Another Notch Fried Rice Recipes

FRIED RICE RESTAURANT STYLE

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.

HOUSE FRIED RICE

Steps:

• Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
• Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
• When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

SHRIMP FRIED RICE CUPS

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
• Heat the canola oil in a large skillet or wok over medium-high heat. Add the onions, peppers and carrots and cook, stirring occasionally, until softened and slightly charred, 3 to 5 minutes. Stir in the peas and bean sprouts and cook another 2 minutes. Transfer to a large bowl and stir in the rice, scallions, chopped shrimp, soy sauce, sesame oil, eggs, flour, a pinch red pepper flakes and salt.
• Spoon the rice mixture into the wells of the muffin tin, filling to the top and pressing gently with the back of a spoon. Top each with a whole shrimp and sprinkle the shrimp with salt and a pinch red pepper flakes. Bake until sides of the cups are golden and the shrimp is cooked through, 20 to 24 minutes.
• Let sit 5 minutes, then remove the rice cups with a small offset spatula and top with sliced scallions. Serve with soy sauce for drizzling.

ANOTHER NOTCH FRIED RICE

Steps:

• Cover a baking sheet with aluminum foil.
• Spread the cooked rice out onto the prepared baking sheet and cool at room temperature for one hour.
• In a small mixing bowl, whisk together the eggs, 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
• Heat 2 teaspoons of vegetable oil in a large heavy skillet over medium heat for 2 minutes.
• Add the eggs and scramble, stirring constantly.
• Break up the eggs into little pieces with the back of a spoon.
• Transfer the eggs to a bowl and set aside.
• Increase the heat to medium-high and add the remaining 2 teaspoons of vegetable oil to the skillet.
• Add the yellow onion, bean sprouts, 1 teaspoon salt, and 1/4 teaspoon of pepper.
• Cook, stirring constantly, for 2 minutes.
• Add the carrots, green onion, peas, celery and garlic.
• Cook, stirring constantly, for 1 minute.
• Add the cooled rice and cook, stirring constantly, for 4 minutes.
• Return the scrambled eggs to the skillet.
• Add the soy sauce and sesame oil.
• Cook for 2 minutes, stirring constantly.
• Remove from heat and serve immediately.