Pepperoni Fried Rice Recipes

Steps:

• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and a generous pinch of salt and cook, swirling the pan, until set on the bottom, about 2 minutes. Fold the omelet over itself and cook until just golden and set, about 2 minutes more. Slide the omelet onto a cutting board, let cool slightly and then dice.
• Meanwhile, whisk the soy sauce and lime juice together in a small bowl.
• Heat the remaining 3 tablespoons oil in the skillet over medium-high heat. Add the pepperoni and stir-fry until rendered and just starting to crisp, about 2 minutes. Add the ginger and garlic and stir-fry until very fragrant and lightly browned, about 30 seconds. Add the rice and stir-fry until coated in the fat and hot, 2 to 3 minutes. Stir in the soy mixture, then fold in the eggs, cilantro and scallions. Season with salt and pepper. Serve hot with sambal oelek if using.

Steps:

• In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
• Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Steps:

• Bring 1 1/2 cups water and salt to boil in medium saucepan over high heat. Mix in rice. Reduce heat to low, cover and cook until rice is tender and water is absorbed, about 18 minutes.
• Meanwhile, heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add eggs. Cook without stirring until eggs are set and bottom is brown, lifting edge of eggs occasionally to let uncooked portion run underneath, about 3 minutes. Turn out egg pancake. Cut in half, then cut crosswise into thin strips.
• Heat 1 1/2 tablespoons oil in same skillet over medium-high heat. Add mushrooms; Sauté 4 minutes. Add pepper and ginger; Sauté 3 minutes. Add rice, egg strips, onions and 1 tablespoon soy sauce; toss. Season with salt and pepper. Serve, passing more soy sauce, if desired.

Steps:

• Put peanut oil in a large skillet, preferably nonstick, and turn heat to medium high. A minute later, add peppers and raise heat to high. Sprinkle with salt and pepper, and cook, stirring occasionally, until they begin to brown, about 10 minutes.
• Add rice, separating it with your hands as you do so. Cook, stirring and breaking up the rice lumps, until it is hot and begins to brown, about 10 minutes. Stir in the soy sauce and sesame oil, taste and adjust seasoning, and serve.

Steps:

• Heat the oil in a medium pan with a lid, add the onion and fry for 5 minutes until softened. Tip in the sausage and sizzle for a few minutes until it's browned and a bit crispy round the edges.
• Now add the rice and give everything a good stir. Boil the kettle and pour a mug of boiling water into the pan. Crumble in your stock cube and stir to dissolve completely.
• Turn the heat down until the liquid is gently bubbling, put a lid on the pan and cook for 15 minutes, stirring occasionally.
• Stir in the peas, put the lid back on and cook for a further 5 minutes. Beat the egg with a little salt and pepper. Turn the heat up under the rice pan, drop in the egg and stir quickly until the egg has just set. Pile the steaming rice into a bowl and tuck in.