Time 22m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Melt 2 tablespoons of butter in a small glass dish in the microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle. This dish comes together so fast that EVERYTHING needs to be chopped, measured, and ready to add. Chop the onions and scallions then measure out the peas/carrots, ham, rice, and soy sauce. Finally, you should beat the eggs in a small bowl. In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft - about 4 to 5 minutes. Add the peas and carrots and cook about 3 minutes then add the diced ham or chicken. Cook 1 minute. Push all of the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet. Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook it about 1 minute or so (longer if you do not want an intense, in-your-face garlic bite). If you are worried about the strong flavor of garlic, you can add the same amount of garlic but add it with the peas and carrots. This will give the garlic ample time to mellow and sweeten by the name everything is cooked. Add the cold, cooked rice and mix it in with the other ingredients. Add the soy sauce and stir to combine. Stir it every 30 seconds for about 2 minutes. Add the scallions and stir. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Stir one last time and transfer everything to a serving bowl.
Yield 4 servings Number Of Ingredients 10 Steps:
Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt. Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt. Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top. Do Ahead Garlic chips can be made 1 day ahead. Store airtight at room temperature.
Time 35m Yield 3 Number Of Ingredients 9 Steps:
Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.
Time 34m Yield 4 Number Of Ingredients 6 Steps:
Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool. Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.
Time 30m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Place cooked refrigerated rice in a wide container,separate the grains. In a non stick frypan heat the oil and saute the garlic when it is brown add rice until it is heated through. If you are adding left over veggies add now, stir & mix with the rice Add soy,& season with salt (watch, the soy will give a salty flavor so taste before adding any, you may not want any extra salt) and cook for 3 minutes longer.
Time 20m Yield 4-6 servings. Number Of Ingredients 10 Steps:
In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces. Remove from skillet and set aside. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender. Add rice; cook, stirring constantly, for 3 minutes. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through.
