THE EASIEST EGG FRIED RICE
Try to use day-old rice. This ensures that there isn't too much moisture in the rice so that the fried rice does not end up being too mushy. If you are cooking rice on the same day, let the rice cool completely before stir frying. If you want more flavor, you can add a drizzle of my teriyaki sauce or hoisin sauce. If you need more visuals, check out the video at the bottom of this recipe.
Provided by Lisa Lin
Categories Rice
Time 20m
Number Of Ingredients 11
Steps:
- Crack the eggs into a small bowl and beat them together.
- Heat a skillet with 1 tablespoon of the oil over medium-high heat. Once the pan is hot, add the beaten eggs and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat.
- Drizzle the remaining 2 tablespoons of oil into a wok over high heat. Add the onions and cook them for about 1 to 2 minutes, stirring constantly. Add the mixed vegetables and white parts of the scallions and cook for 2 minutes. Season the vegetables with a pinch of salt.
- Add the cooked rice into the pan or wok and cook for several minutes, until the rice is heated through. If there are large clumps of rice, break them apart with the back of your spatula.
- Add the soy sauce, five-spice powder, dash of white pepper (if using) and sesame oil and stir to distribute the seasonings. (See note 6) Add the scrambled eggs and stir to mix again. Garnish with remaining sliced scallions. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 425 kcal, Carbohydrate 55.6 g, Protein 13.4 g, Fat 16.7 g, SaturatedFat 3.2 g, Cholesterol 186 mg, Sodium 423 mg, Fiber 4 g, Sugar 1.7 g
EGG FRIED RICE
Light, fragrant and pillowy Chinese egg fried rice made with veggies, eggs, rice and pantry staples.
Provided by Swasthi
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Wash rice and soak for 30 mins. Meanwhile bring 5 to 6 cups water to a rolling boil in a large pot. Drain the water from the soaked rice and add it to the boiling water. If you want you can add half teaspoon salt and cook.
- When the rice is cooked al dente (meaning the rice has a bite to it and not fully cooked), drain it to a colander. Do not over cook the rice. Cool completely.
- Chop the veggies and garlic. Break the eggs to a bowl and beat until fluffy.
- To be cooked on high flame. Heat a pan with oil, add chopped garlic. Fry for 30 seconds. Add spring onion whites and fry for a minute.
- Add chopped veggies and fry for about 2 minutes. Do not make them mushy, they should be crunchy and half cooked. Slide the veggies to one side of the pan.
- Reduce the flame to medium. Pour eggs and scramble them. Cook till they are soft, fluffy almost cooked but not overcooked.
- Increase the heat and pour the soya sauce, vinegar and any hot sauce if you prefer. The soya hits the hot pan and emits some steam. This imparts a nice Chinese flavor.
- Add cooled rice, ground black pepper and spring onion greens. If you want you may add some toasted sesame oil and it's optional.
- Fry on the highest flame for about 2 minutes. Adjust salt and spice as needed.
- Garnish egg fried rice with some spring onions and serve.
Nutrition Facts : Calories 594 kcal, Carbohydrate 81 g, Protein 18 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 246 mg, Sodium 1204 mg, Fiber 3 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 18 g, ServingSize 1 serving
EGG FRIED RICE
Egg Fried Rice is an easy Chinese fried rice recipe that you can make at home. Egg Fried Rice is also a vegetarian dish and quick and easy to make at home!
Provided by Bill
Categories Rice
Time 25m
Number Of Ingredients 12
Steps:
- Use a fork to fluff up the rice and break it apart. If you're using freshly cooked rice, let it stand on the counter uncovered until it stops steaming before fluffing it. If you decide to refrigerate the rice overnight in advance of preparing this recipe, it will clump up; you can then use your hands to break up the cold rice clumps into individual grains.
- Beat 3 eggs in one bowl. Beat the other 2 eggs in another bowl, along with 2 tablespoons water, the paprika, and the turmeric. Set these two bowls aside.
- Heat a wok over medium high heat, and add 2 tablespoons oil. Add the 3 beaten eggs (without the spices), and scramble them. Remove them from the wok and set aside.
