PRAWN AND BACON FRIED RICE
An Australian Weight Watchers recipe. Core plan, or 5.5 points per serve. Note that Australian points are not quite equal to US ones.
Provided by Gingernut
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray a hot non-stick wok with oil spray. Pour in eggs. Swirl to cover the base of the wok and cook until set. Remove from the wok. Roll up and slice. Set aside.
- Spray the wok again and add bacon, stir-frying for 4 to 5 minutes until golden. Add the green onions, garlic and snow peas and stir-fry a further 2 to 3 minutes.
- Add the prawns to the wok along with the rice, egg, and soy sauce. Stir-fry for 2-3 minutes or until hot.
- Serve immediately.
Nutrition Facts : Calories 427.1, Fat 17.9, SaturatedFat 5.7, Cholesterol 240.2, Sodium 1117.8, Carbohydrate 38.8, Fiber 1.8, Sugar 2, Protein 25.3
BACON, EGG AND SHRIMP FRIED RICE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a wok over high heat. Add 1 tablespoon peanut oil. Add the eggs, reduce the heat a bit and stir-fry for 1 to 2 minutes to scramble. Remove and set aside. Reheat the wok and add the remaining 1/2 tablespoon peanut oil. When the oil is hot, add the pancetta, garlic and ginger, then stir quickly. Once the pancetta begins to turn brown, 1 to 2 minutes, add in the shrimp and peas and stir-fry for 1 to 2 minutes more. Add the cooked rice and stir well to break it up in the wok. Add the scrambled eggs back in, season with the light soy and toss to coat the rice. Add in the toasted sesame oil and season with salt and pepper. Serve immediately garnished with chopped scallions.
EGG FRIED RICE WITH PRAWNS & PEAS
Make your own takeaway favourite with this Chinese-style rice one pot flavoured with soy and chilli
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
- Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs - making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.
Nutrition Facts : Calories 416 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 2.06 milligram of sodium
CRISPY RICE WITH SHRIMP, BACON AND CORN
This one-pan recipe is a great use of leftover rice, though you can also use freshly cooked rice as long as it's no longer hot. The starch in sticky short-grain rice, together with the corn's starch, caramelize into a nice crust that you can remove in big pieces. Long-grain rice will brown as well, but stay loose when served. Try to get a little of everything in each bite: crisp yet tender rice and corn, savory shrimp, crunchy bacon, juicy tomatoes. This recipe was developed with 16/20-count shrimp in mind, but you can use whatever shrimp you find aside from fancy super-jumbo ones. Serve with hot sauce if you'd like.
Provided by Genevieve Ko
Categories dinner, quick, weekday, weeknight, grains and rice, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large cast-iron skillet or other heavy skillet over high heat. Season shrimp with salt and pepper. Add to the hot oil in a single layer and sear until browned, 1 to 2 minutes per side. Transfer to a plate.
- Turn heat down to medium-low and add the bacon in a single layer. Cook, turning to evenly brown, until crisp, about 10 minutes.
- While the bacon browns, shuck the corn and cut off the kernels. You should end up with about 3 1/2 cups. Thinly slice the scallions and set aside some greens for garnish. Cut the tomatoes in half. (If the bacon is done cooking before you're finished slicing, remove the pan from the heat for a moment.)
- Drain the bacon on paper towels, leaving as much liquid as possible in the skillet. Turn the heat up to medium-high and add the corn, scallions, and a pinch of salt to the skillet. Cook, stirring, until the scallions just wilt, about 1 minute.
- Add the rice and stir until well-mixed and heated through, about 3 minutes. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, as the rice and corn begin to crackle, until you smell a toasty scent and the rice browns, about 5 minutes. You can lift up a section of rice to peek and see if a golden brown crust has developed.
- Remove from the heat and divide the rice mixture among four bowls, scattering the tomatoes, shrimp and accumulated juices on top of each. (Alternatively, serve rice directly from the pan, with tomatoes and shrimp on top.) Season to taste with salt and pepper. Crumble the bacon all over and garnish with the reserved scallions.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 12 grams, Carbohydrate 64 grams, Fat 18 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 1027 milligrams, Sugar 7 grams, TransFat 0 grams
EASY BACON FRIED RICE
This is a fried rice recipe that I luckily created from practically threadbare cabinets one evening. It's the epitome of comfort food and is a breeze to make. The green beans really complement the flavors but feel free to use any veggie you have on hand. Enjoy!
