Take Out Fried Rice Recipes

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TAKE OUT-STYLE FRIED RICE



Take Out-Style Fried Rice image

This is a yummy recipe for fried rice.

Provided by SHYLAHRIDGWAY

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 25m

Yield 4

Number Of Ingredients 9

4 teaspoons canola oil, divided
2 eggs, beaten
2 carrots, chopped
salt and ground black pepper to taste
3 cloves garlic, crushed
1 cup frozen peas
4 scallions, minced
4 cups cooked rice
1 teaspoon soy sauce, or to taste

Steps:

  • Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
  • Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.
  • Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 369.3 calories, Carbohydrate 63.4 g, Cholesterol 93 mg, Fat 7.8 g, Fiber 3.4 g, Protein 10.3 g, SaturatedFat 1.3 g, Sodium 175.8 mg, Sugar 5 g

TAKE-OUT FRIED RICE



Take-Out Fried Rice image

I was very impressed with this fried rice recipe. The flavour is wonderful, and it's so easy to make, why order take-out? I serve it with Recipe #137627.

Provided by Chef Dee

Categories     Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups cooked white rice
3 tablespoons sesame oil
2 stalks celery, chopped
2 carrots, peeled and diced
1/2 medium onion, chopped
2 teaspoons minced garlic
3/4 cup frozen peas
1 cup diced ham or 1 cup pork
2 eggs, slightly beaten
1/2 cup soya sauce

Steps:

  • In a large skillet heat the sesame oil.
  • Add the celery, carrots, onions, and garlic stirring while cooking to tender crisp.
  • Stir in the frozen peas and ham or pork, continue to stir and cook until vegetables have softened.
  • Lower the heat and add the beaten egg, stirring until it is finely scrambled.
  • Add the soya sauce, and rice, blend well.
  • Splash a little more sesame oil over the rice if necessary.

Nutrition Facts : Calories 423, Fat 15.1, SaturatedFat 3, Cholesterol 111.2, Sodium 2642, Carbohydrate 50.8, Fiber 3.3, Sugar 4.4, Protein 20

TAKE OUT FRIED RICE



Take Out Fried Rice image

Number Of Ingredients 10

2 boxes RICE-A-RONI® Fried Rice Flavor
5 cups water
1/4 cup margarine, butter or spread with no trans fat
1 cup diced cooked ham (or pork roast)
4 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon toasted sesame seeds
2 tablespoons soy sauce
2 green onions, sliced

Steps:

  • Combine rice and margarine in a large 12" skillet with cover over medium high heat until brown for 2 minutes. Add water and Special Seasonings, stir; reduce heat, cover and cook for 15 to 20 minutes; adding an additional 1/2 cup water if necessary to prevent sticking. Uncover, move rice to side of skillet and saute ham until browned for 2 minutes. Move ham over to side of skillet and add eggs, salt and pepper. Stir until eggs are cooked for 2 minutes. Incorporate eggs, ham and rice together; add soy sauce, sesame seeds and stir. Serve topped with green onions.

CHINESE TAKE-OUT FRIED RICE



Chinese Take-Out Fried Rice image

Fried rice is what you make when you have leftover rice from the meal before. You can clean out your fridge and add leftover diced cooked pork, chicken or beef, or vegetables such as cabbage, broccoli, carrots or red peppers. Fast, delicious and easy. From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     White Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons peanut oil
8 shrimp, peeled, deveined and cut into 1/2-inch pieces
3 ounces ham, cut into 1/2-inch pieces (1/4 cup)
1/2 cup frozen peas, thawed
1 tablespoon soy sauce, plus more for seasoning
2 large eggs, beaten
4 green onions, thinly sliced
1 pinch salt
fresh ground black pepper
3 cups cold leftover cooked rice
1 tablespoon rice wine or 1 tablespoon dry sherry

Steps:

  • Heat 2 Tblsp of the oil in a wok or frying pan set over medium heat. Add the shrimp, ham, and peas and cook 1 minute. Add the soy sauce and transfer to a plate to keep warm.
  • Heat the remaining tablespoon oil in the pan. Add the eggs, green onions, salt & pepper.
  • Scramble the eggs in the pan. Once this mixture comes together in clumps, add the rice, shrimp mixture, and rice wine. Adjust the seasoning with soy sauce or salt & pepper. Serve hot.
  • Feel free to saute cabbage, broccoli, bok choy, or diced carrots along with the shrimp, ham and peas.
  • Use cold leftover rice only. This recipe won't work well with freshly cooked rice. It will be mushy and stick to the pan, a real mess.

TAKEOUT BEEF FRIED RICE



Takeout Beef Fried Rice image

Transform last night's supper into tonight's dinner for six. Hoisin-flavored chuck roast works wonders in this recipe, but you can use flank steak as well. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 tablespoon plus 1 teaspoon canola oil, divided
3 large eggs
1 can (11 ounces) mandarin oranges
2 medium sweet red peppers, chopped
1 cup fresh sugar snap peas, trimmed
1 small onion, thinly sliced
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
4 cups cold cooked rice
2 cups cooked beef, sliced across grain into bite-sized pieces
1 cup beef broth
1/4 cup reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon ground ginger

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Whisk eggs until blended; pour into skillet. Mixture should set immediately at edge. As eggs set, push cooked portions toward center, letting uncooked portions flow underneath. When eggs are thickened and no liquid egg remains, remove to a cutting board and chop. Meanwhile, drain oranges, reserving 2 tablespoons juice., In same skillet, heat remaining oil over medium-high heat. Add peppers, sugar snap peas and onion; cook and stir until crisp-tender, 1-2 minutes. Add garlic and pepper flakes; cook 1 minute longer. Add remaining ingredients and reserved juice; heat through. Gently stir in eggs and drained oranges.

Nutrition Facts : Calories 367 calories, Fat 9g fat (2g saturated fat), Cholesterol 136mg cholesterol, Sodium 793mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

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