a recipe for fried rice plz?

Question

i am looking for a recipe for fried rice can anyone help me out plz thanks heaps......

Answer 1

this is very delicious......

~~~~~~~~ Yang Chow Fried Rice ~~~~~~~~

6-8 servings

5 bowls of cooked rice, cold
3 eggs, beaten with a pinch of salt
100g tender lean pork (diced)
1/2 cup shrimps (remove shell and any black veins, wash and pat dry)
2 tsp light soy sauce
1 tsp cornstarch
2 tbsp chopped spring onions
3 shallots (sliced, as thinly as possible)
Pinch of salt

1. Season the shrimps with 1/2 tsp cornstarch and pinch of salt.
2. Marinate pork with light soy sauce and 1/2 tsp cornstarch.
3. Heat the wok with 2 tbsp oil and fry shallots until golden brown and crisp. Remove, drain well and put aside on paper towel.
4. Fry shrimps, add spring onion, remove. Fry the pork, and keep aside.
5. Fry the egg with 2 tbsp of oil. When the egg is half-cooked, add pork and rice. On medium heat, stir fry thoroughly, (sprinkling in a pinch of salt) until the rice is very fragrant. Dribble a very little oil round the sides of the wok if mixture is too dry. Stir in the shrimp / spring onion mix. Serve with the crisp-fried shallot slices sprinkled on top.

Enjoy! Good luck..._;-)

Answer 2

1

Answer 3

Ya know why they call it fried rice? Because the first thing you do is fry your rice. You can either use oil or not. I use a cast iron skillet & no oil.

Here's what you prep:
1 pork chop - cut up how ever you feel like cutting it up
1 small carrot - diced
1 rib celery - diced
1/4 cup onion - diced

Lightly brown 1 cup of rice over med. high heat stirring constantly (about 3 - 5 minutes).

Throw in all that stuff you prepped & add 2 cans (10.5 oz. each) of beef broth. Simmer for 20 minutes. About 4 -5 minutes before it's done, stir in a well beaten raw egg & throw in a handful of frozen peas (& some chopped green onion if you have any).

Add a few dashes of soy sauce, some ground black pepper & you're done.

Don't let these people talk you into making things harder than they have to be.

Enjoy!

Answer 4

Chinese don't really cook with sesame oil. I'm not an entirely good cook but it sure is edible. More importantly is to have garlic. Here's what you can have for your stir fry. Get some: Green/red pepper chicken/beef/shrimp brocolli carrot The first you do is to fry the garlic with cooking oil. Once the garlic smell is out and turning into goldish, added in the chicken/beed/shrimp for frying. Once you noticed the meat texture change/cooked, add in the shredded veges. Before moving them into the plate, add some soy sauce for extra taste and abit of salt (depending on individual taste). Fry abit longer for the taste to blend in and there you go... ready to be served. The frying shouldn't take more than 5 mins. Fried rice, you'll of course need to cook the rice first before you do anything because that would take some time. When you cook the rice, you have to make sure the rice is not too wet or sticky or you'll have hard time frying them. Normally, a cook will use leftover rice kept in fridge. You'll alos need some green peas & carrot, or longbean & red pepper. Make sure you cut the vege into small pieces of cubes. I would personally add some meat (chicken) for extra flavour or you can add in chicken broth or what they call MSG if you dont have any meat. The MSG will definitely do without chicken. First thing first, fry the garlic, then the meat. If no meat, add in the rice, fry a little while for the rice to absord the oil. Then you add the vege, egg, salt/MSG and soy sauce altogether to fry. Keep frying until the rice turns yellowish/goldish and make sure you can smell the fried rice. Since the egg is going to add some moisture to your rice, make sure you fry long enough till it is dry. Good luck

Answer 5

Bengali Polau Rice (Fried Rice recipe from India West Bengal)

Ingredients:-

Sultanas
3 tablespoons

Rice (Basmati)
2 mugs

Whole (unprepared) Peanuts
25

Indian Bayleafs
4-5

Ginger
1+1/2 inch length

Whole Cardomon seeds
20

Cinnamen sticks
6 small

Sugar
1 tablespoon - to taste

Salt
1+1/2 teaspoon - to taste

Tumeric
1/2 teaspoon

Butter (Danish)
1/4 lb+

Preparation
Prepare the whole shelled peanuts by soaking them in hot water for 1/2 hour and then removing the skins.

The Cardomon seeds and Cinnamen sticks can be used whole in this recipe, but if you are able to powder them using a small mortar and pestle then you will get even more flavour.

Skin the ginger and chop it into small strips.

Wash the rice twice in cold water.

Cooking
Add plenty of water to the rice; at least twice the depth of the rice in a large saucepan. Sart cooking it over a medium heat and add a little Tumeric to the water. After about 20 minutes the outer part of the rice grains should be soft, but the inner core still hard; when the grains have reached this stage take the pan off the stove and drain off the water using a collinder.

