QUICK AND EASY FRIED RICE
Quick and Easy Fried Rice
Provided by Minute® Rice
Yield 6
Number Of Ingredients 8
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.
QUICK FRIED RICE
This is a great rice recipe that my aunt came up with. It is very tasty and great for a quick meal during the week. (Preparation time is the time it takes to cook the rice).
Provided by cervantesbrandi
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
QUICK FRIED RICE
I revised this recipe from an old cookbook. It's a great way to use up leftover cooked rice and it can be ready in just a few minutes.-Rhonda Olivieri, East Earl, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 344 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 592mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
FRIED RICE
Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. Also, do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.
Provided by Food Network Kitchen
Categories main-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.
- Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.
- Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
EASY FRIED RICE
This easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that's easy to put together. -Lori Schweer, Mapleton, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside. , Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.
Nutrition Facts : Calories 476 calories, Fat 19g fat (4g saturated fat), Cholesterol 133mg cholesterol, Sodium 1077mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
STIR-FRIED RICE
Fried rice in 15 minutes! Cook Minute® Rice with chicken broth, stir-fry vegetables, soy sauce and egg. You'll feel good about serving your family this low- calorie, low-fat dish.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
- Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
- Stir in cooked eggs. Serve immediately.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 60.2 g, Cholesterol 142.2 mg, Fat 8.9 g, Fiber 0.8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1534.4 mg, Sugar 4.8 g
QUICK FRIED RICE
Our egg-fried rice recipe with peas, bacon and mushrooms is a great way to use leftovers. Ready in under 15 minutes, it makes a super-speedy one-pan supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 12m
Yield Serves 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 355 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.81 milligram of sodium
QUICK & EASY FRIED RICE
This is not gourmet, and far from authentic, but it is tasty and very easy to make... and excellent weeknight meal. I like to make extra to bring to work for lunch, and I always make twice as much rice as I really need for other dishes, for just this purpose. I'm totally addicted to it now, I have it at least once a week.
Provided by Tracy K
Categories White Rice
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- I usually use two pans for this, a small skillet and a larger one.
- Nonstick makes for easier cleaning but the other will work as well.
- Heat the small skillet, add some oil.
- Stir-fry your meat till done to your preference.
- Put in small dish, set aside.
- Heat the skillet again and add the beaten egg.
- Without stirring, cook till puffed and lightly browned on one side.
- Flip if you like, I just chop it with a spatula.
- Remove from heat.
- Heat large skillet with approx.
- 1 Tbsp oil and 1 Tbsp butter over high heat till butter melts and gets foamy.
- Add rice, veggies, onion, garlic, and ginger and stir.
- Reduce heat to medium high.
- It should be crackling and popping, individual rice grains should be moving.
- Don't stir it too often, you kind of want some of it to get a little crusty (but be careful it doesn't burn).
- Feel free to add more oil if you like.
- Season to taste with soy sauce and oyster sauce, add in your egg and meat, stir well to heat through, and serve.
Nutrition Facts : Calories 1066.2, Fat 4, SaturatedFat 1.1, Cholesterol 105.8, Sodium 92.7, Carbohydrate 227.4, Fiber 7.8, Sugar 0.2, Protein 22.2
FRIED RICE RECIPE BY TASTY
Here's what you need: rice, vegetable oil, ginger, garlic, red onion, mixed vegetable, prefered seasoning, butter, lemon juice, soy sauce, white pepper, curry, chicken bouillon powder
Provided by Agnes Boateng
Categories Dinner
Time 30m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Boil the rice in stock/broth and season ass desired.
- Sauté ginger, 2 cloves of garlic, and red onion in vegetable oil on medium until fragrant. To this, add the mixed vegetables and seasonings of choice.
- While vegetables are cooking, make a garlic butter paste with the remaining garlic and butter. To the paste, add lemon juice and ½ tbsp soy sauce and mix. Add 1 tbsp paste to the vegetables. Stir well on medium heat.
- When veggies are done, remove from the pan and put in a separate bowl.
- Put more oil in the pan and add the rice to the pan. Season rice with white pepper, curry, and chicken bouillon powder.
- Add the garlic paste to rice and stir. Then, add vegetables, remaining soy sauce, and remaining garlic butter paste and stir well.
- Serve warm.
Nutrition Facts : Calories 158 calories, Carbohydrate 31 grams, Fat 1 gram, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
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4.8/5 (113)Calories 142 per servingCategory Side Dish
- 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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