EGG FRIED RICE WITH BROCCOLI
Easy, tasty and adaptable. You can add anything you want, peas, beansprouts, mushroom, spring onion. My favourite is Broccoli. If you are cooking for 1, just adjust the quantities...great for using up leftover rice from the day before.
Provided by anjali79
Time 40m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Beat together the egg and sesame oil and put to one side.
- Heat the vegetable oil in a wok or large frying pan. When it's shimmering and almost smoking, add the rice and stir-fry for about 3-4 minutes until completely heated through.
- Add the broccoli, if using. Stir-fry, turning the rice constantly around the pan, for about 3 minutes. Season well with soy sauce and pepper, then push to one side of the pan.
- Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set. Using a chopstick, briskly swirl around the egg to break it up and then toss around with the rice.
- Stir-fry for a further minute and serve straight away.
CRISPY RICE WITH BROCCOLI, BACON, CASHEWS AND EGG
Provided by Michael Symon : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large saute pan over medium heat and add 2 tablespoons of the oil. Add the bacon and cook until almost crispy. Add the broccoli and saute until starting to turn bright green and soften, about 2 minutes. (Other vegetables may take a little longer.) Add the garlic and nuts and cook an additional 2 minutes. Add the vinegar and toss together. Transfer the broccoli mixture to a large bowl.
- Add the remaining 2 tablespoons oil to the pan and raise the heat to high. Add the rice and let cook until crisp, about 2 minutes. Flip and cook until crisp on the other side, about 2 minutes more. Stir in the broccoli mixture. Stir in the eggs and cook for 1 more minute. Serve the crispy rice garnished with your favorite toppers on hand.
FRIED RICE WITH EGG
It's simple to change this dish by adding two cups of cooked diced shrimp or chicken instead of egg, says Wilson. If you have a Chinese grocery store where you live, you can sometimes get a nice piece of seasoned and cooked roast pork, already cut into little pieces, and then you can have "roast pork and fried rice," which he knows is a real American favorite.
Provided by Food Network
Categories side-dish
Time P1DT35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
- Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
- Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
- Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.
BROCCOLI AND RICE STIR FRY
A quick and tasty side dish, or can be served as a meal. You can modify this recipe to include any veggies you choose.
Provided by HERCATE
Categories Side Dish Vegetables Broccoli
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
- Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.
Nutrition Facts : Calories 187 calories, Carbohydrate 32.9 g, Cholesterol 46.5 mg, Fat 3.4 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 403.9 mg, Sugar 1.1 g
EGG FRIED RICE
Quick and easy.
Provided by Krista B.
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
- Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
- Stir in the cooked rice, mix well and sprinkle with pepper.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 24.6 g, Cholesterol 46.5 mg, Fat 2.7 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 848.1 mg, Sugar 1.7 g
STIR-FRIED BLACK RICE WITH FRIED EGG AND ROASTED BROCCOLI
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!
Provided by Claire Saffitz
Categories Bon Appétit Rice Egg Kid-Friendly Vegetarian Breakfast Brunch Lunch Quick and Healthy Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly Small Plates
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat 1 Tbsp. oil in a large skillet over medium-high. Crack 2 eggs into skillet; season with salt. Cook until whites set around yolk and are golden around the edges but yolks are still runny, about 3 minutes. Transfer fried eggs to a plate.
- Heat remaining 1 Tbsp. oil in same skillet. Add rice and cook, stirring, until grains no longer stick together, about 2 minutes. Toss in 1/4 cup dressing; season with salt.
- Divide rice between bowls and top with roasted broccoli, a fried egg, some nori mayonnaise, avocado, and cilantro. Drizzle with more dressing.
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- This fried rice comes together really quickly, so it's important that all of your ingredients are prepped and ready to go before you start cooking. First up: broccoli. Holding onto broccoli stem, shave around the head with a chef’s knife and let the florets fall onto cutting board. If the pieces seem too large, break them down further into bite-sized pieces. Remove an inch or so of woody end of the stem. Use a vegetable peeler or paring knife to peel the remaining stem, then coarsely chop into pieces about the same size as florets so they'll cook at the same rate. Transfer broccoli to a medium bowl.
- Trim 1 bunch scallions on both ends, then cut crosswise into 1" pieces. Transfer to bowl with broccoli.
- Whisk 1 Tbsp. sugar, 4 tsp. soy sauce, and 1 tsp. salt in a small bowl. Grate 1" piece ginger and 2 garlic cloves into bowl and give the sauce another whisk.
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3.5/5 (8)Calories 254 per servingServings 6
- Combine eggs and 2 tablespoons water. Heat 1 teaspoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add egg mixture; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove egg mixture from pan.
- Add 2 teaspoons vegetable oil to pan. Add ginger and garlic; stir-fry 30 seconds. Add rice; stir-fry 3 minutes. Add broccoli, carrot, and broth; cook 1 minute. Add cooked eggs, soy sauce, sesame oil, and salt; stir-fry 1 minute or until thoroughly heated. Sprinkle with green onions.
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