Sunyafriedrice Recipes

SUNNY'S NUNYA BUSINESS CHICKEN FRIED RICE CASSEROLE

Sunny's Nunya Business Chicken Fried Rice Casserole image

Provided by Sunny Anderson

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray, for spraying the baking dish
1/2 cup drained canned bean sprouts, patted dry
4 large eggs
2 cloves garlic, grated on a rasp
Two 10.6-ounce packages prepared microwavable rice, such as Veetee
One 8.5-ounce can peas and carrots, drained
1/4 cup soy sauce
1/2 rotisserie chicken (truly, halved right down the middle), meat pulled off the bones and shredded, then chopped
1/4 cup French-fried onions, crumbled
2 scallions, white and green parts, finely chopped
Sriracha, to taste

Steps:

For the eggs: Preheat the oven to 375 degrees F. Spray the bottom and sides of an 8-inch square baking dish with cooking spray.
In a medium bowl, whisk the bean sprouts, eggs and garlic.
For the rice: In a large bowl, combine the rice, peas and carrots, soy sauce and chicken. Add the egg mixture and toss to coat. Gently pat into the prepared dish. Cover with aluminum foil. Bake, removing the foil about 10 minutes into baking, until the eggs have set and the casserole is golden brown, 20 to 25 minutes.
For the topping: Serve topped with the fried onions, scallions and a squirt of sriracha to taste.

BASIC ORIENTAL FRIED RICE - STEPHEN YAN

Basic Oriental Fried Rice - Stephen Yan image

You can then add whatever other ingredients you like. There are so many versions of fried rice it would be impossible to post them all. So, use this as your basis and add what is used in your area of the country. I personally do NOT like peas or carrots in my fried rice but, I DO like some bean sprouts, onion and meat in mine. Now that I have a rice cooker (WOO HOO!!!!) I'll be having this more often. Source: Chinese Recipes by Stephen Yan 5th Edition

Provided by Nana Lee

Categories One Dish Meal

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

6 cups cooked rice, cold
4 tablespoons peanut oil, divided
2 large eggs, beaten with
1 dash salt
1/2 teaspoon salt
2 tablespoons dark soy sauce
1 teaspoon wine
2 green onions, stalks chopped fine

Steps:

Into a hot wok, add 1 tablespoon of peanut oil.
When oil is hot, gently pour egg into wok and cook with medium-high heat for 2 minutes.
Turn over to cook the other side of the egg.
Cook for another 2 minutes and remove from wok to a cutting board and shred egg into slivers.
Using medium heat, add 3 tablespoons of peanut oil into wok until smoke begins to rise.
Put in cooked rice, salt, wine, and dark soy sauce, stirring until the rice is hot.
Add egg slivers, and green onions.
Stir for another minute and serve hot.
NOTE: "There are many ways to do fried rice, depending on the kinds of ingredients employed. The specific name is called when a specific kind of ingredient, mostly meat is added to the basic fried rice. Fried rice can be made ahead of time and kept warm in oven. It freezes well in deep freeze too." - Stephen Yan.

Nutrition Facts : Calories 526.6, Fat 16.5, SaturatedFat 3.2, Cholesterol 93, Sodium 868.9, Carbohydrate 81, Fiber 1.1, Sugar 0.4, Protein 10.9

GREEN FRIED RICE

Green Fried Rice image

Provided by Giada De Laurentiis

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 bunch scallions, chopped
1 (2 inch) piece ginger root, peeled and finely chopped
1 garlic clove, roughly chopped
2 teaspoons kosher salt, divided
3 cups cooked brown rice
1 bunch swiss chard, stems finely chopped and leaves cut into 1-inch pieces
4 cups baby kale, chopped
1 avocado, pitted and sliced
1/2 English cucumber, peeled and julienned
Toasted sesame seeds, optional garnish

Steps:

Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.

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