Take Out Fried Rice Recipes

TAKE OUT-STYLE FRIED RICE

Steps:

• Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
• Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.
• Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.

TAKE OUT FRIED RICE

Steps:

• Combine rice and margarine in a large 12" skillet with cover over medium high heat until brown for 2 minutes. Add water and Special Seasonings, stir; reduce heat, cover and cook for 15 to 20 minutes; adding an additional 1/2 cup water if necessary to prevent sticking. Uncover, move rice to side of skillet and saute ham until browned for 2 minutes. Move ham over to side of skillet and add eggs, salt and pepper. Stir until eggs are cooked for 2 minutes. Incorporate eggs, ham and rice together; add soy sauce, sesame seeds and stir. Serve topped with green onions.

CHINESE TAKE-OUT FRIED RICE

Steps:

• Heat 2 Tblsp of the oil in a wok or frying pan set over medium heat. Add the shrimp, ham, and peas and cook 1 minute. Add the soy sauce and transfer to a plate to keep warm.
• Heat the remaining tablespoon oil in the pan. Add the eggs, green onions, salt & pepper.
• Scramble the eggs in the pan. Once this mixture comes together in clumps, add the rice, shrimp mixture, and rice wine. Adjust the seasoning with soy sauce or salt & pepper. Serve hot.
• Feel free to saute cabbage, broccoli, bok choy, or diced carrots along with the shrimp, ham and peas.
• Use cold leftover rice only. This recipe won't work well with freshly cooked rice. It will be mushy and stick to the pan, a real mess.

CHINESE TAKE-OUT FRIED RICE

Steps:

• Heat 1 tbsp oil in a skillet or wok at medium-high heat for 2 minutes.
• Add eggs; cook 1 minute on each side.
• Remove from skillet; chop and set aside.
• Heat remaining 3 tbsp oil in skillet or wok; add ham, and stir-fry 1 to 2 minutes or until golden.
• Add bell pepper and onion; stir-fry 5 minutes.
• Add peas and next 3 ingredients; stir-fry 3 to 4 minutes or until thoroughly heated.
• Stir in reserved egg, and sprinkle with green onions.

VEGGIE-PACKED CHICKEN FRIED RICE

Steps:

• Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
• Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
• Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
• Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.

TAKE-OUT FRIED RICE

Steps:

• In a large skillet heat the sesame oil.
• Add the celery, carrots, onions, and garlic stirring while cooking to tender crisp.
• Stir in the frozen peas and ham or pork, continue to stir and cook until vegetables have softened.
• Lower the heat and add the beaten egg, stirring until it is finely scrambled.
• Add the soya sauce, and rice, blend well.
• Splash a little more sesame oil over the rice if necessary.