Buttery Garlic Fried Rice Recipes

Steps:

• Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool.
• Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.

Steps:

• Melt the butter or margarine in a 10" skillet over med-high heat.
• Add the rice and stir.
• Add the bouillon cube(s) and stir until softened or dissolved.
• I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
• Watch closely so that the rice does not start to brown.
• You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
• Add the water and stir.
• Cover with a lid and bring it to a boil.
• Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
• This comes out better if it is "slow cooked".
• Add the garlic and stir.
• Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
• There may still be some melted butter at the bottom of the skillet, but that is okay.
• Stir well and turn the burner off.
• Let the skillet sit on the burner until you are ready to serve the rice.

Steps:

• Melt 2 tablespoons of butter in a small glass dish in the microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.
• This dish comes together so fast that EVERYTHING needs to be chopped, measured, and ready to add. Chop the onions and scallions then measure out the peas/carrots, ham, rice, and soy sauce. Finally, you should beat the eggs in a small bowl.
• In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft - about 4 to 5 minutes. Add the peas and carrots and cook about 3 minutes then add the diced ham or chicken. Cook 1 minute. Push all of the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet. Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook it about 1 minute or so (longer if you do not want an intense, in-your-face garlic bite). If you are worried about the strong flavor of garlic, you can add the same amount of garlic but add it with the peas and carrots. This will give the garlic ample time to mellow and sweeten by the name everything is cooked.
• Add the cold, cooked rice and mix it in with the other ingredients. Add the soy sauce and stir to combine. Stir it every 30 seconds for about 2 minutes. Add the scallions and stir. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Stir one last time and transfer everything to a serving bowl.

Steps:

• Heat the oil in a large skillet over medium-high heat.
• Saute garlic until lightly browned, being careful not to burn it. Remove with slotted spoon and set aside.
• Stir in the cooked white rice, and season with garlic salt and pepper, adding to taste.
• Cook and stir until heated through and well blended, about 3 minutes. If it looks like it needs more moisture, add another tablespoon of butter to "help it along".
• Serve and enjoy. You can return the browned bits of garlic to the cooked rice, if preferred.