Kates Loaded Fried Rice Recipes

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KATE'S LOADED FRIED RICE



Kate's Loaded Fried Rice image

This has a lot going on and filled up my 6-quart Calphalon Elite Nonstick Essential Pan. This is a great dish to feed 6 hungry adults, but we're not sad about having leftovers, either! When making fried rice (or any stir-fry), use Double Black Soy Sauce (I bought Koon Chun brand online) instead of regular soy sauce; if you don't have Double Black Soy Sauce on hand while making this, use regular soy sauce and add 1 tablespoon of Grandma's Molasses. We had leftover cooked pork chops and cooked chicken breast, so DH wanted those included. Recipe #232567 called for baby carrots, but I prefer using medium carrots, which seemed to cook through better. I am posting this because I blended 2 recipes, and it was rather confusing to keep referring to both. As you can see, I like to organize my ingredients for mise en place, as there is a lot of advance preparation.

Provided by KateL

Categories     Brown Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil or 2 tablespoons peanut oil
1 large onion, cut into 1/4-inch dice (2 cups)
3 medium carrots, peeled and cut into 1/4-inch dice (2 cups)
1 bunch green onion, white part only, in 1/4-inch sliced rounds
8 -12 ounces fresh baby bella mushrooms, sliced 1/4-inch thick
3 -4 large garlic cloves, minced (1 tablespoon)
3 inches ginger, peeled and minced (1 tablespoon)
3 tablespoons double-black soy sauce (or 3 tablespoons low-sodium soy sauce and 1 tablespoon Grandma's Black Molasses)
1/4 cup dry sherry (optional)
4 cups cooked brown rice, cold
12 ounces cooked boneless chicken breasts, cubed (1 cups)
12 ounces cooked boneless pork chops (2 cups) or 12 ounces pork loin (2 cups)
1 bunch green onion, green part only, sliced in 1/4-inch rounds (but reserve 1 tablespoon of sliced green parts for garnish)
1 cup frozen green pea, thawed
3 large eggs, lightly beaten
1 tablespoon green onion, green part only, for garnish

Steps:

  • In a 6-quart nonstick wok or 6-quart Le Creuset pot, heat the wok/pot over medium-high heat, and then heat oil until glistening.
  • Add 1st bowl (onion, carrots, white parts of scallions), and stir-fry over medium-high heat until softened, about 4 minutes.
  • Add 2nd bowl (mushrooms, garlic, ginger) and cook until fragrant, about 1 minute.
  • Add soy sauce (and optional dry sherry) and 3rd (large) bowl (rice, chicken, pork). Continue to cook, stirring occasionally, for about 3 minutes.
  • Add 4th bowl (green parts of scallions, peas), and mix.
  • Push the fried rice to the outer edge of the wok or pot to create a well. Pour the slightly beaten eggs into the well, and cook, stirring gently, until nearly set.
  • Toss rice and eggs together. Portion fried rice in bowls and garnish with the reserved 1 tablespoon of scallion greens. Serve.

Nutrition Facts : Calories 369.9, Fat 13.3, SaturatedFat 3.4, Cholesterol 125.5, Sodium 512.3, Carbohydrate 35.7, Fiber 5.5, Sugar 5.2, Protein 26.8

SHEET PAN FRIED RICE WITH TOFU



Sheet Pan Fried Rice with Tofu image

Provided by Katie Lee Biegel

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/4 cup plus 2 tablespoons soy sauce
2 tablespoons sesame oil
3 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and grated
3 cups cooked or leftover rice
One 16-ounce box firm tofu, drained and cut into small cubes
1 cup frozen mixed vegetables
1/4 cup sliced scallions
Hot sauce, for serving (optional)

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Whisk together the soy sauce, sesame oil, garlic and ginger in a medium bowl until just combined. Set aside. Combine the rice, tofu and vegetables in a large bowl. Add the sauce and gently fold together with a rubber spatula until the rice is fully coated. Spread the mixture on the prepared baking sheet and cover with aluminum foil. Bake for 10 minutes. Remove the foil and bake until slightly browned, another 12 to 15 minutes. Garnish with the scallions and serve with hot sauce, if desired.

