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.
EASY ASIAN FRIED RICE
Number Of Ingredients 10
Steps:
- In a large skillet over medium high heat, put one tablespoon of butter and melt. Add the egg, scrambled. Remove from pan to a dish and set aside. Add the two tablespoons of butter to the pan, melt and add the assortment of vegetables and sauté about 5-6 minutes until the veggies are tender. Salt and pepper to taste (remember we're adding soy sauce too, so don't over salt). Stir occasionally. Turn the heat to high and add the remaining butter, chilled rice, soy sauce, fish sauce, sesame oil and blend and cook about 2-3 minutes. Make sure the scrambled egg is in small pieces and add. Blend into the rice. Taste for additional soy sauce or salt and pepper.
ASIAN STYLE MIXED FRIED RICE RECIPE
Asian Style Mixed Fried Rice is a quick recipe of rice tossed with sauces and veggies. The sauces used in this recipe are all present in our kitchen pantry and all you need to do is assemble everything to get delicious spicy Thai meal on your table. The best part is you can make this with left over steamed rice. Any of your favourite veggies can be used to make this Asian style mixed fried rice, an egg can also be used along with the veggies. Serve Asian Style Mixed Fried Rice with Vegetarian Thai Red Curry and Thai Spicy Corn & Green Papaya Salad. If you like this recipe, you can also try Chinese Vegetable Fried Rice, Lemon Rice and Beetroot rice.
Provided by Farrukh Aziz Ansari
Time 50m
Yield Makes: 4 Servings
Number Of Ingredients 15
Steps:
- To begin with Asian Style Mixed Fried Rice, firstly heat oil in a wok. Add chopped garlic and fry until the raw smell of garlic vanishes.
- Add chopped spring onion white bulbs and toss for about 30 seconds.
- After 30 seconds, add carrots and corn, toss well for another 30 seconds.
- Add green pepper, peanut butter, soya sauce, red chili paste, rice vinegar and mix well. Saute it for about 40-50 seconds and make sure everything is mixed properly.
- Add spring onion greens and season with salt and pepper. Once it is done, add 2 tablespoon of crushed peanut, mix well.
- At the end, add the cooked rice and toss it well. Garnish this delicious rice recipe with some spring onion greens and crushed peanuts.
- Serve Asian Style Mixed Fried Rice with Vegetarian Thai Red Curry and Thai Spicy Corn & Green Papaya Salad.
CHICKEN AND SHRIMP FRIED RICE
This is the simple fried rice recipe of restarant quality that you make it at home.
Provided by KP Kwan
Categories Main
Time 15m
Number Of Ingredients 9
Steps:
- Heat up the vegetable oil in a wok or large saucepan.
- Saute the minced garlic until aromatic.
- Add the shrimps, follow by the chicken meat and stir-fry until they are cooked. Remove the shrimps and meat. Leave the remaining oil in the wok.
- Add the cooked rice and stir-fry over low heat until the rice turns aromatic, spluttered and sizzled.
- Beat an egg. Pour the egg over the rice.
- Coat the rice grains with the egg. Continue stir fry until the egg is cooked and no longer sticky.
- Return the shrimps and chicken to the wok. Stir-fry for a minute.
- Add the beans and the light soy sauce. Stir-fry over high heat until the rice becomes dry again.
- Sprinkle the chopped scallion on it and serve.
Nutrition Facts : Calories 986 calories, Carbohydrate 116 grams carbohydrates, Cholesterol 271 milligrams cholesterol, Fat 36 grams fat, Fiber 6 grams fiber, Protein 45 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1524 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
TRADITIONAL MANDARIN FRIED RICE
It is recommended to use day-old rice so that the drier rice can soak up the flavors.
Provided by Ming Tsai
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.
PAN-ASIAN FRIED RICE
Steps:
- Make the rice: In a saucepan over moderately high heat bring the water to a boil, add the bouillon cube, bay leaves, sesame oil, and salt to taste, and stir to dissolve bouillon. Add the rice, bring back to the boil, stirring, and simmer, covered, for 20 minutes. Let stand for 5 minutes. Transfer rice to a bowl and fluff with a fork. Discard bay leaves.
- Make the egg sheets: In a bowl whisk together the whole eggs, egg whites, and salt. In a large non-stick skillet set over moderate heat, warm the oil until it is hot, add the egg mixture, lifting and tilting the pan to coat the bottom evenly with the egg, and let it cook until set on the underside. Turn and let cook until eggs are completely set. Transfer to a plate and let cool. Cut into shreds. In a wok or casserole set over moderately high heat, warm the 3 tablespoons of oil until it is hot. Add the garlic and gingerroot and stir-fry for 1 minute, or until fragrant. Add the onion, green pepper, carrots, mushrooms, and salt and stir-fry 5 minutes. Add the celery and cabbage and stir-fry 3 minutes more. Add the garam masala and Szechuan sauce, and stir-fry 2 minutes. Add the bamboo shoots, water chestnuts and 1/2 cup water and let cook, stirring, 3 to 5 minutes, or until vegetables are crisp-tender. Add the rice and egg sheets, and stir-fry until rice is heated through. Season with the chili paste, sesame oil, and cilantro. Adjust seasonings. Transfer mixture to a large serving dish.
ASIAN RICE PILAF
We love this Asian rice recipe that's loaded with veggies and a hint of gingery freshness. It's so versatile, and even the picky eaters in our family love it! -Teri Lindquist, Gurnee, IL
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated., Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes., Gently stir in peas. Cover and heat through.
Nutrition Facts : Calories 233 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 699mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
ONE-POT CHINESE FRIED RICE RECIPE BY TASTY
Here's what you need: carrot, green peas, garlic, shrimp, ham, rice, eggs, soy sauce
Provided by Ruchika Agarwal
Categories Dinner
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a large pan with olive or vegetable oil at medium heat, stir the green peas and carrots until both begin to soften.
- Add garlic, shrimp, and ham, cook until the shrimp turns slightly pink, about 2 minutes.
- Move the ingredients to a corner of the pan and add the rice and eggs, mix well.
- Toss all ingredients together and add soy sauce.
- Serve and enjoy!
Nutrition Facts : Calories 256 calories, Carbohydrate 25 grams, Fat 5 grams, Fiber 1 gram, Protein 23 grams, Sugar 2 grams
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 (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
CHINESE FRIED RICE
Chinese Fried Rice
Provided by StrayBoyScouts
Time 27m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoons oil in wok; add chopped onions and sauté until onions brown in color; remove from wok.
- Allow wok to cool slightly.
- Mix egg with 1 teaspoon soy sauce and 1 teaspoon sesame oil; set aside.
- Add ½ tablespoon oil to wok. Add meat and carrots.
- Add rice, green onions, and bean sprouts, tossing to mix well.
- In the middle of the rice, make a hole and add the egg mixture. Once it starts to set, mix in with the rest of the rice.
- Add 2 tablespoons soy sauce and sauté until thoroughly mixed.
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