Unfried Rice Food

UNFRIED CHINESE RICE

Steps:

• Steam rice according to your steamer's direction.
• Place all other ingredients in a large bowl.
• Put hot rice directly on top and let sit for 2-3 minutes stir well and serve immediately.
• Does not include cooking time. Servings are approx.

UNFRIED RICE

Steps:

• Heat a medium nonstick skillet coated with cooking spray on medium heat for 1 minute. Add eggs and cook 3-4 mins or until set, stirring often. Remove from pan; coarsely chop the eggs and set aside. In a large saucepan coated with cooking spray over medium heat, add rice. Cook 3-4 mins or until browned, stirring constantly.
• Stir in broth, garlic powder and carrots. Bring to a boil; reduce heat to low. Cover and cook 15 minutes Add scallions and peas. Cook 5 mins more or until rice is done and most of the liquid is absorbed. Stir in reserved eggs and heat 1 min or until heated through.

SHEET PAN FRIED RICE

Steps:

• Preheat the oven to 475 degrees F.
• Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.

FRIED RICE

Steps:

• Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
• Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
• Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.

FRIED RICE

Steps:

• Coat a large saute pan generously with canola oil (it is FRIED rice) and toss in the onion and carrot; bring the pan to medium-high heat. Cook for 6 to 7 minutes, stirring frequently.
• Stir in the ginger, garlic and scallion whites and cook for 1 minute more.
• Toss in the chicken and cook until no longer pink and beginning to brown, about 4 minutes. Add the edamame and chopped cilantro and increase the heat to high. Add the rice to the pan and stir to combine, then let sit and get a little crunchy on the bottom. Toss occasionally, but be sure to give it a chance to get a little crispy, 3 to 4 minutes, and then repeat-resist the urge to stir it too much or it will just get soggy.
• In a small bowl, combine the soy sauce, vinegar, and sambal, if using, and add it to the rice, cooking over high heat, 1 to 2 minutes.
• Meanwhile, coat a medium nonstick saute pan lightly with canola oil, add the eggs, and bring to medium heat. Cook the eggs until the whites are cooked through but the yolks are soft and runny, 3 to 4 minutes.
• Transfer the rice to serving plates and top each with an egg, a sprinkle of the whole cilantro leaves, and scallion greens.

SHRIMP UN-FRIED RICE

Steps:

• 1. Heat 1 teaspoon of the oil in a skillet over medium heat. Add the whisked eggs and cook for 1 minute stirring to make scrambled eggs, then remove to a plate.
• 2. Heat the remaining 2 teaspoons oil, add the red bell peppers and cook 3-4 minutes, until soft. Add the edamame and garlic and cook 1 more minute.
• 3. Add the shrimp and salt and cook 3 minutes, until they are bright pink.
• 4. Add the cooked eggs, rice, soy sauce and sesame seeds and cook 2 minutes, just until heated through.
• 5. Top with the scallions and serve.

OVEN FRIED RICE

Steps:

• Preheat oven to 350°F.
• While oven is heating, combine all ingredients in a medium-sized casserole dish.
• Stir thoroughly to combine.
• Place on middle rack in oven, and cook uncovered for 50 minutes to 1 hour, or until rice is cooked and all water is absorbed.

EASIEST FRIED RICE (USING UNCOOKED RICE)

Steps:

• Cook the eggs in a pan with a quick spray of olive oil. I break the yolks and run a knife through them and cook until just set then cut into small strips.
• Fry rice until browned, add stock and cook until moisture is absorbed and rice is tender.
• Add shallots, then egg and bacon pieces, cooked prawns and heat through.
• Add lemon juice (if using prawns) and soy sauce to taste.

UN FRIED BROWN RICE - GOOD FOR YOU

Steps:

• Place brown rice and water in pot with tight fitting lid - bring to boil, then simmer for 40 minutes or until water is absorbed (or use left over brown rice).
• In large skillet or wok, heat olive oil over med-high heat - add onions and garlic, cook until soft.
• Push onions and garlic to the side, add eggs, and cook, stirring constantly.
• Add vegetables (I usually add more than 1 cup) and rice, left over meat(if you choose to), and green onions - continue stirring.
• Add soy sauce and sesame oil - heat through.
• To freeze: Place in a rigid container and freeze. Note: If you plan on freezing part of this you may want to omit the soy sauce and sesame oil until reheat.
• To heat: Thaw, put in a baking dish, covered with foil and reheat at 350F for 30 minutes or until heated through.