GINGER FRIED RICE RECIPES

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FRIED RICE RECIPE - NYT COOKING



Fried Rice Recipe - NYT Cooking image

Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.

Provided by Sam Sifton

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons neutral oil, like canola or grapeseed
1 medium onion, peeled and roughly chopped
1 red bell pepper, stemmed, cored and roughly chopped
2 carrots, peeled and finely minced
1 tablespoon minced garlic, or to taste
1 cup peas (defrost if frozen)
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked white rice, cooled
2 eggs, lightly beaten
1/4 cup Shaoxing wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and freshly ground black pepper to taste
1/2 cup minced cilantro or scallions

Steps:

  • Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
  • Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
  • Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
  • Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.

Nutrition Facts : @context http//schema.org, Calories 301, UnsaturatedFatContent 9 grams, CarbohydrateContent 41 grams, FatContent 11 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 1 gram, SodiumContent 545 milligrams, SugarContent 4 grams, TransFatContent 0 grams

MY SINGAPORE-STYLE FRIED RICE | JAMIE OLIVER RECIPES



My Singapore-style fried rice | Jamie Oliver recipes image

There are so many variations on this wonderful dish – for me, it’s all about sumptuous fluffy rice with tang and seasoning. Classically there’d be some sort of smoky ribs or ham in the mix, but you can use the principle of this recipe to suit what you’ve got in the fridge and, of course, you can go veggie if you want to. It’s brilliant for embracing odds and ends from your veg drawer, and hopefully will help you to eat the rainbow. As with most stir-fries, this one is all in the prep, setting you up for fast and efficient cooking. You can absolutely make more portions, but it’s best to cook them no more than 2 portions at a time.

Total Time 25 minutes

Yield 2

Number Of Ingredients 13

150 g brown or basmati rice
320 g crunchy veg such as asparagus, baby corn, broccoli, leek, Chinese, red or white cabbage, pak choi, carrot
1 clove of garlic
2 cm piece of ginger
1 large free-range egg
olive oil
1 chipolata
1 rasher of smoked streaky bacon
4 fresh or frozen raw peeled prawns
1 teaspoon tikka paste
1 tablespoon low-salt soy sauce
1 teaspoon mixed seeds
1 teaspoon chilli jam

Steps:

    1. Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
    2. Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
    3. Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
    4. Put a large non-stick frying pan or wok on a medium-high heat.
    5. Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
    6. Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
    7. Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
    8. Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
    9. Add the soy, then toss in the egg ribbons.
    10. Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!

Nutrition Facts : Calories 528 calories, FatContent 18.4 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 22.2 g protein, CarbohydrateContent 72.3 g carbohydrate, SugarContent 8.5 g sugar, SodiumContent 1.5 g salt, FiberContent 6.6 g fibre

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FRIED RICE RECIPE - NYT COOKING
Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine asian
Calories 301 per serving
  • Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.
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MY SINGAPORE-STYLE FRIED RICE | JAMIE OLIVER RECIPES
There are so many variations on this wonderful dish – for me, it’s all about sumptuous fluffy rice with tang and seasoning. Classically there’d be some sort of smoky ribs or ham in the mix, but you can use the principle of this recipe to suit what you’ve got in the fridge and, of course, you can go veggie if you want to. It’s brilliant for embracing odds and ends from your veg drawer, and hopefully will help you to eat the rainbow. As with most stir-fries, this one is all in the prep, setting you up for fast and efficient cooking. You can absolutely make more portions, but it’s best to cook them no more than 2 portions at a time.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 528 calories per serving
    1. Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
    2. Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
    3. Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
    4. Put a large non-stick frying pan or wok on a medium-high heat.
    5. Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
    6. Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
    7. Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
    8. Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
    9. Add the soy, then toss in the egg ribbons.
    10. Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!
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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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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
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MUSHROOM FRIED RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME
After moving, I couldn't find a Chinese restaurant that met my tastes. So, I decided to create my own Chinese dishes. This is one of my favorites, and can be served as a vegetarian main dish or side dish. —Jacob Kitzman, Seattle, Washington
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