Fried Rice Sailors Scramble Recipe By Tasty

Steps:

• In a large skillet heat oil over medium heat. Add garlic, onion, carrot, corn, and peas. Cook until carrots are tender, stirring occasionally.
• Add brown rice, chicken, egg, soy sauce, sesame oil, salt, and pepper to taste, and stir. Cook for another minute, or until everything is heated thoroughly.
• Serve with a sprinkle of sesame seeds and green onion.
• Enjoy!

Steps:

• Boil the rice in stock/broth and season ass desired.
• Sauté ginger, 2 cloves of garlic, and red onion in vegetable oil on medium until fragrant. To this, add the mixed vegetables and seasonings of choice.
• While vegetables are cooking, make a garlic butter paste with the remaining garlic and butter. To the paste, add lemon juice and ½ tbsp soy sauce and mix. Add 1 tbsp paste to the vegetables. Stir well on medium heat.
• When veggies are done, remove from the pan and put in a separate bowl.
• Put more oil in the pan and add the rice to the pan. Season rice with white pepper, curry, and chicken bouillon powder.
• Add the garlic paste to rice and stir. Then, add vegetables, remaining soy sauce, and remaining garlic butter paste and stir well.
• Serve warm.

Steps:

• In a medium bowl, combine the shrimp and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
• In a large pan, heat the vegetable oil over medium-high heat. Add the marinated shrimp and cook until pink and opaque, about 5 minutes. Remove the shrimp from pan and set aside.
• To the same pan, add the vegetables and eggs to the pan and cook until the eggs are set, about 3 minutes.
• Add the cauliflower rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
• Serve warm.
• Enjoy!

Steps:

• In a medium bowl, combine the shrimp and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
• In a large pan, heat the vegetable oil over medium-high heat. Add the marinated shrimp and cook until pink and opaque, about 5 minutes. Remove the shrimp from pan and set aside.
• To the same pan, add the kimchi and eggs to the pan and cook until the eggs are set, about 3 minutes.
• Add the rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
• Serve warm.
• Enjoy!

Steps:

• Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
• Heat up the wok until smoking hot and pour in the oil.
• Add the chicken breast and fry until they are just cooked.
• Add the rice and keep frying until they turn slightly brown.
• Add the vegetables and fry everything together until they are thoroughly cooked.
• Pour in the soy sauce and stir.
• Add the cooked eggs back in and toss them around until they break into pieces.
• Add in the spring onions and serve.
• Enjoy!

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.

Steps:

• In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent.
• Add bell peppers and broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
• Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
• Add peas, corn, rice, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
• Enjoy!