Basic Fried Rice With Variations Recipes

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BASIC FRIED RICE



Basic Fried Rice image

This is a basic fried rice recipe that has great American-Chinese food flavor. Once you get familiar with making it, the added ingredients possible are endless. Some ideas to add include peas, carrots, and bean sprouts.

Provided by 2Bleu

Categories     Rice

Time 10m

Yield 2 serving(s)

Number Of Ingredients 10

1 -2 tablespoon soy sauce (to your liking)
1 teaspoon sesame oil
1 cup rice, cooked
1 tablespoon vegetable oil
1 small onion, chopped
1/4 cup peas, cooked (optional)
1/4 cup diced carrot, cooked (optional)
1/4 cup bean sprouts (optional)
1 egg, beaten
1 green onion, chopped

Steps:

  • In a small bowl, mix the soy sauce, sesame oil, and rice. Set aside.
  • In a large skillet or wok heat oil over medium-high heat, heat vegetable oil and add onion. Cook until just tender.
  • Move onions off to the sides of pan to form a circle and pour egg in middle. Begin scrambling the egg, and when they begin to solidify, add the rice mixture and cook 1-2 minutes.
  • Add Peas, carrots, and bean sprouts (if using). Toss to combine ingredients and heat through. Serve immediately with garnish of freshly chopped green onions.

Nutrition Facts : Calories 488.6, Fat 12.1, SaturatedFat 2.1, Cholesterol 93, Sodium 541.8, Carbohydrate 81.9, Fiber 2.2, Sugar 1.9, Protein 11.1

BASIC RECIPE FOR FRIED RICE



Basic Recipe for Fried Rice image

A basic recipe for fried rice that you can enjoy as is or load up with your favorite meat and vegetables.

Provided by Rhonda Parkinson

Categories     Entree     Side Dish     Dinner

Time 15m

Yield 6

Number Of Ingredients 7

1 to 2 green onions (chopped)
2 large eggs
Freshly ground pepper (to taste)
1 teaspoon salt
3 tablespoons oil (divided)
4 cups rice (cooked and cold)
1 to 2 tablespoons light soy sauce (or oyster sauce)

Steps:

  • Gather the ingredients.
  • Lightly beat the eggs with the pepper and salt.
  • Heat a wok or frying pan over medium-high heat and add 1 tablespoon of the oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
  • Add the remaining 2 tablespoons of oil. Add the cooked and cooled leftover rice. Stir-fry for a few minutes, using a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.
  • When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly, then stir in the green onions. Serve hot.

Nutrition Facts : Calories 228 kcal, Carbohydrate 31 g, Cholesterol 62 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, Sodium 741 mg, Sugar 0 g, Fat 9 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

FRIED RICE RESTAURANT STYLE



Fried Rice Restaurant Style image

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

2 cups enriched white rice
4 cups water
⅔ cup chopped baby carrots
½ cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
2 tablespoons sesame oil, to taste

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

EASY FRIED RICE



Easy Fried Rice image

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

2 large eggs, beaten
1/4 teaspoon salt
3 tablespoons vegetable oil, divided
4 cups cooked rice
1-1/2 cups frozen stir-fry vegetable blend
1/2 cup sliced green onions
1 garlic clove, minced
1 cup diced cooked chicken
3 tablespoons soy sauce
1 tablespoon chicken broth
1/2 teaspoon pepper
1/4 teaspoon ground ginger
4 bacon strips, cooked and crumbled

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.

BASIC FRIED RICE - WITH VARIATIONS



Basic Fried Rice - With Variations image

Another recipe that I acquired from a Chinese cooking class that I took. This is a basic fried rice recipe, but has lots of optional ingredients that you can pick and choose to add to the rice.

Provided by lazyme

Categories     Brown Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 38

4 cups brown rice, cooked, cold
2 green onions, chopped
2 tablespoons oil, to 4
2 tablespoons soy sauce
1/2 teaspoon salt (optional)
1/2 teaspoon sugar (optional)
1 teaspoon sherry wine
2 eggs, beaten
roast pork (optional)
roast beef (optional)
lamb, roasted (optional)
duck, roasted (optional)
turkey, roasted (optional)
chicken, roasted (optional) or chicken, boiled (optional)
boiled ham (optional) or baked ham (optional)
bacon, pan fried (optional)
Chinese sausage, steamed (optional)
crabmeat, flaked (optional)
lobster, boiled and diced (optional)
shrimp, cooked (optional)
bamboo shoot (optional)
bean sprouts, blanched (optional)
celery, blanched (optional)
cucumber, add at the very end (optional)
green peas, parboiled (optional)
lettuce, add at the very end (optional)
mushrooms, fresh, canned (soak if dried, optional) (optional) or dried mushroom (soak if dried) (optional)
onion (optional)
bell pepper (optional)
pimiento (optional)
scallion (optional)
string bean, parboiled (optional)
tomatoes, peeled, add at the very end (optional)
water chestnut (optional)
1 tablespoon almonds, blanched and chopped (optional)
1 tablespoon peanuts, chopped (optional)
1 tablespoon walnuts, blanched and chopped (optional)
1 tablespoon raisins (optional)

Steps:

  • Dice or shred meat and vegetables.
  • Heat oil in wok; stir-fry green onions.
  • Add fresh vegetables and stir-fry to soften.
  • Add canned vegetables and meat; stir-fry to heat and blend flavors.
  • Remove from wok.
  • Heat some more oil if needed, to smoking.
  • Add rice and heat through completely.
  • Return vegetables and meat to wok, add soy sauce, salt, sugar and sherry.
  • Fold in eggs and turn off heat just as they begin to set.
  • SUGGESTED combinations:.
  • beef, onions and green pepper.
  • bacon, onions, lettuce and tomatoes.
  • chicken, onions and bean sprouts.
  • chicken, bamboo shoots, mushrooms and cucumber.

Nutrition Facts : Calories 793.3, Fat 14.6, SaturatedFat 2.8, Cholesterol 93, Sodium 552.7, Carbohydrate 144.3, Fiber 6.7, Sugar 2, Protein 18.9

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