#egg fried rice recipe

[simmeringstarfruit]

Fried Rice with Prawns

Fried rice with prawns or shrimp! Inspired by the seafood fried rice from Zelda Breath of the Wild and Tears of the Kingdom, this is the story of my decade-long journey learning how to make restaurant-quality light and fluffy fried rice at home. An amazing, tasty recipe to use up leftover rice, combined with other ingredients of your choosing, from seafood to pork to tofu – plus as many…

[phillysportsfanfic]

Main Dishes - Egg Fried Rice Did you know that the secret to excellent fried rice is the egg? Instant rice is fried with an egg, an onion, green beans, and soy sauce in this quick and simple recipe.

[erikaelliscreative]

Egg Fried Rice Did you know that egg is the key to great fried rice? This is a quick easy recipe of instant rice fried with egg, onion, green beans and soy sauce.

[corrianderleaf]

Easy Egg Fried Rice Recipe

Introduction:

You can eat egg-friedice as a main course or a side dish, making it a popular and flexible option. This recipe is perfect for individuals who need a quick and filling meal but don’t have a lot of time to prepare it.

Step 1: Get the Necessary Stuff

Rice is the foundation of this recipe; using cooked rice prevents it from sticking together throughout the stir-frying procedure.

Scrambled eggs are a great way to add protein and richness to a dish, and they also do a wonderful job of coating the rice.

Carrots, peas, and bell peppers are standard fare, but you can mix and match to your heart’s content. The vegetables give the dish vibrancy, texture, and nutritional value.

To make the fried rice more filling and substantial, you can add protein such as cooked chicken, shrimp, or tofu.

Add some saltiness and flavorful umami to your food with some soy sauce.

Even a touch of sesame oil elevates the flavour of the fried rice and makes it smell wonderful.

Oil for cooking: vegetable or canola oil, or any other neutral oil with a high smoke point, is ideal for stir-frying.

To season the food with salt and pepper to your liking.

Step 2: Get the Ingredients Ready

Cut the veggies into uniform cubes. This makes it simple to mix into the rice and guarantees uniform cooking.

Visit our site to read more: https://corrianderleaf.com/easy-egg-fried-rice-recipe/

[bettysliu]

Egg Fried Rice Recipe Did you know that the secret to excellent fried rice is the egg? Instant rice is fried with an egg, an onion, green beans, and soy sauce in this quick and simple recipe. 1/2 teaspoon salt, 1 egg lightly beaten, 1/2 onion finely chopped, 1 teaspoon vegetable oil, 1 cup uncooked instant rice, 1 cup water, 1/4 teaspoon ground black pepper, 2 tablespoons soy sauce, 1/2 cup green beans

[daily-deliciousness]

Chicken fried rice

[fattributes]

Kimchi Fried Rice

[kikuism]

oh yeah i made bibimbap yesterday

[hungry-tummy]

| Egg Fried Rice | Recipe

[vegan-nom-noms]

Shrimp Fried Rice

[jedi-enthusiast]

Ok I’m literally going insane right now trying to figure this out:

There’s this little hole in the wall chinese restaurant in the city i used to live in and they made the BEST FUCKING EGG FRIED RICE IVE EVER HAD—only now i go to college 3 hours away and my family lives in a different city, so i don’t even get to have it when i visit home

PLEASE YALL 🙏 I NEED YOUR TIPS/RECIPES FOR MAKING BOMB EGG FRIED RICE BECAUSE MINE SUCKS 😭😭😭 HELP A GIRL (gender neutral) OUT

[everythingwithwasabi]

Easy Hawaiian Style Vegan Fried Rice

[buffetlicious]

This Economy Fried Bee Hoon (经济炒米粉) or rice vermicelli is a popular breakfast dish for many Singaporean. It is both cheap and filling with just a fried egg or fried luncheon meat added though mum chose a sweet & sour battered fish fillet for me.

[recipestasty]

Healthy Honey Sesame Chicken & Egg Fried Rice

[eato]

Beef Fried Rice

[najia-cooks]

[ID: A bowl full of fried rice, peas, carrots, and seared chicken. End ID.]

Chinese 'chicken' fried rice / 鸡肉炒饭

Soy sauce, toasted sesame oil, white pepper, and kala namak produce a rich, savory, umami base for whatever vegetables you have on hand in this vegan version of a classic fried rice recipe. I give instructions for adding marinated 'chicken' and/or 'egg', but this recipe is just as delicious when made only with carrots and peas.

Mush often comes of attempting to make fried rice from rice that's been cooked according to package directions; crowded pans or unevenly heated woks also lead to underwhelming results. This recipe specifies the perfect ratio of rice to water by weight (though volumetric measurements are also provided), and gives a few tips for producing even, separated, well-fried rice grains.

Patreon | Tip jar

Serves 8.