- Heat wok over high heat, and add the last tablespoon oil. Add the diced onion and bell pepper. Stir-fry for 1-2 minutes. Next, add the rice and stir-fry for 2 minutes, using a scooping motion to heat the rice uniformly. Use your wok spatula to flatten out and break up any rice clumps. Next, pour the uncooked egg and spice mixture over the rice, and stir-fry for about 1 minute, until all of the rice grains are coated in egg.
- Add the peas and stir fry continuously for another minute. Next spread the salt, sugar, and black pepper over the rice and mix. You should now see some steam coming off the rice, which means it is heated through.
- If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to any remaining clumps of rice will also help to break them up. Mix in the scrambled eggs and scallions and serve!
Nutrition Facts : Calories 308 kcal, Carbohydrate 42 g, Protein 9 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 136 mg, Sodium 637 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EGGS & RICE
On Saturdays my daddy made breakfast, he was famous for coming up with strange things. Now years later, my family loves to eat this for breakfast or dinner. My daughter would not eat anything unless it had cheese so she use to call it cheese rice. You can add just about anything to this easy easy dish.
Provided by Redallnite
Categories Breakfast
Time 7m
Yield 2-10 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a skillet.
- Add left over rice.
- Make sure rice is well heated and coated with butter.
- Whisk eggs in a bowl then pour into the skillet.
- Scramble the mixture until you feel it's done.
Nutrition Facts : Calories 158.2, Fat 12.9, SaturatedFat 6, Cholesterol 294.3, Sodium 157.2, Carbohydrate 0.5, Sugar 0.3, Protein 9.5
EGG RICE
this is great for breakfast and very easy to prepare! less than 5 mins! I used to make this for the whole family when i made breakfast! preparation time does not include rice cooking time
Provided by healthyeater12
Categories Breakfast
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- pour a bit of olive oil onto pan, just enough so that the egg doesn't stick to the pan.
- crack an egg onto the pan, and wait for it to cook just a little bit. (make sure you break the yolk).
- just kind of scramble them and make sure there are little bits of egg. NOTE: this is not scrambled eggs.
- when the egg is cooked, move it into a bowl. add rice to the bowl and sort of mix it just so that the egg and rice are no longer separated.
- add soy sauce and sesame oil. the sesame oil will help the egg and rice mix well. adding sesame seeds is optional, but it gives it a good taste.
- make sure the soy sauce is well mixed in with the rice.
- enjoy! :).
EGG-FRIED RICE
Don't call the Chinese takeaway - make your own egg-fried rice. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok
Provided by Elena Silcock
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
- Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
- Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice - stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.
Nutrition Facts : Calories 387 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
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.
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
GYERAN BAP (EGG RICE)
Gyeran bap is a lifesaving Korean pantry meal of fried eggs stirred into steamed white rice. In this version, the eggs fry and puff up slightly in a shallow bath of browned butter. Soy sauce, which reduces in the pan, seasons the rice, as does a final smattering of salty gim, or roasted seaweed. A dribble of sesame oil lends comforting nuttiness, and runny yolks act as a makeshift sauce for the rice, slicking each grain with eggy gold. (You can cook the eggs to your preferred doneness, of course.) This dinner-for-one can be scaled up to serve more: Just double, triple or quadruple all of the ingredient amounts, using a larger skillet or repeating the steps in a small one.
Provided by Eric Kim
Categories breakfast, dinner, easy, for one, lunch, quick, main course
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Melt the butter in a small nonstick skillet over medium heat. Continue cooking, stirring occasionally with a rubber spatula, until the melted butter starts to darken in color from yellow to light brown, 1 to 1 1/2 minutes.
- Crack in the eggs and drizzle the soy sauce and sesame oil on top, cooking until the whites puff up slightly around the edges of the pan and the translucent parts around the yolks start to turn opaque, 2 to 2 1/2 minutes. Watch that the soy sauce doesn't burn, removing the pan from the heat if necessary.
- Scoop the rice into a medium bowl and top with the fried eggs, including all of the buttery soy sauce drippings from the pan. Crush the seaweed directly over the eggs, piling it high. This will seem like a lot of seaweed, but it will wilt as you mix everything together with a spoon, which you should do to disperse the ingredients before eating.
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