FRIED RICE
Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.
Provided by Sam Sifton
Categories one pot, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
- Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
- Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
- Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 9 grams, Carbohydrate 41 grams, Fat 11 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 4 grams, TransFat 0 grams
BEST EVER FRIED RICE
This recipe comes from Cooking Light, September 2005 and is without a doubt the best fried rice I have ever tasted. Not only great tasting but very easy to make as well. I have modified the original recipe slightly to reflect our preferences for oil, meat, veggies etc. The original recipe calls for shredded lettuce as an ingredient however I have never tried it this way. I will list it as an optional ingredient. The sesame oil is the secret ingredient as far as I am concerned!! Don't be shy, give it a try!!
Provided by NanuqsMom
Categories One Dish Meal
Time 25m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat canola oil in a large nonstick skillet over medium-high heat.
- Add eggs; stir-fry for 1 minute or until done. Remove from pan.
- Add yellow onion to pan; saute 2 minutes or until translucent.
- Stir in Chinese-style Roast Pork, or whatever meat you have chosen; stir-fry 5 minutes over medium-high heat.
- Add rice and soy sauce; stir-fry 2 minutes.
- Return eggs to pan; cook 1 minute.
- Stir in iceberg lettuce (if using), green peas, salt and pepper; stir-fry 1 minute.
- Sprinkle with green onions, and drizzle with sesame oil.
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- Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
- Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.) Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
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