FRIED RICE PIC RECIPES
BEST FRIED RICE RECIPE - HOW TO MAKE PERFECT FRIED RICE
Fried Rice from Delish.com is the best thing to make with your leftover rice.
Provided by DELISH.COM
Categories dairy-free low sugar vegetarian 30-minute meals weeknight meals dinner lunch
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil. Beat egg with 2 teaspoons water and a large pinch salt and add to skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate. Return skillet to high heat and add 2 tablespoons oil, the carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add rice, peas, and cooked eggs to skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions.
EASY FRIED RICE RECIPE - FOOD.COM
Very easy. The rice, preferably, should be one day old (so that it is less sticky) but I have done it all once several times with good results. I also want to try adding in bean sprouts, but I keep forgetting to pick some up at the store.
Total Time 15 minutes
Prep Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Lightly beat the eggs with the salt and pepper.
- Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Set aside.
- Add 2 tablespoons oil back to the pan. Add the rice. Stir-fry for a few minutes, using a wooden spoon to break it apart.
- Stir in the soy sauce and stir fry sauce.
- When the rice is heated through, add the scrambled egg back into the pan. Mix throughly.
- Stir in the green onion. Serve hot.
Nutrition Facts : Calories 447.4, FatContent 19.1, SaturatedFatContent 3.7, CholesterolContent 211.5, SodiumContent 632.3, CarbohydrateContent 55.2, FiberContent 0.8, SugarContent 0.9, ProteinContent 11.9
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EASY FRIED RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that's easy to put together. —Lori Schweer, Mapleton, Minnesota
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Reviews 4.2
Total Time 30 minutes
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Calories 476 calories per serving
From tasteofhome.com
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Total Time 30 minutes
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Calories 476 calories per serving
- 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.
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TAKE OUT-STYLE FRIED RICE RECIPE | ALLRECIPES
This is a yummy recipe for fried rice.
From allrecipes.com
Reviews 4.6
Total Time 25 minutes
Category Main Dishes, Rice, Fried Rice Recipes
Calories 369.3 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 25 minutes
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Calories 369.3 calories per serving
- Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.
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WHATEVER YOU’VE GOT FRIED RICE RECIPE - NYT COOKING
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.
Start with some cooked rice, white or brown, a cup or so per person, made fresh or pulled from the freezer where you keep some in a plastic bag against the promise of just such an exercise. (The chill helps separate the grains.) Also helpful, also in the freezer: bags of diced organic vegetables you can get at the market (the mixed corn, carrots and peas number, for instance). For the rest: meat if you eat meat, a couple eggs, lots of chopped garlic and ginger, some scallions. You can make a sauce from soy sauce and sesame oil (about a 3:1 ratio) and fire it up with a teaspoon or two of gochujang. You’ll need a little less than a quarter cup of sauce to feed four.
To the wok! Crank the heat, add a little neutral oil, then toss in your meat. I like chopped brisket from the barbecue joint, or pastrami from the deli, or ground pork, or bacon, or leftover roast chicken — whatever you decide on, you’ll need far less than you think. After the meat crisps, fish it from the pan and add about a tablespoon each of minced garlic and ginger, a handful of chopped scallions. Stir-fry for 30 seconds or so, then add those frozen vegetables. More stir-frying. Return the meat to the wok. Stir-fry. Clear a space in the center of the wok and add the eggs, cooking them quickly to softness. Throw in the sauce, then the rice, and mix it all together until it’s steaming hot. Finish with more chopped scallions.
Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
From cooking.nytimes.com
Reviews 4
From cooking.nytimes.com
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EASY FRIED RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that's easy to put together. —Lori Schweer, Mapleton, Minnesota
From tasteofhome.com
Reviews 4.2
Total Time 30 minutes
Category Lunch
Calories 476 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 30 minutes
Category Lunch
Calories 476 calories per serving
- 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.
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THE BEST CHINESE FRIED RICE RECIPE | HOW TO MAKE EASY ...
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.
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Reviews 5.0
Total Time 28 minutes
Calories 497.8 per serving
- Set out additional soy sauce on the table, if desired.
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EASY JAPANESE FRIED RICE | ALLRECIPES
I love being able to make fried rice at home, and this recipe is as easy as you could ask for!
From allrecipes.com
Total Time 1 hours 5 minutes
Category Main Dishes, Rice, Fried Rice Recipes
Calories 591.8 calories per serving
From allrecipes.com
Total Time 1 hours 5 minutes
Category Main Dishes, Rice, Fried Rice Recipes
Calories 591.8 calories per serving
- Taste and add more butter or soy sauce as desired. Serve.
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WHATEVER YOU’VE GOT FRIED RICE RECIPE - NYT COOKING
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.
Start with some cooked rice, white or brown, a cup or so per person, made fresh or pulled from the freezer where you keep some in a plastic bag against the promise of just such an exercise. (The chill helps separate the grains.) Also helpful, also in the freezer: bags of diced organic vegetables you can get at the market (the mixed corn, carrots and peas number, for instance). For the rest: meat if you eat meat, a couple eggs, lots of chopped garlic and ginger, some scallions. You can make a sauce from soy sauce and sesame oil (about a 3:1 ratio) and fire it up with a teaspoon or two of gochujang. You’ll need a little less than a quarter cup of sauce to feed four.
To the wok! Crank the heat, add a little neutral oil, then toss in your meat. I like chopped brisket from the barbecue joint, or pastrami from the deli, or ground pork, or bacon, or leftover roast chicken — whatever you decide on, you’ll need far less than you think. After the meat crisps, fish it from the pan and add about a tablespoon each of minced garlic and ginger, a handful of chopped scallions. Stir-fry for 30 seconds or so, then add those frozen vegetables. More stir-frying. Return the meat to the wok. Stir-fry. Clear a space in the center of the wok and add the eggs, cooking them quickly to softness. Throw in the sauce, then the rice, and mix it all together until it’s steaming hot. Finish with more chopped scallions.
Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
From cooking.nytimes.com
Reviews 4
From cooking.nytimes.com
Reviews 4
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FRIED RICE SPICE RECIPE - FOOD.COM
This is a go to for convenience. It's a lot like the fried rice mix packets you can buy at the supermarket.
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 8.2 per serving
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 8.2 per serving
- Store in a sealed container.
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For this recipe you will need the following ingredients: 2 cups of dry long grain white rice. ½ of a small yellow onion . 1 clove of garlic. 2 eggs . 1 teaspoon of salt and black pepper each . 4 tablespoons of low sodium soy sauce . 1 ½ tablespoons of vegetable oil. 1 tablespoon of sesame oil. 1 green onion for garnish. 4 cups of water
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FRIED RICE - THE DUGGAR FAMILY
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From newfoodscomingout.netlify.app
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