Scallion Ginger Fried Rice Food
SCALLION FRIED RICE
A very simple and fast rice dish,but also tasty. Sesame oil and soy sauce is a good addition to this.
Provided by littlemafia
Categories One Dish Meal
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat up oil and fry the scallions.
- Add the beaten egg and fry,breaking up the egg.
- Add the rice and fry for another minute.
- Season and serve.
EGG & SCALLION FRIED RICE
Mad craving that came out insanely tasty. Ingredients are approximate because I didn't measure much which is why most things say 'to taste,' lol. I didn't include cooking or cooling time for the rice. Cooking time will depend on your method of cooking & cooling will depend as well. I set mine in my cool basement for 1/2 hour or so. I say 8-10 servings because my family of 4 each had 2nds. But each serving was probably 1c or more. ;)
Provided by Elmotoo
Categories White Rice
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice. I used a rice steamer. If you use a different method, the ratio may be different. When rice is cooked, spread it out on a large baking sheet & let cool completely.
- Prep everything.
- Chop onions & scallions.
- Beat eggs, add 1TB soy sauce & pepper.
- Heat wok until it is HOT. Add 1TB oil - vegetable/canola/sesame(NOT toasted!) & swirl to coat sides. Add egg mixture, swirl to coat sides. Scrape pan to cook it all quickly, scraping as you go. This will take 2-3 minutes. When all get is cooked, not just set, scrape into a bowl & set aside.
- Add 2TB oil to hot wok. Add chopped onions. Cook until browned & softened, 3-5 minutes.
- Add cooled rice. Every few minutes, scrape up from the bottom, so that the rice on the bottom & sides get a bit crispy. When it starts looking crispy, not burned, add soy sauce along top rim of rice & stir fry/stir up well. Keep turning up from bottom as you go along. I added another TB or so oil along the top rim of rice -- it goes down the sides coating the rice & helps to crisp it up. This will take 5 minutes or more. Take the time to let it cook & get a bit crispy.
- Sprinkle on enough sesame seeds to make you happy & stir that in, continuing to stir up from the bottom.
- Add 1TB (or more) toasted sesame oil to the top rim of the rice & continue to stir it from the bottom.
- Chop up scrambled egg w/spoon & add to rice. Continue to stir from the bottom.
- Add chopped scallions & continue to stir --.
- Season with salt to taste, stirring well between each addition to check seasoning.
- Add more soy sauce and/or sesame oil if it suits you. :).
Nutrition Facts : Calories 338.7, Fat 13.6, SaturatedFat 2.8, Cholesterol 186, Sodium 335.9, Carbohydrate 42.6, Fiber 2.7, Sugar 1.7, Protein 10.8
SCALLION RICE
Sauteed in olive oil, scallions add fragrance and flavor to long-grain rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 6
Steps:
- In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3 to 5 minutes.
- Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 minutes more.
- Fluff with a fork; fold in cilantro.
Nutrition Facts : Calories 200 g, Fat 2 g, Protein 4 g
FRIED RICE WITH SCALLIONS, EDAMAME AND TOFU
Provided by Ellie Krieger
Categories main-dish
Time 20m
Yield 4 servings (1 serving is about 1 1/2 cups fried rice)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.
Nutrition Facts : Calories 400, Fat 12.5 grams, SaturatedFat 2 grams, Cholesterol 105 milligrams, Sodium 465 milligrams, Carbohydrate 56 grams, Fiber 7 grams, Protein 16.5 grams
GREEN FRIED RICE
The ultimate on-the-go lunch, this fried rice is filled to the brim with healthy greens - but with crispy rice and avocado, it feels like a treat!
Provided by Giada De Laurentiis
Categories Main Course
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute.
- Repeat this step to create layers of crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.
Nutrition Facts : ServingSize 4, Calories 379
FRIED RICE WITH HAM, EGG, AND SCALLIONS
Provided by Grace Young
Categories Egg Pork Rice Side Stir-Fry Quick & Easy Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as part of a multicourse meal
Number Of Ingredients 9
Steps:
- 1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, add the garlic and scallions, and stir-fry 10 seconds. Add the rice and the peas and stir-fry 2 to 3 minutes, breaking up the rice with a metal spatula.
- 2. Make a well in the rice, exposing the bottom of the wok. Add the remaining 1 tablespoon oil and the egg. Immediately stir-fry to incorporate the egg throughout the rice, 1 to 2 minutes or until the egg is almost cooked through. Add the ham, salt, and pepper and stir-fry 1 to 2 minutes until heated through.
SCALLION-GINGER FRIED RICE
Categories Ginger Rice Vegetable Side Stir-Fry Spring Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 6 as a side dish
Number Of Ingredients 12
Steps:
- Finely chop enough scallions to measure about 3 cups. Rinse bean sprouts and trim stringy root ends if desired.
- Make seasoning liquid:
- In a small bowl stir together seasoning liquid ingredients.
- Spread rice in a shallow baking pan and separate grains with a fork.
- In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry scallions and gingerroot until fragrant, about 20 seconds. Add bean sprouts and rice wine or sake and stir-fry until sprouts begin to soften, about 1 minute. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
GREEN FRIED RICE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
- crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.
FRIED RICE WITH SCALLION AND HAM
Give me a bowl of leftovers, and you will be with you all your life. Has anyone in this world eaten fried rice? There may be, but there will never be more. The most impressive thing in my childhood was the soy sauce fried rice made by my grandma. It was really only soy sauce and fried rice. Oh, no, it's too conscientious. In fact, there are green onions... At that time, in the Northeast, especially in the autumn and winter seasons, except for a few winter vegetables, almost no greens could be eaten, so the fried rice was very vegetarian, and the green onion became the only embellishment. But it's so simple but delicious. Yes, it's because there is love in the meal. So even if it's just a bowl of leftovers overnight, with only soy sauce and green onion, it can be made by my poor-cooking grandmother that will remind me of a lifetime. Some people are gone, but the faces in the memory will not disappear, and the taste in the memory will not be forgotten. Use the leftover overnight rice, add soy sauce, no need to add salt, the fried rice is delicious enough. In addition to green onions, which is a must, plus some ham and vegetables, plus some favorite curry powder, it tastes so good that I can just eliminate one plate. Leftovers are like time that can't be wasted. We also have to finish eating...
Provided by Shangshizhiwen
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- Wash, peel and dice carrots.
- Dice the golden roots.
- Wash the green peppers and dice them.
- Wash the cucumber and dice.
- Dice the ham.
- Cut the green onion into sections.
- Heat the pot, add an appropriate amount of oil, and when the oil temperature rises, add the shallots and saute until fragrant. Add carrots, green peppers and cucumbers and stir fry.
- Add the golden roots when it is almost cooked.
- Add diced ham.
- Add the overnight rice and stir-fry.
- Add Xinhe organic soy sauce.
- Add curry powder, stir-fry and serve.
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- Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
- Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
- In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.
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- In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and white parts of the scallions and stir-fry over high heat until softened, about 5 minutes. Add the garlic and ginger, and cook until fragrant, about 1 minute. Add the rice and all but 1 tablespoon of the scallion greens and stir-fry until the rice is heated through and beginning to brown, about 3 minutes.
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