Fried Rice Broccoli Carrots Onions Recipes

VEGETABLE FRIED RICE

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.

BROCCOLI AND RICE STIR FRY

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.

STIR-FRIED BROCCOLI AND CARROTS

Steps:

• Spray wok or 12-inch skillet with nonstick cooking spray (or cooking oil); heat until hot.
• Add gingeroot and garlic; stir-fry for about 1 minute or until light brown.
• Add the broccoli, carrots, and onion; stir-fry for 1 minute.
• Stir in the broth and salt; cover and cook about 3 minutes or until the carrots are crisp-tender.
• Mix cornstarch and cold water; stir into the vegetable mixture.
• Cook and stir for approximately 10 seconds or until thickened.
• Add water chestnuts, mushrooms and oyster sauce; cook and stir for 1 minute.
• Serves 4.

EASY LEFTOVER FRIED RICE

Steps:

• On medium high heat, heat the oil in a large skillet or wok.
• Add the peas/carrots, onion and garlic.
• Cook until tender about 1 to 2 minutes.
• Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and cook until scrambled.
• Now add the rice and soy sauce and blend all together well.
• Stir fry until thoroughly heated.

CHICKEN CARROT FRIED RICE

Steps:

• In a large bowl, combine the chicken, 1 tablespoon soy sauce and garlic; set aside. In a large skillet or wok, stir-fry broccoli and green onions in 1 tablespoon oil for 5 minutes. Add carrots; stir-fry 4 minutes longer or until crisp-tender. Remove and set aside., In the same skillet, stir-fry chicken in remaining oil until no longer pink and juices run clear. Add the rice, pepper, vegetables and remaining soy sauce. Stir-fry until heated through.

STIR-FRIED BROCCOLI AND CARROTS

Steps:

• Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute.
• Stir in broth and salt. Cover and cook about 3 minutes or until carrots are crisp-tender.
• Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened. Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds.

TOFU AND BROCCOLI FRIED RICE

Steps:

• In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium. Add 1 tablespoon of the garlic and 1 teaspoon of the ginger, and stir until fragrant, 30 seconds. Add soy sauce, sugar and tofu, and season with salt and pepper. Cook, stirring occasionally, until sauce has been absorbed and tofu is nicely glazed, about 5 minutes. Stir in cilantro. Transfer tofu along with juices to a shallow plate.
• In the same skillet, heat 2 tablespoons of oil over medium. Add onion and carrot, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 minutes. Stir in remaining 1 tablespoon garlic and 1 teaspoon ginger until fragrant, 30 seconds. Add broccoli, season with salt and pepper, and cook, stirring occasionally, until broccoli is softened, about 3 minutes. Add rice, jalapeño and peas, and drizzle over 1 tablespoon of the oil. Season with salt and pepper, and cook, stirring occasionally, until well combined and rice is golden in spots, about 3 minutes.
• Push rice mixture to one side of the skillet. To the empty side, add the remaining 1 tablespoon oil and eggs, and allow them to set a little before stirring. Cook until scrambled, 1 to 2 minutes. Stir egg into rice mixture, then stir in half of the scallions and half of the glazed tofu and any juices on the plate. Season with salt and pepper.
• Divide the fried rice in bowls, and top each with some of the remaining glazed tofu. Garnish with the remaining scallions.