I just love chinese fried rice, any simple recipes? I wanna cook some tomorrow.?

Answer 1

Chinese Fried Rice
1/2 head raw cauliflower, (grated to make 3 1/2 cups)
3 green onions, diced (seperate green tops from white)
1 clove garlic, minced or 1/2 tsp garlic powder
1/2 teaspoon ginger
3 Tablespoons Soy Sauce
3 eggs, beaten
Olive Oil
Cooked Chicken, Beef, Pork, Shrimp, Ham, Turkey (mixture of your
choice)

In a wok or large flat skillet, heat enough oil to cover the bottom.
Fry minced garlic (or garlic powder) with finely diced white part of
the green onions for approximately 1 minute. Add cauliflower and fry
for 4-5 minutes, stirring constantly. Add soy sauce, ginger, diced
green onion tops, and pre-cooked cubed meat or baby shrimp. Stir to
mix well and brown a bit. Push mixture to one side of pan. Add more
oil if necessary and scramble eggs in empty side of pan until done
but still moist. Stir eggs into "rice" mix and remove from heat.
Makes as good leftovers. Serves 3-4. Try adding veggies or shredded
cabage for variety.


Malaysian nasi goreng (fried rice)
-2 cup rice
-1 chicken breast, finely diced
-1 cup shelled fresh shrimp (or deep frozen)
-2 tablesp oil
-1 onions, finely diced
-1 bouillon chicken cube, dissolved in 2 tablesp water
-1 teasp soy sauce
-1 red chilli (if you want) diced without seeds
-3 cabbage leaves cun thinly
-1/4 brokoli
-1 carrot, finely diced
-2 fried eggs
-cucumber and tomatoes

Cook rice and set aside until cool.
Fry onion and chicken until light brown, add carrot.
After 5 minute lower the heat, add brokoli and cabbage also shrimp.
If the shrimp change of colour, add rice, bouillon, soy saus and red chilli.
Stir and mix all about 5 minute.
Serve with fried eggs, slice cucumber and slice tomatoes.

Oriental Fried Rice
4 TB peanut oil, divided
1 egg, lightly beaten
1/4 cup sliced almonds
2 TB green onions, thinly sliced
1 clove garlic, minced
3 cups cooked Minute® white rice, chilled
1 can (8 oz.) French (baby) peas, drained
1 can (8 oz.) sliced water chestnuts, drained
1 jar (2 oz.) sliced pimientos, drained
3 TB soy sauce
1/2 tsp. Sugar

Heat 1 tablespoon of the oil in large skillet or wok. Add egg; stir-fry 1 to 2 minutes
Or until set. Remove egg from skillet; cover to keep warm.

Add 1 tablespoon of the remaining oil to same skillet; heat 30 seconds. Add almonds,
Green onions and garlic; stir-fry 2 to 3 minutes or until almonds are lightly toasted.
Remove from skillet.

Heat remaining 2 tablespoon of oil in same skillet. Add rice; stir-fry 3 minutes.

Return egg and almond mixture to skillet. Add peas, water chestnuts, pimientos, soy sauce
And sugar; mix well. Cook until heated through, stirring constantly.

Serves: 6.

Answer 2

Try the following
Chinese Stir-fried Rice
1 oz (25 g) Chinese dried shrimps
¼ oz (5 g) Chinese dried mushrooms
1½ tablespoons groundnut or other flavourless oil
1 small onion, peeled and finely chopped
4 rashers streaky bacon, chopped into ¼ inch (5 mm) pieces
2 oz (50 g) 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 8 fl oz (225 ml) level in a measuring jug
1½ teaspoons groundnut or other flavourless oil
1 small onion, peeled and finely chopped
1 rounded teaspoon salt

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 16 fl oz (450 ml) 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 16 fl oz (450 ml) 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 3

Saute GARLIC and ONIONS in some OIL until lightly brown. Add 2 cups cooked WHITE RICE (day old rice is ok) and saute for 1 minute. Add chopped CARROTS and GREEN PEAS, saute for 1 minute. Then, crack 2 EGGS over the rice and mix well with everything. Add 2 tbsp. SOY SAUCE and pepper to taste. Enjoy!

Answer 4

Chicken helper has a chicken fried rice box. It's pretty tasty. I know, I'm lazy.

Answer 5

umm fry up some chicken or beef and put over ur rice

Answer 6

1- 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.

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.
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Recip. 2:
Shrimp fried rice is a great recipe for nights when you're looking for a quick way to use up leftovers. Feel free to experiment with using fresh mushrooms or other vegetables in place of the peas, and to double up on the ham if you don't have frozen shrimp.
INGREDIENTS:
4 ounces frozen uncooked shrimp, unshelled
Marinade:
1 tablespoon oyster sauce, or to taste
1 tablespoon soy sauce, or to taste
1 teaspoon salt, or to taste
Pepper to taste
1 teaspoon cornstarch mixed with 1 1/2 teaspoons water
Other:
4 ounces cooked ham
1 medium onion
2 green onions
2 eggs (more if desired)
1/2 cup peas
4 cups cold cooked rice
4 to 5 tablespoons oil for stir-frying, or as needed
PREPARATION:
Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes.
Dice the ham, onion, and green onion.
Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside.

Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham.
Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.**
*You can also add a bit of oyster sauce if desired
**Alternately, you can mix the green onion and egg in with the other ingredients.
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Recip.3:
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

More Chinese Recipes
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 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.
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Recip.4:
Fried rice is perfect for busy weeknights, or when you're looking for a creative way to serve leftovers. Cooked chicken or turkey can be used in place of ham. Serves 4 - 6.

Want to see how the experts do it? Check out these winning entries from the Chen Fu Ji fried rice competition.
INGREDIENTS:
2 eggs
1 tablespoon oyster sauce
2 teaspoons soy sauce
Salt and pepper, to taste
1/2 onion
8 ounces cooked ham
1 green onion, washed
6 tablespoons oil for frying, or as needed
1/2 cup peas, fresh, canned or frozen
4 cups cold cooked rice
PREPARATION:
Lightly beat the eggs. Stir in 1/2 teaspoon each of the oyster sauce and soy sauce. Add a bit of salt and pepper to taste. Set aside.

Peel and dice the onion. Dice the ham and green onion.

Heat a wok or frying pan on medium-high to high heat.

When the oil is hot, add 2 tablespoons oil. Add the eggs. Scramble lightly and remove from the pan. Clean out the pan.

Heat 2 tablespoons oil in the pan or wok. When the oil is hot, add the onion. Stir-fry briefly, then add the ham and the green peas. Stir-fry and remove from the pan. Clean out the pan.

Heat 2 tablespoons oil in the wok. Reduce the heat to medium and add the rice, stirring with chopsticks to break up the clumps. Stir in the remainder of the soy sauce and oyster sauce. Season with salt and pepper if desired.

Add the cooked meat and vegetables back into the pan. Stir in the scrambled egg. Heat through and stir in the green onion. Serve hot. and give me the 10 Points :)