Provided by Christi Checca
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until just beginning to brown, about 7 minutes. Drain all but 1 to 2 teaspoons of bacon grease from the skillet. Add green beans, onion, and garlic; saute until bacon is crisp and green beans and onions are softened, about 3 minutes.
- Push bacon mixture to one side of the skillet; heat sesame oil on the empty side, about 30 seconds. Pour in egg; cook until just set, about 1 minute. Stir into bacon mixture to combine. Mix in rice. Stir in soy sauce, a tablespoon at a time, until rice is evenly coated. Cook until rice is heated through, 3 to 5 minutes.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 37.7 g, Cholesterol 58.3 mg, Fat 8.5 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 2.3 g, Sodium 493.3 mg, Sugar 1.6 g
FRIED RICE WITH CANADIAN BACON
Categories Ginger Pork Rice Side Stir-Fry Quick & Easy Lunch Bacon Pea Spring Gourmet Dairy Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 side-dish servings
Number Of Ingredients 11
Steps:
- Heat peanut oil in a wok or 12-inch heavy skillet over moderately high heat until smoking. Add ginger, 1/4 cup scallions, and salt and stir-fry 1 minute. Add rice and stir-fry until beginning to brown, 7 to 10 minutes. Add remaining ingredients (including scallions) and stir-fry until liquid is absorbed, about 2 minutes. Season with pepper.
FRIED RICE WITH BACON AND SRIRACHA
Fried rice that is quick, easy, and very flavorful. This recipe has been requested so many times by my family and friends I finally decided to place it on here for all to enjoy. Happy cooking!
Provided by Anonymous
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 36m
Yield 4
Number Of Ingredients 11
Steps:
- Mix corn, peas, and 1 tablespoon water in a microwave-safe bowl. Microwave on high until tender, about 2 minutes.
- Whisk 1 tablespoon water and 1 egg together in a small bowl.
- Melt butter in a wok or large skillet over medium heat. Pour in egg; cook until set, about 1 minute per side. Transfer cooked egg into to a plate and slice. Repeat with remaining 2 tablespoons water and remaining 2 eggs.
- Place bacon in the wok and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and slice.
- Reheat wok over high heat, about 1 minute. Swirl in oil; heat until it shimmers. Break up large clumps of rice with wet fingers to separate the grains. Add 2 handfuls of rice to the wok and cook, stirring constantly, until it stars to crisp up, about 1 minute. Transfer to a bowl. Repeat with remaining rice.
- Reduce heat to medium; return all rice to the wok. Stir in sriracha sauce, soy sauce, and fish sauce until rice is well-coated and heated through, about 2 minutes. Add corn, peas, eggs, and bacon; toss together until combined, about 3 minutes.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 62.4 g, Cholesterol 149.6 mg, Fat 14.9 g, Fiber 2.3 g, Protein 14.1 g, SaturatedFat 4 g, Sodium 1712.2 mg, Sugar 3.3 g
PRAWN FRIED RICE RECIPE BY TASTY
Here's what you need: prawn, garlic, bell peppers, soy sauce, large onion, salt, rice
Provided by Christine Loy
Yield 3 servings
Number Of Ingredients 7
Steps:
- In a pan, heat 1 tb oil. When hot, fry the onion until soft.
- Add the garlic and fry for a minute.
- Add the prawns and fry until they turn pink.
- Add the peppers and fry for a minute or until peppers are tender.
- Add the rice, soy sauce and salt, and mix well. Cover and let cook on low heat for 2 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 290 calories, Carbohydrate 55 grams, Fat 1 gram, Fiber 3 grams, Protein 14 grams, Sugar 8 grams
PRAWN FRIED RICE
Make this easy Asian-inspired dish in just 30 minutes. It's healthy and low in calories but big on flavour, making it perfect for a speedy family supper
Provided by Esther Clark
Categories Dinner, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mangetout for 1 min, then drain and set aside with the rice.
- Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry the onion for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for 5 mins, then the prawns and fry for a further 2 mins. Stir the rice into the pan then push everything to one side. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and vinegar, then finish with the spring onions scattered over.
Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium
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