SIMPLE FRIED RICE
This is my grandma's recipe. It's so quick and easy to make. It goes just perfect with any Chinese dish you may be making.
Provided by Sarah in New York
Categories Rice
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a wok or frying pan heat oil and butter until very hot.
- Add peppers and chives and cook for about 2 to 3 minutes.
- Add eggs and cook like scrambled eggs.
- Add rice and soy sauce and cook, moving rice around constantly until done (About 2 minutes).
- You can also add some black pepper if you like.
- Serve right away or keep warm until serving.
Nutrition Facts : Calories 330.1, Fat 9.2, SaturatedFat 2.7, Cholesterol 98.1, Sodium 727.5, Carbohydrate 51.7, Fiber 2, Sugar 0.5, Protein 8.7
FRIED RICE
Provided by Alton Brown
Time 45m
Yield 1 pint
Number Of Ingredients 8
Steps:
- Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top and leave at room temperature for 30 minutes. Unwrap and cube.
- Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow...I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice, edamame and scallions and fry, moving constantly, for 2 minutes, or until the scallions wilt. Add the soy sauce, chile paste and basil and fry for 1 minute more. Serve immediately.
AMERICA'S TEST KITCHEN SIMPLE FRIED RICE
Make and share this America's Test Kitchen Simple Fried Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 ½ teaspoons oil in a large nonstick skillet over medium heat until shimmering.
- Add in eggs; cook without stirring until just beginning to set, about 20 seconds.
- Continue to cook eggs, stirring constantly, until eggs are cooked through but not browned, about 1 minute; transfer to a small bowl; set aside.
- Add remaining 2 ½ tablespoons oil to skillet; return to high heat until just smoking.
- Add in peas and garlic; cook until fragrant, about 30 seconds.
- Add in rice, meat, soy sauce, and oyster sauce; cook, stirring constantly, until mixture is heated through, about 3 minutes.
- Stir in bean sprouts, scallions, and reserved cooked eggs; cook until heated through, about 1 minute.
- Serve immediately.
Nutrition Facts : Calories 539.7, Fat 17.9, SaturatedFat 3.5, Cholesterol 145.5, Sodium 897.9, Carbohydrate 63.8, Fiber 3.2, Sugar 3.5, Protein 28.9
FRIED RICE
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
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
Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. Also, do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.
Provided by Food Network Kitchen
Categories main-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.
- Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.
- Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
EASY FRIED RICE
This easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that's easy to put together. -Lori Schweer, Mapleton, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside. , Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.
Nutrition Facts : Calories 476 calories, Fat 19g fat (4g saturated fat), Cholesterol 133mg cholesterol, Sodium 1077mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
BETTER THAN AMERICA'S TEST KITCHEN SPANISH RICE
Good, ripe tomatoes aren't available year-round, so what to do when you're craving the awesome America's Test Kitchen Spanish Rice that calls for 12 ripe tomatoes? Why, the good Texan's answer to everything, a can of Rotel Tomatoes and Green Chiles, of course! :) Here's my take on the ATK recipe. Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well (makes for perfect OAMC - instructions below)
Provided by Lizzymommy
Categories Rice
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Adjust rack to middle position and preheat oven to 350.
- Process rotel and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
- Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
- Heat oil in heavy bottomed oven-safe straight sided 12" saute pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
- Reduce heat to medium, add garlic, stirring constantly until fragrant, about 1 1/2 minutes.
- Stir in broth, pureed mixture, corn and salt. Increase heat to medium high, and bring to a boil.
- Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
- Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
- For Freezing Ahead: Cool, portion and freeze in a ziploc bag.
