Fried Rice Loaded With Peas Recipes

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THE BEST FRIED RICE



The BEST Fried Rice image

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

2 tablespoons butter (divided)
3 eggs (whisked)
2 medium carrots (small dice)
1 small onion (small dice)
3 cloves garlic (minced)
1 cup frozen peas (thawed)
4 cups cooked and chilled rice ((I either use white or brown rice))
3 tablespoons low sodium soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
sliced green onions for garnish (if desired)

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

FRIED RICE LOADED WITH PEAS



Fried Rice Loaded with Peas image

Have some leftover rice? Fried rice loaded with green peas is my favorite 15-minute way to repurpose some old rice into something even more delicious.

Provided by Candice

Categories     Side Dish

Time 15m

Number Of Ingredients 7

3 cups cooked rice
1/3 cup diced onion (shallots, or scallion whites)
3 eggs (scrambled with a few drops of hot sauce)
3/4 cup frozen peas
2-3 tbsp soy sauce
pepper (to taste)
1/4 cup oil

Steps:

  • Heat the oil over medium-high. Add the onions/shallots/scallion whites. Sautee until starts to brown.
  • Add the rice. Mix until heated. Press to the side of the pan to make room for the eggs.
  • Add the eggs. Scramble until mostly cooked.
  • Add the soy sauce. Season with pepper. Mix well and cook until the eggs are finished cooking.
  • Add the peas. Mix well.
  • Top with desired toppings like furikake. Serve immediately!

Nutrition Facts : Calories 349 kcal, Carbohydrate 38 g, Protein 9 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 122 mg, Sodium 572 mg, Fiber 1 g, ServingSize 1 serving

FRIED RICE RESTAURANT STYLE



Fried Rice Restaurant Style image

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     Main Dish Recipes     Rice     Fried Rice Recipes

Time 45m

Yield 8

Number Of Ingredients 8

2 cups enriched white rice
4 cups water
⅔ cup chopped baby carrots
½ cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
2 tablespoons sesame oil, to taste

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, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g

FRIED RICE WITH PEAS AND CARROTS



Fried Rice with Peas and Carrots image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

2 cups long-grain white rice, rinsed
4 cups cold water
1 (1-inch) piece ginger, peeled and sliced in 1/2
1 tablespoon kosher salt
3 tablespoons sesame oil
4 scallions, sliced thin
1 (1-inch) piece ginger, peeled and finely chopped
2 cloves garlic, chopped
1/2 cup frozen peas, run under cool water for 2 minutes to thaw
1 carrot, finely chopped
2 large eggs, lightly beaten
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
Kosher salt
Cilantro leaves, for garnish

Steps:

  • In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
  • Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.

FRIED RICE WITH PEAS AND CHICKEN



Fried Rice With Peas And Chicken image

Provided by Mark Bittman

Categories     main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons peanut oil or neutral oil, like corn or canola
1 medium onion, roughly chopped
1 bell pepper, stemmed, cored and roughly chopped
1 1/2 cups chopped boneless chicken
1 cup peas (defrost if frozen)
1 tablespoon minced garlic, or to taste
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked rice, cooled
2 eggs, lightly beaten
1/4 cup xiao shing wine, or sherry or white wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and ground black pepper to taste
1/4 cup minced scallion or cilantro

Steps:

  • Put 1 tablespoon oil in a wok or a large skillet, preferably nonstick, and turn heat to high. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
  • Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot. Add them to bowl.
  • Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice.
  • Return chicken and vegetables to skillet and stir to integrate. Add wine or water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion or cilantro, and serve.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 4 grams, TransFat 0 grams

CHINESE FRIED RICE WITH SHRIMP AND PEAS



Chinese Fried Rice With Shrimp and Peas image

This is a more subdued version of fried rice than the spicier Thai fried rice. It's a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, one pot, main course, side dish

Time 15m

Yield Serves four to six

Number Of Ingredients 11

3 large eggs
2 tablespoons vegetable or canola oil
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1/2 pound medium shrimp, peeled, deveined and cut in 3/4-inch pieces
1 tablespoon dry sherry
5 to 6 cups cooked and cooled basmati or long-grain rice
1 bunch scallions, thinly sliced, white and green parts separated
1/2 cup cooked fresh or thawed frozen peas
2 tablespoons soy sauce
1/4 cup chopped cilantro

Steps:

  • Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
  • Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice - scooping it up, then pressing it into the pan and scooping it up again - for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 560 milligrams, Sugar 1 gram, TransFat 0 grams

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