All The Alliums Fried Rice Recipes
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
THE GARLICKIEST FRIED RICE
Fried garlic boasts an incredible ease-to-"wow" ratio-put slices of garlic in cold oil, crank the heat, and fish them out when they're bronzed. But also the oil that's left behind is a flavor-packed product all its own, just waiting to be whisked into sauces or turned into a cooking medium for the most aromatic fried rice that ever was.
Provided by Andy Baraghani
Categories Bon Appétit Garlic Rice Side Cilantro Sesame Egg Vegetarian Wheat/Gluten-Free Dairy Free Ginger
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt.
- Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt.
- Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.
- Do Ahead
- Garlic chips can be made 1 day ahead. Store airtight at room temperature.
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ALL OF THE ALLIUMS FRIED RICE, FROM MOLLY ON THE RANGE
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- In a large skillet or wok, melt the butter over medium heat. Add the alliums and a good pinch of salt and cook, stirring, until everything is nice and soft and smelling really good, 12 to 15 minutes.
- Meanwhile, heat a separate medium skillet over medium-high heat and coat the bottom with a thin layer of oil. When the pan is hot, add the eggs and cook, gently scraping up the bottom with a silicone spatula, until mostly set. Remove the eggs from the heat, season with salt and pepper, give them a rough chop, and set aside. (Alternatively, you could cook the eggs first in the large skillet, then remove them before adding the butter and cooking the alliums.)
- Add the garlic and ginger to the alliums and cook, stirring, for 2 more minutes. If the pan looks dry at any time, add a bit more butter or some oil. Add the rice and scrambled eggs and fold to combine. Salt the rice to taste. Increase the heat to medium-high, spread the mixture out evenly over the skillet, and let it cook, uninterrupted, until the bottom is crispy, about 5 minutes. Serve with Sriracha and mayo.
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- In a large nonstick skillet, heat the oil. Add the eggs and season with salt and pepper. Cook the eggs over moderate heat, stirring, until just set, about 2 minutes. Transfer to a cutting board and coarsely chop.
- Wipe out the skillet and melt the butter in it. Add the alliums and season with salt. Cook over moderate heat, stirring occasionally, until golden and tender, about 12 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes. Add the rice, vinegar and eggs, season with salt and pepper and cook, stirring, until well mixed. Spread the rice evenly in the skillet and cook without stirring until golden and crispy on the bottom, 4 to 5 minutes.
- Meanwhile, in a small bowl, stir the Sriracha with the mayonnaise. Top the rice with scallions and serve with the Sriracha mayo.
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