Pan Asian Fried Rice Recipes

CHINESE CHICKEN FRIED RICE RECIPE BY TASTY

Steps:

• Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
• Heat up the wok until smoking hot and pour in the oil.
• Add the chicken breast and fry until they are just cooked.
• Add the rice and keep frying until they turn slightly brown.
• Add the vegetables and fry everything together until they are thoroughly cooked.
• Pour in the soy sauce and stir.
• Add the cooked eggs back in and toss them around until they break into pieces.
• Add in the spring onions and serve.
• Enjoy!

BAKED "FRIED" RICE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place rice in a large baking dish. Drizzle in canola and sesame oils; toss to coat rice completely. Add garlic, green onions, bell peppers, carrots, peas, and ham. Season with salt. Stir until well combined.
• Combine chicken broth, soy sauce, and chile paste in a pot over high heat. Stir and bring to a boil. Pour on top of the rice and stir briefly. Cover top tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Uncover; fluff rice with a fork. Taste and adjust seasoning.
• Increase oven temperature to 475 degrees F (245 degrees C). Return to the oven until rice is browned and crusted, about 10 minutes.

SHEET PAN FRIED RICE

Steps:

• Preheat the oven to 475 degrees F.
• Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.

CHINESE FRIED RICE

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.

ONE-POT CHINESE FRIED RICE RECIPE BY TASTY

Steps:

• In a large pan with olive or vegetable oil at medium heat, stir the green peas and carrots until both begin to soften.
• Add garlic, shrimp, and ham, cook until the shrimp turns slightly pink, about 2 minutes.
• Move the ingredients to a corner of the pan and add the rice and eggs, mix well.
• Toss all ingredients together and add soy sauce.
• Serve and enjoy!

ASIAN FRIED RICE

Steps:

• 1. Spray a 10-inch nonstick skillet with vegetable spray and heat for 1 minute over medium heat. Add the beaten egg and scramble cook until it's set. Remove the egg from the skillet.
• 2. Remove the skillet from the heat and add a little spray. Add the uncooked rice and cook until it's browned,stirring often.
• 3. Stir the broth, soy, garlic, ginger and carrot in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir the onions and peas in the skillet. Cook for 5 minutes or until they're tender. Stir in the scrambled egg and heat through.
• 4. For added flavor: Use Jasmine rice 1/3 cup fresh pineapple, mixed in last to finished rice 2 small chicken breasts strips , diced and added in step # 3 1/2 cup crushed cashew nuts, added over pineapple for garnish 1 stalk lemon grass added with the chicken in step #3 discard stalk before serving Add a dash of chili sauce

PAN-ASIAN FRIED RICE (PADMA LAKSHMI)

Steps:

• Make the rice: In a saucepan over moderately high heat bring the water to a boil, add the bouillon cube, bay leaves, sesame oil, and salt to taste, and stir to dissolve bouillon.
• Add the rice, bring back to the boil, stirring, and simmer, covered, for 20 minutes.
• Let stand for 5 minutes.
• Transfer rice to a bowl and fluff with a fork.
• Discard bay leaves.
• Make the egg sheets: In a bowl whisk together the whole eggs, egg whites, and salt.
• In a large non-stick skillet set over moderate heat, warm the oil until it is hot, add the egg mixture, lifting and tilting the pan to coat the bottom evenly with the egg, and let it cook until set on the underside.
• Turn and let cook until eggs are completely set. Transfer to a plate and let cool. Cut into shreds.
• In a wok or casserole set over moderately high heat, warm the 3 tablespoons of oil until it is hot.
• Add the garlic and gingerroot and stir-fry for 1 minute, or until fragrant.
• Add the onion, green pepper, carrots, mushrooms, and salt and stir-fry 5 minutes.
• Add the celery and cabbage and stir-fry 3 minutes more.
• Add the garam masala and Szechuan sauce, and stir-fry 2 minutes.
• Add the bamboo shoots, water chestnuts and 1/2 cup water and let cook, stirring, 3 to 5 minutes, or until vegetables are crisp-tender.
• Add the rice and egg sheets, and stir-fry until rice is heated through.
• Season with the chili paste, sesame oil, and cilantro.
• Adjust seasonings. Transfer mixture to a large serving dish.

THE BEST FRIED RICE

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.

FRIED RICE

Steps:

• Heat the oil in a heavy skillet. Add the rice, break apart the clumps and stir until it is hot and golden. Add the scallions, salt, peas and meat or shrimp. When the ingredients are well mixed and heated, make a hollow in the center of the rice. Break the eggs into the hollow and scramble them until they are semi-cooked. Then stir them into the rice mixture. Add the soy sauce and stir to coat.
• Sprinkle with parsley leaves to serve. (Optional)

SHEET PAN FRIED RICE

Steps:

• Set an oven rack in the center of the oven and preheat the oven's broiler.
• Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
• Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.
• Broil in the preheated oven for 5 minutes.
• Add rice, salt, and pepper to the sheet pan and toss to coat.
• Broil until rice is just golden, 8 to 10 minutes, stirring halfway through.
• Add frozen peas, garlic, and soy sauce; toss to evenly coat and spread in an even layer. Use the back of a spoon to form 4 indentations in the rice mixture. Crack an egg into each indentation.
• Broil until egg whites are set, about 3 minutes.
• To serve, drizzle with Sriracha mayo and sprinkle with green onions.

PAN-ASIAN FRIED RICE

Steps:

• Make the rice: In a saucepan over moderately high heat bring the water to a boil, add the bouillon cube, bay leaves, sesame oil, and salt to taste, and stir to dissolve bouillon. Add the rice, bring back to the boil, stirring, and simmer, covered, for 20 minutes. Let stand for 5 minutes. Transfer rice to a bowl and fluff with a fork. Discard bay leaves.
• Make the egg sheets: In a bowl whisk together the whole eggs, egg whites, and salt. In a large non-stick skillet set over moderate heat, warm the oil until it is hot, add the egg mixture, lifting and tilting the pan to coat the bottom evenly with the egg, and let it cook until set on the underside. Turn and let cook until eggs are completely set. Transfer to a plate and let cool. Cut into shreds. In a wok or casserole set over moderately high heat, warm the 3 tablespoons of oil until it is hot. Add the garlic and gingerroot and stir-fry for 1 minute, or until fragrant. Add the onion, green pepper, carrots, mushrooms, and salt and stir-fry 5 minutes. Add the celery and cabbage and stir-fry 3 minutes more. Add the garam masala and Szechuan sauce, and stir-fry 2 minutes. Add the bamboo shoots, water chestnuts and 1/2 cup water and let cook, stirring, 3 to 5 minutes, or until vegetables are crisp-tender. Add the rice and egg sheets, and stir-fry until rice is heated through. Season with the chili paste, sesame oil, and cilantro. Adjust seasonings. Transfer mixture to a large serving dish.