Chinese Combination Fried Rice Recipes

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COMBINATION FRIED RICE



Combination Fried Rice image

Use a mix of whatever meat you have on hand. Can use store-bought spicy chili-garlic (Sriracha) or can use Recipe #415971 as a sub. Don't omit it!!!

Provided by gailanng

Categories     One Dish Meal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil, divided
2 large eggs, lightly beaten
1 garlic clove, minced
1/2 cup diced onion
1/2 cup diced bell pepper
1 cup chopped cooked meat, poultry or 1 cup shrimp
1/2 cup frozen peas
3 cups cooked rice
1/4 cup soy sauce
1 teaspoon packaged asian chili-garlic sauce (Sriracha)
sliced green onion (to garnish)

Steps:

  • Heat 1 tablespoon oil in a large skillet or wok over medium-high heat 1 to 2 minutes; add eggs and gently stir 1 minute or until softly scrambled. Remove eggs from skillet; chop.
  • Heat remaining 2 tablespoons oil in skillet; add onion, garlic and bell pepper and stir-fry 3 minutes. Add chopped cooked meat and peas; stir-fry 2 minutes. Add rice, soy sauce and chili-garlic sauce; stir-fry 5 minutes or until thoroughly heated. Stir in eggs. Garnish with green onions.

CHINESE FRIED RICE



Chinese Fried Rice image

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

3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

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.

THAI COMBINATION FRIED RICE



Thai Combination Fried Rice image

This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 10m

Yield Serves four to six

Number Of Ingredients 15

4 tablespoons canola or vegetable oil
8 garlic cloves, minced or pressed
1 large carrot, peeled and diced small or cut in julienne
4 ounces tofu, patted dry and cut in 1/2-inch dice
4 eggs, beaten and seasoned with salt and pepper
5 cups cooked rice, preferably Thai jasmine rice available in markets that sell Asian foods
2 to 3 tablespoons Thai or Vietnamese fish sauce (to taste)
2 to 3 teaspoons Thai or Indonesian chile sauce (to taste)
1 tomato, chopped
1 bunch scallions, both white and green parts, chopped
1/2 cup chopped cilantro
Thinly sliced cucumber
Lime wedges
Scallions
Fish sauce with hot chiles nam pla prik or half the amount of soy sauce

Steps:

  • Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice - scooping it up and pressing it into the pan, then scooping it up again - for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.

CHINESE CHICKEN FRIED RICE II



Chinese Chicken Fried Rice II image

Chicken, rice, soy sauce and shredded egg stir fried together. This is a very simple recipe. It is easy, but tasty! Note: Never use rice that you have just cooked.

Provided by LISA TOURVILLE

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 15m

Yield 4

Number Of Ingredients 9

1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat

Steps:

  • In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
  • Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 25.9 g, Cholesterol 83.2 mg, Fat 10.2 g, Fiber 1 g, Protein 14.1 g, SaturatedFat 3.4 g, Sodium 515.6 mg, Sugar 1.4 g

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