Scallion Fried Rice Recipes

FRIED RICE WITH SCALLIONS, EDAMAME AND TOFU

Steps:

• Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.

SCALLION RICE

Steps:

• In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3 to 5 minutes.
• Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 minutes more.
• Fluff with a fork; fold in cilantro.

SCALLION FRIED RICE

Steps:

• Heat up oil and fry the scallions.
• Add the beaten egg and fry,breaking up the egg.
• Add the rice and fry for another minute.
• Season and serve.

EGG & SCALLION FRIED RICE

Steps:

• Cook rice. I used a rice steamer. If you use a different method, the ratio may be different. When rice is cooked, spread it out on a large baking sheet & let cool completely.
• Prep everything.
• Chop onions & scallions.
• Beat eggs, add 1TB soy sauce & pepper.
• Heat wok until it is HOT. Add 1TB oil - vegetable/canola/sesame(NOT toasted!) & swirl to coat sides. Add egg mixture, swirl to coat sides. Scrape pan to cook it all quickly, scraping as you go. This will take 2-3 minutes. When all get is cooked, not just set, scrape into a bowl & set aside.
• Add 2TB oil to hot wok. Add chopped onions. Cook until browned & softened, 3-5 minutes.
• Add cooled rice. Every few minutes, scrape up from the bottom, so that the rice on the bottom & sides get a bit crispy. When it starts looking crispy, not burned, add soy sauce along top rim of rice & stir fry/stir up well. Keep turning up from bottom as you go along. I added another TB or so oil along the top rim of rice -- it goes down the sides coating the rice & helps to crisp it up. This will take 5 minutes or more. Take the time to let it cook & get a bit crispy.
• Sprinkle on enough sesame seeds to make you happy & stir that in, continuing to stir up from the bottom.
• Add 1TB (or more) toasted sesame oil to the top rim of the rice & continue to stir it from the bottom.
• Chop up scrambled egg w/spoon & add to rice. Continue to stir from the bottom.
• Add chopped scallions & continue to stir --.
• Season with salt to taste, stirring well between each addition to check seasoning.
• Add more soy sauce and/or sesame oil if it suits you. :).

SCALLION-GINGER FRIED RICE

Steps:

• Finely chop enough scallions to measure about 3 cups. Rinse bean sprouts and trim stringy root ends if desired.
• Make seasoning liquid:
• In a small bowl stir together seasoning liquid ingredients.
• Spread rice in a shallow baking pan and separate grains with a fork.
• In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry scallions and gingerroot until fragrant, about 20 seconds. Add bean sprouts and rice wine or sake and stir-fry until sprouts begin to soften, about 1 minute. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.

FRIED RICE WITH BACON, SCALLIONS, AND WATER CHESTNUTS

Steps:

• Cut bacon crosswise into 1/2-inch pieces. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop.
• In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.