Quick Chinese Fried Rice Food

QUICK CHINESE FRIED RICE

Steps:

• Boil 1 cup water and the rice, stir and let stand for 5 minutes covered.
• Melt butter in skillet.
• Add egg; cook until set.
• Add onion and rice; brown.
• Mix 1/3 cup water and soy sauce; add to rice.
• Simmer 5 minutes; serve.

SUPER QUICK CHICKEN FRIED RICE

Steps:

• Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.

QUICK FRIED RICE

Steps:

• Place sesame oil in a wok and heat.
• Add rice, veggies, soy sauce and oyster sauce.
• Sauté ingredients in oil making sure to thoroughly mix rice and sauce together.
• After 5 minutes of sautéing on medium heat move rice so that the middle of the wok is empty.
• Add egg into the wok and scramble until cooked.
• Finally mix egg into rice and serve.

CAULIFLOWER FRIED RICE

Steps:

• Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute.
• Add Green Giant Riced® Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are until tender-crisp.
• Stir in soy sauce and cook 1 minute.
• Stir in cooked egg and continue cooking 1 minute or until heated through.

QUICK FRIED RICE

Steps:

• In a large skillet, saute onion in butter until tender. Stir in the rice, teriyaki sauce, parsley, garlic powder and pepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add the egg; cook and stir until egg is completely set, about 3 minutes.

CHINESE EGG FRIED RICE 蛋炒饭

Steps:

• To start, have ready 3 cups of cooked and cooled rice (preferably left overnight). Also 3 eggs, spring onion, oil and seasonings.
• Wet your fingers and run through the rice to remove any clumps.
• Beat eggs in a bowl. Then, dice one big onion and chop some fresh spring onions. And we're ready to fry the rice!

QUICK FRIED RICE

Steps:

• Heat the oil in a frying pan, then tip in the egg. Leave to set for 30 secs-1 min, swirling every now and again, then tip it out and finely slice. Add the bacon and mushrooms to pan, then fry until golden, about 3 mins. Add the peas, garlic and ginger, then cook for 1 min.
• Mix the soy sauce and sugar together. Turn up the heat, add the cooked rice to the pan, heat through, then splash in the sweet soy sauce. Stir through the egg and serve straight away, with more soy sauce if you like.

CHINESE CHICKEN FRIED RICE II

Steps:

• In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
• Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

TAKE OUT-STYLE FRIED RICE

Steps:

• Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
• Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.
• Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.

QUICK AND EASY FRIED RICE

Steps:

• Try this Quick and Easy Fried Rice recipe today and enjoy a classic, easy meal with fragrant rice and simple ingredients. Best of all, it's a one-pot, speedy meal! Step 1
• Prepare rice according to package directions. Step 2
• Heat oil in a large skillet over medium-low heat. Add onions, celery and carrots to skillet. Cook over medium heat until tender crisp, about 3-5 minutes. Step 3
• Stir in cooked rice, ham and soy sauce. Heat thoroughly. Step 4
• Pour in eggs and cook, stirring constantly for 3-5 minutes, or until eggs are done. Serve with additional soy sauce, if desired. Recipe Tips
• For even faster prep, use 4 cups cooked, leftover rice. Cook rice with broth instead of water, for a more savory dish. For more flavor, substitute sesame oil for vegetable oil. Omit celery and carrots and use 1 cup frozen peas and carrots for an easy swap. Substitute ham with cooked shrimp or chopped chicken for a different taste.

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.

CHINESE FRIED RICE

Steps:

• Combine water and salt in 3-quart saucepan. Cover and cook over high heat until boiling, Stir in rice. Cover, reduce heat and simmer until rice is tender, 15 to 20 minutes. Drain rice. Spread on tea towel to cool and dry. It's best to make the rice a day ahead.
• Cook bacon in wok over medium heat, stirring frequently, until crisp. Drain bacon. Remove all but 2 tablespoon of the drippings from wok. Beat eggs and pepper with fork. Pour 1/3 of the egg mixture into wok. Tilt wok slightly so egg mixture covers bottom. Cook over medium heat until eggs are set, 1 to 2 minutes. Remove eggs from wok, repeat. Roll up and cut into thin strips.
• Add remaining 2 tablespoons oil and the ginger to wok. Stir-fry over medium-high heat 1 minute. Stir in rice. Cook and stir 5 minutes. Stir in bacon pork, shrimp, onions and soy sauce. Cook and stir until hot throughout.