- To reheat from frozen: Place in a covered pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
Nutrition Facts : Calories 298.1, Fat 10, SaturatedFat 0.9, Sodium 911.3, Carbohydrate 46.8, Fiber 1.6, Sugar 1, Protein 6
More about "americas test kitchen simple fried rice recipes"
HOW TO MAKE THE BEST FRIED RICE (WHEN YOU DON’T HAVE …
From americastestkitchen.com
AMERICA'S TEST KITCHEN FRIED FISH - THERESCIPES.INFO
From therecipes.info
AMERICAN FRIED RICE - STREET FOOD - YOUTUBE
From youtube.com
A LOVE LETTER TO SIMPLE FRIED RICE | COOK'S ILLUSTRATED
From cooksillustrated.com
CLEAN EATING FRIED RICE - CLEAN EATING WITH KIDS
From cleaneatingwithkids.com
RECIPES FEATURED ON TV | AMERICA'S TEST KITCHEN
From americastestkitchen.com
AMERICA'S TEST KITCHEN RECIPES
From pinterest.ca
SIMPLE HIBACHI-STYLE FRIED RICE - COOK'S COUNTRY
From cookscountry.com
SIMPLE FRIED RICE | COOK'S ILLUSTRATED
From cooksillustrated.com
FRIED RICE WITH SHRIMP, PORK, AND SHIITAKES - AMERICA'S TEST KITCHEN
From americastestkitchen.com
SIMPLE FRIED RICE FOR TWO | COOK'S ILLUSTRATED
From cooksillustrated.com
BEST SIMPLE FRIED RICE RECIPE - FROM THIS KITCHEN TABLE
From fromthiskitchentable.com
RHODE ISLAND-STYLE FRIED CALAMARI | AMERICA'S TEST KITCHEN
From americastestkitchen.com
AMERICA'S TEST KITCHEN LIGHTHOUSE POTATOES - THERESCIPES.INFO
From therecipes.info
SIMPLE PORK FRIED RICE | COOK'S COUNTRY
From cookscountry.com
AMERICAN FRIED RICE RECIPE | HOW TO MAKE AMERICAN FRIED RICE
From youtube.com
FRIED RICE 101: HOW TO MAKE FRIED RICE AT HOME | HUNGER PANGS
From foodiebadge.com
5 EASY FRIED RICE RECIPES - TASTY
From tasty.co
SHRIMP FRIED RICE | COOK'S COUNTRY
From cookscountry.com
10 BEST AMERICAN FRIED RICE RECIPES - YUMMLY
From yummly.com
LOUISIANA KITCHEN AND CULTURE RECIPES - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE BETTER-THAN-TAKEOUT FRIED RICE | TEST KITCHEN …
From youtube.com
SIMPLE FRIED RICE | COOK'S ILLUSTRATED
From cooksillustrated.com
HOW TO MAKE FRIED RICE | KITCHN
From thekitchn.com
12 FRIED RICE RECIPES TO TRY INSTEAD OF TAKEOUT THIS WEEK
From tasteofhome.com
10 BEST AMERICA TEST KITCHEN RECIPES - YUMMLY
From yummly.com
TEST KITCHEN RECIPE - MEXICAN FRIED RICE?! - YOUTUBE
From youtube.com
KIMCHI BOKKEUMBAP (KIMCHI FRIED RICE) | AMERICA'S TEST KITCHEN
From americastestkitchen.com
FRIED RICE WITH HAM AND PEAS - COOK'S COUNTRY
From cookscountry.com
BEST FRIED RICE RECIPE: HOW TO MAKE IT - GOTHAM MAG
From gothammag.com
SHRIMP FRIED RICE FOR TWO | COOK'S COUNTRY | RECIPE - PINTEREST
From pinterest.com
GARLIC FRIED RICE | COOK'S COUNTRY
From cookscountry.com
AMERICA'S TEST KITCHEN FRIED SHRIMP - THERESCIPES.INFO
From therecipes.info
QUICK DINNER IDEAS: FAST FRIED RICE - COOK'S ILLUSTRATED
From cooksillustrated.com
AMERICA’S TEST KITCHEN: KIMCHI FRIED RICE (EP 2205) | WSKG
From flipboard.com
SIMPLE FRIED RICE RECIPE - YOUTUBE
From youtube.com
AMERICAN TEST KITCHEN FRIED CHICKEN - THERESCIPES.INFO
From therecipes.info
AMERICA’S TEST KITCHEN: KIMCHI FRIED RICE (EP 2205)
From wskg.org
TRAVELER TEST KITCHEN – MICROWAVE FRIED RICE | TNAA
From tnaa.com
KIMCHI BOKKEUMBAP (KIMCHI FRIED RICE) | AMERICA'S TEST KITCHEN
From americastestkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love