American Lite Fried Rice Recipes

AMERICAN FRIED RICE

Steps:

• Cook the rice, and dry out a bit, best is mostly covered overnight in the fridge. If you're going to make it right away, cook with a bit less water than normal, and let air out for 10 minutes or so before cooking Fry the egg in a good amount of oil (about 4 tablespoons) on high heat. The egg should bubble up and sizzle like crazy if the pan is hot enough. The edges should brown and get crunchy too. When browned, remove and set aside. Cut the ends of the hot dogs in an X pattern, up about 1/3 of the way. This will create extra surface area to get crispy when you fry it. (See picture). Fry the hot dogs in the oil, until crispy, set aside with the egg. Dump the remaining oil. Fry the onions in 1 teaspoon of fresh oil on medium high until translucent, then add the butter. When the butter is melted, throw in the rice. Stir well to mix, and fry for about 2 minutes, stirring frequently. Add the ketchup, golden mountain soy sauce and raisins. Stir well and cook for another minute or two. Put on a plate and top with the fried egg and hot dogs.

AMERICAN LITE FRIED RICE

Steps:

• In a medium saucepan, bring 2 cups of water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat vegetable oil in a large skillet over medium heat. Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. Add additional water as needed to keep vegetables moist. Drizzle with soy sauce, and toss to coat.

AMERICAN LITE FRIED RICE

Steps:

• In a medium saucepan, bring 2 cups of water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat vegetable oil in a large skillet over medium heat. Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. Add additional water as needed to keep vegetables moist. Drizzle with soy sauce, and toss to coat.

AMERICAN LITE FRIED RICE

Steps:

• In a medium saucepan, bring 2 cups of water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat vegetable oil in a large skillet over medium heat. Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. Add additional water as needed to keep vegetables moist. Drizzle with soy sauce, and toss to coat.

AMERICAN LITE FRIED RICE

Steps:

• In a medium saucepan, bring 2 cups of water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat vegetable oil in a large skillet over medium heat. Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. Add additional water as needed to keep vegetables moist. Drizzle with soy sauce, and toss to coat.

AMERICAN LITE FRIED RICE

Steps:

• In a medium saucepan, bring 2 cups of water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat vegetable oil in a large skillet over medium heat. Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. Add additional water as needed to keep vegetables moist. Drizzle with soy sauce, and toss to coat.