Fried Rice Oamc Recipes

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CHICKEN FRIED RICE - OAMC



Chicken Fried Rice - OAMC image

I figured out that you can make this in gargantuan quantities and freeze in containers for later. It really saves time...only about 10 minutes to heat up and is a great addition to any Chinese meal. Great way to use extra cooked rice too! I have a rice cooker and it's really easy to make extra. Cook time includes cooking "real" rice and chicken.

Provided by TishT

Categories     Poultry

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 9

4 cups frozen peas and carrots
1/2 small onion, chopped
1 tablespoon parsley flakes
12 cups rice, cooked and cooled
1 1/2 lbs cooked chicken, chopped and cooled (about 4 cups)
2 tablespoons olive oil
8 eggs
3/4 cup soy sauce
4 dashes pepper

Steps:

  • In a large bowl, combine the peas and carrots, rice, onion, parsley flakes and chicken.
  • Mix well.
  • Pour into 4 bags (enough serve 4) or less for family size.
  • Seal, lable and freeze.
  • Thaw bag of rice mixture.
  • Heat 1 Tbs oil in a large skillet.
  • Dump rice mixture into the skillet.
  • Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
  • Push rice mixture to the side of the skillet.
  • Add 1 Tbs oil to the empty side of the skillet and add the eggs.
  • Cook and stir until eggs are thickened but still moist.
  • Combine eggs with the rice mixture.
  • Turn off heat.
  • Stir in soy sauce and pepper.
  • Serve.
  • *Note:You can make this all ahead of time and just reheat but I like the taste of"fresh".

FRIED RICE - OAMC



Fried Rice - OAMC image

This is great sidedish to have when you serving an asian entree. This recipe makes 2 3 serving packages which is perfect for my family. Proportion the recipe to best suit your needs.

Provided by Tarynne

Categories     Lunch/Snacks

Time 13m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup frozen peas
1/4 small onion, Chopped
1/2 cup carrot, Chopped
1/3 cup bell pepper, Chopped
4 cups cooked rice, Cooled
parsley flakes
2 tablespoons olive oil
4 eggs
2 tablespoons soy sauce
pepper, to taste

Steps:

  • --- Freezing Day ---.
  • In a large bowl, combine the peas and carrots, rice, onion and parsley flakes.
  • Mix well.
  • Pour into 2 quart size freezer bags.
  • Seal, lable and freeze.
  • --- Serving Day ---.
  • Thaw bag of rice mixture overnight in fridge or run warm water over bag.
  • Heat 2 Tsp oil in a large skillet.
  • Dump rice mixture into the skillet.
  • Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
  • Push rice mixture to the side of the skillet.
  • Add 1 tsp oil to the empty side of the skillet and add the eggs.
  • Cook and stir until eggs are thickened but still moist.
  • Mix rice in with egg breaking up egg into bite size pieces.
  • Turn off heat.
  • Stir in soy sauce and pepper.

Nutrition Facts : Calories 269.5, Fat 8.2, SaturatedFat 1.7, Cholesterol 141, Sodium 402, Carbohydrate 39.2, Fiber 1.4, Sugar 1.7, Protein 8.6

OAMC CHICKEN FRIED RICE



OAMC Chicken Fried Rice image

I know there are many fried rice recipes, but here is my own version of a favorite quick OAMC lunch and dinner we all enjoy. I hope you do too! To make it OAMC just portion out one cup of mix into freezer bags, thaw in the microwave for about 2 minutes, then stir fry in some oil for about another 3 minutes to get that "Fried" taste and texture. This recipe makes a TON!

Provided by pixieglenn

Categories     One Dish Meal

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

4 cups jasmine rice
8 cups water
2 chicken bouillon cubes
6 -8 eggs
1 cup soy sauce
1 (10 ounce) package frozen peas
3 tablespoons minced garlic
3 tablespoons minced onions
4 cups chopped chicken

Steps:

  • Cook water, rice, and boullion cubes for about 30 - 40 minutes, or until done.
  • Scramble the eggs.
  • Mix all of the ingredients together in a large bowl.
  • Portion into bags for lunches or dinners. One cup servings is what I did. I was able to get one five cup bag for a dinner and 5 one cup bags for lunches.

FRIED RICE OAMC



Fried Rice OAMC image

A comforting dish that my husband and kids always love. This freezes and reheats great. Prepare the rice and chicken before hand. For the chicken, I usually marinate the breasts in teriyaki sauce for some extra flavor. The rice should be stored in a large ziplock bag in the fridge until cold before starting the fried rice. When making rice for a meal earlier in the week be sure to make extra. Or keep a ziplock in the freezer and anytime you get take-out throw the box of white rice into the freezer bag until you have enough.

