Fried Rice My Way Recipes
EASY FRIED RICE
This easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that's easy to put together. -Lori Schweer, Mapleton, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside. , Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.
Nutrition Facts : Calories 476 calories, Fat 19g fat (4g saturated fat), Cholesterol 133mg cholesterol, Sodium 1077mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
FRIED RICE MY WAY
I've been making fried rice like this for a million years and just realized I've never shared my recipe here. I made my fried rice to keep and be sold by the tub over lunch time, so I was very particular about how I made it. This is a scaled down amount to that which I'd make commercially. I don't much like celery or carrots in it, but would use them in rather than waste them if they were hanging around in the fridge. I don't use soy sauce in it as I find it penetrates the grains of rice and goes soggy-oyster or hoisin being thicker coat the grains, makes them go glossy and keep better. And so many cooks are so heavy handed with soy that the rice goes the ugliest shade of dark brown. Eeewwww. 2 of us just ate this for lunch; it would serve 4 as a side dish. Rice is best cooked the day before and chilled in the fridge. Overcooked, gluggy rice won't make good fried rice! This isn't authentic, but it always worked well for me.
Provided by JustJanS
Categories Lunch/Snacks
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oils in a wok or frying pan and add the onion, bacon and garlic clove. Cook over medium heat until the onion is really well softened and the bacon is cooked through. (About 10 minutes).
- Add the red and green capsicums, peas and corn and cook for 2 or three minutes; you want the capsicums brightly coloured and still crisp.
- Push all that to the edge and pour in the egg. Gently push the cooked egg to the outside (allowing the raw stuff to flow in to the centre) don't beat it around too much as you want it visible in the finished dish!
- When all the egg is cooked, gently mix all this together, then increase the heat and add the stock powder and rice. Get a lifter and turn the rice over (too much stirring with spoons doesn't work IMO).
- When the rice is well heated through, stir though the oyster sauce and the onion tops and serve. You can offer soy at the table if you must.
Nutrition Facts : Calories 696.4, Fat 25.4, SaturatedFat 5.1, Cholesterol 191.4, Sodium 402.7, Carbohydrate 99, Fiber 4.4, Sugar 4.2, Protein 17.3
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