THE BEST FRIED RICE
The BEST Fried Rice. This fried rice is loaded with veggies and only takes 20 minutes to make!
Provided by Kelley Simmons
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of butter into a large skillet.Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
- Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.
- Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
- Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.Serve immediately with green onions for garnish, if desired.
Nutrition Facts : Calories 379 kcal, Carbohydrate 58 g, Protein 12 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 138 mg, Sodium 767 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SUE'S SESAME FRIED RICE
Yes, I have been in the kitchen making fried rice again! Fried rice is one of my favorites. The sesame seeds in this version offer a delicious nutty taste that makes this perfect to accompany Chinese stir-fries, Japanese teppanyaki, and Korean bulgoki. The use of brown rice should gain approval from those trying to cut carbs. Of course, they want it to be delicious, and I assure you that this is every bit as tasty as my fried rice (Recipe #38748).
Provided by PalatablePastime
Categories Brown Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Use small cereal bowls to assemble ingredients.
- Place chopped pork in a small bowl and toss with the sesame oil and set aside.
- Whisk two eggs in a small bowl and set aside.
- Place chopped onion and carrots in a small bowl together and set aside.
- Place bean sprouts, peas, and scallions in a small bowl together and set aside.
- Heat 2 tablespoons coconut oil in a wok until hot and cook egg, swivelling wok to keep the runny portion in motion until it sets, then flip the omelet and cook briefly on the other side. Remove to platter and chop into small pieces.
- Add 2 more tablespoons wok oil to wok and add the contents of the bowl with onions and carrots. Cook until carrots soften, then add pork, and cook and stir until all are hot and sizzling. Remove to the platter with eggs.
- Heat 4 tablespoons butter in the wok with 2 tablespoons coconut or wok oil. Add rice, and season with salt and pepper, adding sesame seeds at this time as well, cooking and stirring until rice is hot and sizzling.
- Add ingredients from the platter along with soy sauce, and stir until well mixed.
- Place on a large platter and serve hot.
Nutrition Facts : Calories 1069, Fat 34.3, SaturatedFat 12.9, Cholesterol 157.8, Sodium 1791.9, Carbohydrate 155.5, Fiber 10.2, Sugar 6.4, Protein 34.9
SESAME RICE
THIS SIDE DISH is compatible with any meat entree you serve. One of my friends gave me this recipe many years ago. I made a few changes, and it has been a family favorite for a long time. This secret of the tasty flavor is the chicken broth. -Norma Poole Auburndale, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a medium skillet, saute sesame seeds in butter for 2-3 minutes or until golden. Add rice, celery and onion; saute until the rice is browned. Spoon into an ungreased 1-1/2-qt. baking dish. Dissolve bouillon and salt in water; pour over the rice mixture. Cover and bake at 325° for 50-60 minutes or until rice is tender.
Nutrition Facts : Calories 259 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 941mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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