Chinese Fried Rice Pioneer Woman Recipes

VEGGIE-STUFFED FRIED RICE

Steps:

• Heat about a tablespoon of avocado oil in a large (12-inch) cast iron skillet over medium-high heat. Add the beaten eggs and scramble until not quite fully set. Remove from pan and set aside.Add another tablespoon of avocado oil to the now-clean pan. Add the onions and mushrooms and cook, stirring frequently, for 5 minutes. Add the carrot, zucchini, bell pepper, spinach, and green peas and cook, stirring frequently, until carrots are tender crisp, about 3-5 minutes. Add the garlic and cook for another 2 minutes. Season to taste with salt and pepper. Remove veggies from pan.Add a bit more avocado oil to the clean pan and add the chicken. Cook until no longer pink in the middle, about 8-10 minutes. Season with salt and pepper to taste. Remove from pan.Add 2 tablespoons of avocado oil and butter to the now-empty pan (it's okay if there's some crispy bits from chicken still in the pan) and turn the heat up to high. Once the butter melts, add the rice. Gently break up any large clumps. Cook, stirring frequently, until rice is hot and turning brown here and there. Meanwhile, whisk together the soy sauce, sugar, and sesame oil.Return the eggs, veggies, and chicken to the pan. Add the soy sauce mixture and give everything a good stir. Heat until everything is nice and hot. Serve immediately with green onions, butter and hot sauce (gochujang is my favorite).

PEPPERONI FRIED RICE

Steps:

• Heat the olive oil in a cast-iron skillet over medium-high heat until hot, then add the pepperoni, onion, bell pepper and garlic. Cook until the onion has softened and the pepperoni has crisped slightly, about 3 minutes. Add the pizza sauce and crushed red pepper, then stir.
• Add the rice and cook, stirring, until it is crisp and browned in spots, 2 to 3 minutes. Stir in the pineapple until it is warm and coated in the sauce, about another minute. Turn off the heat, then add the mozzarella, while continuing to stir, then tear half the basil and add it to the skillet. Taste and adjust the seasonings as needed. Serve immediately, garnished with the remaining basil torn over the top.

EDAMAME FRIED RICE

Steps:

• Heat the oil in a large skillet. Add the scallion whites and bell peppers and cook until just starting to soften, a few minutes. Stir in the edamame and garlic, then cook for 30 seconds.
• Break the eggs into the skillet and stir-fry them quickly to scramble them. Add the soy sauce. Add the rice and stir it around to cook it for a couple of minutes. Add more soy sauce if you like.
• Serve garnished with the scallion greens.

ALL VEGGIE FRIED RICE

Steps:

• Place a large skillet over medium-high heat.
• In a small mason jar, add the soy, sugar, ginger, chili paste and garlic. Secure the lid and shake to combine. Set aside.
• Add 1 tablespoon of the olive oil and 1 tablespoon of the butter to the skillet. When the oil is hot and the butter has melted, add the eggs and cook, stirring, until scrambled, 2 to 3 minutes. Remove to a plate.
• Add the remaining butter and oil to the skillet. Add the edamame, then the corn and peppers. Cook, stirring occasionally, until heated through and lightly colored, 2 to 3 minutes. Add the riced cauliflower and sweet potatoes, stirring to combine. Cook until the cauliflower is just heated through, about 2 minutes.
• Give the sauce one last shake and add to the skillet. Return the eggs to the skillet and cook, stirring, for an additional minute. Garnish with the scallions, cilantro and sesame seeds.