Dejahs Fried Rice Recipes

GREEN FRIED RICE

Green Fried Rice image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 bunch scallions, chopped
1 (2 inch) piece ginger root, peeled and finely chopped
1 garlic clove, roughly chopped
2 teaspoons kosher salt, divided
3 cups cooked brown rice
1 bunch swiss chard, stems finely chopped and leaves cut into 1-inch pieces
4 cups baby kale, chopped
1 avocado, pitted and sliced
1/2 English cucumber, peeled and julienned
Toasted sesame seeds, optional garnish

Steps:

Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.

SPECIAL FRIED RICE

Special Fried Rice image

Twist on the typical fried rice found at a typical Chinese restaurant. Any meat can be used, but goes best with shrimp, bacon, spam, ham, Chinese sausage, or pork. If each step is carefully followed, and the pan is always HOT when cooking, then this fried rice is sure to be a hit!

Provided by Gigachip

Categories World Cuisine Recipes Asian

Time 30m

Yield 2

Number Of Ingredients 18

Ingredients

2 teaspoons canola oil, or more as needed
2 eggs
½ teaspoon water
2 teaspoons sesame oil, divided
½ onion, diced
1 clove garlic, minced
¼ cup frozen peas and carrots, thawed and patted dry with paper towel
2 cups cold cooked jasmine rice
2 teaspoons light soy sauce
1 teaspoon fish sauce
1 tablespoon sriracha sauce, or to taste
½ teaspoon white sugar
½ teaspoon salt, or to taste
½ teaspoon ground white pepper, or to taste
½ teaspoon monosodium glutamate (MSG)
¼ cup chopped green onion, or to taste, divided
¼ cup chopped fresh cilantro, or to taste
1 cucumber

Steps:

Heat 2 teaspoons canola oil in a large wok or skillet over high heat until smoking.
Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a wooden spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
Pour 1 teaspoon sesame oil into the hot pan. Add enough canola oil to cover the cooking surface of the pan and heat to smoking. Saute onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan.
Gradually add rice to the skillet, breaking and tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a slight brown color and is completely hot, 2 to 3 minutes.
Stir soy sauce, fish sauce, sriracha sauce, sugar, salt, 1/2 teaspoon white pepper, and monosodium glutamate into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat and sprinkle green onion and cilantro over the fried rice; toss to mix.
Peel outside skin of cucumber with vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around the serving platter. Serve rice in middle of platter, topping with additional green onion and a dash of white pepper.

Nutrition Facts : Calories 906.1 calories, Carbohydrate 168.2 g, Cholesterol 186 mg, Fat 14.8 g, Fiber 5.4 g, Protein 21.9 g, SaturatedFat 2.7 g, Sodium 1598 mg, Sugar 4.4 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

Ingredients

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.