Fried Rice With Oyster Sauce Recipes
THAI FRIED RICE
Recipe video above. Real Thai Fried Rice, just how it's made in Thailand and also just like takeout! The scrambling of the egg in the wok with the other ingredients pushed to the side is a classic Thai method. 3 sauce variations provided (refer Note 3 for explanation).
Provided by Nagi | RecipeTin Eats
Categories Meals
Time 20m
Number Of Ingredients 18
Steps:
- Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet)
- Add garlic and onion, stir fry for 30 seconds.
- Add prawns/shrimp and white part of green onion, stir fry for 1 minute.
- Push everything to the side and pour the egg onto the other side. Scramble it quickly - about 20 seconds.
- Add the rice and Sauce of choice. Stir fry for 2 minutes, adding green part of green onions halfway through, until all the rice is coated with the Sauce.
- Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side. (See in post for more serving ideas)
Nutrition Facts : ServingSize 176 g, Calories 236 kcal, Carbohydrate 29 g, Protein 11 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 141 mg, Sodium 568 mg
THE BEST FRIED RICE
The BEST Fried Rice. This fried rice is loaded with veggies and only takes 20 minutes to make!
Provided by Kelley Simmons
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of butter into a large skillet.Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
- Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.
- Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
- Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.Serve immediately with green onions for garnish, if desired.
Nutrition Facts : Calories 379 kcal, Carbohydrate 58 g, Protein 12 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 138 mg, Sodium 767 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN FRIED RICE
Steps:
- Sauce & chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.
- Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.
- Fried Rice: Turn heat up to high, add remaining 1/2 tbsp oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.
- Cook until bacon is light golden - about 1 1/2 minutes.
- Add vegetables (still frozen is fine). Cook for 1 minute.
- Add chicken and cook until it changes from pink to white - about 1 1/2 minutes.
- Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring consantly.
- Add egg and green onion, toss through to disperse then remove from heat.
- Serve immediately!
Nutrition Facts : Calories 441 kcal, Carbohydrate 36 g, Protein 21 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 126 mg, Sodium 1167 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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- Cut the beef into thick slices cutting against the grain. Place in a bowl and add in the oyster sauce, sesame oil and soy sauce and mix. Leave for 15 minutes.
- Drain the beef from the marinade and reserve leftover marinade. When the oil is just starting to smoke, add the beef to the pan and stir fry for 2 minutes. Remove and set aside.
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- In a large, over-sized skillet, fry the bacon on medium-high heat until it reaches desired doneness. We like ours tender-crisp in rice.
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- Make sauce: In a small mixing bowl stir together soy sauce, oyster sauce, sesame oil and sriracha. Set aside.
- Cook eggs: Heat a 12-inch non-stick skillet over medium-low heat. Add 1 1/2 tsp oil add eggs and cook, folding constantly until eggs are just set. Break up eggs, transfer to a plate and set aside.
- Saute vegetables: Heat 1 Tbsp oil in same skillet over medium-high heat. Add carrots and onion and saute until nearly tender about 6 minutes. Add garlic and ginger and saute 30 seconds longer. Scoot to the far side of the pan.
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- SCRAMBLE: Heat a large skillet, wok or large dutch oven over medium heat. Add a tablespoon of butter and olive oil to the skillet. When the butter melts, add the beaten eggs and scramble them in the pan quickly, breaking up any large pieces. Remove the eggs to a bowl and set aside for later.
- SAUCE: In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, red pepper flakes (if using) and the white pepper; set aside for later.
- SAUTE: Kick the heat up to medium-high. Add the remaining butter and oil to the skillet. When the butter melts, add the onions, carrots, and garlic and saute them for 3-4 minutes, stirring often to make sure nothing sticks or burns. Then, add the peas and continue to cook for one more minute.
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- In a large wok over high heat add in 3 tablespoons of cooking oil. Once it begins to smoke add in the sliced chicken and immediately spread it out to cover as much surface area as possible to brown.
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- Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
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