HOW TO MAKE THE BEST FRIED RICE RECIPES

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BEST FRIED RICE RECIPE - HOW TO MAKE PERFECT FRIED RICE



Best Fried Rice Recipe - How To Make Perfect Fried Rice image

Fried Rice is the best thing to make with all your leftover rice—and whatever else you want to put in it!

Provided by Laura Rege

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

3 tbsp. sesame oil, divided
3 large eggs
Kosher salt
2 carrots, diced
3 green onions, thinly sliced, white and green parts divided
3 cloves garlic, minced
1 tbsp. peeled and minced ginger (from a 1" piece)
4 c. cooked long grain rice (preferably leftover)
3/4 c. frozen peas
3 tbsp. low-sodium soy sauce 

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.

THE BEST CHINESE FRIED RICE RECIPE | HOW TO MAKE EASY FRI…



The Best Chinese Fried Rice Recipe | How to Make Easy Fri… image

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.

Total Time 28 minutes

Prep Time 10 minutes

Cook Time 18 minutes

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

Steps:

  • Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
  • Allow wok to cool slightly.
  • Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
  • Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
  • Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
  • Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
  • Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
  • Set out additional soy sauce on the table, if desired.

Nutrition Facts : Calories 497.8, FatContent 16.3, SaturatedFatContent 3.1, CholesterolContent 80, SodiumContent 606.8, CarbohydrateContent 64.6, FiberContent 3.7, SugarContent 5.6, ProteinContent 22.3

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