Lunchbox Fried Rice Recipes
LEFT-OVER RICE - STIR-FRIED RICE
This recipe is how I make a usual midweek meal. Feel free to increase the veggies - and for a super speedy version use frozen diced veggies. If you substantially increase the veggies, reduce the quantity of rice, otherwise there won't be enough sauce. Other than the rice, the cooking technique and the sauce, feel free to substitute the other ingredients for whatever you want. That's the beauty of fried rice - it's so flexible! This is a simple way how to add life to a left-over rice turning it into a new meal. Chinese food lovers will like it! Tips: The key to an authentic tasting fried rice at Chinese restaurants is the Sauce. Fried rice is not meant to be sticky and the only way to achieve that is with cooked rice that's been refrigerated overnight. Ensure you use day old or at least refrigerator cold freshly cooked rice - this is key! If making this with freshly cooked rice, spread it out on a baking tray then refrigerate until cold. Never throw away cooked rice - keep bags of cooked rice in the freezer. Chinese cooking wine is key. It's the secret ingredient that makes this into a fried rice that really does taste like what you get in restaurants. You can substitute with dry sherry for Japanese cooking sake. If you can't consume alcohol, as a last resort, substitute with chicken broth/chicken stock. High heat. Get that wok or skillet stinking hot and cook it hard and fast! Get everything prepared. Once you start cooking, it comes together fast. So have everything lined up and ready to throw into the wok! Keep it moving! Stir fry, stir fry, stir fry! Don't let your ingredients sit still for a second! Don't overcrowd. Even in a large home wok, 4 cups of rice is the max. Unless, you are trying to make Stewed Rice. Fried rice uses Chinese Sausage, but bacon is a good substitute. The flavor it adds to the fried rice is very similar. Long grain rice is the authentic rice to use for fried rice. Medium grain will be ok but will be a bit stickier. Short grain rice, risotto, basmati or jasmine rice are not suitable. Brown rice will be ok but will have a nutty flavour from the rice.
Provided by Vanya
Categories Appetizers, beans and brews, From dinner-to lunchbox, Transformers, Vegetables and site dishes
Time 20m
Yield 4
Number Of Ingredients 0
Steps:
- Mix together Sauce ingredients, set aside.
- Heat 1 tbsp oil in a wok (or heavy based skillet/fry pan) over medium heat. Add eggs and cook until scrambled, then remove onto plate.
- Increase heat to high and add bacon. Cook until golden, then remove onto plate with egg - about 2 minutes. Drain off excess bacon fat.
- Add remaining 2 tbsp oil, garlic and ginger. Return wok to stove on high heat. Stir fry as it comes up to heat, don't let it burn. When garlic starts to sizzle, add onion and stir fry for 2 minutes until golden.
- Add Chinese wine and sugar and let it simmer rapidly, stirring, for 20 seconds, until mostly evaporated.
- Add rice, Sauce, eggs, bacon and all but 2 tbsp of shallots/scallions. Stir fry for 2 minutes until rice is hot - around 2 minutes.
- Transfer to serving plate, sprinkle with remaining scallions and serve.
Nutrition Facts : Calories Array, ServingSize 4
RECIPE LUNCHBOX FRIED RICE
Easy fried rice
Provided by country chick
Number Of Ingredients 7
Steps:
- Put some oil in the pan and add everything except the rice, egg and soy sauce. Stir occasionally to avoid sticking until cooked.Add rice cook for 5 mins, stirring once every minute.Add soy sauce and cook for two minutes, stirring once every minutePut everything in the fry pan to one side of the pan and put the egg in, let it cook for 30 seconds then scramble it and mix it through the rest of the ingredients.Serve hot or cold
LUNCHBOX FRIED RICE
Quick fried rice to make with leftover rice and whatever veggies are on hand - perfect for the lunchbox!
Provided by karkar
Categories Fried Rice
Time 2h5m
Yield 8
Number Of Ingredients 9
Steps:
- Bring water to a boil in a saucepan and mix in soy sauce. Add rice and stir until the water returns to a rapid boil, about 5 minutes. Cover and reduce heat to very low. Cook until rice can be fluffed with a fork, 20 to 25 minutes.
- Remove rice from heat and mix in 1 tablespoon butter to prevent rice from sticking to the pan. Let rice cool about 15 minutes, then transfer to a container and refrigerate at least 1 hour.
- Remove rice from the refrigerator. Beat eggs together in a bowl.
- Heat 1 tablespoon butter in a skillet over high heat. Add eggs and cook about 1 minute. Add carrots, mushrooms, and onion and cook until soft, 5 to 7 minutes. Season with salt and pepper.
- Add cooled rice and remaining butter to the skillet. Stir until heated through, about 5 minutes more.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 21.8 g, Cholesterol 57.9 mg, Fat 5.8 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 390.7 mg, Sugar 1.5 g
SHEET PAN FRIED RICE
Our restaurant favorite with crisp-tender veggie bites among salty fried rice, drizzled with a creamy Sriracha mayo. By cooking this on a sheet pan, the rice gets crispy all around the edges, which isn't so easy in a regular skillet. Plus, it makes for a fun presentation and a super easy clean up. Add cooked chicken or shrimp if desired.
Provided by NicoleMcmom
Categories Fried Rice
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Set an oven rack in the center of the oven and preheat the oven's broiler.
- Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
- Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.
- Broil in the preheated oven for 5 minutes.
- Add rice, salt, and pepper to the sheet pan and toss to coat.
- Broil until rice is just golden, 8 to 10 minutes, stirring halfway through.
- Add frozen peas, garlic, and soy sauce; toss to evenly coat and spread in an even layer. Use the back of a spoon to form 4 indentations in the rice mixture. Crack an egg into each indentation.
- Broil until egg whites are set, about 3 minutes.
- To serve, drizzle with Sriracha mayo and sprinkle with green onions.
Nutrition Facts : Calories 519 calories, Carbohydrate 65.6 g, Cholesterol 191.2 mg, Fat 21.9 g, Fiber 3.2 g, Protein 14.1 g, SaturatedFat 3.8 g, Sodium 819.9 mg, Sugar 4.1 g
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