Olive Vegetable Fried Rice Recipes

OLIVE VEGETABLE FRIED RICE

Steps:

• Heat 2 tablespoon of cooking oil and then fry whisked egg. Break the eggs into small pieces once well fried.
• Place leftover rice in. Use the back of your turner and separate the grains.
• Add chopped bok choy and olive vegetable. Mix well. Add salt to taste before serving.

CHINESE OLIVE FRIED RICE (橄榄菜炒饭)

Steps:

• Add bacon to a large nonstick pan and turn to medium heat or medium high heat (*see footnote 3). Stir and cook until golden and the fat is rendered.
• (Optional) If the bacon you use is too fatty, you might get a lot of rendered fat. Remove some of the fat by dipping a paper towel into the pan with a pair of tongs. I personally like to leave a bit of bacon fat in the pan, which will make the rice extra flavorful.
• Add garlic. Stir a few times until fragrant.
• Add olive vegetables. Cook and stir until you can hear a vibrant sizzling. It might only take a few seconds if the pan is properly heated. Olive vegetables contain oil, so your pan should be greased and ready for the rest of the cooking. If you removed too much bacon fat earlier, you might want to add a small spoon of oil here, so the rice won't dry out.
• Add rice. Cook and chop the rice with a spatula until separated into grains and heated through. Swirl in soy sauce and stir to mix well. You should again hear vibrant sizzling, throughout the cooking, without burning the ingredients. Adjust heat accordingly and remove the pan from the stove if it's getting too hot.
• Move everything to one side of the pan. Add cucumber. Cook and stir for a few seconds to heat them.
• Mix cucumber with the other ingredients, and move everything to one side of the pan.
• Add vegetable oil and beaten egg to the other side of the pan. Wait until the bottom sets. Stir everything together. Carefully taste the rice. The cucumber should be cooked through and the rice slightly crisped. Add green onion, stir to mix well.
• Serve warm.

VEGETABLE FRIED RICE

Steps:

• In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
• Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

ALL VEGGIE FRIED RICE

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.

SUPER QUICK CHICKEN FRIED RICE

Steps:

• Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.