Provided by MommyMakes

Categories     One Dish Meal

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast, cooked & chopped
6 eggs
2 tablespoons oil
1/2 onion, diced
6 cups cooked long-grain rice, chilled
1 -2 tablespoon soy sauce
2 tablespoons sesame seeds
1 tablespoon garlic powder
salt & pepper
assorted frozen vegetables (peas, chopped broccoli florets, carrot matchsticks, snow pea pods, etc..)
2 -4 tablespoons butter, diced (optional)

Steps:

  • Scramble the eggs, chop, and set aside with the cooked chicken.
  • Heat the oil in a very large, deep, heavy bottomed skillet over the highest heat, I use a non-stick pan.
  • Take cold rice from the refrigerator and set aside.
  • Scrape diced onion into pan then follow with cold rice.
  • Immediately start to stir and move the rice around so it will warm up. The big chunks will break up as the rice heats up.
  • Continue stirring the rice and onions, breaking up chunks, over the highest heat.
  • As rice starts to heat, add the soy sauce (I just turn the bottle around the pan a couple of times, no measuring).
  • Push aside the rice so you can see the bottom of the pan, add the sesame seeds.
  • Stir and watch them closely, when they start to brown stir them into the rest of the rice.
  • Add garlic, salt and pepper, chicken, scrambled eggs, and vegetables.
  • Continue browning the rice until fried to your liking and vegetables are heated.
  • For us, the fried rice doesn't taste right without the chinese restaurant greasy-ness. The final step is to take the rice off the heat and stir the chopped butter into it until its melted and thoroughly mixed. This isn't necessary and can be omitted or reduced as desired.

FRIED RICE WITH HAM



Fried Rice with Ham image

This is a great recipe that your family will love and is easy to make. Cook the rice a day ahead or buy some from a local Asian restaurant. The quality of the ham used makes a big difference in the recipe results.

Provided by UBDESIGN

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
4 green onions, chopped
1 cup cubed ham
4 eggs, beaten
1 cup frozen mixed peas and carrots
4 cups cold cooked rice
1 cup bean sprouts
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons soy sauce

Steps:

  • Heat the vegetable oil in a skillet over medium-high heat. Cook the green onions in the oil for 1 minute. Add the ham, eggs, and the peas and carrot blend to the oil. Cook and stir until the egg is completely cooked. Add the rice and bean sprouts to the egg mixture and stir continually until the rice is heated completely through. Remove from heat; season with salt, pepper, and soy sauce.

Nutrition Facts : Calories 400.3 calories, Carbohydrate 46.4 g, Cholesterol 155.2 mg, Fat 16.4 g, Fiber 3.9 g, Protein 16.6 g, SaturatedFat 4 g, Sodium 1749.2 mg, Sugar 2.2 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

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.

FRIED RICE RESTAURANT STYLE



Fried Rice Restaurant Style image

A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.

Provided by jostrander

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 45m

Yield 8

Number Of Ingredients 8

2 cups enriched white rice
4 cups water
⅔ cup chopped baby carrots
½ cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
2 tablespoons sesame oil, to taste

Steps:

  • In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  • In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
  • Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g

CHINESE CHICKEN FRIED RICE II



Chinese Chicken Fried Rice II image

Chicken, rice, soy sauce and shredded egg stir fried together. This is a very simple recipe. It is easy, but tasty! Note: Never use rice that you have just cooked.

Provided by LISA TOURVILLE

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 15m

Yield 4

Number Of Ingredients 9

1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat

Steps:

  • In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
  • Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 25.9 g, Cholesterol 83.2 mg, Fat 10.2 g, Fiber 1 g, Protein 14.1 g, SaturatedFat 3.4 g, Sodium 515.6 mg, Sugar 1.4 g

SHORT -CUT CHICKEN FRIED RICE (OAMC)



Short -Cut Chicken Fried Rice (Oamc) image

Recipe easily doubles for more servings. Freezes well. Prep time does not include cooking and cooling the rice. You can use your favorite marinade, I use Ken's and I do NOT marinade chicken first. But if you like you may do so.

Provided by MsSally

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup long grain white rice
2 cups water
1 chicken bouillon cube
1 cup Egg Beaters egg substitute
1 1/2 lbs chicken breast tenders, cut in bite sized pieces
1 cup onion, chopped
1 (16 ounce) package frozen peas and carrots
1/2 cup teriyaki marinade
2 tablespoons light soy sauce
1/2 teaspoon ground ginger
1 teaspoon garlic powder

Steps:

  • Dissolve bullion in water and cook rice according to directions. Plunge container into cold water to cool after cooking or make rice the day before.
  • Cook egg beaters in skillet till fluffy. Set aside keep warm.
  • Saute chicken and onion in same skillet till done about 3 to 4 minutes.
  • Add marinade, peas and carrots, and rice. Mix well.
  • Add soy sauce, ginger, garlic and egg beaters. Continue to cook till heated though.
  • Cool your favorite way and pack in quart sized freezer bags. 1 serving = 1 1/2 cups approximately.

Nutrition Facts : Calories 321.6, Fat 3.6, SaturatedFat 0.8, Cholesterol 72.7, Sodium 1611, Carbohydrate 40.2, Fiber 3.6, Sugar 4.8, Protein 31.4

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