Xo Fried Rice Recipes

STIR-FRIED RICE CAKES WITH XO SAUCE

Stir-Fried Rice Cakes with XO Sauce image

Rice cake in Mandarin roughly translates to high year, so there are often sweet or savory dishes involving rice cakes during the Lunar New Year. My family almost always preferred to have them savory. This is an easy at home version that includes pantry ingredients that are luxurious to me and my family.

Provided by Food Network

Categories main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

4 cups oval rice cakes, separated (about 16 ounces)
2 tablespoons XO sauce of your choice, such as Umamei
2 tablespoons Taiwanese soy paste (oyster sauce is an acceptable substitute)
1 tablespoon Shaoxing wine
1 tablespoon black vinegar
1 tablespoon soy sauce
1 teaspoon fish sauce
1/2 teaspoon sugar
2 cups baton-cut garlic chives
3/4 cup blanched bean sprouts
1/2 stick toasted bottarga

Steps:

Bring a large pot of water to a gentle simmer. Dip the rice cakes in the water for 30 seconds.
Meanwhile, warm a large stainless steel saucepan or nonstick wok with the XO sauce and any of the oil it's packed in over medium heat. Put the warmed rice cakes in the pan with a little of the simmering water. Raise the heat to high and add the soy paste, Shaoxing, black vinegar, soy sauce, fish sauce and sugar. Cook, swirling, until the sauce starts to come together and the rice cakes are warmed through, 3 to 5 minutes. Add the garlic chives and bean sprouts and swirl to warm through and wilt slightly. Transfer to a serving plate and grate the bottarga on top.

X.O FRIED RICE

X.O Fried Rice image

A simple recipe for one of those lazy nights

Provided by tristan4115

Time 25m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Fry your onions until they are colourless add in your spam at the same times and fry until brown
Now add the eggs and wait until its cooked
Add the rice, press your rice down with a fishslice, this softens the rice up. Tossing the rice while pressing
Add a little bit of light soya sauce for colour and taste.
You are nearly done! Now add the spring onions and X.O Sauce and mix it in evenly

SHEET-PAN FRIED RICE WITH VEGAN 'XO' SAUCE

Sheet-Pan Fried Rice With Vegan 'XO' Sauce image

While making fried rice the traditional way isn't hard, this sheet-pan version is an excellent alternative method: It uses the oven for the heavy lifting and produces the perfect amount of crisping. Fried rice is the ultimate adaptable dish, and here, frozen mixed vegetables - that bag of corn, carrots, peas and beans that home cooks should always keep in the freezer - create a colorful canvas for an XO-inspired vegan mushroom sauce that infuses the dish with umami. The sauce is a wonderful condiment in itself, so make a double batch to keep in the fridge for slathering over noodles or roasted vegetables. You could use mushrooms other than cremini for the sauce; fresh or dried shiitake work incredibly well. Add more eggs if you wish, too.

Provided by Hetty McKinnon

Categories main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

6 heaping cups cold leftover rice (white or brown)
1 teaspoon kosher salt (Diamond Crystal), plus more to taste
3 tablespoons soy sauce
2 tablespoons sesame oil
1 onion, finely diced
1/2 cup neutral oil, such as grapeseed or canola, plus more for drizzling
6 ounces cremini mushrooms, finely chopped
2 garlic cloves, peeled and finely chopped
1 (1-inch) piece ginger, finely chopped
1 tablespoon dark soy sauce
3/4 to 1 teaspoon red-pepper flakes, to taste
1 (16-ounce) bag frozen mixed vegetables (do not thaw)
4 to 6 eggs
2 scallions, thinly sliced

Steps:

Place a sheet pan on the middle oven rack and heat to 450 degrees.
In a large bowl, combine the rice with salt, 2 tablespoons soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes.
Meanwhile, make the sauce: In a medium saucepan on medium-high heat, add 1 to 2 tablespoons neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent. Add the remaining 6 to 7 tablespoons neutral oil, along with the mushrooms, garlic, ginger, remaining 1 tablespoon soy sauce, dark soy sauce and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low.
After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny.
To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt.

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2017-07-26 2. Combine soy sauce, vinegar, sugar, sesame oil, 60gm XO sauce and 1 tsp sea salt flakes in a bowl. 3. Heat 2 tbsp peanut oil in a hot wok until …
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For XO sauce, soak prawns and scallops in separate bowls overnight in 60ml (¼ cup) Shaoxing each. Drain, reserving liquid, and blitz prawns and scallops in a food processor. Process red chillies, garlic and shallot in a food processor until finely chopped. Heat oil in a wok until shimmering, then add dried chillies and fry, turning halfway, until blistered and slightly blackened (1 minute). Remove with a slotted spoon and drain on paper towels. Reduce heat to medium, add bacon and the shallot mixture and fry gently, stirring often, to cook out the flavours (2-3 minutes). Add prawn and scallop mixture and fry, stirring frequently to prevent sauce catching on the base, until oil begins to separate out (4-5 minutes). Add reserved soaking liquid, stir gently for 2-3 minutes to cook out the alcohol, then reduce heat to low and simmer, stirring occasionally, until sauce darkens (10-12 minutes). Add soy sauce, sugar and dried chillies and cook, stirring occasionally, until well combined (1-2
Combine soy sauce, vinegar, sugar, sesame oil, 60gm XO sauce and 1 tsp sea salt flakes in a bowl.
Heat 2 tbsp peanut oil in a hot wok until surface shimmers, then add egg and cook without stirring until beginning to set. Fold egg onto itself and cook for 30 seconds, then repeat folding until almost set. Drain on paper towels.
Add remaining oil to wok, then add onion and ginger and stir-fry until softened (30 seconds to 1 minute). Add Shaoxing and cook for 30 seconds, then add XO sauce mixture and stir-fry for a minute. Add rice and stir to evenly coat grains in sauce, then cook without stirring until a light golden crust forms on the base (2-3 minutes). Add spring onion and reserved omelette and stir-fry for a minute, breaking up mixture. Remove from heat, quickly toss in bean sprouts and serve.

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