COOK RICE IN WOK RECIPES

Name: Chinese Fried Rice
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 serving(s)
Ingredients: 3/4 cup finely chopped onion; 2 1/2 tablespoons oil; 1 egg, lightly beaten (or more eggs if you like); 3 drops soy sauce; 3 drops sesame oil; 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped; 1/2 cup finely chopped carrot (very small); 1/2 cup frozen peas, thawed; 4 cups cold cooked rice, grains separated (preferably medium grain); 4 green onions, chopped; 2 cups bean sprouts; 2 tablespoons light soy sauce (add more if you like)

THE BEST CHINESE FRIED RICE RECIPE | HOW TO MAKE EASY ...

The Best Chinese Fried Rice Recipe | How to Make Easy ... image

This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.

Total Time 28 minutes

Prep Time 10 minutes

Cook Time 18 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

Steps:

Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.

Nutrition Facts : Calories 497.8, FatContent 16.3, SaturatedFatContent 3.1, CholesterolContent 80, SodiumContent 606.8, CarbohydrateContent 64.6, FiberContent 3.7, SugarContent 5.6, ProteinContent 22.3

RICE STIR-FRY RECIPE: HOW TO MAKE IT - TASTE OF HOME

Rice Stir-Fry Recipe: How to Make It - Taste of Home image

This colorful stir-fry comes together in no time with leftover long grain rice. Quick and easy, it's a family favorite that takes just minutes to prepare. —Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 ounces pork tenderloin, cut into 1/2-inch cubes
4-1/2 teaspoons canola oil, divided
1/2 cup sliced fresh mushrooms
1/2 cup fresh sugar snap peas
1/2 cup sliced water chestnuts
2 tablespoons chopped green pepper
2 tablespoons chopped sweet red pepper
1 tablespoon chopped green onion
1/4 teaspoon minced garlic
1 tablespoon soy sauce
1/4 teaspoon sugar
1-1/2 cups leftover cooked long grain rice

Steps:

In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 181 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 166mg sodium, CarbohydrateContent 22g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 9g protein. Diabetic Exchanges 1 starch

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