Melt the butter in another saucepan. Add the peanuts and heat until they turn a little brown. Next add the Sultanas and heat until they puff up (about 1 minute), then the bayleaves. Next the ginger is added and fried until it browns; followed by the crushed or whole cinnamen and cardomin .Fry the mixture together whilst mixing it for about 1 minute.

Take the saucepan off the heat and now add the rice. Put a lid on the saucepan and shake the pan in circular tossing movement to mix it all together; as an alternative you can simply and gently stir it all together useing a woodern spoon. Lastly add salt and sugar to taste and mix the dish with more tossing.

You now have a delicious Pilau rice ready to serve.


OTHER recipes

Fried Rice

Plain rice has a new taste with this simple asian-influenced recipe.

Ingredients
3 cups Cooked, cold rice (day-old is best)
3 Eggs
1 tb. Soy sauce
2 tb. Peanut or canola oil
1 can Sliced water chestnuts
1 cup Frozen peas
Cooked chicken or ham (optional)

Preparation
Beat and scramble eggs. Chop and set aside. Pour oil in wok, turn on medium high and add rice. Stir-fry with soy sauce. Add frozen peas, chopped cooked meat (optional), water chestnuts, and cooked egg during last few minutes of heating.

Cook's Notes
Fried rice uses left-over rice, of course, but also makes great use of any left-over vegetables or meats. Try adding snow peas or bean sprouts for a really fresh flavor.

Simple sliced oranges or grapes add a cool finish.

Nutrient Information
228 Calories
8 g Total Fat
1 g Saturated Fat
2 g Polyunsaturated Fat
28 g Carbohydrates
10 g Protein
431 mg Sodium
2.5 g Fiber





Chicken Fried Rice


Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings

1 Tbsp. oil

1 lb. boneless skinless chicken breasts, cut into bite-sized pieces

1 chicken bouillon cube

3 Tbsp. soy sauce

2 cups frozen vegetable blend (peas and carrots)

2 cups MINUTE White Rice, uncooked


HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until chicken is cooked through.

ADD bouillon cube, 2 cups water, soy sauce and vegetable blend; stir. Bring to boil.

STIR in rice; cover. Reduce heat to low; cook 5 min. Stir. Season with additional soy sauce, if desired.

Answer 6

Yes! Go to your local food center buy a packet of SUNBIRD fried rice seasoning , 1 bunch of green onions....You will need about 2 to 4 eggs.
Follow directions on package. Always use extra long grain rice. Beat eggs and cook omlett style. when cooled cut into strips. make sure you have soy sauce.
It is the easiest and best flavored

Answer 7

My own variation on Chinese fried rice:

Sautee some chopped onion and one clove of garlic
Sautee some shrimp (remove tails)
Add cooked rice (no, you DON'T have to make it the day before)
Add soy sauce and a small amount of teriyaki sauce
Add peas, carrots, and fresh sliced mushrooms
If desired, add some ginger and/or chili paste or red pepper flakes for some heat

Answer 8

EGG FRIED RICE

1/3 c. chopped green onions
1 c. frozen green peas
2 tbsp. vegetable oil
3 c. cooked long grain rice
1 egg, slightly beaten
3 tbsp. soy sauce

Sauté green onions and peas in hot oil 2 minutes. Add rice and cook until thoroughly heated.
Push rice mixture to side of skillet, forming a well in center. Pour egg into well, and cook until set, stirring occasionally.

Stir rice mixture into egg; add soy sauce, stirring well.

Yield: 6 servings.

Answer 9

Fruits have seeds; "vegetable" is a non-scientific word for produced edibles

Answer 10

Fried Rice II

INGREDIENTS
1 cup uncooked instant rice
1 cube chicken bouillon
1/2 cup snow peas
1/2 cup chopped onions
1/2 cup bean sprouts
1-1/2 eggs, beaten
1 tablespoon vegetable oil
1 teaspoon soy sauce, or to taste
DIRECTIONS
In a saucepan bring 4 cups of water to a boil. Add chicken bouillon and rice, and stir. Cover, remove from heat and let stand 5 minutes, or until liquid is absorbed. Refrigerate overnight.
To the rice add snow peas, onions and bean sprouts.
In a small skillet over medium heat, scramble the eggs; add to rice mixture.
Heat oil in a large skillet or wok over medium heat. Fry the rice mixture with soy sauce until liquid evaporates; be careful not to fry until crisp.

Serves 4

Fried Rice Restaurant Style

INGREDIENTS
1-1/4 cups enriched white rice
2-1/2 cups water
1/3 cup and 1 tablespoon and 1 teaspoon chopped baby carrots
1/4 cup and 1 tablespoon frozen green peas
1 tablespoon and 3/4 teaspoon vegetable oil
1-1/4 eggs
soy sauce to taste
sesame oil, to taste (optional)
DIRECTIONS
In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Chinese Chicken Fried Rice I

INGREDIENTS
1 teaspoon sesame oil
3/4 onion
1 pound cooked, cubed chicken meat
1 tablespoon and 1-1/4 teaspoons soy sauce
1-3/8 large carrots, diced
1-3/8 stalks celery, chopped
3/4 large red bell pepper, diced
1/2 cup and 2 teaspoons fresh pea pods, halved
3/8 large green bell pepper, diced
4-1/4 cups cooked white rice
1-3/8 eggs
3 tablespoons and 2-1/2 teaspoons soy sauce
DIRECTIONS
Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.