EGG-FRIED RICE
Don't call the Chinese takeaway - make your own egg-fried rice. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok
Provided by Elena Silcock
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
- Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
- Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice - stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.
Nutrition Facts : Calories 387 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
EGG RICE
this is great for breakfast and very easy to prepare! less than 5 mins! I used to make this for the whole family when i made breakfast! preparation time does not include rice cooking time
Provided by healthyeater12
Categories Breakfast
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- pour a bit of olive oil onto pan, just enough so that the egg doesn't stick to the pan.
- crack an egg onto the pan, and wait for it to cook just a little bit. (make sure you break the yolk).
- just kind of scramble them and make sure there are little bits of egg. NOTE: this is not scrambled eggs.
- when the egg is cooked, move it into a bowl. add rice to the bowl and sort of mix it just so that the egg and rice are no longer separated.
- add soy sauce and sesame oil. the sesame oil will help the egg and rice mix well. adding sesame seeds is optional, but it gives it a good taste.
- make sure the soy sauce is well mixed in with the rice.
- enjoy! :).
RICE AND EGG SOUP
This is a meal in a bowl! I got this from the New York Times magazine. It is adapted from and similar to the Japanese dish, zousui. You can use any kind of broth and any kind of rice, though the starchier the rice, the thicker the soup will be. Add cooked veggies or pieces of meat for a heartier dish. Prep time does not include cooking the rice.
Provided by Debloves2cook
Categories Stocks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium covered pot, bring the chicken broth and rice to a boil over medium heat.
- Crack each egg into a medium mesh strainer, letting the thin white of the egg drain away. Transfer the remaining yolk and white into a small bowl.
- Beat well with a fork. (20 seconds).
- Remove the lid and circulate the broth with a fork to create a whirlpool effect.
- Pour the eggs into the pot through the tines of the fork to separate strands as it goes into the "whirlpool.".
- Cover the pot and cook for 1 minute, then turn off the heat and let set for 1 minute more.
- Season to taste with salt and fresh ground pepper.
- Ladle into bowls.
Nutrition Facts : Calories 202.6, Fat 6.5, SaturatedFat 2, Cholesterol 211.5, Sodium 833.2, Carbohydrate 21.2, Fiber 0.2, Sugar 1.1, Protein 12.8
EGG FRIED RICE
Quick and easy.
Provided by Krista B.
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
- Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
- Stir in the cooked rice, mix well and sprinkle with pepper.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 24.6 g, Cholesterol 46.5 mg, Fat 2.7 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 848.1 mg, Sugar 1.7 g
GYERAN BAP (EGG RICE)
Gyeran bap is a lifesaving Korean pantry meal of fried eggs stirred into steamed white rice. In this version, the eggs fry and puff up slightly in a shallow bath of browned butter. Soy sauce, which reduces in the pan, seasons the rice, as does a final smattering of salty gim, or roasted seaweed. A dribble of sesame oil lends comforting nuttiness, and runny yolks act as a makeshift sauce for the rice, slicking each grain with eggy gold. (You can cook the eggs to your preferred doneness, of course.) This dinner-for-one can be scaled up to serve more: Just double, triple or quadruple all of the ingredient amounts, using a larger skillet or repeating the steps in a small one.
Provided by Eric Kim
Categories breakfast, dinner, easy, for one, lunch, quick, main course
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Melt the butter in a small nonstick skillet over medium heat. Continue cooking, stirring occasionally with a rubber spatula, until the melted butter starts to darken in color from yellow to light brown, 1 to 1 1/2 minutes.
- Crack in the eggs and drizzle the soy sauce and sesame oil on top, cooking until the whites puff up slightly around the edges of the pan and the translucent parts around the yolks start to turn opaque, 2 to 2 1/2 minutes. Watch that the soy sauce doesn't burn, removing the pan from the heat if necessary.
- Scoop the rice into a medium bowl and top with the fried eggs, including all of the buttery soy sauce drippings from the pan. Crush the seaweed directly over the eggs, piling it high. This will seem like a lot of seaweed, but it will wilt as you mix everything together with a spoon, which you should do to disperse the ingredients before eating.
FRIED RICE WITH EGG
It's simple to change this dish by adding two cups of cooked diced shrimp or chicken instead of egg, says Wilson. If you have a Chinese grocery store where you live, you can sometimes get a nice piece of seasoned and cooked roast pork, already cut into little pieces, and then you can have "roast pork and fried rice," which he knows is a real American favorite.
Provided by Food Network
Categories side-dish
Time P1DT35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
- Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
- Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
- Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.
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Author Food Network MagazinePublished 2017-10-10Estimated Reading Time 6 mins
- Lemon Rice Combine 2 cups jasmine ice, 3 cups water, 3 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 17 minutes.
- Citrus Rice Make Lemon Rice (No. 1), adding 1/2 teaspoon each grated orange zest and lime zest with the lemon zest. Gently stir in the chopped segments of 2 oranges.
- Toasted Garlic Rice Saute 8 sliced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, 2 minutes; remove to a plate.
- Toasted Garlic and Sage Rice Make Toasted Garlic Rice (No. 3), frying 8 small sage leaves with the garlic; use for garnish.
- Tomato-Rosemary Rice Saute 2 minced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, about 3 minutes. Stir in 2 cups long-grain white rice, then add one 14-ounce can cherry tomatoes, 1 1/2 cups water and 1 1/4 teaspoons kosher salt; bring to a boil.
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- Red Wine Risotto Make Basic Risotto (No. 7), browning 8 ounces crumbled sausage (casings removed) in the olive oil before adding the leeks. Stir in 2 tablespoons tomato paste before adding the rice and replace the white wine with red wine.
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From girlheartfood.com
Ratings 9Category Lunch, Main CourseServings 2Total Time 30 mins
- Cook rice per package instructions, then distribute the rice between two bowls and set aside while you cook the eggs.Note: As mentioned in the post above, I always love a little extra rice, so typically use more than 1/2 cup of cooked rice per bowl. You can use whatever amount you prefer.
- Heat butter and sesame oil in a non-stick frying pan (a 10-inch pan is great here) over medium heat.
- Once butter has melted and is foamy, carefully crack in eggs. Cover with a pan lid (this helps with cooking the eggs).Note: If desired, you can crack each egg into a small dish first, then carefully add to the pan.
- Allow eggs to cook until the whites are set (firm) and the yolk is done to your liking. I like the yolks runny, so generally cook about 2 to 3 minutes. You can cook longer, if you like. Once done, remove the eggs from the pan immediately and place an egg over each rice bowl.
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5/5 (1)Category Breakfast or LunchCuisine KoreanTotal Time 10 mins
- How to make your egg: Using a small nonstick pan over medium heat, add the oil. Carefully crack the egg into pan. Cover with a tight fitting lid and let cook for about 3 minutes, or until the white part is set. If you notice a light layer of white starting to form over the top of your yolk, take the lid off. If you don't mind that or want your yolk to be more cooked then leave the lid on. Remove the lid and turn off the heat. Depending on what the egg looks like, I will leave it there, with the heat off, for another minute. If your yolk is cooked to the desired level, remove from the stove and set aside.
- Assemble your Gyeran Bap: Place cooked rice into a shallow bowl or dish, drizzle the soy sauce and sesame oil over the top and top with the egg. Garnish with furikake and more roasted sesame seeds, crush some dried gim (seaweed) over the top and add some freshly diced scallions over the top. You can also add a very light drizzle of sesame oil or soy sauce (or both) over the top and enjoy!
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