HOW TO MAKE FRIED RICE PLAIN RECIPES

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FRIED RICE RESTAURANT STYLE RECIPE | ALLRECIPES



Fried Rice Restaurant Style Recipe | Allrecipes image

A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.

Provided by jostrander

Categories     Fried Rice

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 8

2 cups enriched white rice
4 cups water
⅔ cup chopped baby carrots
½ cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
2 tablespoons sesame oil, to taste

Steps:

  • In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  • In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
  • Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Nutrition Facts : Calories 261.2 calories, CarbohydrateContent 39.7 g, CholesterolContent 46.5 mg, FatContent 8.4 g, FiberContent 1.4 g, ProteinContent 5.8 g, SaturatedFatContent 1.5 g, SodiumContent 380.9 mg, SugarContent 1.3 g

HOUSE SPECIAL FRIED RICE (HIGH PROTEIN) - SKINNYTASTE



House Special Fried Rice (High Protein) - Skinnytaste image

House Special Fried Rice is the perfect one-pot dish– made with a combo of frozen brown rice and cauliflower rice and loaded with chicken, shrimp, steak, and eggs for mega protein.

Provided by Gina

Categories     Dinner    Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 15

8 ounces peeled and deveined shrimp (chopped)
6 ounces thin sliced chicken breast cutlet (sliced into 1/4 inch thin strips)
6 ounces thin sliced sirloin steak (sliced into 1/4 inch thin strips)
1/4 teaspoon kosher salt
2 1/2 teaspoons vegetable or canola oil (divided)
1 tablespoon chopped fresh ginger
2 garlic cloves (chopped)
4 medium scallions (thinly sliced, whites and greens separated)
2 cups frozen riced cauliflower
3 cups cooked cold leftover brown rice (preferably short-grain)
2 large eggs (beaten)
2 tablespoons soy sauce (or gluten-free Tamari)
1 tablespoon rice vinegar
1 1/2 teaspoons toasted sesame oil
Sriracha or Chile-garlic sauce (optional for serving)

Steps:

  • The easiest way to get the chicken and steak sliced into thin strips is to roll the thin piece of meat, then slice it.
  • Season the shrimp, chicken and steak with salt.
  • Heat a large nonstick wok or deep skillet over medium-high heat. When hot spritz with oil and add the steak, cook about 2 to 3 minutes turning halfway then set aside on a plate.
  • Add the chicken, cook 2 to 3 minutes, stirring and set aside with the beef.
  • Add the shrimp and cook 2 to 3 minutes, stirring. Set aside with the other meat.
  • Heat 1 teaspoon of the oil in a large nonstick wok or deep skillet over medium- high.
  • Add ginger, garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the cauliflower and cook, stirring occasionally, until heated, 3 to 4 minutes. Push to one side.
  • Add the remaining 1/2 tablespoon oil and swirl around the skillet to evenly transfer, add the cooked rice in an even layer.
  • Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy.
  • Continue to cook, stirring occasionally, 1 to 2 minutes, or until combined.
  • With a spoon or spatula, push the rice to one side of the wok or skillet. Crack the eggs onto the other side.
  • Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice and egg to thoroughly combine.
  • Return the reserved shrimp, steak and chicken and scallion greens to the skillet and toss until warmed.
  • Stir in the soy sauce, rice vinegar and sesame oil.
  • Serve immediately. Serve with sriracha sauce, if desired.

Nutrition Facts : ServingSize 1 1/2 cups (generous), Calories 432 kcal, CarbohydrateContent 40.5 g, ProteinContent 35 g, FatContent 14 g, SaturatedFatContent 3 g, CholesterolContent 200 mg, SodiumContent 598.5 mg, FiberContent 4 g, SugarContent 3 g

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