CHINESE SAUSAGE FRIED RICE

Steps:

• Optional: remove the casing of the sausages by soaking it in warm to hot (not boiling) water for 2 minutes then peel at either ends. Discard casing. (note 4)
• Scramble eggs in a hot non-stick pan with 1 tbsp of oil. Once it has formed shape but not completely cooked through, remove and set aside. This takes about 10 seconds.
• In the same pan, add remaining oil and saute onions and garlic on high heat.
• Once onions and garlic has turned slightly golden, add chinese sausages and white parts of the sliced spring onions/scallions. Saute on medium heat for 1 - 2 minutes.
• By now you the smell from the pan (or wok if using) should be heavenly. Push ingredients in the pan to the edges of pan/wok to make room for rice.
• Pour leftover rice in the middle of pan/wok and turn the heat back up to high and stir fry for 1 minute. Push clumps of rice down with the flat side of spatula to break rice apart.
• Add in soy sauce, salt and pepper. Stir fry for 2 more minutes. Make sure each and every grain of rice has touched the hot pan/wok.
• Add scrambled eggs back into the pan/wok along with green parts of sliced spring onions/scallions.
• Break eggs apart into similar size as sausages. Stir fry and mix through for about 20 - 30 seconds.
• Serve on its own or your favourite Chinese meat or vegetable dish.

CHINESE FRIED RICE

Steps:

• Heat 1 tablespoons oil in wok; add chopped onions and sauté until onions brown in color; remove from wok.
• Allow wok to cool slightly.
• Mix egg with 1 teaspoon soy sauce and 1 teaspoon sesame oil; set aside.
• Add ½ tablespoon oil to wok. Add meat and carrots.
• Add rice, green onions, and bean sprouts, tossing to mix well.
• In the middle of the rice, make a hole and add the egg mixture. Once it starts to set, mix in with the rest of the rice.
• Add 2 tablespoons soy sauce and sauté until thoroughly mixed.

FRIED RICE RESTAURANT STYLE

Steps:

• In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
• Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

THE BEST HAKKA CHICKEN FRIED RICE

Steps:

• Meanwhile, whisk ­­together egg with ¼ tsp sesame oil and ¼ tsp salt. Pour the whisked eggs into the hot wok and cook until the eggs have set, but are still soft and slightly runny. Remove and set aside.
• Add 2 Tbsp of cooking oil to the same wok. Add in the ginger and garlic, sauté for about thirty seconds, until fragrant. Now add the green chilis, onions and half of the chopped green onions. Cook for about one minute, until the onions are translucent, stirring constantly so they don't brown.
• With the heat on medium-high, add in the chicken breast. Cook until the chicken turns white.
• Add in the cabbage and cook for another 2-3 minutes, until the cabbage softens but retains some crunch.
• Add in the cold rice and pour Hakka sauce over top. Break up the grains of rice, ensuring there are no clumps, and mix well.
• Plate and garnish with the remaining green onions, and enjoy!

CHICKEN FRIED RICE

Steps:

• This quick and easy Chicken Fried Rice recipe is made easy with the help of Minute® Jasmine Rice and seasoned to perfection with 5-spice powder. Ready in just three steps!
• Step 1
• Prepare rice according to package directions. Let it cool completely and set aside. Step 2
• Meanwhile, heat 1 tbsp of canola oil in a large nonstick skillet over medium-high heat. Pour in the beaten eggs. Cook, stirring frequently, for 3 to 5 minutes, or until the eggs are set like scrambled eggs. Transfer to a separate plate. Step 3
• Wipe the pan clean. Add remaining canola oil and sesame oil while increasing the heat to high. Cook the carrot, cabbage, green onion, garlic and ginger, stirring for about 2 to 3 minutes, or until slightly softened. Stir in the rice, chicken, salt and pepper and 5-spice powder. Cook for about 3 to 5 minutes, or until well combined and starting to heat through. Stir in the soy sauce, vinegar and water. Cover and cook for about 3 minutes, or until the rice is steaming hot. Stir in the scrambled eggs.