THE BEST FRIED RICE
The BEST Fried Rice. This fried rice is loaded with veggies and only takes 20 minutes to make!
Provided by Kelley Simmons
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of butter into a large skillet.
- Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
- Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.
- Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
- Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
- Serve immediately with green onions for garnish, if desired.
Nutrition Facts : Calories 379 kcal, Carbohydrate 58 g, Protein 12 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 138 mg, Sodium 767 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHINESE EGG FRIED RICE 蛋炒饭
This is a Chinese Egg Fried Rice recipe (蛋炒饭), made in restaurant style with Wok Hei. It is a quick and simple fried rice dish that is extremely easy to prepare. Only 3 eggs, some onions and light seasonings is all you need.
Provided by Angie Liew
Categories Main
Time 40m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 414 kcal, Carbohydrate 50 g, Protein 12 g, Fat 19 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 164 mg, Sodium 1512 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
QUICK CHINESE FRIED RICE
Make and share this Quick Chinese Fried Rice recipe from Food.com.
Provided by Charlotte J
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
QUICK FRIED RICE
Fast and easy bacon fried rice.
Provided by LORNASCHMALZ
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Prepare frozen vegetables according to package instructions and set aside.
- Scramble the eggs in a medium skillet and chop into small bits; set aside.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving skillet with bacon grease.
- Place the rice in the skillet of bacon grease and saute for 2 to 3 minutes, until coated. Mix in soy sauce, mixed vegetables, carrots and peas. Cook for 20 minutes before stirring the bacon and eggs into the rice; cook for another 10 minutes, stirring, and serve.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 68 g, Cholesterol 97.8 mg, Fat 22.8 g, Fiber 4.6 g, Protein 15.6 g, SaturatedFat 7.4 g, Sodium 1182.7 mg, Sugar 3.4 g
CHINESE FRIED RICE
This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.
Provided by PalatablePastime
Categories Chicken
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
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
Chinese Fried Rice
Provided by StrayBoyScouts
Time 27m
Yield Serves 4
Number Of Ingredients 12
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.
KIMCHI FRIED RICE
Quick and easy Korean kimchi fried rice!
Provided by Sue | My Korean Kitchen
Categories Rice
Time 15m
Number Of Ingredients 12
Steps:
- On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
- Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.
- Add the Kimchi and stir until 80% of it is cooked.
- (Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
- Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
- Add the sesame oil and mix them well. Remove from the heat.
- Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!
Nutrition Facts : Calories 461 kcal, Carbohydrate 41 g, Protein 14 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 188 mg, Sodium 311 mg, ServingSize 1 serving
CHINESE SAUSAGE FRIED RICE
This Chinese sausage fried rice is the ultimate fried rice of them all. It is flavour packed comfort food, quick and easy!
Provided by Genevieve
Categories Main Course
Time 22m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 588 kcal, Fat 23.9 g, SaturatedFat 5 g, Protein 24.8 g, Carbohydrate 66 g, Cholesterol 216 mg, Sodium 1604 mg, Sugar 1.9 g, Fiber 1.6 g, ServingSize 1 serving
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- Melt 1 tablespoon of butter in a wok or large skillet set over medium heat. Add the eggs and scramble constantly until cooked through. Transfer eggs to a separate plate.
- Melt the remaining tablespoon of butter in the skillet. Add the onion, carrots, and peas. Cook for 4 minutes, until the onions and carrots are softened.
- Add the cooked rice, tamari, and Sriracha. Stir-fry mixture for 2 minutes, then add the eggs back to the skillet and stir until combined.
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- Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
- Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
- Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.
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- If you're starting with pre-cooked chicken, simply set it aside to add later. If you're starting with a raw chicken breast, heat your skillet over medium-high heat and add a small amount of oil.
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- Heat a wok over high heat; add oil and swirl to coat. Add garlic and onion, stir fry for 30 second or until onion’s transparent.
- Stir in Chinese sausage and beef(Or whatever 4 oz. of protein you are using); stir fry for a minute.
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3/5 (44)Category EntreeCuisine ChineseTotal Time 20 mins
- 1. In a wok (or large cast iron or nonstick skillet) over medium-high heat, heat 1 tablespoon sesame oil until shimmering. Add beaten egg and cook, folding several times with a spatula until no longer runny, about 1 minute. Transfer scrambled eggs to a plate.
- 2. Add bacon to the wok and cook until crispy and the fat has rendered, about 2 minutes. Add garlic, ginger, and scallion whites and stir-fry until fragrant, about 1 minute. Add frozen peas and carrot and stir-fry until peas have defrosted, about 1 minute longer. Add the rice and scallion greens and stir to distribute ingredients and break up any cold rice clumps.
- 3. Cook, undisturbed, until rice begins to brown, about 3 minutes. Meanwhile, in a small bowl, whisk together white pepper, soy sauce, and remaining sesame oil. Drizzle sauce over rice and stir to combine. Continue to cook, undisturbed, until the bottom of the rice becomes crispy, about 2 more minutes.
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- Chicken Fried Rice. If chicken fried rice is your go-to Chinese food order, then it’s worth knowing how to make on your own. Marinate the chicken in a mix of soy sauce, oyster sauce, minced garlic, and Sriracha first for a couple of hours to impart even more flavor.
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- Pork Fried Rice. Pork fried rice is one of the closer iterations to traditional Chinese fried rice, and particularly this version since it features some of the spices you might find in homemade lap cheong.
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- Beef Fried Rice. Next up is beef fried rice. This recipe uses flank steak, but another tender and quick-cooking cut like sirloin would work as well. Ingredients
- Plain Fried Rice. Plain fried rice is as simple as it gets, featuring just rice and egg. If you want, you can add in aromatics to amp up the flavor, such as garlic, scallions, or basil—though that’s completely up to you.
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