Anyone have a good recipe for fried rice?

Answer 1

This is my favorite fried rice recipe! I usually leave out the egg though, and add a dash of sesame oil at the end before serving. YUMMMM

2 3/4 cups water
1 1/2 cups white rice
3 tablespoons vegetable or wok oil, 3 turns of the pan
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced or grated
1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
1 small red bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup frozen peas
1/3 cup Tamari, dark aged soy sauceBring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.

Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

Answer 2

Yup! I'm filipino and I used to make it all the time. I don't really measure anything, so here goes...

First cook white rice. Set aside.

Then cut up some carrots, celery and onions. Put some oil in a wok or a big pot. Put a little oil in the pot and heat. Add some chopped garlic. Add the carrots, celery and onions. Let it cook for awhile.

Add the white rice. Make sure there is enough oil in the pan to just coat the rice. As you are turning the rice, add salt, pepper and garlic salt to taste. Add soy sauce and keep turning. Let sit on the stove for a few minutes on medium heat.

Then scramble an egg and fry it and cut it into small pieces. Put the cooked egg in the fried rice.

That's it!!! Good Luck!!!

Answer 3

4 cups cold cooked rice
4 tablespoons oil
3 beaten eggs
1 teaspoon salt
Pepper to taste
1 scallion, chopped fine

Directions:

1. Break rice apart with wet hands
2. Heat oil on high flame in wok. Stir-fry rice rapidly, turning spatula constantly until the rice is thoroughly heated.
3. 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.

Answer 4

4 cups cooked white rice.. let it air dry for at least an hour..
1-1/2 lb. hot/spicy pork suasage
1/2 cup onion chopped
1 stalk of celery.. finely chipped
1/2 cup of oyster sauce .. comes in a bottle like ketchup
1/4 cup soy sauce
6 green onions, chopped
3 eggs

Brown sausage and set aside...In sausage grease saute celery and onion until soft, but not brown. Add rice and oyster sauce and let it start to fry in the grease... don't stir it up too much... Just fold it over, allowing it to fry.. continue until it begins to brown.. Add soy sauce and sausage... You can add more oyster sauce, but avoid adding too much soy sauce.. Soy will make it too dark and too salty.. I like to cook and scramble the eggs separately then add to the rice.. Top with the green onions... and it's ready to go!
(You can also add a little shredded carrot and maybe some green peas... I use what I have on hand)
Enjoy!

Answer 5

fried rice

1 1/2 cups boneless skinless chicken (light, dark or mixed, raw) (optional)
Dry rub for chicken
garlic powder
salt
white pepper
Rest
3 tablespoons sherry wine
3 tablespoons cornstarch
4 cups cooked rice (cold)
1/2 cup peanut oil or olive oil
1-2 egg, scrambled
1 teaspoon onion powder or 1 small fresh onion, chopped and sauted
2 teaspoons minced garlic or 1 teaspoon garlic powder
1/2 cup frozen peas and carrots
1 tablespoon fresh ginger, minced extra fine (optional)
1/8 cup light soy sauce
salt and pepper
1/2 teaspoon sesame oil (optional)
2 green onions, chopped (optional)

First, (if you are using chicken) apply dry rub consisting of salt, garlic powder and white pepper to chicken, add cornstarch and sherry and massage into the chicken.
Place in fridge for about 4 hrs (or overnight) for best results (optional).
When you are ready to start cooking, make sure you have everything set out, chopped and measured.
This moves quiet fast and the whole production doesn't take long.
You will need a large bowl to put the food in as it comes out of the wok.
I use a well seasoned cast iron wok (you can use whatever pot, pan or wok suits you best).
Add 1/2 teaspoon of sesame oil to eggs if desired and beat.
Heat 1 or 2 tablespoons oil in the wok and get very hot (oil should be slightly smoking).
Stir fry chicken until completely done, but still moist.
Remove from wok and set aside (in the large bowl).
Add more oil if necessary and scramble eggs (faster) or make an omlet and cut into strips (for better presentation).
Place in large bowl.
Wipe wok clean and add another 1 or 2 tablespoons of oil.
At this point if you are using chopped onions and minced garlic instead of the powders, sauté them until the onion is just crisp tender then add the frozen peas and carrots.
Cover with a lid and let them steam 2-3 minutes.
Remove lid and add ginger if you are using it.
Stir fry 1 minute.
Remove wok contents to large bowl.
Wipe wok clean again.
Add remaining oil.
Break rice apart (you may want to divide it and cook two cups at a time) and add to hot oil stir until it is all coated with oil and starts to fry.
When rice is nearly done add the soy sauce, green onions, salt and pepper to taste.
Fry for 3-5 minutes and pour rice into large bowl.
Toss everything together, salt and pepper to taste. Serve hot.
Notes: I use olive oil because I really like my rice"fried" and it is less greasy.
I pour directly from my olive oil bottle instead of measuring so I may use more or less oil than the 1/2 cup since I pour as needed.
Peanut oil stands up to the high heat better than olive oil but is also heavier.
You can use less oil but it"fries" better if you use more.
I don't use cooking sherry-- leaves nasty rancid flavor in leftovers (IMO)-- drinking sherry is much better in quality and no more expensive ounce for ounce.
*The sesame oil gives it that smokey flavor but more is not better in this case-- less is more.
I prefer to add it to the eggs before scrambling rather than just adding it to the rice if I use it but it is great with or without it.
You can do this without chicken, but if you choose to do that, add the sherry to the rice with the soy sauce.

Answer 6

rice, SPAM, eggs, hot sauce, salt, cilantro, and pepper.

Throw the rice in a pan and fry it. When nearly complete, put salt and pepper in.

Put rice in a bowl. Reuse the pan and scramble the eggs, adding hotsauce, salt, cilantro, and pepper.

Mix it all together. That's all!

Answer 7

Go to Culinary Chef at http://www.culinarychef.com for recipes.

Answer 8

heat oil and butter,
add chopped onion and garlic,
sautee until golden brown, add eggs,
then skinless shrimp, squid, and fishball, (cut into smaller pieces)
sautee again, add sesame oil, fish sauce,
add rice, salt n peper, and oyster sauce....
then, voila..seafood fried rice...

Answer 9

go to the site recipezaar. com they have a really good one.