Fried Rice With Corned Beef Spinach And Eggs Recipes

Steps:

• 1. Cook the rice in the water in a rice cooker or on a stove until it is fluffy. Let the rice cool.
• 2. Fry the corned beef in oil until it is no longer mushy. Remove from pan.
• 3. Fry the bacon until it is crisp. Remove from pan and drain on paper towels. Cut into small pieces.
• 4. Beat the eggs and in a separate pan, fry the scrambled eggs. Remove from pan.
• 5. Stir fry the shrimp until cooked through. Remove from pan.
• 6. In a large wok, fry the chopped garlic until it is light brown and there is an aroma.
• 7. Add the cooked rice into the wok.
• 8. Add the light and dark soya sauce and stir thoroughly.
• 9. Add in the corned beef, bacon, eggs and shrimp, bean sprouts, chilli sauce and chillis. Mix thoroughly to ensure a consistent colour through the fried rice.
• 10. Serve hot.

Steps:

• Scramble 1 beaten egg in peanut oil in a skillet over high heat; remove to a plate. Heat more peanut oil in the skillet. Add 4 sliced scallions, 1 minced garlic clove, 1/2 teaspoon sugar, and salt to taste; stir-fry 30 seconds. Add 1 tablespoon Chinese rice wine and 1 cup thawed frozen corn; stir-fry 1 minute. Add 2 cups cooked rice and cook, stirring, 3 minutes. Stir in the scrambled egg and season with salt.

Steps:

• Heat a 14-inch wok or large, heavy skillet over high heat until a drop of water evaporates upon contact. Swirl in the oil and add the onion, carrot, tofu and mushrooms. Stir-fry until the vegetables are crisp-tender and the tofu is lightly colored, about 2 minutes. Add the garlic and chili, stir-fry for no more than 10 seconds, and add the spinach. Stir-fry until the spinach wilts, season to taste with salt and pepper, and pour in the beaten egg. Stir-fry until the egg is scrambled, and add the rice. Cook, scooping up the rice with your paddle, then pressing it into the pan and scooping it up again, for about 2 minutes, until the mixture has a nice seared aroma. Add the fish sauce or soy sauce and chopped scallions, stir together for about half a minute, and serve, passing the optional garnishes.

Steps:

• Heat vegetable oil in a wok or large skillet over medium heat. Add corned beef; cook and stir until heated through, about 3 minutes. Add spinach; cook and stir until wilted, about 2 minutes.
• Push beef and spinach to the sides of the work; pour eggs into the center; cook, stirring frequently, until eggs are scrambled, about 3 minutes. Stir in rice; cook until heated through, about 5 minutes. Season with garlic powder and salt.