oil then add onion and carrot.
EASY TAKEOUT-STYLE PORK FRIED RICE RECIPE - EASY RECIPES
From allwaysdelicious.com
4.9/5 (17)Total Time 25 minsCategory Main Dish RecipesCalories 627 per serving
- Heat 1 tablespoon of the cooking oil and 1 teaspoon of the sesame oil in a large skillet over medium-high heat. Add the eggs and cook, stirring with a spatula, until set. Transfer the eggs from the pan to a large bowl and chop up into small pieces.
- Add 1 tablespoon of the cooking oil and 1 teaspoon of sesame oil to the pan and then add the garlic, ginger, and carrots. Cook, stirring occasionally, until the carrots are tender, about 5 minutes. Transfer the carrots to the bowl with the eggs.
- Add the meat to the skillet and cook, stirring occasionally, until nicely seared. If you are using precooked char siu or other cooked meat, this step will take just 2 or 3 minutes. You can also cook raw pork (ground or sliced) during this step. Remove the meat from the pan, transferring it to the bowl with the eggs and carrots.
- Add the remaining tablespoon of cooking oil and the remaining teaspoon of sesame oil to the pan and add the rice. Cook, tossing regularly, until the rice is heated through and beginning to brown in some spots. Add the cooked egg, carrots, and meat and the fozen peas and cook, stirring, until well mixed and heated through.
FRIED RICE WITH PORK, CHICKEN, SHRIMP, OR TURKEY - RECIPE ...
From cooks.com
4/5 (1)
CHICKEN FRIED RICE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Cuisine AsianTotal Time 45 minsCategory Main CourseCalories 387 per serving
SZECHUAN TASTE - 286 PHOTOS & 183 REVIEWS - CHINESE - YELP
From yelp.com
3/5 (182)Phone (415) 681-8383Cuisine Chinese
CALORIES IN CHICKEN & SHRIMP FRIED RICE - CALORIE, FAT ...
From recipes.sparkpeople.com
Calories 389.0Saturated Fat 2.4 gPolyunsaturated Fat 3.7 gTotal Fat 12.0 g
FRIED BROWN RICE: WITH BEEF, CHICKEN, PORK OR SHRIMP ...
From pinterest.com
5/5 (3)Total Time 45 minsServings 4
CHINESE BBQ PORK AND SHRIMP FRIED RICE – NO LIMIT COOKING
From nolimitcooking.com
RECIPES
From sueandgambo.com
FRIED RICE WITH PORK, BEEF, CHICKEN OR SHRIMP – HEAVEN RECIPE
From heavenrecipe.com
SPECIAL FRIED RICE - CHINESE RECIPES FOR ALL
From chineserecipesforall.com
FRIED RICE - VINTAGE RECIPE FOR CLASSIC PORK FRIED RICE ...
From pinterest.com
HOW TO MAKE COMBINATION FRIED RICE - WITH BARBECUE PORK ...
From youtube.com
CHINESE PORK BROCCILI - RECIPES | COOKS.COM
From cooks.com
COOKED SHRIMP AND RICE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
HOMEMADE FRIED RICE RECIPE SECRETS - SHRIMP, EGG, PORK ...
From top40recipes.com
HOUSE FRIED RICE (PORK, CHICKEN, AND SHRIMP)
From chinchinga.com
PORK BELLY WRAPPED IN CHICKEN POT RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SINGAPORE FRIED RICE - CHINESE RECIPES FOR ALL
From chineserecipesforall.com
22 FRIED RICE RECIPES - COOKING LIGHT
From cookinglight.com
PORK CHICKEN OR SHRIMP FRIED RICE RECIPES
From tfrecipes.com
FRIED RICE - CHINA BUFFET
From chinabuffetforestlake.com
FRIED RICE RECIPES & RECIPE IDEAS - SIMPLY RECIPES
From simplyrecipes.com
AIR FRYER TILAPIA | AIRFRIED.COM
From airfried.com
HOW TO MAKE FRIED RICE: EASY FRIED RICE RECIPES
From today.com
SHRIMP AND PORK FRIED RICE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love