GREEN ONION SHREDDER RECIPES

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SPECIAL FRIED RICE RECIPE | ALLRECIPES



Special Fried Rice Recipe | Allrecipes image

Twist on the typical fried rice found at a typical Chinese restaurant. Any meat can be used, but goes best with shrimp, bacon, spam, ham, Chinese sausage, or pork. If each step is carefully followed, and the pan is always HOT when cooking, then this fried rice is sure to be a hit!

Provided by Gigachip

Categories     World Cuisine    Asian

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 18

2 teaspoons canola oil, or more as needed
2 eggs
½ teaspoon water
2 teaspoons sesame oil, divided
½ onion, diced
1 clove garlic, minced
¼ cup frozen peas and carrots, thawed and patted dry with paper towel
2 cups cold cooked jasmine rice
2 teaspoons light soy sauce
1 teaspoon fish sauce
1 tablespoon sriracha sauce, or to taste
½ teaspoon white sugar
½ teaspoon salt, or to taste
½ teaspoon ground white pepper, or to taste
½ teaspoon monosodium glutamate (MSG)
¼ cup chopped green onion, or to taste, divided
¼ cup chopped fresh cilantro, or to taste
1 cucumber

Steps:

  • Heat 2 teaspoons canola oil in a large wok or skillet over high heat until smoking.
  • Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a wooden spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
  • Pour 1 teaspoon sesame oil into the hot pan. Add enough canola oil to cover the cooking surface of the pan and heat to smoking. Saute onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan.
  • Gradually add rice to the skillet, breaking and tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a slight brown color and is completely hot, 2 to 3 minutes.
  • Stir soy sauce, fish sauce, sriracha sauce, sugar, salt, 1/2 teaspoon white pepper, and monosodium glutamate into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat and sprinkle green onion and cilantro over the fried rice; toss to mix.
  • Peel outside skin of cucumber with vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around the serving platter. Serve rice in middle of platter, topping with additional green onion and a dash of white pepper.

Nutrition Facts : Calories 906.1 calories, CarbohydrateContent 168.2 g, CholesterolContent 186 mg, FatContent 14.8 g, FiberContent 5.4 g, ProteinContent 21.9 g, SaturatedFatContent 2.7 g, SodiumContent 1598 mg, SugarContent 4.4 g

PERFECT HASH BROWNS | BETTER HOMES & GARDENS



Perfect Hash Browns | Better Homes & Gardens image

Learn how to make hash browns with this easy, classic recipe. With shredded potatoes and a few other pantry staples, the best hash browns are less than an hour away!

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Number Of Ingredients 6

1?¼ pounds russet potatoes
¼ teaspoon salt
? teaspoon ground black pepper
1 - 2 tablespoon olive oil
1 tablespoon butter
Paprika (optional)

Steps:

  • Peel potatoes. Coarsely shred potatoes using a handheld shredder or a food processor with a coarse shredding blade.
  • Place shredded potatoes in a large bowl; add enough cool water to cover potatoes. Stir well. Drain in a colander set in a sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.* Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with salt and pepper, tossing to combine.
  • In a 10-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
  • Invert a baking sheet or plate over the top of the skillet. Carefully invert the skillet with the baking sheet or plate to transfer the potatoes to the baking sheet or plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet or plate, slide the potatoes back into the skillet, uncooked side down. Cook, without stirring, about 8 minutes more or until the bottom is golden brown. If desired, sprinkle with paprika before serving.

Nutrition Facts : Calories 110 calories, CarbohydrateContent 17 g, CholesterolContent 5 mg, FatContent 4 g, ProteinContent 2 g, SaturatedFatContent 2 g, SodiumContent 120 mg, SugarContent 1 g

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