Heartstoppingfriedrice Recipes

STIR-FRIED RICE

Stir-Fried Rice image

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

Ingredients

1 tablespoon oil
3 eggs, lightly beaten
1 (14.5 ounce) can chicken broth
1 (16 ounce) package frozen stir-fry vegetables, thawed
2 tablespoons soy sauce
2 cups Minute® White Rice, uncooked

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

ALL VEGGIE FRIED RICE

All Veggie Fried Rice image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon grated ginger
1 tablespoon chili paste
2 cloves garlic, grated
2 tablespoons olive oil
2 tablespoons butter
4 large eggs, lightly beaten
1 cup frozen edamame
2 cups frozen corn and pepper mix
2 cups bagged riced cauliflower
2 cups bagged riced sweet potatoes
2 scallions, green parts sliced thin
1/4 cup fresh cilantro leaves
1 tablespoon sesame seeds

Steps:

Place a large skillet over medium-high heat.
In a small mason jar, add the soy, sugar, ginger, chili paste and garlic. Secure the lid and shake to combine. Set aside.
Add 1 tablespoon of the olive oil and 1 tablespoon of the butter to the skillet. When the oil is hot and the butter has melted, add the eggs and cook, stirring, until scrambled, 2 to 3 minutes. Remove to a plate.
Add the remaining butter and oil to the skillet. Add the edamame, then the corn and peppers. Cook, stirring occasionally, until heated through and lightly colored, 2 to 3 minutes. Add the riced cauliflower and sweet potatoes, stirring to combine. Cook until the cauliflower is just heated through, about 2 minutes.
Give the sauce one last shake and add to the skillet. Return the eggs to the skillet and cook, stirring, for an additional minute. Garnish with the scallions, cilantro and sesame seeds.

HEART STOPPING FRIED RICE

Heart Stopping Fried Rice image

This is my hubby's recipe and tastes amazing! I must say though that the large amount of bacon was quite alarming when I first saw him make this, but our family enjoys this dish a lot. We try not to make it too frequently but it is a hard habit to break. Day old rice works best but fresh rice right out of our rice cooker has been successful many times. He was taught how to cook this style of fried rice while in Hawaii.

Provided by Slatts

Categories One Dish Meal

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb bacon
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 medium onion, chopped
2 teaspoons fresh ginger, grated
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 cups medium-grain white rice, precooked
4 eggs, cracked and beaten

Steps:

Cut bacon into half inch pieces and fry in a wok until crisp. Remove bacon and set aside leaving all the bacon grease in the wok.
Sautee the peppers and onions in the bacon grease until almost tender. The onions should be slightly translusent. Add in the ginger.
Push the vegetables to the side of the wok and add the rice, soy sauce, and sesame oil. Fry the rice until it shows signs of browning or crisping. It is okay if the vegetables begin to mix in at this point.
Push aside the rice to make room to scramble the eggs. Once the eggs are cooked blend them into the rice and vegetables. It's okay if the vegetables and rice get into the eggs during the scrambling.
Add reserved cooked bacon and mix well.
Serve with extra soy sauce to taste.

Nutrition Facts : Calories 650.4, Fat 38.2, SaturatedFat 12.6, Cholesterol 192.4, Sodium 1014, Carbohydrate 56, Fiber 1.7, Sugar 2, Protein 18.3

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