FIVE-INGREDIENT FRIED RICE
With this no-fail formula, you're only five ingredients away from the most satisfying fried rice.
Provided by Molly Yeh
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- In large covered pot, heat rice and chicken broth to boiling over high heat. Reduce heat to low; cover, and cook 35 to 40 minutes or until rice has absorbed all of the broth.
- Heat large wok or skillet over medium-high heat. If not nonstick, add 2 teaspoons vegetable or canola oil. Cook eggs in wok until set but still a bit runny. Transfer to bowl; season with salt and pepper to taste, and set aside. In same wok, cook sausage, breaking up with wooden spoon. If wok is dry (this shouldn't be the case if you're using full-fat sausage), add 1 tablespoon oil, and then fold in hot rice, eggs and frozen peas. Spread evenly around wok, and cook 3 to 5 minutes. Continue to cook a few more minutes, folding, so peas cook through and everything blends together. Taste and adjust season-ings as desired.
Nutrition Facts : ServingSize 1 Serving
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.
VEGETABLE FRIED RICE
This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
Provided by dakota kelly
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
- Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g
STIR-FRIED RICE
Fried rice in 15 minutes! Cook Minute® Rice with chicken broth, stir-fry vegetables, soy sauce and egg. You'll feel good about serving your family this low- calorie, low-fat dish.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
- Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
- Stir in cooked eggs. Serve immediately.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 60.2 g, Cholesterol 142.2 mg, Fat 8.9 g, Fiber 0.8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1534.4 mg, Sugar 4.8 g
BROWN FRIED RICE - FIVE TREASURE
The sky is the limit when it comes to preparing fried rice. With this recipe we use brown rice and a little canola oil to make it healthier and 5 different types of vegetables. It's important the brown rice is well chilled so the starch hardens and makes it fry-able. If you use fresh rice you will have a gummy mess. Using ginger, scallions and garlic helps boost the flavour or you could even add some sesame oil or chile peppers. You could substitute the canola for sesame oil to add more flavour. Change any of the vegetables to asparagus; zucchini, peas, mushrooms, bok choy, bean spouts, jicama and even fruit such as mandarin oranges or pineapple.. To make it more of a meal I would add protein like chicken, shrimp, ham or even tofu...but then it wouldn't be Five Treasure now. Cooking time includes cooking the rice and chilling it. To speed the process up at dinner time, prepare the rice and chopped veggies the day before. This recipe came from Fine Cooking.
Provided by heather in Ont
Categories Brown Rice
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat all but 1 tsp of the oil in a large non-stick skillet or stir-fry pan over medium heat.
- Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes.
- Add the edamame and corn and cook until the edamame is thawed, about 1 minute.
- Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute.
- Add the cold rice and bacon and cook, stirring until heated through 3- 5 minutes.
- Make a 3 inch well in the center of the rice mixture.
- Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled.
- Stir the eggs into the rice mixture.
- Stir in the soy sauce and serve.
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