Asian Smoked Meat Fried Rice Recipes
SMOKED SALMON FRIED RICE
I made this up with leftover smoked salmon. Feel free to throw in leftovers (other vegetables, other meats, noodles, etc.).
Provided by jo_mama
Categories One Dish Meal
Time 20m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large frying pan on high. When hot, add the oil. Add the onion and celery and a splash of soy sauce and vinegar. Cook for about 3 minutes.
- Add the carrot and cook for another 2 minutes. Add the garlic and cook for another minute. Add the hoisin and stir to combine.
- Move the vegetables to the perimeter of the pan. Add the rice to the center to warm through. Lightly splash with soy sauce and vinegar. Once warmed, mix the rice into the vegetables and move all to the perimeter of the pan.
- Add the 2 eggs to the center of the pan. Scramble. Mix with the vegetables and rice.
- Turn off the heat and add the salmon to the pan. Taste the mixture and season with additional soy sauce and vinegar, if needed.
Nutrition Facts : Calories 401.3, Fat 10, SaturatedFat 2.1, Cholesterol 133.3, Sodium 428.1, Carbohydrate 59.1, Fiber 2.6, Sugar 3.6, Protein 16.7
SMOKY FRIED RICE
Make and share this Smoky Fried Rice recipe from Food.com.
Provided by The Spice Guru
Categories Chinese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- THAW frozen peas and carrots and drain; CHOP 1/2 cup white onions; SLICE 4 green onions thinly (if optional GROUP FOUR meat if used in recipe, TOSS meat in 1 teaspoon soy sauce with 1 pinch white pepper and 1 dash sesame oil (NOTE: If cooked diced ham is used in dish, no additional ingredients need to be added); SET aside.
- BEAT 2 eggs from GROUP TWO ingredients with 1 dash sesame oil, 1 dash soy sauce and 1 dash white pepper: SET aside.
- HEAT 1 tablespoon peanut oil in wok, swirling oil carefully to coat wok surface (oil should be as hot as hot as possible without smoking); ADD 1/2 cup chopped white onions and 4 thinly sliced green onions, sauteeing 1 minute or lomger.
- REMOVE onions with deep-fry strainer; PLACE into medium bowl; SET aside, close to your working station.
- SWIRL 1 tablespoon peanut oil in wok again; ADD beaten eggs; SCRAMBLE eggs lightly and quickly until they begin to puff, until just firm; REMOVE cooked egg and add to same bowl with cooked onions.
- POUR 1 tablespoon bacon drippings to the wok and swirl oil carefully; ADD cooked cold rice; STIR-FRY for 2 minutes.
- ADD 2/3 cup thawed strained peas and carrots (also add cooked meat or shrimp now if using); STIR to combine.
- RETURN cooked onions and egg to wok mixture; QUICKLY add 1 dash soy sauce soy sauce and 1 dash sesame oil, STIR-FRY 1 minute longer.
- SEASON rice to taste; GARNISH with red pepper flakes if desired.
- SERVE and enjoy!
Nutrition Facts : Calories 728.2, Fat 17.9, SaturatedFat 4.3, Cholesterol 115.8, Sodium 428, Carbohydrate 117.1, Fiber 3.4, Sugar 1.6, Protein 21.5
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