Dragonfly Stir Fry Rice Recipes

GOLDEN FRIED RICE

Steps:

• In a medium bowl, add the cooked white rice, egg yolks, salt, Shaoxing wine, white pepper, sesame oil, and turmeric (if using). Mix until every grain of rice is well-coated. There should be no lumps or chunks of rice.
• Preheat a wok over high heat until it starts to smoke. Add the oil, and swirl it around the perimeter of the wok.
• Add the rice, and stir-fry continuously for 1-2 minutes. Add the vegetables, and continue stir-frying. Once the rice grains are dry and start to pop around in the wok, taste and add an additional pinch of salt if needed. (A pinch of extra salt really brings out the flavor of this golden fried rice.) Stir in the scallions, and serve immediately.

STIR-FRIED RICE

Steps:

• Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
• Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
• Stir in cooked eggs. Serve immediately.

BLOOD ORANGE-SHRIMP STIR-FRY

Steps:

• Season the shrimp with 1/2 teaspoon salt in a large bowl. Add the cornstarch and toss to coat; set aside. Juice 3 blood oranges into a small bowl; add the vinegar, honey, ketchup, sesame oil and 1/2 teaspoon salt and whisk to combine. Quarter the remaining 2 oranges and thinly slice; set aside.
• Fill a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add the snow peas and cook until crisp-tender, about 1 minute. Drain and immediately transfer to the ice bath; let sit until cool, then drain and pat dry.
• Heat a large nonstick skillet or wok over high heat; add 2 tablespoons vegetable oil. Add the shrimp and cook, stirring occasionally, until lightly browned and opaque, 1 to 2 minutes. Transfer to a plate with a slotted spoon.
• Add the remaining 1 tablespoon vegetable oil and the chiles to the skillet. Cook, stirring occasionally, until lightly toasted, about 1 minute. Add the garlic and ginger. Cook, stirring, until golden, about 30 seconds. Add the blood orange juice mixture and bring to a simmer. Cook, stirring, until slightly thickened, 2 to 3 minutes.
• Return the shrimp to the skillet and stir until warmed through, about 1 minute. Add the snow peas, scallions and blood orange slices; toss to combine. Sprinkle with the sesame seeds and serve with rice.

B.J. DENNIS'S OKRA STIR-FRY WITH RICE

Steps:

• Pour oil into an 8-inch skillet, adding more, if needed, to make sure it coats the entire bottom of the pan. Heat over medium to medium-high heat and add the okra. Cook, stirring occasionally, until okra is slightly browned and tender, about 4 minutes. Cover to allow okra to steam for a bit, until tender, about 1 to 4 minutes more.
• Add everything else but the rice and cook for 2 minutes more, stirring frequently. Increase heat to high and add rice, stirring gently but constantly for about 2 minutes. If you want the rice to brown. like fried rice, you can cook the mixture longer. Taste frequently, and add more seasoning and oil throughout the process as needed. Serve hot.

STIR FRIED RICE

Steps:

• 1. FIRST OFF: Wash rice in cool water to rinse the starch off. the water will run clear when you have done this. This keeps from having sticky rice to work with.
• 2. Cook rice according to directions with the 2 cups of water. Once it's done, remove from heat and let it cool. It's best to refrigerate it over night but it's not necessary.
• 3. When preparing the egg, use a little Pam in the bottom and sides of a 10 inch skillet, preferably teflon type. When skillet is hot, pour the egg into the center and "swirl" over the bottom and along the sides and cook for about 1 minute. It is done when the egg is solid and the edges are a tannish-brown and not burnt. slide fried egg out of skillet onto cutting board and let cool for a minute or two. Roll sheet of egg into a slightly tight log and cut into strips across log and then chop. set aside until time to add to rice.
• 4. In WOK or large skillet, add about 2 TBSP of vegetable oil and heat to rippling heat. Add onion and stir while adding the peas and carrots. Stir until just tender; about 3 minutes and then add the rice. (If rice was refrigerated, you need to crumble it first thoroughly or you will have clumps in it. Break it loose with your hands into individual grains.)
• 5. Stir rice together with vegetables, season with ginger and soy sauce to taste and coat well, but it should not be soggy with soy sauce. Add shredded egg and toss well to blend. Remove rice from stove and serve.

FRIED RICE RESTAURANT STYLE

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.

RICE STIR-FRY

Steps:

• In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.