Scallion Fried Rice Recipes

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EGG & SCALLION FRIED RICE



Egg & Scallion Fried Rice image

Mad craving that came out insanely tasty. Ingredients are approximate because I didn't measure much which is why most things say 'to taste,' lol. I didn't include cooking or cooling time for the rice. Cooking time will depend on your method of cooking & cooling will depend as well. I set mine in my cool basement for 1/2 hour or so. I say 8-10 servings because my family of 4 each had 2nds. But each serving was probably 1c or more. ;)

Provided by Elmotoo

Categories     White Rice

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 cups white rice
3 cups water
4 tablespoons oil, divided
1 small onion, chopped
8 eggs, beaten
2 -4 tablespoons soy sauce, divided, to taste
1/2 teaspoon black pepper, to taste
sesame seeds, to taste
2 bunches scallions, chopped
1 tablespoon toasted sesame oil, to taste
salt

Steps:

  • Cook rice. I used a rice steamer. If you use a different method, the ratio may be different. When rice is cooked, spread it out on a large baking sheet & let cool completely.
  • Prep everything.
  • Chop onions & scallions.
  • Beat eggs, add 1TB soy sauce & pepper.
  • Heat wok until it is HOT. Add 1TB oil - vegetable/canola/sesame(NOT toasted!) & swirl to coat sides. Add egg mixture, swirl to coat sides. Scrape pan to cook it all quickly, scraping as you go. This will take 2-3 minutes. When all get is cooked, not just set, scrape into a bowl & set aside.
  • Add 2TB oil to hot wok. Add chopped onions. Cook until browned & softened, 3-5 minutes.
  • Add cooled rice. Every few minutes, scrape up from the bottom, so that the rice on the bottom & sides get a bit crispy. When it starts looking crispy, not burned, add soy sauce along top rim of rice & stir fry/stir up well. Keep turning up from bottom as you go along. I added another TB or so oil along the top rim of rice -- it goes down the sides coating the rice & helps to crisp it up. This will take 5 minutes or more. Take the time to let it cook & get a bit crispy.
  • Sprinkle on enough sesame seeds to make you happy & stir that in, continuing to stir up from the bottom.
  • Add 1TB (or more) toasted sesame oil to the top rim of the rice & continue to stir it from the bottom.
  • Chop up scrambled egg w/spoon & add to rice. Continue to stir from the bottom.
  • Add chopped scallions & continue to stir --.
  • Season with salt to taste, stirring well between each addition to check seasoning.
  • Add more soy sauce and/or sesame oil if it suits you. :).

Nutrition Facts : Calories 338.7, Fat 13.6, SaturatedFat 2.8, Cholesterol 186, Sodium 335.9, Carbohydrate 42.6, Fiber 2.7, Sugar 1.7, Protein 10.8

SCALLION FRIED RICE



Scallion Fried Rice image

A very simple and fast rice dish,but also tasty. Sesame oil and soy sauce is a good addition to this.

Provided by littlemafia

Categories     One Dish Meal

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

1 cup cooked rice
1/4 cup scallion
1 egg
salt and pepper
1 teaspoon oil

Steps:

  • Heat up oil and fry the scallions.
  • Add the beaten egg and fry,breaking up the egg.
  • Add the rice and fry for another minute.
  • Season and serve.

FRIED RICE WITH SCALLIONS, EDAMAME AND TOFU



Fried Rice with Scallions, Edamame and Tofu image

Provided by Ellie Krieger

Categories     main-dish

Time 20m

Yield 4 servings (1 serving is about 1 1/2 cups fried rice)

Number Of Ingredients 11

1 tablespoon plus 1 teaspoon canola oil, divided
2 large cloves garlic, minced
4 scallions, greens included, rinsed, trimmed and thinly sliced
1 tablespoon minced ginger
4 cups leftover cooked brown rice
3/4 cup finely diced red pepper
3/4 cup cooked, shelled edamame
1/2 cup fresh or frozen, thawed, corn
6 ounces firm tofu, cut into 1/4-inch cubes
2 eggs, beaten
3 tablespoons low-sodium soy sauce

Steps:

  • Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.

Nutrition Facts : Calories 400, Fat 12.5 grams, SaturatedFat 2 grams, Cholesterol 105 milligrams, Sodium 465 milligrams, Carbohydrate 56 grams, Fiber 7 grams, Protein 16.5 grams

SCALLION RICE



Scallion Rice image

Make and share this Scallion Rice recipe from Food.com.

Provided by Chele B

Categories     Brown Rice

Time 45m

Yield 3 1/2 c, 4 serving(s)

Number Of Ingredients 4

1 cup brown rice (white would be fine if you prefer)
2 tablespoons vegetable oil
2 1/2 cups chicken stock (2 c for white rice)
4 -5 scallions, sliced

Steps:

  • Place a medium-size pot with a lid over medium-high heat with about 2 tablespoons of oil.
  • Add the rice to the pan and cook it for a minute, then add the chicken stock.
  • Bring the liquids up to a bubble, then put the lid on the pot, reduce the heat and cook until the rice has absorbed all of the liquid, 40-45 minutes (18-20 minutes for white rice).
  • Fluff the cooked rice with a fork and stir in scallions.
  • Alternately you can cook this in your rice cooker, according to cooking directions. I have to presoak brown rice. Just skip the browning, oil is optional, and add scallions at the end. Fluff and serve.

SCALLION-GINGER FRIED RICE



Scallion-Ginger Fried Rice image

Categories     Ginger     Rice     Vegetable     Side     Stir-Fry     Spring     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 6 as a side dish

Number Of Ingredients 12

3 bunches scallions
2 1/2 cups fresh bean sprouts
For seasoning liquid
3 tablespoons chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons Asian sesame oil
1 1/4 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper
5 cups chilledChinese-style white rice
2 tablespoons corn or safflower oil
3 tablespoons minced peeled fresh gingerroot
1/3 cup Chinese rice wine or sake

Steps:

  • Finely chop enough scallions to measure about 3 cups. Rinse bean sprouts and trim stringy root ends if desired.
  • Make seasoning liquid:
  • In a small bowl stir together seasoning liquid ingredients.
  • Spread rice in a shallow baking pan and separate grains with a fork.
  • In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry scallions and gingerroot until fragrant, about 20 seconds. Add bean sprouts and rice wine or sake and stir-fry until sprouts begin to soften, about 1 minute. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.

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