Beat the egg and sesame oil in a small bowl.
Heat the vegetable oil in a wok. Add the eggs and cook about 30 seconds while tilting and swirling and then break the eggs up into pieces.
Add the rice and cook, stirring every few seconds, until completely heated through, about 3 to 4 minutes. Add the peas, green onions and bean sprouts and stir fry for about 3 minutes, turning constantly. Stir in the soy sauce well and serve.
By Deeli from Richland, WA
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This is my version of a Korean fried rice. I took inspiration from the strong and spicy flavours you find in Korean barbecue and blended it with my usual fried rice recipe. The outcome is a very punchy rice with a comforting soft egg on top.
This is a simple way to make a delicious bacon-based fried rice without much hassle. This is a one-pan to table delight!
Fry bacon until crisp, remove bacon. With drippings, stir-fry onion for 2 minutes. Add cold cooked rice; stir fry 7-8 minutes.
I love turning leftovers into new meals in the following days, and this fried rice is one of my favourites! You can use any meat, veggies, and rice you have left over to make a new meal that tastes nothing like it used to. I used leftover ham and rice from Thanksgiving, and used up the rest of the veggies I had in the drawers.
We usually eat this as a main course, but it would also make a great side dish. We usually add Chinese BBQ pork, but it is a tasty vegetarian dish without it. My son requests Fried Rice often.
In medium pan, heat oil and saute onion, garlic, and rice. Add hot water and salt. Bring to a full boil. . .
Combine water and salt in a 3 quart saucepan and bring to a boil over high heat. Stir in rice. Cover, reduce heat and simmer until rice is tender, 15-20 minutes. Drain rice.
Heat 2 tablespoons oil in skillet. Stir fry 2 eggs in oil. Add celery, onions, mushrooms and pork or shrimp with remaining 2 tablespoons oil in skillet.
Fry and chip bacon; leave bacon grease in pan. Saute chopped onion and chopped green pepper. Take out and saute diced Spam, add rice and brown. Put all together in pan.
Cook rice until done; set aside to drain. Heat oil in large skillet; pour on eggs. As they harden, cut up eggs with 2 knives.
Set wok or pan you normally use for stir frying, over high heat. Add 2 tablespoons cooking oil, swirling to coat sides. Add eggs and scramble. Remove and set aside.
Here is my updated take and twist on fried rice. This recipe is easy to make. The only time consuming part is cooking everything individually, but in the end it is worth it as this lasted us for 3 dinners!
Upgrade leftover rice into a plate of feast. This recipe is another kitchen innovation I discovered just this morning. My partner loves fried rice and I want it to be more flavorful with a different twist. Here's the recipe.
In a large skillet, cook bacon until crisp. Remove to paper towels; drain all but 3 Tbsp. of the drippings. . .
Just bought a Chinese cabbage at our little farm market and went to town with a Chinese inspired dinner. Please don't be afraid of trying the sauce! It was wonderful!
This page contains the following solutions.
To cook Rice for fried rice or other dishes that don't call for "gluggy rice" simply cook in the usual way (as in packet instructions), the steaming method is best but any other way you like will do.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I recently just learned that when you make egg fried rice, you must add the egg first then the rice, anyone know why?
Thanks.
I dont do it that way. I sauté the rice first. I use a wok and push the rice out of the way. I then add the egg and then the peas
I do the eggs separately. Not sure why eggs with rice but maybe to save time? :)
Mostly because if you add the eggs after the rice (right in them) they will soak up the rice and make a terrible consistency. I did that with my ex boyfriend in college and we still joke about that to this very day!!!!!!!!!!
I don't put eggs in fried rice since I don't eat eggs.
I learned from a college class that the eggs go in first so the rice doesn't get clumpy.
This article give you the reason in depth:
thetakeout.com/
Eggs and rice are a very popular dish because it is very veritable and can be made for breakfast, brunch, lunch or even dinner/supper.
For this reason, you will find many variations of people's favorite ways to prepare it.
ThriftyFun has several recipes from past postings and I love Attosa's recipe.
www.thriftyfun.com/
It is generally considered cooking eggs first (or by themselves) because adding them on top of rice so often makes a big gooey mess.
I have found that day old rice and a little drier rice work best with eggs and other ingredients.
You should experiment with different ways to see what recipe you like best.
Rice seems to be a staple for Japanese and Koreans so they always seem to have excellent recipes. Check out this site for some ideas:
A bit of chopped ham and lots of veggies makes for a delicious fried rice variation. This page contains a recipe for ham stir fried rice.
This page contains recipes for chicken vegetable fried rice. Chicken vegetable fried rice is a fast easy and delicious meal for your hungry family.
Leftover pork tenderloin is the basis for this quick and easy fried rice dish. The ingredients and steps are listed below.
This quick and easy fried rice is full of flavor. It uses just a few ingredients and is a great way to use up leftover white rice. This page contains a mushroom fried rice recipe.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
I am looking for good fried rice tips and recipes. I have tried a few times but I always end up with a gooey mess of rice.
