Does anyone know a great recipe for fried rice?!
Answers: I mean like the really good stuff you get at a Chinese Restaurant, brimming with MSG's? Mmm. :) I've tried alot of bag and box brands, but they're just not the same. Thanks for all help!
Fried Rice
Start to Finish: 30 minutes
Ingredients
2 eggs, beaten
1 teaspoon soy sauce
1 teaspoon sesame oil or vegetable oil
1 clove garlic, minced
1 tablespoon cooking oil
1 stalks celery, thinly bias-sliced (1/2 cup)
3/4 cup fresh mushrooms, sliced
1 8.8-ounce pouch cooked white rice
1 medium carrot, shredded
1/2 cup frozen peas, thawed
2 tablespoons soy sauce
2 green onions, sliced (about 1/4 cup)
Directions
1. In a small bowl combine eggs and 1 teaspoon soy sauce. Set aside.
2. Pour 1 teaspoon sesame oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Remove wok from heat.
3. Pour 1 tablespoon cooking oil into the wok or skillet. (Add more oil as necessary during cooking.) Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms, stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
4. Add cooked rice, carrot, and peas. Sprinkle with 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through.
5. Makes 6 side dish servings
6. Shrimp Fried Rice: Add 12 ounces peeled and deveined fully cooked shrimp when adding the rice. Makes 4 main dish servings.
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Vegetable Fried Rice
8 side-dish servings
Start to Finish: 20 minutes
Ingredients
1 tablespoon toasted sesame oil
2 teaspoons fresh or bottled minced garlic
2 teaspoons fresh or bottled minced ginger
3 cups mixed cut-up fresh vegetables (packaged or from the salad bar), such as sweet peppers, red onion, sliced mushrooms, broccoli florets, or thin baby carrots
1-1/2 cups coarsely chopped bok choy
3 cups cold cooked white or brown rice
1/4 cup reduced-sodium soy sauce
2 tablespoons thinly sliced green onion (1) or snipped fresh cilantro (optional)
Directions
1. In a 12-inch nonstick skillet heat sesame oil over medium heat. Add garlic and ginger; cook and stir for 1 minute. Add mixed vegetables and bok choy; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Add rice and soy sauce; cook and stir for 3 minutes. If desired, sprinkle with green onion. Makes 8 side-dish servings.
Note: For a main-dish for four, add 2 cups diced cooked chicken or shrimp with the rice and soy sauce.
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Chicken Fried Rice
4 servings
Start to Finish: 30 minutes
Ingredients
12 ounces boneless, skinless chicken breast halves
2 tablespoons soy sauce
1/8 teaspoon pepper
1 tablespoon cooking oil
3 beaten eggs
1 tablespoon cooking oil
2 cloves garlic, minced
8 green onions, diagonally sliced into 1-inch pieces (1-1/2 cups)
1 cup sliced fresh mushrooms or enoki mushrooms
3 cups chilled cooked rice
1/2 cup frozen peas, thawed
Directions
1. Finely chop the chicken. In a small bowl stir together the soy sauce and pepper. Set aside.
2. Pour 1 tablespoon cooking oil into a wok or large skillet. Preheat over medium heat. Add eggs. Lift and tilt the wok to form a thin sheet of egg. Cook, without stirring, about 2 minutes or just until set. Slide the egg sheet onto a cutting board. Use a knife to finely shred the cooked egg. Set aside.
3. Pour 1 tablespoon cooking oil into the wok or skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in the hot oil for 15 seconds. Add the green onions and, if using, the sliced fresh mushrooms; stir-fry about 1-1/2 minutes or until crisp-tender. Remove vegetables from the wok. Add the chicken to the wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove chicken from the wok.
4. Add the cooked rice to the wok. Stir-fry for 2 to 3 minutes or until lightly browned. Drizzle the soy sauce mixture over the rice. Return the cooked vegetables and chicken to the wok. Add the shredded egg and thawed peas. Cook and stir until well mixed and heated through. Carefully stir in enoki mushrooms, if using. Serve immediately. Makes 4 servings.
http://food.yahoo.com/search?tp=recipe&p...
http://chinesefood.about.com/od/ricefrie...
Fried Rice Recipe:
Serves 4 to 6
Ingredients:
4 cups cold cooked rice
4 tablespoons oil
3 beaten eggs
1 teaspoon salt
Pepper to taste
1 scallion, chopped fine
Directions:
Break rice apart with wet hands
Heat oil on high flame in wok. Stir-fry rice rapidly, turning spatula constantly until the rice is thoroughly heated.
Make a well in center of rice. Pour in beaten eggs. Stir eggs until they are scrambled. Then stir-fry eggs into the rice until thoroughly blended. Add salt and pepper. Stir-fry 30 seconds. Add scallion.
May be prepared in advance. May be frozen. Reheat before serving.
This recipe is from Madame Wong's Long-Life Chinese Cookbook
Serves 3 to 5
Ingredients:
4 cups cold cooked rice
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons canola, corn, or peanut oil
1/2 cup thinly sliced scallions or diced onion
1 teaspoon thick soy sauce*
1 cup fresh peas, parboiled, or thawed frozen peas
1 cup diced carrots, parboiled or thawed frozen carrots
1/2 cup diced cooked ham, chicken, turkey or pork
1 cup fresh bean sprouts
Directions:
Place the rice in a large bowl and use your fingers to break up any lumps. Set aside. Beat the eggs in a separate bowl with the salt and pepper. Set aside.
Pour the oil into a wok or stir-fry pan and place the pan over medium-high heat. When the oil is hot but not smoking, add the scallions; they should sizzle. Stir for about 15 seconds. Stir the beaten eggs into the pan with a spatula and scramble until the eggs are dry and separate.
Add the rice to the eggs and mix thoroughly. Pour the soy sauce evenly over the mixture. Add the peas, carrots, ham, and bean sprouts. Stir constantly until all the ingredients are well mixed and heated through. Serve the fried rice immediately.
*Available in Asian markets. You can substitute dark soy sauce, but you will need to add more than 1 teaspoon to get the same dark color.
Fried Rice Nutritional Breakdown per serving (based on 5 servings, and substituting soy sauce for the thick soy sauce): 384 calories (kcal); 15 g Total Fat (23 percent calories from fat); 11 g Protein; 51 g Carbohydrate; 82 mg Cholesterol; 711 mg Sodium; 4g Fiber. At three servings the calorie count per serving climbs to 640, with 38 percent calories from fat, and the sodium count jumps to 1185 mg.
check the link below for others and a much better idea how to make it ,it had to be made with cold cooked rice etc
http://www.chinesefooddiy.com/recipes_fr...
This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.
INGREDIENTS:
1 - 2 green onions, as desired
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce or oyster sauce, as desired
PREPARATION:
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.
Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry.
Remove the eggs and clean out the pan.
Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.
When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.
Same question other used this follow direction,vegeable all you wanted pick out and other make sure you meat(chicken terrike) well done.Put all one time together stir up as well.After that fried rice add in place together.It's finish.I hope you know what I am tell you.
Fried rice
2 eggs
1 teaspoon MSG (optional)
1/8 teaspoon groung white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil
Put first four ingredients in a mixing bowl and stir slightly. The eggs should not be well beaten.
Heat wok or pan hot and dry. Add the oil.
Brown the garlic and ginger slightly, then add the rice.
Cook for 2-3 minutes, stirring to break up lumps and coat with oil.
Add the rest of the ingredients except the egg mixture.
Fry and stir constantly until thoroughly mixed.
Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible.
Cook about 2 minutes, stirring constantly. Serve while hot.
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.