FRIED RICE LOADED WITH PEAS
Have some leftover rice? Fried rice loaded with green peas is my favorite 15-minute way to repurpose some old rice into something even more delicious.
Provided by Candice
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Heat the oil over medium-high. Add the onions/shallots/scallion whites. Sautee until starts to brown.
- Add the rice. Mix until heated. Press to the side of the pan to make room for the eggs.
- Add the eggs. Scramble until mostly cooked.
- Add the soy sauce. Season with pepper. Mix well and cook until the eggs are finished cooking.
- Add the peas. Mix well.
- Top with desired toppings like furikake. Serve immediately!
Nutrition Facts : Calories 349 kcal, Carbohydrate 38 g, Protein 9 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 122 mg, Sodium 572 mg, Fiber 1 g, ServingSize 1 serving
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
CHINESE FRIED RICE
This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.
Provided by PalatablePastime
Categories Chicken
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
- Allow wok to cool slightly.
- Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
- Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
- Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
- Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
- Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
- Set out additional soy sauce on the table, if desired.
CHINESE FRIED RICE WITH SHRIMP AND PEAS
This is a more subdued version of fried rice than the spicier Thai fried rice. It's a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, one pot, main course, side dish
Time 15m
Yield Serves four to six
Number Of Ingredients 11
Steps:
- Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
- Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice - scooping it up, then pressing it into the pan and scooping it up again - for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 560 milligrams, Sugar 1 gram, TransFat 0 grams
FRIED RICE WITH PEAS AND CARROTS
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
- Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.
FRIED RICE WITH CILANTRO AND PEAS
Categories Herb Rice Side Vegetarian Quick & Easy Oscars Back to School Dinner Winter Potluck Gourmet
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 8
Steps:
- Chop cilantro and thinly slice scallions. In a large nonstick skillet cook cumin seeds in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add rice and fry, stirring occasionally, until heated through, about 3 minutes. Add vinegar and soy sauce, stirring to coat rice, and stir-fry until liquid is evaporated. Stir in cilantro, scallions, and peas and stir-fry until heated through, about 2 minutes, seasoning with salt if necessary.
CHINESE FRIED RICE (THE REAL DEAL)
Ok people I have been experimenting with fried rice a great deal, and am pretty much going to rest with this recipe. All the recipes I have tried were just missing something so I have taken the best parts of each recipe and combined them. I am going to use jasmine rice for this recipe because in my opinion it is superior to basmati. Comments/suggestions welcome.
Provided by teakettle6
Categories Chinese
Time 23m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the jasmine rice. Combine 4 cups of jasmine rice and 4 cups of water in a rice cooker. Once the rice is cooled place in the refrigerator until chilled.
- Scramble eggs in seperate pan using whatever oil you normally cook eggs with. Make sure to fold the eggs over, so they can be cut into thin strips.
- Heat wok and 3-4 tablespoons of wok oil to medium heat.
- Saute the white onion until soft and partially transparent (usually takes me 3 minutes or so) along with 2 tablespoons of soy sauce, frozen peas and/or carrots. ***If you opted for green onions skip this step and saute the peas/carrots in wok oil.***.
- Add the rice making sure to seperate the grains (with fingers) and mix with the vegetables. Add another 3 tablespoons of wok oil, sesame oil, egg strips, ginger, chicken stock, and sugar (green onions if you opted for these).
- Raise the heat to HIGH add soy sauce to desired darkness/taste and STIR-FRY. (I usually use anywhere from 1/2 to a full cup of soy)***it is crucial for the stove to be as hot as possible*****.
- Basically you are going to Stir-fry till all the liquids are dissolved and the fried rice has reached the dryness desired.
- While cooling salt to taste in order to enhance the flavor.
Nutrition Facts : Calories 626.9, Fat 5.2, SaturatedFat 1.3, Cholesterol 128, Sodium 1034.7, Carbohydrate 125.9, Fiber 4.5, Sugar 3, Protein 15
CHINESE CHICKEN FRIED RICE I
Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!
Provided by sal
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 7
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
- Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
- Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 47.5 g, Cholesterol 133.9 mg, Fat 9.5 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 2.5 g, Sodium 1060.4 mg, Sugar 3.5 g
FRIED RICE WITH PEAS AND CHICKEN
Provided by Mark Bittman
Categories main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put 1 tablespoon oil in a wok or a large skillet, preferably nonstick, and turn heat to high. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
- Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot. Add them to bowl.
- Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice.
- Return chicken and vegetables to skillet and stir to integrate. Add wine or water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion or cilantro, and serve.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 4 grams, TransFat 0 grams
ASIAN FRIED RICE WITH PEAS
This dish is an excellent accompaniment to almost any Asian entrée, such as Chicken with Ginger and Snow Peas (page 157) or Pacific Rim Flank Steak (page 180). Add some chicken, shrimp, beef, or pork cooked without salt to transform this into a main dish.
Yield Serves 8; 1/2 cup per serving
Number Of Ingredients 10
Steps:
- Prepare the rice using the package directions, omitting the salt and margarine. Spread on a baking sheet and refrigerate for at least 1 hour. For best results, transfer the cooked rice to an airtight container instead of to a baking sheet. Refrigerate for a day or so.
- In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook 4 or 5 green onions for 1 minute, or until fragrant, stirring occasionally.
- Stir in the cilantro and rice. Cook for 2 minutes, or until heated, stirring constantly to separate the grains.
- Stir in the vinegar, soy sauce, cumin, and sugar. Stir in the green peas. Cook for 2 to 3 minutes, or until the mixture is hot and the peas are heated through, stirring occasionally. Sprinkle with the remaining 2 green onions, then with the black sesame seeds.
- (Per serving)
- Calories: 146
- Total fat: 3.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 1.5g
- Cholesterol: 0mg
- Sodium: 75mg
- Carbohydrates: 26g
- Fiber: 3g
- Sugars: 2g
- Protein: 4g
- Calcium: 16mg
- Potassium: 118mg
- 2 starch
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