The best recipe gets 10 points!?

Question

What are some good recipes for stir fried rice?

BTW, is it neccessary to add Soy Sauce or is it just to get the brown color?
Please give detailed recipes, such as what kind of oil to use, etc.
Thanks!

Answer 1

INGREDIENTS:
1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat

------------------------------...

DIRECTIONS:
In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Answer 2

Yangchow Fried Rice

What makes this rice distinct from Cantonese fried rice is that the individual grains of rice are cooked in the egg, and soy sauce, oyster sauce or other seasonings are not added. Cooked ham can be used in place of the roast pork.

Serves 4 to 6

INGREDIENTS:
3 large eggs
6 ounces roast pork
4 ounces frozen medium shrimp
Shrimp Seasonings:
Salt and freshly ground black pepper, to taste
1/2 teaspoon cornstarch
Other:
5 tablespoons oil (peanut or sesame) for stir-frying, or as needed
1 medium yellow onion, diced
1/2 cup peas, fresh or frozen (if using frozen peas, thaw first)
4 cups cold cooked rice
PREPARATION:
Lightly beat the eggs and set aside.

Dice the barbecued pork. Rinse the shrimp under warm running water to thaw. Shell, devein, and finely chop. Toss the shrimp with the salt, pepper and cornstarch

Heat the wok and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry until they turn pink. Push the shrimp up to the side and add the roast pork. Stir-fry briefly, then remove both from the pan. Clean out the pan.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry until it begins to soften, then add the peas. Stir-fry until the peas turn bright green and remove from the pan.

Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate the individual grains. Do not let the rice brown. Add the beaten egg, stirring so that all the rice grains are covered.
Add the roast pork, shrimp, onion and vegetables into the pan. Mix everything together. Taste and season with extra salt and pepper if desired. Serve hot.

As to the question on soy sauce.....no (but if you are worried about sodium and like the taste of soy sauce in fried rice then use low sodium soy sauce {Kikkoman akes one type}

or do this

Soy Sauce Substitute

No, it's not real soy sauce. But i think you might be surprised how little you'll notice the difference from the 300 mg or more per tablespoon stuff. It came from a better homes and gardens low sodium cookbook. I usually make a double or triple batch. It keeps well in the refrigerator, and a half a cup never seems to go very far.

2 Tablespoons Sodium Free Beef Bouillon
2 Teaspoons Red Wine Vinegar
1 Teaspoon Molasses
1/8 Teaspoon Ground Ginger
dash Black Pepper
dash Garlic Powder
3/4 cup Water



In small sauce pan, combine and boil gently uncovered about 5 minutes or til mixture is reduced to 1/2 cup. Store in refrigerator. Stir before using.

Yield: 8 Servings

Answer 3

Yes it is important to use soy, it adds flavor.

Here's a good recipe:
2 cups instant rice
2 cups water
1/2 medium onion, diced
1/4 cup frozen mixed peas and carrots (doesn't have to be thawed)
1/4 cup soy sauce (sounds like a lot, but it IS 2 cups of rice!)
1 egg
4 tablespoons sesame oil, divided


In a small pot, bring the water to a boil and then stir in rice. Cover with a tight-fighting lid and set aside.
In a large skillet, place 2 tablespoons of oil to get hot over med-high heat. Scramble egg, stir-frying the heck outta that sucker to make sure it's good and broken up. Put it into your serving bowl for holding.
Put the other 2 tablespoons of oil in the skillet and fry the onion until almost transparent.
Add the peas and carrots, stir-frying those to thaw. Heat thoroughly.
By this time, the rice should be ready; pour it into the skillet and add the egg. Pour in the soy sauce as well.
With a quick hand, toss ingredients over med-high heat and stir quickly. "Fry" the rice until all the soy sauce is distributed and the color and strength is to your liking.
Dish this stuff up and serve it with your favorite other Chinese dishes or just do what I do and make a meal outta this stuff

Answer 4

I usually add Hoisen Sauce to get the brown color, just about a tablespoon, so it doesn't add too much flavor, but it adds a bit and also the correct color. I boil the rice still until it's almost done. Then I add some sesame oil to a big pan, and add the vegetables I want in the rice to the oil. Fry until they are soft, then add the rice. Add the hoisen sauce and quickly toss all together. I doubt this is the most authentic chinese way of cooking it or anything but I'll tell you one thing, it's delicious. I made it for myself for lunch, and when I was eating it everyone wanted the recipe so I brought it to a pot luck and it was the first thing gone because everyone ate so much!

