VEGETABLE EGG FRIED RICE
Light and fluffy are words that should describe well-made fried rice. It shouldn't be weighed down with soy sauce or oil. Using eggs is the key to keeping it light. Cooking the rice right into the wet egg creates a pillowy, fluffy fried rice.
Provided by Jet Tila
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet, heat the oil until a wisp of white smoke appears. Add the garlic and onion, saute 30 seconds. Add the beaten eggs and immediately add the rice, gently press down in small circles to separate the rice grains.
- Stir in the carrot and bell pepper and cook for about 1 minute. Don't be afraid to scrape rice stuck to the bottom of the pan. Fold in the oyster sauce, soy sauce, sugar, white pepper and salt. Continue to stir and fold for about 2 more minutes. Cook until the rice absorbs the sauces and is slightly crisp on the edges.
- Fold in the green onions and serve immediately.
SPICY VEGETABLE FRIED RICE
A recipe that will show you how to turn boring old white rice into something amazing!
Provided by Nicolas
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Put the rice in a bowl, then cover with water. Move the rice around a bit and leave in the water for about a minute. Drain and then quickly rinse in the sieve under cold running water to get rid of some of the starch.
- Put the rice in a pot, then add plenty of water, along with a pinch of salt. Bring to a boil then bring down to gently simmer. Cover with a lid and then leave to cook for 8 minutes.
- Drain the rice and then transfer onto a tray and spread it out evenly, leave it for a few minutes so that some of the steam escapes. Then, put the tray in a freezer for 20 minutes.
- Meanwhile make sure all of your ingredients are prepared so that the next steps run smoothly.
- Get a wok nice and hot (a nice large pan will work too). Put a drizzle of oil in your pan, then add your carrots and fry for 1-2 minutes, add your diced red capsicum/peppers and frozen peas and fry for a further minute.
- Transfer those vegetables to a bowl and set aside.
- Put the wok back over the stove, add some more oil and then add your beaten eggs. Quickly fry stirring continuously until cooked (this shouldn't take long). Transfer in the bowl with the vegetables you just fried.
- Once again, put the wok back on the stove, add some veg oil and your sesame oil. Add your garlic and ginger, then fry for about half a minute, then add your chilli flakes and fry for another minute. Finally, add your hoi-sin sauce and stir through.
- Add your rice 1 quarter at a time stirring through well on each addition. This is to make sure every grain of rice is separated.
- Add the vegetables you fried earlier, your eggs, your flat leaf parsley, your sliced spring onions and your soy sauce.
- Turn the heat off and serve.
- Serve the fried shallots in the middle of the table for people to help themselves.
Nutrition Facts : Calories 743 kcal, Carbohydrate 133.7 g, Protein 18.2 g, Fat 13.9 g, SaturatedFat 3 g, Cholesterol 123 mg, Sodium 910 mg, Fiber 6.3 g, Sugar 10.1 g, ServingSize 1 serving
VEGETABLE FRIED RICE RECIPE | EXTRA SPICY VEGGIE FRIED RICE
Steps:
- Heat up oil in a pan.
- Add cumin and grated ginger along with sliced onion.
- Sauté the onion till they turn light brown in colour.
- Add finely chopped capsicum and green chili powder.
- Add in salt, red chilli powder and turmeric powder.
- Mix everything well and add finely chopped tomatoes. As well as chopped capsicum.
- Now add 4-5 Tbsp of water and cook the masala till tomatoes are soft and pulpy.
- Add in fresh lemon juice.
- Now add cooked rice to the mix and mix everything well.
- Add in roasted peanuts and chopped coriander. Mix well cook till rice are heated through and serve the veggie fried rice.
VEGETABLE EGG-FRIED RICE
This stir-fry is packed with veg and vitamins, and plenty of protein too from the eggs and sesame seeds. To scale up this budget stir-fry just add extra veg. Each serving provides 286 kcal, 17g protein, 31g carbohydrates (of which 6g sugars), 8g fat (of which 2g saturates), 9g fibre and 0.7g salt.
Provided by Hala El-Shafie
Categories Main course
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat a wok until hot, then add the oil. When it is hot, add the spring onions and red pepper and stir-fry for 1-2 minutes, or until just softened. Stir in the garlic and add the broccoli with 4 tablespoons of water, then bring to the boil and simmer for 2 minutes, or until the broccoli is just tender and the water has nearly evaporated.
- Add the rice and stir fry for 2-3 minutes, or until hot through. Stir in the peas and cook for 1 minute.
- Beat the eggs and soy sauce together using a fork. Add the egg mixture to the rice and stir-fry for 2-3 minutes, or until the eggs have just set. Stir in the sesame seeds, season with salt and pepper and serve immediately.
Nutrition Facts : Calories 286kcal, Carbohydrate 31g, Fat 8g, Fiber 9g, Protein 17g, SaturatedFat 2g, Sugar 6g
SPICY VEGETABLE EGG FRIED RICE
Spice up your rice with this easy recipe and feel free to mix things up with different veg
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 10
Steps:
- If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.
- Heat oil in a wok or large frying pan on a medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.
- Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy and stir-fry everything together until the peas are hot.
Nutrition Facts : Calories 305 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.84 milligram of sodium
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