INGREDIENTS:

For the chicken (optional):

250-300g unbreaded vegan chicken substitute (I used Gardein)

2 tbsp Chinese-style light soy sauce

1 Tbsp Shaoxing wine (or substitute dry sherry or mirin, or a "mirin-style condiment" for a version with less alcohol)

1 tsp cornstarch

Crack of black pepper

For the dish:

285g (1 1/2 cup) long-grain white rice

95g (1/2 cup) jasmine rice

About 608g (2 1/2 cups) water

2 carrots, diced

3 scallions, sliced

1/2 cup peas

3 shallots, diced

1-inch chunk ginger (10g), crushed and chopped

6 cloves garlic, julienned

1/4 cup Chinese-style light soy sauce

1 tbsp toasted sesame oil

1 Tbsp vegetarian oyster sauce (optional)

1 tsp kala namak (black salt; for an eggy taste, if you're not using a scrambled egg substitute)

Several Tbsp refined peanut oil or untoasted sesame oil

2 tsp white peppercorns, toasted and ground

1/2 Tbsp MSG (optional)

10 fl. oz (300 mL) vegan scrambled egg substitute (optional)

About 4 cups of leftover rice may be substituted for the dry rice in this recipe. You can also make this recipe with frozen mixed vegetables or any other vegetables you happen to have on hand (sliced celery, napa cabbage ripped into bite-sized pieces, etc.). Mixing long-grain white and jasmine rice yields a mixture with the firm, separated texture of white and the nutty aroma of jasmine rice; but 380g of long-grain white rice or of jasmine rice may be used instead of a blend of both.

Refined peanut oil (which has a higher smoke point than unrefined) and untoasted sesame oil are standard in Chinese cooking; they have high smoke points, which is a must in oils that will be used at high heats, and impart a pleasant nutty flavor to the final dish.

Chinese-style soy sauce (likely to be sold as "light" or "thin" soy sauce in the US) is distinct from Japanese-style soy sauce (such as Kikkoman's); it uses wheat flour only to aid in fermentation, while Japanese soy sauces owe more of their flavor to toasted wheat. Pearl River Bridge, Amoy, Lee Kum Kee, and Koon Chun's "light" versions are examples of Chinese-style soy sauces--but note that all-purpose soy sauces produced by these brands for export may be Japanese-style.

INSTRUCTIONS:

For the chicken:

1. Mix all marinade ingredients (soy sauce, wine, cornstarch, and black pepper) in a large mixing bowl. Add thawed chicken and stir to coat. Cover and refrigerate while you prep the vegetables.

For the rice:

1. Measure out rice into a large bowl. Rinse it 3-4 times in cool water until the water runs mostly clear to remove excess starch: you can do this by transferring the rice to a mesh strainer that fits closely inside a mixing bowl; filling the bowl with water and lowering the strainer into it, agitating the rice to release excess starch; then lifting the strainer and changing the water.

I always rinse my rice when making rice not intended to be sticky; you may be able to get away with skipping this step, though, if you buy your rice in plastic bags (not permeable cloth ones) and are careful not to add too much water.

2. Add rice and water to a large pot (remove 1 Tbsp from the water measurement per cup of rice if you rinsed it, to account for the water still clinging to the recipe; for this recipe, you'll need 2 1/4 cup + 2 Tbsp).

I recommend using a kitchen scale, if you have one; it enables you to be more precise with the rice to water ratio. Tare out your bowl; weigh your rice (380g total), then rinse it; return it to the bowl (without re-taring) and add water until you reach a total weight of 988g (1.6 times as much water as rice by weight). This automatically and exactly accounts for the amount of water clinging to the rinsed rice.

3. Heat the rice on high until the water begins to boil; reduce the heat to low (or whatever is required to maintain a low simmer), cover the pot, and cook the rice for 15 minutes.

4. Remove the rice from heat without lifting the lid and allow to steam for another 5 minutes.

5. Fluff the rice with a fork or wooden spoon. Spread it out in a single layer on one or two baking trays and leave them uncovered until they cool to room temperature, to allow rice to let off excess steam.

6. For best results, cover and refrigerate the rice for a few hours, or overnight.

For the dish:

1. If you're using a wok on a Western stove, heat it on medium for 10-15 minutes while you prepare your vegetables to encourage even heating (Western stoves are not usually capable of quickly bringing woks to the temperatures best for making fried rice; if the bottom is much hotter than the sides, your rice may not fry well). Otherwise, use a large skillet.

2. Prepare your vegetables. This dish comes together quickly once cooking begins, so it's a good idea to have all your prep work done first.

3. Mix soy sauce, toasted sesame oil, oyster sauce, and kala namak in a small bowl.

4. Add peanut or untoasted sesame oil and raise heat to high. Once wisps of smoke appear, add chicken (leave any extra marinade in the bowl) and sear on both sides. Remove chicken from pan and scramble egg mixture by pouring it into the pan and immediately beginning to stir it, scraping the bottom of the pan occasionally, until firm. Set aside.

5. Add another Tbsp oil to pan and allow to heat. Add as much rice as will just about fit in a single layer (you may need to do this in a few batches) and fry for about five minutes, stirring often, until fragrant and a shade darker. Add more oil and allow it to heat up in between batches of rice.

Having patience during this step (neither crowding the pan nor under-frying the rice) is essential to the flavor and texture of the final dish!

6. Remove rice from pan. Add shallots, ginger, and garlic and cook for about 30 seconds until fragrant.

7. Add rice, chicken, and egg back into pan. Add vegetables and soy sauce mixture and continue to fry until the sauce has thickened and coated the rice, about five minutes.

8. Add white pepper, MSG, and scallions and mix to combine.

Serve hot. Leftovers will keep in the fridge for several days and may be re-fried or microwaved.