Sun Ya Fried Rice Recipes

Steps:

• Heat 2 tablespoons of oil in a wok or large skillet; when very hot, pour in beaten eggs and scramble briskly with a spoon; remove and set aside.
• Heat 2 tablespoons of oil in same pan; stir-fry onions and mushrooms; add sherry and stir-fry 10 seconds; remove and set aside.
• Heat 2 tablespoons of oil in the same pan; add rice and stir-fry, breaking up the lumps with spoon; add salt.
• Continue stirring until rice becomes hot; pour in chicken, pork, onion/mushroom mixture and scrambled eggs; stir-fry to mix well and heat.
• Add stock to moisten mixture, add soy sauce, shrimp and peas.
• Stir-fry until heated thoroughly and shrimp is cooked.

Steps:

• For the eggs: Preheat the oven to 375 degrees F. Spray the bottom and sides of an 8-inch square baking dish with cooking spray.
• In a medium bowl, whisk the bean sprouts, eggs and garlic.
• For the rice: In a large bowl, combine the rice, peas and carrots, soy sauce and chicken. Add the egg mixture and toss to coat. Gently pat into the prepared dish. Cover with aluminum foil. Bake, removing the foil about 10 minutes into baking, until the eggs have set and the casserole is golden brown, 20 to 25 minutes.
• For the topping: Serve topped with the fried onions, scallions and a squirt of sriracha to taste.

Steps:

• Cook the rice with the saffron and two cups water according to directions on the package or box.
• Bring to a boil over high heat and let boil for one minute.
• Cover saucepan and continue to cook until all the water has been absorbed and the rice is cooked (15 - 20 minutes). Remove from heat.
• In a large and deep frying pan or wok, heat oil and sauté carrots, onions and sweet pepper until the onions are translucent.
• Add peas and carrots cook a minute or two.
• Add the oyster sauce, msg, and rice to the vegetables and mix well.
• Turn off the heat and stir in the chopped celery.