Traditional Fried Rice Food
FRIED RICE RESTAURANT STYLE
A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.
Provided by jostrander
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
- Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g
TRADITIONAL MANDARIN FRIED RICE
It is recommended to use day-old rice so that the drier rice can soak up the flavors.
Provided by Ming Tsai
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.
TRADITIONAL FRIED RICE
My DH claims he doesn't like white rice only brown. So of course, when I bought and cooked brown rice, he couldn't figure out what was wrong with it? So when he told me he only liked the brown rice with the egg in it, I realized that he did indeed like white rice, but fried white rice. This recipe is from my DD's culinary school with some additions. I have added approximate times and rewritten the directions.
Provided by AcadiaTwo
Categories White Rice
Time 41m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with 1 tablespoon oil and salt. (Set aside).
- In large skillet saute onions until translucent, carrots and bell peppers until tender with remaining oil stirring frequently on medium heat for about 15 minutes.
- Add garlic and saute for an additional minute.
- Add rice and mix well.
- Add soy sauce, egg and scramble until egg is dry approximately an additional 10 minutes or to desired doneness.
- Add hoison sauce, mix throughly and cook for an additional minute.
- Remove from heat.
- Add scallions and serve. Yum!
Nutrition Facts : Calories 496.1, Fat 13.6, SaturatedFat 2.7, Cholesterol 93.5, Sodium 682.4, Carbohydrate 81.3, Fiber 3.8, Sugar 6.3, Protein 10.2
TRADITIONAL MANDARIN FRIED RICE
Another delicious recipe from Ming.com and here's a direct quote from the master himself, Ming Tsai. "I'm passionate about fried rice: it's the first real dish I ever made. This traditional version contains Chinese sausage, ginger, garlic, and softly cooked egg. Peas don't belong in this authentic recipe, though their use has become almost automatic even among Chinese. Use day-old or leftover rice for this, as freshly made rice gets mushy when it's stir-fried. If you must use fresh-made rice, "dry" it by spreading it on a baking sheet and putting it in the freezer until cool, 30 minutes."
Provided by dojemi
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat a wok or large nonstick skillet over high heat.
- Add 2 tablespoons of the oil and swirl to coat the pan.
- When the oil shimmers, add the eggs, which will puff up.
- Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify.
- Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook.
- With the edge of the spatula, break the eggs into small pieces. Set aside.
- Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan.
- When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes.
- Add the Chinese sausage (la chang - see note below), the white parts of the scallions, and the rice and toss thoroughly until heated through.
- Add the soy sauce, pepper, and reserved eggs and toss.
- Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens.
- Serve immediately.
- Ming's Tip: The eggs will be done very quickly. Keep an eye on them to make sure they don't brown or dry out.
- NOTE: la chang is Chinese sausage.
Nutrition Facts : Calories 248, Fat 9.1, SaturatedFat 1.1, Cholesterol 79.3, Sodium 278.2, Carbohydrate 34.7, Fiber 0.5, Sugar 0.3, Protein 5.8
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