Mollies American Fried Rice Recipes
ALL THE ALLIUMS FRIED RICE
Steps:
- In a large skillet, melt the butter over medium heat. Add the alliums (shallots, scallions, leeks and onion) and a good pinch of salt and cook, stirring, until everything is nice and soft and smelling really good, 12 to 15 minutes.
- Meanwhile, heat a separate skillet over medium-high heat and coat the bottom with a thin layer of oil. When the pan is hot, add the eggs and cook, gently scraping up the bottom with a silicone spatula, until mostly set. Remove the eggs from the heat, season with salt and pepper, give them a rough chop, and set aside. (Alternatively, you could cook the eggs first in the large skillet, then remove them before adding the butter and cooking the alliums.)
- Add the garlic and ginger to the alliums and cook, stirring, for 2 more minutes. If the pan looks dry at any time, add a bit more butter or some oil. Add the rice and scrambled eggs and fold to combine. Salt the rice to taste. Increase the heat to medium-high, spread the mixture out evenly over the skillet, and let it cook, uninterrupted, until the bottom is crispy, about 5 minutes. Serve with Sriracha and mayo and remaining scallions.
MOLLIE'S AMERICAN FRIED RICE
This Mollie Katzen recipe is a vegetable dish where the rice plays a secondary role to the veggies; the reverse of traditional fried rice recipes. The leafy greens called for can be kale, collards, spinach, beet, chard, Asian greens or a mixture of greens. The rice should be cooked the day before. I cook my rice in the microwave in 2 separate one cup batches, it comes out perfect every time. Originally, the Chinese made fried rice to use up leftover rice and would serve the meal with a soup.
Provided by lynnski LA
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the omelet: in a 10" non-stick skillet, add about a teaspoon of oil, allow the pan to heat for about 30 seconds, then add the 2 beaten eggs. Swirl the beaten eggs around until one side is evenly cooked, then flip the omelet over to cook the other side.
- Transfer omelet to a plate and cut omelet into strips, set aside.
- In a wok, add oil and allow pan to heat up; add onion and ginger and sauté for 5 minutes, or until onion is translucent.
- Stir in broccoli, green beans, carrot and garlic. Add salt, if using, and stir-fry over medium heat 8 to 10 minutes, until vegetables are tender-crisp.
- Stir in chopped leafy greens and sugar snap peas, cook until they turn bright green.
- Fluff the cooked rice, and add to wok, along with the soy sauce, green onion and omelet strips.
- Serve hot, topped with the almonds.
Nutrition Facts : Calories 414.5, Fat 19.2, SaturatedFat 2.4, Cholesterol 93, Sodium 656.7, Carbohydrate 49.9, Fiber 11.2, Sugar 8.6, Protein 16.4
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ALL OF THE ALLIUMS FRIED RICE, FROM MOLLY ON THE RANGE
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- In a large skillet or wok, melt the butter over medium heat. Add the alliums and a good pinch of salt and cook, stirring, until everything is nice and soft and smelling really good, 12 to 15 minutes.
- Meanwhile, heat a separate medium skillet over medium-high heat and coat the bottom with a thin layer of oil. When the pan is hot, add the eggs and cook, gently scraping up the bottom with a silicone spatula, until mostly set. Remove the eggs from the heat, season with salt and pepper, give them a rough chop, and set aside. (Alternatively, you could cook the eggs first in the large skillet, then remove them before adding the butter and cooking the alliums.)
- Add the garlic and ginger to the alliums and cook, stirring, for 2 more minutes. If the pan looks dry at any time, add a bit more butter or some oil. Add the rice and scrambled eggs and fold to combine. Salt the rice to taste. Increase the heat to medium-high, spread the mixture out evenly over the skillet, and let it cook, uninterrupted, until the bottom is crispy, about 5 minutes. Serve with Sriracha and mayo.
ALL OF THE ALLIUMS FRIED RICE RECIPE - MOLLY YEH | FOOD
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5/5 (1)Category Fried RiceServings 4Total Time 35 mins
- In a large nonstick skillet, heat the oil. Add the eggs and season with salt and pepper. Cook the eggs over moderate heat, stirring, until just set, about 2 minutes. Transfer to a cutting board and coarsely chop.
- Wipe out the skillet and melt the butter in it. Add the alliums and season with salt. Cook over moderate heat, stirring occasionally, until golden and tender, about 12 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes. Add the rice, vinegar and eggs, season with salt and pepper and cook, stirring, until well mixed. Spread the rice evenly in the skillet and cook without stirring until golden and crispy on the bottom, 4 to 5 minutes.
- Meanwhile, in a small bowl, stir the Sriracha with the mayonnaise. Top the rice with scallions and serve with the Sriracha mayo.
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