Besteverfriedrice Recipes
THE BEST FRIED RICE
The BEST Fried Rice. This fried rice is loaded with veggies and only takes 20 minutes to make!
Provided by Kelley Simmons
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of butter into a large skillet.Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
- Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.
- Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
- Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.Serve immediately with green onions for garnish, if desired.
Nutrition Facts : Calories 379 kcal, Carbohydrate 58 g, Protein 12 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 138 mg, Sodium 767 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
BEST EVER CHICKEN FRIED RICE
I found this on my AllRecipes.com app and amended it a bit. It's the most simple, delicious fried rice recipe. Also, completely customizable! Add whichever veggies you like!
Provided by bridgettels
Categories One Dish Meal
Time 30m
Yield 3 , 3 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg with water in a small bowl.
- Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
- Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
- Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
Nutrition Facts : Calories 536.9, Fat 6.2, SaturatedFat 3.1, Cholesterol 72.2, Sodium 738.1, Carbohydrate 105.2, Fiber 4.3, Sugar 1.8, Protein 12.2
BEST EVER FRIED RICE
This recipe comes from Cooking Light, September 2005 and is without a doubt the best fried rice I have ever tasted. Not only great tasting but very easy to make as well. I have modified the original recipe slightly to reflect our preferences for oil, meat, veggies etc. The original recipe calls for shredded lettuce as an ingredient however I have never tried it this way. I will list it as an optional ingredient. The sesame oil is the secret ingredient as far as I am concerned!! Don't be shy, give it a try!!
Provided by NanuqsMom
Categories One Dish Meal
Time 25m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat canola oil in a large nonstick skillet over medium-high heat.
- Add eggs; stir-fry for 1 minute or until done. Remove from pan.
- Add yellow onion to pan; saute 2 minutes or until translucent.
- Stir in Chinese-style Roast Pork, or whatever meat you have chosen; stir-fry 5 minutes over medium-high heat.
- Add rice and soy sauce; stir-fry 2 minutes.
- Return eggs to pan; cook 1 minute.
- Stir in iceberg lettuce (if using), green peas, salt and pepper; stir-fry 1 minute.
- Sprinkle with green onions, and drizzle with sesame oil.
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FAVORITE FRIED RICE! | GIMME SOME OVEN
From gimmesomeoven.com
4.9/5
Total Time 15 mins
Servings 4-6
- Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
- Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.) Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
EASY FRIED RICE RECIPE - HOW TO MAKE THE BEST FRIED RICE
From cookiesandcups.com
4.8/5 (5)
Total Time 20 mins
Category Dinner
Calories 472 per serving
- Melt 2 tablespoons of butter into a large skillet over medium heat, add the carrots and cook for 5 minutes, or until they are softened slightly. Add in the scallions, peas, and garlic, and cook for an additional 2-3 minutes until peas are warmed. Remove the vegetables from the pan and place in a bowl.
- With the pan still on medium heat, melt the remaining 2 tablespoons of butter into the skillet. Add the eggs to the pan and cook until scrambled. Transfer the eggs into the same bowl as the vegetables.
- Turn the pan up to high heat. Add the rice into the pan, and cook for one minute, stirring to break up any clumps. Add in the reserved soy sauce mixture and stir to coat. Add the vegetables and egg back into the pan and stir to combine, cooking for 3-4 minutes, or until the rice is warmed through.
BEST FRIED RICE RECIPE - HOW TO MAKE PERFECT FRIED RICE
From delish.com
5/5 (21)
Total Time 20 mins
- Transfer to a plate. Return skillet to high heat and add 2 tablespoons oil, the carrots, and whites of the green onions.
EXTRA VEGETABLE FRIED RICE - COOKIE AND KATE
From cookieandkate.com
5/5 (233)
Calories 400 per serving
Category Main
- This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
- Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 1/2 teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
- Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
- Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
HOMEMADE FRIED RICE | BEST EVER (READY IN 15!)
From wellplated.com
5/5 (19)
Calories 214 per serving
Category Main Course
- In a small bowl, stir together the oyster sauce and soy sauce. Set aside. Grab a small bowl and a large, flexible rubber spatula and keep both handy.
- Heat 12-inch nonstick skillet over medium heat until hot, about 2 minutes. Add ½ tablespoon Land O'Lakes® Butter with Canola Oil, and swirl to coat the bottom of the pan. Add the eggs, and cook without stirring until they barely start to set, about 20 seconds. With your spatula, scramble and break the eggs into little, bite-sized pieces. Continue to cook, stirring constantly now, until eggs are just cooked through but not yet browned, about 1 additional minute. Transfer eggs to the small bowl and set aside.
- Return the skillet to the heat, and increase the heat to high. Let the skillet warm until it is nice and hot, about 1 minute. Add the canola oil, and swirl to coat. Add the diced bell pepper, and cook until it is crisp-tender, about 4 minutes.
- Add the remaining 1 ½ tablespoons Land O’Lakes Butter with Canola Oil, peas and carrots, and edamame. Cook, stirring constantly, for 30 seconds. Stir in the garlic and cook until fragrant, about 30 seconds (do not let the garlic burn!).
EASY HOMEMADE FRIED RICE WITH EGG - ERREN'S KITCHEN
From errenskitchen.com
Ratings 26
Calories 520 per serving
Category Main
- Heat your wok over high heat (although not all the way up) for a couple of minutes. Add about a tablespoon of oil (it will get smoky).
- Pour in the eggs and scramble, scraping the bits that stick to the wok. Once cooked, remove from the wok and set aside.
- If needed, add a bit more oil. Add the onion, green onion, and garlic. Cook just until they’re fragrant. Stir in the anchovy paste.
- Add in the rice, increase the temperature and add the soy sauce, seasoning, egg, and any precooked meat you are using. Stir-fry scraping the sides on the wok until heated through (2 or 3 minutes)
18 BEST FRIED RICE RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
Estimated Reading Time 50 secs
BEST FRIED RICE | *EASIEST* RECIPE - LAUREN'S LATEST
From laurenslatest.com
Ratings 13
Calories 641 per serving
Category Dinner, Side Dish
- Place a large skillet over medium heat and add olive oil. Saute onion, bacon, and mushrooms 2 minutes or until onions start becoming tender. Add in garlic and stir until fragrant; about 30 seconds.
- Pour in frozen brown rice, frozen vegetables, and edamame. Increase heat to high and stir fry until completely warmed through. Reduce heat to medium.
- Push rice mixture to one side of the pan and scramble the egg whites on the empty side of the pan. Once they are scrambled to your liking, stir into the rice and toss with soy sauce, sesame oil, and pepper. Stir briefly and serve hot.
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