Kittencals Best Chinese Fried Rice With Egg Recipes

KITTENCAL'S BEST CHINESE FRIED RICE WITH EGG

Kittencal's Best Chinese Fried Rice With Egg image

The secret to the best Chinese fried rice is onions, garlic and sesame oil, you may add in cooked chicken, beef, pork or shrimp, also you may add in some frozen thawed peas or fresh sauteed or canned mushrooms, whatever you have handy in your fridge! --- for this recipe it is best to use slightly undercooked rice that is more firm that soft the best recipe is the firm option on my recipe#350260 the amount of egg does not matter, if you like lots of egg then use as many eggs as desired, if you like a little heat then add in some cayenne pepper, I most always do you and you will probably need to adjust the soy sauce to your liking --- you will love this rice!

Provided by Kittencalrecipezazz

Categories Poultry

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 eggs (or use as many eggs as desired)
1 tablespoon water
1 tablespoon butter
2 -3 tablespoons oil
1 medium onion, finely chopped
3 garlic cloves, coarsely chopped (or use as much garlic as you desired)
4 cups cold cooked white rice
4 tablespoons soy sauce (more to taste)
1 teaspoon sesame oil (you could omit but it is best to add in)
1/2 teaspoon fresh ground black pepper
2 green onions, finely chopped (optional)

Steps:

In a small bowl beat the eggs with water.
Melt the butter in a large skillet or a wok over medium heat or until sizzling.
Add in eggs and leave flat for about 2 minutes or until cooked through; remove to a plate then chop.
Heat oil in the same skillet; add in onion and saute until softened (about 3-4 minutes, adding in the garlic the last 2 minutes of cooking time).
Add in cold rice, soy sauce, sesame oil and black pepper; stir-fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed to suit taste).
Stir in the egg and green onion.

Nutrition Facts : Calories 277.9, Fat 9.9, SaturatedFat 2.8, Cholesterol 98.1, Sodium 723.8, Carbohydrate 38.6, Fiber 0.9, Sugar 1.1, Protein 7.7

KITTENCAL'S GROUND BEEF FRIED RICE

Kittencal's Ground Beef Fried Rice image

A long time family favorite! --- you can substitute the broccoli florets for one 6-ounce package frozen pea pods if desired --- make certain the the cooked ground beef is very well browned and well drained, also make certain to use only cold cooked rice, cooking time does not include cooking the rice --- you will love this! :)

Provided by Kittencalrecipezazz

Categories Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb ground beef (or use half ground beef and ground pork)
5 -6 large garlic cloves, chopped (not minced the more garlic, the better!)
1/4 teaspoon ginger powder or 1 teaspoon minced fresh ginger
2 tablespoons oil (not olive oil)
1 red bell pepper, cut into about 1/2-inch pieces
1 1/2 cups small broccoli florets
3 cups cold cooked white rice
3 -4 tablespoons soy sauce
2 teaspoons dark sesame oil
4 green onions, chopped
salt and pepper (optional)

Steps:

In a wok or a large skillet brown the ground beef with garlic and ginger over medium heat (about 10 minutes) breaking up into small pieces; drain the fat, then transfer to a bowl.
Heat 2 tablespoons oil in the same skillet over medium-high eat until hot.
Add in bell pepper and pea pods; cook for 3 minutes or until bell pepper is crisp-tender, stirring occasionally.
Stir in the cold cooked rice, soy sauce and sesame oil.
Return the cooked ground beef back to the skillet; toss to combine and heat though, then stir in the chopped green onions.
Season with salt and pepper and more soy sauce if desired.

Nutrition Facts : Calories 541.8, Fat 26.6, SaturatedFat 8, Cholesterol 77.1, Sodium 840.5, Carbohydrate 46.5, Fiber 1.6, Sugar 1.9, Protein 27.5

FRIED RICE WITH EGG

Fried Rice with Egg image

It's simple to change this dish by adding two cups of cooked diced shrimp or chicken instead of egg, says Wilson. If you have a Chinese grocery store where you live, you can sometimes get a nice piece of seasoned and cooked roast pork, already cut into little pieces, and then you can have "roast pork and fried rice," which he knows is a real American favorite.

Provided by Food Network

Categories side-dish

Time P1DT35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups long-grain converted white rice, rinsed
Salt
1/4 cup oyster sauce
2 tablespoons light Japanese soy sauce
3 large eggs, beaten until just blended
2 tablespoons peanut or vegetable oil
1 cup frozen baby peas, thawed
2 or 3 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup
2 cups diced store bought roast pork, optional
Sesame oil, as needed

Steps:

At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

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