Time 30m Yield 1 serving Number Of Ingredients 9 Steps:
In a bowl, combine the rice, water, soy sauce, sesame oil, and bacon. Stir, then microwave, covered, for about 6-8 minutes until the rice is fully cooked. Mix the frozen peas and carrots into the rice. In a microwaveable mug, beat the eggs with the salt. Microwave the eggs and the rice again for about 1-2 minutes, until the eggs are fully cooked. Break up the egg into small bits, then mix it in with the rice. Garnish with scallions, then serve! Enjoy!
Yield 4 servings Number Of Ingredients 13 Steps:
In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent. Add bell peppers and broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan. Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables. Add peas, corn, rice, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy. Enjoy!
Yield 4 servings Number Of Ingredients 10 Steps:
Heat sesame oil in a skillet, and cook garlic until softened. Add the chicken, salt, and pepper, and sauté for 5 minutes. Add the carrots and broccoli, and sauté until tender. Add the rice, soy sauce, and peas, and mix thoroughly. Enjoy!
Time 30m Yield 1 serving Number Of Ingredients 15 Steps:
In a large skillet heat oil over medium heat. Add garlic, onion, carrot, corn, and peas. Cook until carrots are tender, stirring occasionally. Add brown rice, chicken, egg, soy sauce, sesame oil, salt, and pepper to taste, and stir. Cook for another minute, or until everything is heated thoroughly. Serve with a sprinkle of sesame seeds and green onion. Enjoy!
Time 30m Yield 10 servings Number Of Ingredients 13 Steps:
Boil the rice in stock/broth and season ass desired. Sauté ginger, 2 cloves of garlic, and red onion in vegetable oil on medium until fragrant. To this, add the mixed vegetables and seasonings of choice. While vegetables are cooking, make a garlic butter paste with the remaining garlic and butter. To the paste, add lemon juice and ½ tbsp soy sauce and mix. Add 1 tbsp paste to the vegetables. Stir well on medium heat. When veggies are done, remove from the pan and put in a separate bowl. Put more oil in the pan and add the rice to the pan. Season rice with white pepper, curry, and chicken bouillon powder. Add the garlic paste to rice and stir. Then, add vegetables, remaining soy sauce, and remaining garlic butter paste and stir well. Serve warm.
Time 1h5m Yield 10 servings. Number Of Ingredients 10 Steps:
In a saucepan, bring broth to a boil. Add rice. Reduce heat; cover and simmer for 20 minutes. Meanwhile, in a skillet, cook the beef, onions, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender. Drain and place in a large bowl. , In the same skillet, cook and stir eggs until set but still moist. Add to meat mixture. Fluff rice with fork. Stir in the rice, mushrooms, soy sauce and hot pepper sauce to meat mixture. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through.
Time 30m Yield 4 servings. Number Of Ingredients 13 Steps:
Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside. , Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.
Time 1h35m Yield 4 servings Number Of Ingredients 12 Steps:
Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour. In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside. In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent. Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan. Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables. Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy. Enjoy!
Time 25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Place sesame oil in a wok and heat. Add rice, veggies, soy sauce and oyster sauce. Sauté ingredients in oil making sure to thoroughly mix rice and sauce together. After 5 minutes of sautéing on medium heat move rice so that the middle of the wok is empty. Add egg into the wok and scramble until cooked. Finally mix egg into rice and serve.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large skillet, saute onion in butter until tender. Stir in the rice, teriyaki sauce, parsley, garlic powder and pepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add the egg; cook and stir until egg is completely set, about 3 minutes.
Time 55m Yield 4 Number Of Ingredients 12 Steps:
In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes. Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally. Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.
Time 15m Yield 5 servings. Number Of Ingredients 4 Steps:
In a skillet coated with cooking spray, saute green pepper until crisp-tender. Add egg substitute; cook and stir until egg is completely set. Chop egg into small pieces. Add rice and soy sauce; heat through.
Time 30m Yield 8-10 servings. Number Of Ingredients 14 Steps:
In a large skillet, brown beef. Drain all but 2-3 tablespoons fat. Stir-fry garlic, carrots, celery and onion. Add mushrooms and peas; cook until all vegetables are tender. Add parsley, basil, ginger, salt, pepper, rice and eggs; stir until well mixed. Add soy sauce and heat through.
Time 1h Yield 4 servings Number Of Ingredients 10 Steps:
Add the bacon to a medium nonstick or cast iron pan. Cook over medium-high heat for about 2 minutes, until the fat from the bacon begins to render. Add the light scallions and garlic. Cook until the garlic is fragrant, about 1 minute, then add the kimchi and sauté for about 2 minutes, until lightly browned. Add the rice, kimchi juice, grapeseed oil, and fish sauce. Stir with a wooden spoon or rubber spatula to combine and break up the clumps of rice, then fold in the dark scallions, gim, and sesame seeds. Remove the pan from the heat and let cool for about 10 minutes. With wet or gloved hands, roll 2 tablespoons of the fried rice into a ball. Repeat with the remaining rice. Garnish with more gim and sesame seeds and serve with nori sheets, if desired. Enjoy!
More about “fried rice recipe by tasty”
Time 28m Yield 4 serving(s) Number Of Ingredients 12 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.