Answer 5

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 green onion
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.
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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.

Chinese stir-fried rice




Preparation time less than 30 mins

Cooking time 1 to 2 hours






Ingredients
1oz/25g Chinese dried shrimps
¼oz/5g Chinese dried mushrooms
1½ tbsp groundnut or other flavourless oil
1 small onion, peeled and finely chopped
4 rashers streaky bacon, chopped into ¼ inch/5mm pieces
2oz/50g peas, fresh if possible, defrosted if frozen
2 large eggs, lightly beaten
2 spring onions, split lengthways and finely chopped
1 tablespoon Japanese soy sauce
For the rice:
white basmati rice measured up to 8fl oz/225ml level in a measuring jug
1½ tsp teaspoons groundnut or other flavourless oil
1 small onion, peeled and finely chopped
1 rounded tsp salt


Method
You will also need a frying pan with a 10 inch (25.5 cm) base and a tight-fitting lid, plus a wok or another frying pan with a 10 inch (25.5 cm) base.

Begin by making the rice: Warm the lidded frying pan over a medium heat, then add the oil and the onions and let them cook for 3-4 minutes, until lightly tinged brown. Next stir in the rice - there's no need to wash it - and turn the grains over in the pan so they become lightly coated and glistening with oil. Then add 16fl oz/450ml of boiling water and the salt, stir once only, then cover with the lid. Turn the heat to its very lowest setting and let the rice cook gently for exactly 15 minutes. Don't remove the lid and don't stir the rice during cooking, because this is what will break the grains and release their starch, which makes the rice sticky.

After 15 minutes, tilt the pan to check that no liquid is left; if there is, pop it back on the heat for another minute. When there is no water left in the pan, take the pan off the heat, remove the lid and cover with a clean tea cloth for 5-10 minutes then allow to cool completely before using.

Put the shrimps and mushrooms in a small bowl, pour over 16fl oz/450ml of boiling water and leave them to soak for 30 minutes. Then squeeze the liquid from them, discard the mushroom stalks and slice them finely. Then heat half the oil in a wok or pan and, when it's really hot, quickly fry the onions and bacon for 3 minutes, moving them around in the pan until the bacon is crispy. Then add the shrimps, peas and mushrooms and stir-fry these for about 1 minute. Now add the remaining oil to the pan and, when it's smoking hot, add the rice and stir-fry, this time for about 30 seconds. Now spread the ingredients out in the pan and pour in the beaten eggs. It won't look very good now, but keep on stir-frying, turning the mixture over, and the eggs will soon cook into little shreds that mingle with the other ingredients. Finally, add the spring onions and soy sauce, give it one more good stir and serve.

Answer 6

ok first step, get in car, then drive to a resturant.... seriuosly though, stir fry is overated. Just chop up some greens, like the asians peas, carrots, water chestnuts, chow mein, some whatever sause. Used vegi or corn oil, vegie more likely. Thats how I made it, it turned out how I expected it too. Then you can ad some chicken, and of course the rice, but you cab buy brown rice, which is healthier.

Answer 7

I don't use recipes so bare with me. start by gathering ingredients. A large deep skillet [wok if you have one] ,some veg oil ,chopped garlic,green onion, onion ,water chestnut. bamboo shoots.toss in hot oil to sweat,add letf over white rice , scrambled egg. Remember to keep stiring so it doesn't burn. the oil will help to keep it from getting starchy.Add soy to taste and for color.some people add peas to their fried rice . I am not a big fan of peas. But there are numorous veggie variations that work well. Experiment with your favorites.This is a growing recipe make sure you pan is large enough.

Answer 8

Check this out
1 box Rice A Roni (fried rice)follow as on box add extras when you add water)
1pd chopped chicken
1pd shimp
2 Tb soy sauce (more to taste)
2 freied eggs choopped add when rice is done

Try it I bet you'll love it