Raw Fried Rice Recipes

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EASIEST FRIED RICE (USING UNCOOKED RICE)



Easiest Fried Rice (Using Uncooked Rice) image

Found this on an Aussie Website and have used it ever since. It is the easiest fried rice I've ever made and it is so good. I have often wanted to cook fried rice and I have had no leftover cooked rice ready well you don't use leftover rice for this recipe so it is a very handy recipe.

Provided by Ninna

Categories     Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup rice, uncooked (I use Basmati)
1 -2 cup chicken stock
2 -3 slices bacon, cooked & chopped
2 tablespoons shallots (green onions)
1 cup prawns, cooked (or add chicken, pork or anything you like instead)
2 eggs
1 tablespoon lemon juice (if using prawns)
2 -3 tablespoons soy sauce, to taste

Steps:

  • Cook the eggs in a pan with a quick spray of olive oil. I break the yolks and run a knife through them and cook until just set then cut into small strips.
  • Fry rice until browned, add stock and cook until moisture is absorbed and rice is tender.
  • Add shallots, then egg and bacon pieces, cooked prawns and heat through.
  • Add lemon juice (if using prawns) and soy sauce to taste.

Nutrition Facts : Calories 197.1, Fat 5.7, SaturatedFat 1.8, Cholesterol 76.8, Sodium 479.4, Carbohydrate 28.5, Fiber 0.5, Sugar 0.9, Protein 6.8

FRIED RICE



Fried Rice image

Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. Also, do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.

Provided by Food Network Kitchen

Categories     main-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 10

1/3 cup plain vegetable oil, like soy, corn, or peanut
1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat
1 onion, diced
Salt and pepper
3 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white or jasmine rice, grains separated

Steps:

  • Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.
  • Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.
  • Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

EASY FRIED RICE



Easy Fried Rice image

This easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that's easy to put together. -Lori Schweer, Mapleton, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 large eggs, beaten
1/4 teaspoon salt
3 tablespoons vegetable oil, divided
4 cups cooked rice
1-1/2 cups frozen stir-fry vegetable blend
1/2 cup sliced green onions
1 garlic clove, minced
1 cup diced cooked chicken
3 tablespoons soy sauce
1 tablespoon chicken broth
1/2 teaspoon pepper
1/4 teaspoon ground ginger
4 bacon strips, cooked and crumbled

Steps:

  • Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside. , Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.

Nutrition Facts : Calories 476 calories, Fat 19g fat (4g saturated fat), Cholesterol 133mg cholesterol, Sodium 1077mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.

RAW FRIED RICE



Raw Fried Rice image

This dish can be heated in a dehydrator if you want warmer uncooked fried rice.

Provided by Raw_Angel

Categories     Salad     Vegetable Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 9

1 celery root, peeled
¼ cup raw pecans
1 clove garlic, minced
1 head broccoli, chopped
1 tablespoon Nama Shoyu (unpasteurized soy sauce)
1 tablespoon extra-virgin olive oil
1 tablespoon raw sesame seeds, or to taste
2 teaspoons ground black pepper
sea salt to taste

Steps:

  • Grate celery root into a bowl.
  • Pulse pecans and garlic together in the bowl of a food processor until ground.
  • Stir pecan mixture into celery root. Add broccoli, Nama Shoyu, olive oil, sesame seeds, pepper, and salt; toss to combine.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 17.4 g, Fat 7.2 g, Fiber 4.6 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 354 mg, Sugar 3.2 g

FRIED RICE RECIPE BY TASTY



Fried Rice Recipe by Tasty image

Here's what you need: rice, vegetable oil, ginger, garlic, red onion, mixed vegetable, prefered seasoning, butter, lemon juice, soy sauce, white pepper, curry, chicken bouillon powder

Provided by Agnes Boateng

Categories     Dinner

Time 30m

Yield 10 servings

Number Of Ingredients 13

5 cups rice
1 tablespoon vegetable oil
1 ginger, peeled
3 cloves garlic, minced
½ red onion, diced
mixed vegetable, frozen or fresh
prefered seasoning
butter
1 teaspoon lemon juice
1 tablespoon soy sauce, divided
1 teaspoon white pepper
1 teaspoon curry
½ teaspoon chicken bouillon powder

Steps:

  • Boil the rice in stock/broth and season ass desired.
  • Sauté ginger, 2 cloves of garlic, and red onion in vegetable oil on medium until fragrant. To this, add the mixed vegetables and seasonings of choice.
  • While vegetables are cooking, make a garlic butter paste with the remaining garlic and butter. To the paste, add lemon juice and ½ tbsp soy sauce and mix. Add 1 tbsp paste to the vegetables. Stir well on medium heat.
  • When veggies are done, remove from the pan and put in a separate bowl.
  • Put more oil in the pan and add the rice to the pan. Season rice with white pepper, curry, and chicken bouillon powder.
  • Add the garlic paste to rice and stir. Then, add vegetables, remaining soy sauce, and remaining garlic butter paste and stir well.
  • Serve warm.

Nutrition Facts : Calories 158 calories, Carbohydrate 31 grams, Fat 1 gram, Fiber 0 grams, Protein 3 grams, Sugar 0 grams

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