BAKED "FRIED" RICE



Baked

If you don't have cold leftover rice around, this easy oven method will produce something very similar to the classic fried rice, with the perfect texture every time. Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. Just adjust cooking time if using a different kind of rice or pan size. Garnish with green onions and serve with a runny poached egg on top if desired.

Provided by Chef John

Categories     Rice Pilaf

Time 1h10m

Yield 6

Number Of Ingredients 13

2 cups long-grain white rice
2 tablespoons canola oil
1 tablespoon sesame oil, or to taste
3 cloves garlic, crushed
½ cup sliced green onions
½ cup diced red bell peppers
½ cup diced carrots
½ cup green peas
1 cup diced ham
1 pinch salt to taste
3 cups chicken broth
3 tablespoons soy sauce
2 teaspoons chile paste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place rice in a large baking dish. Drizzle in canola and sesame oils; toss to coat rice completely. Add garlic, green onions, bell peppers, carrots, peas, and ham. Season with salt. Stir until well combined.
  • Combine chicken broth, soy sauce, and chile paste in a pot over high heat. Stir and bring to a boil. Pour on top of the rice and stir briefly. Cover top tightly with heavy-duty aluminum foil.
  • Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Uncover; fluff rice with a fork. Taste and adjust seasoning.
  • Increase oven temperature to 475 degrees F (245 degrees C). Return to the oven until rice is browned and crusted, about 10 minutes.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 56.9 g, Cholesterol 14.2 mg, Fat 9.9 g, Fiber 2.2 g, Protein 9.8 g, SaturatedFat 1.6 g, Sodium 1351.1 mg, Sugar 3 g

KATEH (PERSIAN STOVE-TOP RICE)



Kateh (Persian Stove-Top Rice) image

This is a very simple way to make wonderful rice in under an hour. It is a technique favored around the Caspian, where rice is eaten for breakfast, lunch, and dinner.

Provided by Najmieh Batmanglij

Categories     Rice     Side     Soy Free     Peanut Free     Dairy Free     Wheat/Gluten-Free     Gluten-Free and Fresh

Yield 4-6 servings

Number Of Ingredients 4

3 cups (600g) white basmati rice
5 ½ cups (1.3l) water
1 tablespoon fine sea salt
¼ cup (60ml) olive oil

Steps:

  • Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander. If using American long-grain rice, do not wash, and reduce the water to 4½ cups instead of 5½ cups.
  • In a medium-sized non-stick pot, combine the rice, water, and salt. Gently stir with a wooden spoon to dissolve the salt.
  • Bring to a boil over high heat (this takes about 5 minutes), then reduce heat to medium and simmer, uncovered, for 15 to 20 minutes, or until all the water has been absorbed and the surface of the rice is covered with steam holes.
  • Drizzle the oil over the rice. Cover the pot tightly and steam for 15 minutes over low heat. Keep warm until ready to serve.
  • Just before serving, uncover the rice and fluff gently with a fork.

QUICK PORK FRIED RICE



Quick Pork Fried Rice image

A great recipe for leftover pork chops, roasts, and more. A few bits from the fridge turn into a tasty dinner in less than 45 minutes. If I have a leftover grilled pork or the tail of a roast, I'll freeze it until I have enough for this dish. You can also use chicken or substitute some of the veggies for what you have on hand when cleaning out the fridge. Serve with sweet Thai chili sauce on the side.

Provided by Carrie Elizabeth

Categories     Fried Rice

Time 45m

Yield 6

Number Of Ingredients 13

2 teaspoons vegetable oil
½ cup finely chopped fresh mushrooms
6 cups cooled cooked rice
¼ cup vegetable oil, divided
1 ½ cups cubed cooked pork
2 cloves garlic, finely chopped
1 (1 inch) piece fresh ginger, finely chopped
3 stalks celery, diced
½ small onion, diced
1 large carrot, diced
½ red bell pepper, diced
1 tablespoon soy sauce
3 green onions, finely chopped

Steps:

  • Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until liquid has evaporated, and mushrooms are browned, about 15 minutes. Set mushrooms aside.
  • Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Set aside.
  • Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute. Add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in bell pepper and cooked mushrooms just until combined.
  • Add in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 30.1 mg, Fat 12.8 g, Fiber 1.9 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 202.1 mg, Sugar 2 g

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