View Full Version : ISO: "Recipe" for fried rice
I've got some leftover rice in the fridge, so I'm thinking fried rice would be a quick and easy meal for dinner tonight -- but, I've actually never made it before. I know the general idea, but I'm looking to get some sense of proportions, and a refresher on technique.
I'll probably do veggie fried rice, but I've also got some shrimp in the freezer, so that's a possibility, too. We've been eating a lot of chicken lately, so I'm probably going to steer clear of that.
Can someone help with some ideas to get started?
P.S. I tried a search, and it was overwhelming.
07-30-2004, 09:05 AM
Fried rice sounds yummy! I'm a bit sick of fajita leftovers!
I probably make a lot more fried rice than you considering the size of my sons but I normally use 2-3 eggs, 1/2 cup carrots (finely diced), half a package of frozen baby peas (defrosted), the entire bunch of green onions, a couple of tbs of peanut oil at the start, a tbs of sesame oil and soy sauce just at the end.
07-30-2004, 09:10 AM
Helene, do you have WW TOT? There's a wonderful Fried Rice recipe in there. It's a Shrimp Fried Rice, I think, but I've made it plain and with pork.
If not, it's on this thread (http://community.cookinglight.com/showthread.php?s=&threadid=30232&highlight=Chinese)
P.S. How is Victor? We missed you in the Square a couple weeks ago.
07-30-2004, 02:07 PM
This recipe is very simple, but it is my absolute favorite fried rice recipe:
Shrimp Fried Rice
2 tablespoons low-sodium soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon ground red pepper
1 tablespoon vegetable oil, divided
3/4 pound medium shrimp, peeled
1 cup frozen green peas, thawed
1/3 cup sliced green onions
1 (8-ounce) can sliced water chestnuts, drained
1 cup chilled cooked long-grain rice
2 tablespoons sliced almonds, toasted
1 tablespoon chopped fresh parsley
Combine first 3 ingredients; stir well. Set soy sauce mixture aside.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp, and stir-fry 30 seconds. Add peas, onions, and water chestnuts, and stir-fry 2 minutes. Add soy sauce mixture, and stir well. Remove shrimp mixture from skillet; set aside.
1 teaspoon oil in skillet over medium-high heat. Add chilled rice, and stir-fry 2 minutes. Return shrimp mixture to skillet; stir-fry 1 minute or until mixture is thoroughly heated. Sprinkle shrimp mixture with sliced almonds and chopped parsley.
Serving size: 1 1/2 cups
Yield: 2 servings
Facts per Serving
Calories: 449 Fat: 12g Carbohydrates: 49g
Cholesterol: 194mg Sodium: 764mg Protein: 35g
Fiber: 5g % Cal. from Fat: 24% % Cal. from Carbs: 44%
07-30-2004, 02:29 PM
Helene, here is my "kitchen sink" fried rice recipe. I add and subtract ingredients based on what's in the fridge. DH does not care for eggs and so I usually leave them out, but sometimes I will scramble an egg in the pan as a first step, remove it, then add the cooked egg back in later. The serving size is based on a meal-size serving.
* Exported from MasterCook *
Stephanie's Veggie Fried Rice
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Entrees Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups jasmine rice -- cooked and chilled overnight
3 tablespoons vegetable oil
1 tablespoon minced fresh ginger
3 cloves garlic -- minced
1/4 teaspoon crushed red pepper -- or more to taste
1 red bell pepper -- cut into 1" long strips
2 cups chopped broccoli -- steamed or boiled 1 minute
1 cup frozen peas -- or more to taste
2 large carrots -- grated
4 scallions -- sliced crosswise, including white parts
Sweet Ginger Tofu -- or up to 1 lb. of other tofu, diced
1 tablespoon sesame oil -- or more to taste
3 tablespoons soy sauce -- or more if needed
freshly ground black pepper -- to taste
Be sure to cook the rice a day in advance and chill it overnight.
Heat the oil in a large wok over medium-high heat. Add the ginger, garlic, crushed red pepper, and red bell pepper; stir-fry for 1 minute. Crumble in the rice and stir to distribute seasonings. Add the broccoli and peas; stir-fry several minutes, being sure to scrape rice from the bottom of the wok. Add the carrots, scallions, and tofu, and stir to distribute. Pour the sesame oil and soy sauce over all. Stir-fry until rice is evenly colored. Taste; add more soy sauce and sesame oil as desired. Add freshly ground black pepper to taste. Continue cooking until all ingredients are heated through and rice is beginning to form a crust on the bottom. Serve hot.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 349 Calories; 13g Fat (32.8% calories from fat); 10g Protein; 49g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 939mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
07-30-2004, 04:06 PM
This is the fried rice recipe I've used for years. It is very flexible! It is from the MORE WITH LESS cookbook.
Vietnam Fried Rice
Heat in a large skillet:
4 TBSP. cooking oil.
1/4-1/2 lb. any cooked or raw meat, cut into thin strips
3 cloves garlic, minced
1 large onion, chopped coarsely
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
1 TBSP. soy sauce
Stir-fry until meat is tender and hot, about 1-2 minutes.
3 c. cooked rice
Stir-fry 5 minutes.
1 c. leftover or frozen vegetables, such as peas, green beans or carrots
Stir well into rice-meat mixture. Just before serving, add:
2 eggs, beaten
Over medium heat, stir carefully through rice until egs are cooked. Serve hot .
My notes: I usually increase the quantities of everything so I will have leftovers! I don't use quite as much oil, I have never added the sugar, I omit the salt and use more soy sauce, and I usually add frozen peas for the veggie. Sometimes I add chopped carrot in with the onion. It works great with leftover meat, but if I don't have any I just use some skinless, boneless chicken breasts cut up. If you make it once, you will get a feel for it, and then the variations are endless...just use what you have and improvise with the rest. If you have all of the ingredients, you can have this on the table in about 15 minutes! Enjoy!
07-30-2004, 05:31 PM
Thank you Kathy B! I just used your recipe with some leftover pork, bok choy and brown rice and ended up with a quick, easy and yummy dinner :)
[I skipped the sugar and salt, but put in some minced ginger and garlic...mmmm]
07-30-2004, 07:12 PM
Glad it worked for you! With your variations, you obviously have the hang of how to adjust it according to what you have around. That is why I have used this recipe for so many years!:)
07-31-2004, 07:37 AM
I have discovered that the SECRET to fried rice flavor is using sesame oil rather than vegetable oil. It adds that chinese restaurant taste that mine kept missing.
Thank you, everyone! I ended up making a sort of "combination" dish, based on elements of several of these recipes, using what I had around the house.
It was so quick and easy -- I was exhausted after a very busy day at work, and having stayed up late to watch the DNC the night before. I don't know why I never thought of this dish before -- I often have leftover rice.
Anyway, it was a big hit with me and DH, and I've printed out all the recipes from this thread for future use.
I thought DS would like it because it had rice and eggs, two of his favorite foods -- but, it also included the dreaded vegetable group, so there was a lot of resistance. I'll keep making it -- eventually, I'm sure he'll like it.
Loren -- Victor is doing really well, thanks. I'm so disappointed I missed the outing in Harvard Square -- the timing really backfired on that for me. Hoping for another Boston get-together soon!
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