FRIED RICE RESTAURANT STYLE
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
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
EASY LEFTOVER FRIED RICE
Just love Fried Rice so I tried to create from a restaurant that we go to often. In a pinch you can use canned peas and carrots (drained). You could also try adding some diced ham and green onions.
Provided by Douglas Poe
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 345.7, Fat 13.1, SaturatedFat 2.4, Cholesterol 93, Sodium 1069.6, Carbohydrate 47.1, Fiber 2.1, Sugar 1.1, Protein 9.8
TURMERIC RICE WITH PEAS AND CARROTS
A great supporting dish to chicken! I served the rice with chicken tikka, but it goes well with many chicken dishes, or whatever meat you find fit.
Provided by Nevine A. Abaza
Categories Side Dish Vegetables Green Peas
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 29.9 g, Cholesterol 5.2 mg, Fat 2.4 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 222.9 mg, Sugar 0.7 g
SPAM FRIED RICE RECIPE BY TASTY
Fried rice is a quick and easy dish that can be made with whatever is in your fridge, pantry, or freezer. Feel free to use brown rice instead of white rice and whatever veggies you prefer. Bacon makes a great sub if you don't have Spam!
Provided by Matt Ciampa
Categories Dinner
Time 15m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Dice the Spam into medium cubes.
- In a large cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Add the Spam and cook until golden brown and crispy, stirring often, 3-5 minutes. Remove the Spam from the pan and set aside.
- Add the remaining tablespoon of olive oil to the pan. Add the carrots, onion, and ginger and cook until softened, about 5 minutes.
- Add the peas and garlic and cook until the garlic is fragrant, about 1 minute.
- Add the rice, soy sauce, salt, pepper, and crispy Spam and stir until heated through, another minute or 2.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 585 calories, Carbohydrate 74 grams, Fat 27 grams, Fiber 4 grams, Protein 9 grams, Sugar 5 grams
FRIED RICE WITH PEAS AND CHICKEN
Provided by Mark Bittman
Categories main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put 1 tablespoon oil in a wok or a large skillet, preferably nonstick, and turn heat to high. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
- Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot. Add them to bowl.
- Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice.
- Return chicken and vegetables to skillet and stir to integrate. Add wine or water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion or cilantro, and serve.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 4 grams, TransFat 0 grams
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