Emerald Fried Rice Recipes

FRIED RICE

Steps:

• In a large skillet or wok heat oil over medium-high heat, add vegetables and cook until just tender. Push vegetables to sides of pan and pour eggs in middle. Scramble eggs, and when they begin to solidify, add soy sauce, sesame oil, and rice. Toss to combine ingredients and heat to cook rice through. Taste and adjust seasoning with salt and pepper, if needed. Serve immediately, garnished with nuts and green onions.

EMERALD FRIED RICE

Steps:

• Sprinkle the finely shredded greens with 1 teaspoon salt and leave for 10 minutes, then squeeze out the liquid and chop finely.
• Heat 1 tablespoon of oil in a frying-pan or crepe pan.
• Pur in the beaten egg and allow to spread thinly over with a palette knife and cook the other side gently.
• Remove the omelette and cut into fine shreds.
• Heat another tablespoon of oil in the frying-pan and add the finely chopped greens.
• Stir-fry for about 30 seconds, then remove from the pan.
• Heat the remaining oil in a wok until it is smoking.
• Add the spring onions, then the rice, and toss well together until the rice is heated through.
• Add the remaining salt with the MSG, greens, omelette shreds and ham.
• Toss all together and serve hot on a serving dish.

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.

EMERIL'S KICKED-UP SHRIMP FRIED RICE

Steps:

• Heat 1 Tbs of the peanut oil in a large skillet or wok over high heat. When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds. Transfer the eggs to a paper towel lined plate and set aside. Chop the eggs into small pieces when cool enough to handle.
• Add 1 Tbs of the remaining peanut oil to the skillet.
• In a small bowl, season the shrimp with the Essence and a pinch of salt and pepper. When the oil is hot, add the shrimp to the skillet, in batches if necessary, and cook until pink and lightly caramelized, about 2 minutes per side. Remove from the skillet and set aside.
• Add the remaining 2 Tbs peanut oil to the skillet. Add the green onion bottoms (white portion), the ginger, and the garlic, and cook until fragrant, about 15 seconds. Add the rice and cook, tossing, until it is hot and golden, about 2 minutes. Add the sesame oil and the frozen vegetables. Cook until heated through, 1 minute. Add the soy sauce, the reserved cooked eggs, and the shrimp, and cook until everything is warmed through, about 1 minute.
• Season with salt and pepper to taste, garnish with green onion tops, and serve.
• Emeril's Creole Seasoning: Combine all ingredients thoroughly in a bowl and store in airtight container away from light. Use within 3 months.
• 2 1/2 Tbs paprika; 2 Tbs salt; 2 Tbs garlic powder; 1 Tbs freshly ground black pepper; 1 Tbs onion powder; 1 Tbs cayenne; 1 Tbs dried oregano; 1 Tbs dried thyme.

EMERALD RICE

Steps:

• Combine all ingredients.
• Put into a greased 1-1/2 qt casserole dish.
• Cover and bake at 350* for 25 minutes.