Fried Rice Recipes Images

1. Easy Healthy Fried Rice Recipe
2. Fried Rice Recipe
3. Cauliflower Fried Rice
1. Quick & Easy Healthy Fried Rice
   1. Egg Fried Rice (蛋炒饭), A Traditional Recipe
   2. Paneer Fried Rice (indian & Chinese 2 Ways)

Is a combination of long grained rice, mixture of warm peas, carrots and onions with scrambled eggs mixed alltogether! You will not be getting take out any longer!

Have fried rice as an entree or a side dish when serving it! If you love fried rice try these variations of fried rice: Bacon Fried Rice, Shrimp Fried Rice, Ham Fried Riceor Chicken Fried Rice.

I have always loved fried rice. I could probably eat an entire bowl. The great thing about this recipe is that you can add whatever you would like! I have added bacon, chicken, and ham. It is the perfect fried rice base and they say the secret ingredient to get the authentic Chinese taste is sesame oil. Whatever it may be it is fantastic!

Thai Fried Rice

I had my entire family over for chinese night. It was a lot of work, but I wanted them to experience my famous sweet and sour chicken. They absolutely loved it and agreed that it tasted straight from a restaurant.

I always serve this amazing fried rice with all of my Chinese dishes. It is easy and goes perfectly as a side!

Preheat Skillet. Turn your skillet to medium high heat and pour sesame oil into the bottom of your skillet and add the onion, peas and carrots. Fry this until they are tender.

Easy Healthy Fried Rice Recipe

Slide the veggies to the side. Pour the beaten eggs onto the other side. Use a spatula to scramble the eggs. Mix them together with the veggies.

Add the rice. Combine it with the veggie and egg mixture. Pour the soy sauce on top and stir until it is heated throughout. Garnish with green onions.

My Chinese sister in law gave me these awesome tips and recipe that I feel make it truly authentic. This is a tried and true family recipe that tastes even better than take out. We love have family gatherings and this is always a favorite recipe to use.

Fried Rice Recipe

Here are some tips that will make this fried rice simple and easy for you to make. The great thing about this fried rice is made all in one pan. Less clean up for you and more time to sit and enjoy your fried rice as a family.

This Quinoa Fried Rice or even this Cauliflower “Fried Rice” are both healthier ways to make fried rice. Quinoa and cauliflower fried rice are perfect for making the dish low carb. You will get that same authentic and delicious Chinese flavor.Fried rice on average is about 333 calories in 1 cup. You better have 2!

Calories: 142 kcal Carbohydrates: 20 g Protein: 4 g Fat: 5 g Saturated Fat: 1 g Cholesterol: 41 mg Sodium: 282 mg Potassium: 99 mg Fiber: 1 g Sugar: 1 g Vitamin A: 1736 IU Vitamin C: 3 mg Calcium: 20 mg Iron: 1 mg

Cauliflower Fried Rice

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.Use fresh or leftover white rice for this easy, vegetable-studded fried rice. We fry the grains in batches and season lightly for perfect texture and flavor.

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

I've been holding off on doing a full fried rice story for several years now. I'm not really sure why. Fried rice is a great way to use up leftovers; it is infinitely variable, and there are

How To Make Fried Rice Perfectly Every Time—no Recipe Required

Fried rice comes in many styles. In China, it's typically lightly seasoned with salt and perhaps a little soy sauce or another sauce, along with scant amounts of aromatics and meat. In the Chinese-American tradition, you'll find it made with bigger chunks of meat, and much more sauce. It's the former style that I mostly grew up eating, and that's the style that I'm interested in for now.

Perfect fried rice is all about texture. I was looking for rice that had distinct grains, each with a slightly chewy fried exterior and a tender bite. I wanted grains that were separate enough from each other that you could taste and appreciate their texture, but still sticky enough that you could pick up small clumps with a pair of chopsticks or a spoon.

Fried rice recipes typically call for Chinese-style medium-grain rice, though Thai-style versions use fragrant jasmine, and Japanese-style fried rice can even be made with short-grain sushi rice. I tried making fried rice with all of those, as well as with long-grain rice (standard Carolina and basmati rice) and parboiled rice (like Uncle Ben's). I did not do any testing on brown, wild, or black rice varieties.

Quick & Easy Healthy Fried Rice

I was expecting disasters from at least a couple of batches, but surprisingly, they all produced decent results. Longer-grain rice varieties tended to be the most troublesome, as they fell apart a little bit during stir-frying and lacked the plumpness that gives fried rice its signature chewy-tender texture.

I'd always heard that fried rice is best made with day-old rice, and that fresh rice will turn to mush if you try to fry it. But is this really true? And if so, what is it about the resting period that makes older rice superior to fresh rice?

As rice sits after cooking, a couple things happen. First, there's evaporation: The rice gets drier. Second, we've got starch retrogradation: Gelatinized starches that have swollen up and softened during cooking will recrystallize as they cool, turning the rice firm and less sticky. The same things happen with bread; in the past, I've found that most recipes that call for stale bread are actually really more interested in dry bread (see my stuffing recipe, for instance).

Egg Fried Rice (蛋炒饭), A Traditional Recipe

I wasn't sure what I was looking for with rice, stale or dry. So I tried it. Over and over and over again. To test dryness, I used batches of rice that I set under a table fan at room temperature, which I hoped would rapidly dry out the rice without giving it much of a chance to turn stale. To test staleness, I stored batches of rice for lengths of time varying from half an hour to 12 hours, very tightly covered on plates in the fridge, allowing their starches to recrystallize without drying out. I also stored rice the way most of us do: in not-well-sealed Chinese takeout containers. Presumably these batches would get both dry

My results showed some very interesting twists. First off, all of the batches of rice that were under a fan (dried and not staled) worked out well. None of the very tightly wrapped batches worked, which indicates that dryness is an essential factor for fried rice. The batches that were stored loosely wrapped for times ranging between one hour and around six hours actually became

Than rice that had been stored loosely covered in the refrigerator for one to six hours. What gives? Most of my other tests indicated that dryness matters, but surely fresh rice is the moistest of the lot?

Paneer Fried Rice (indian & Chinese 2 Ways)

The important part. It's the surface moisture that is going to cause your rice to rapidly suppress the temperature of the wok. It's the surface moisture that's going to cause your rice to stick together.

That explains why fresh rice and rice that's been placed underneath a fan work well. With rice placed in the refrigerator, on the other hand, you slow down the evaporation process. Meanwhile, internal moisture from the grains will start to move outward, adding moisture to the surface of each grain and making the rice more difficult to fry. Eventually that surface moisture will evaporate again, and the rice will become easier to fry.

This was an obvious one: Excess starchiness is what causes rice to clump. Nobody likes clumpy fried rice. If you are cooking your rice from raw in order to make fried rice, make sure to rinse off excess starch first. A quick dunk and shake in a bowl of cold water, or a 30-second rinse under a cold tap while agitating the rice, is plenty.

Minute Pork Fried Rice (better Than Takeout)

I did consider whether or not oiling the rice while it was still cold before it hit the wok was a good idea. It's not: Cold oil doesn't spread as well as hot oil, so you end up using way more than you'd typically need. Best to break up the rice by hand and leave the oil for the wok.

Once the rice is broken up, you're ready to cook. Fried rice is more forgiving than most stir-fries (unlike meat or green vegetables, it's not easy to overcook rice), but it's still a fast process. Make sure you have your other ingredients ready to go before putting the wok on the flame.

While it's true that woks were not designed to be used on Western-style gas ranges, with their rings of burners, they are still far superior vessels for stir-frying than

Ingredient Fried Rice With Egg Recipe