Take Out Fried Rice Food

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.

TAKE-OUT FRIED RICE

Steps:

• In a large skillet heat the sesame oil.
• Add the celery, carrots, onions, and garlic stirring while cooking to tender crisp.
• Stir in the frozen peas and ham or pork, continue to stir and cook until vegetables have softened.
• Lower the heat and add the beaten egg, stirring until it is finely scrambled.
• Add the soya sauce, and rice, blend well.
• Splash a little more sesame oil over the rice if necessary.

CHINESE TAKE-OUT FRIED RICE

Steps:

• Heat 2 Tblsp of the oil in a wok or frying pan set over medium heat. Add the shrimp, ham, and peas and cook 1 minute. Add the soy sauce and transfer to a plate to keep warm.
• Heat the remaining tablespoon oil in the pan. Add the eggs, green onions, salt & pepper.
• Scramble the eggs in the pan. Once this mixture comes together in clumps, add the rice, shrimp mixture, and rice wine. Adjust the seasoning with soy sauce or salt & pepper. Serve hot.
• Feel free to saute cabbage, broccoli, bok choy, or diced carrots along with the shrimp, ham and peas.
• Use cold leftover rice only. This recipe won't work well with freshly cooked rice. It will be mushy and stick to the pan, a real mess.

CHINESE TAKE-OUT FRIED RICE

Steps:

• Heat 1 tbsp oil in a skillet or wok at medium-high heat for 2 minutes.
• Add eggs; cook 1 minute on each side.
• Remove from skillet; chop and set aside.
• Heat remaining 3 tbsp oil in skillet or wok; add ham, and stir-fry 1 to 2 minutes or until golden.
• Add bell pepper and onion; stir-fry 5 minutes.
• Add peas and next 3 ingredients; stir-fry 3 to 4 minutes or until thoroughly heated.
• Stir in reserved egg, and sprinkle with green onions.