SPECIAL FRIED RICE
Twist on the typical fried rice found at a typical Chinese restaurant. Any meat can be used, but goes best with shrimp, bacon, spam, ham, Chinese sausage, or pork. If each step is carefully followed, and the pan is always HOT when cooking, then this fried rice is sure to be a hit!
Provided by Gigachip
Categories World Cuisine Recipes Asian
Time 30m
Yield 2
Number Of Ingredients 18
Steps:
- Heat 2 teaspoons canola oil in a large wok or skillet over high heat until smoking.
- Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a wooden spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
- Pour 1 teaspoon sesame oil into the hot pan. Add enough canola oil to cover the cooking surface of the pan and heat to smoking. Saute onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan.
- Gradually add rice to the skillet, breaking and tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a slight brown color and is completely hot, 2 to 3 minutes.
- Stir soy sauce, fish sauce, sriracha sauce, sugar, salt, 1/2 teaspoon white pepper, and monosodium glutamate into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat and sprinkle green onion and cilantro over the fried rice; toss to mix.
- Peel outside skin of cucumber with vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around the serving platter. Serve rice in middle of platter, topping with additional green onion and a dash of white pepper.
Nutrition Facts : Calories 906.1 calories, Carbohydrate 168.2 g, Cholesterol 186 mg, Fat 14.8 g, Fiber 5.4 g, Protein 21.9 g, SaturatedFat 2.7 g, Sodium 1598 mg, Sugar 4.4 g
SPECIAL FRIED RICE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.
- Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.
CHINESE HOUSE SPECIAL FRIED RICE
I am always trying to raise the bar on fried rice recipes. This one reminds me of some Vietnamese versions and has a hint of sweetness both from the lup cheong and the ketjap manis. With char siu it will taste more distinctively Chinese.
Provided by PalatablePastime
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cook the eggs in a thin layer in a skillet and then chop and set aside.
- Cook onions in oil in a hot wok until they just begin to brown; add garlic and stir-fry until fragrant.
- Crumble the rice between your fingers so there are no clumps and add to the wok with additional oil if needed to keep from sticking, season it with salt and pepper, and stir-fry until it is nicely separated on the grains.
- Move the rice to one side and add the sausage/pork/shrimp/chicken mixture, cooking that part until the sausage/pork renders any fat and the shrimp turn opaque.
- Stir in the peas and carrots, scallions, bean sprouts, and chopped egg and stir-fry until the bean sprouts go limp or the carrot is tender, whichever way you want to test it.
- Stir in the soy sauce, sweet soy sauce, and sesame oil, mixing well, then serve.
Nutrition Facts : Calories 222.9, Fat 6.2, SaturatedFat 1.5, Cholesterol 106.1, Sodium 236.2, Carbohydrate 29.8, Fiber 1.7, Sugar 0.9, Protein 11.5
SPECIALTY FRIED RICE
Delicious fried rice recipe taught to me by an Asian friend. The rice must be cooked and well dried out before you start. I find my rice cooker does the job perfectly. When the cooker is finished, leave the rice in there for at least another half hour, stirring from the bottom ocassionally to let it dry out.
Provided by abby 12
Categories Asian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a oiled wok, cook the egg to make an omelette; remove from pan and slice.
- Add more olive oil;throw in chicken, prawns, mushrooms and cook, stirring constantly, for about 5-6 minutes.
- Add ginger; stir through.
- Add rice; continue to stir constantly from bottom of pan.
- Add soy sauce, salt and pepper; keep stirring.
- Turn heat down if rice is sticking to pan.
- Continue to stir till all ingredients are mixed through, then add onion and egg.
- Stir through for another minute and turn off heat. Turn rice every few minutes with heat off to stop it going soggy on the bottom.
- Serve and enjoy.
Nutrition Facts : Calories 645.8, Fat 21.9, SaturatedFat 4.7, Cholesterol 279.8, Sodium 1552.7, Carbohydrate 65.5, Fiber 2.9, Sugar 1.9, Protein 44.4
HOUSE-SPECIAL FRIED RICE
Skip the restaurant, and make this House-Special Fried Rice at home. Fix up this hearty House-Special Fried Rice with chicken, beef and shrimp and then add in your veggies and sauces for a flavor-packed dish.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add chicken, steak and garlic; cook and stir 6 min. Push chicken mixture to one side of skillet. Add shrimp to other side of skillet; cook and stir 4 min.
- Add rice, peas and carrots, soy sauce and remaining dressing; mix well.
- Cook 4 to 6 min. or until shrimp turn pink and rice mixture is heated through, stirring constantly. Remove from heat.
- Stir in nuts.
Nutrition Facts : Calories 390, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
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