FRIED RICE RESTAURANT STYLE RECIPE | ALLRECIPES
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
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 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
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 15
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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ARANCINI BALLS RECIPE | JAMIE OLIVER RICE RECIPES
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 549 calories per serving
- Peel and finely chop the onions, finely grate the Parmesan, and zest the lemon.
- Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured.
- Turn the heat up to medium, pour in the risotto rice and stir for a few minutes, to ensure every grain is coated, then add the saffron and stir well.
- Pour in the wine and let it bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through – about 15 to 20 minutes.
- Stir in the grated Parmesan and a squeeze of lemon juice, then leave to cool while you make the filling.
- Place the pistachios in a bowl and cover with boiling water. Set aside for 20 minutes, then drain and remove the skins; this gives your filling a better colour and smoother texture.
- Chop the pistachios, mozzarella, caciocavallo cheese, and the tomatoes, then combine with the oregano and lemon zest. Season to taste with sea salt and black pepper.
- To form the arancini, scoop a portion of the cooled risotto into your hand. Spoon 1 tablespoon of the filling mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling.
- For the pane, place the flour, beaten eggs and breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside.
- To make the arrabbiata sauce, peel and finely slice the garlic, finely slice the chilli and pick the basil, finely chopping the stalks.
- Place the garlic, chilli and basil stalks in a pan over a medium heat with a splash of olive oil and fry for 2 minutes. Pour in the tomatoes, season and cook for 10 minutes over a medium-low heat. Transfer to a blender and blitz until smooth.
- Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over a high heat. To test the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it is ready.
- Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.
- Delicious served with fried capers, fresh oregano and basil leaves, grated Parmesan and the punchy arrabbiata sauce for dunking.
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