egg fried rice

Chicken Egg-Fried Rice Recipe

sesame oil

vegetable oil

chicken breasts,

peas

red pepper, diced

spring onions, sliced

garlic cloves, finely minced

eggs,

rice

soy sauce

sweet chilli sauce

salt and pepper

Heat the oils (sesame and vegetable) in a large frying pan or wok. Add the chicken and cook for about five minutes until the chicken is brown. Remove chicken and set aside.

Add the garlic and cook for another minute.

Add the peas, red pepper and green onions. Cook for about five minutes until the vegetables are soft.

Push vegetables to one side of the pan and add the eggs to the other side. Cook the eggs as if you were making scrambled eggs.

Add the chicken, rice, soy sauce and sweet chilli and stir to combine. Cook for about two minutes, or until chicken is reheated through.Season with salt and pepper.

Serve with fresh lemon wedges.

Fried Rice from Delish.com is the best thing to make with your leftover rice.

Fried Rice

eggs

Kosher salt

carrots, diced

green onions, thinly sliced, white and green parts divided

garlic,

tbsp. ginger

c. cooked long grain rice (preferably leftover)

c. frozen peas

tbsp. low-sodium soy sauce

What type of rice do you use for fried rice?

My husband made this last week it was amazing!  This is definitely a weekly dish. No need for meat at all, it’s perfect . He adds sesame seeds and mushrooms. Thank you for this staple !

Easy simple to the point thank you cake out great .. oyster sauce and fish sauce for more flavor

Had this with General Tso Chicken and was great. We excluded the peas as we didn’t have any and I didn’t mind. Also did not have white rice only instant brown but turned out great. My 11 month old hates scrambled eggs but ate this. I cooked the rice and put on baking sheet in shallow layer and let sit for 2 hours in the fridge while I prepared everything else for dinner.

thank you! there was the recipe and the information to make it, good stuff

I’ve tried so many recipes and this one really nailed it. What made the biggest difference was cooking the egg by itself and then adding it back. 
I added some pork belly and edamame beans— I could eat this all day every day!!

I made this fried rice yesterday. It was “okay”. Would I make it again?,  I really do t know. I will continue looking around for a different recipe. Thank you for sharing.

https://streaming.hearstdigitalstudios.com/46c3485e-8fc2-423d-80c8-1e3134532db1/video_rover_16x9_1080p_hd_1584155930_99562.mp4

Fried Rice Is A Pantry Staple For A Reason

Chicken fried rice is the comfort dish of Chinese food. This classic take on the favorite is easy to make and makes the perfect lunch or dinner. 

Chicken Fried Rice

olive oil

chicken breasts (about 1 1/2 lb.)

black pepper

onion,

carrots,

c. cooked white rice (preferably leftover)

green onions, thinly sliced

I grilled the chicken in advance and used a tiny dash of five spice powder and also some white pepper to jazz up the flavor. This also goes well with leftover pork tenderloin or steak in place of the chicken. Try to use sticky rice from a rice cooker and keep the mixing in the wok to avoid adhesion to the pan. A very delicious dish for all seasons 🙃

I love chicken fried rice and this was a great recipe to finally try and make it at home. Very easy and quick to make and everyone loved it and said was better than what we get at the restaurant.
I think next time I will add some pineapple and red pepper flakes to kick up the heat. Thanks for the great video and yes you definitely need a bigger pan.:-)

Really, really good. I used some leftover turkey I had from Christmas that was sitting in the freezer instead of chicken, plus I added some bell peppers and mushrooms for extra veggies. I knew that all the ingredients wouldn’t fit in a pan, so I made it in a large pot. Will be making this again!

I just made two batches of this to share with both my daughters’ families.  It was a huge hit.   So fresh and tasty.  Definitely will make it again with shrimp.   Thank you.

5 stars, I make the recipe and it came out delish!!

This was great! I made free and easy with which veggies I used, but I think that it would work with any combination. It is definitely going to become my fall back fried rice recipe!

Very bland even after adding more soy sauce. Calls for way too much rice. Had to do half of that.

Whenever we go to Asian Restaurants my husband orders fried rice dishes.  Not sure why it took me so long to try it at home.  We're minimizing our grocery trips so I used some high quality canned chicken I get at Costco, skipped the peas, and unfortunately had to use ginger powder but still it turned out great.  The directions are very clear and it tasted just as we expected.  I can see lots of options for substitutions which will make this a nice dish in our rotation.

Easy, quick and delicious! I had thawed a pork chop and used that instead of chicken.  Will make this again - my best recommendation.

Awesome recipe...5 Stars! This is a favorite of my three children and I alway make sure to have all ingredients on hand at all times! One of my favorite go to meals when I’m in a pinch! Thank you!!

I halved it because there is just the two of us.  It was delicious!

YUM!! This was soooo good & lots of leftovers for lunch tomorrow!

I loved this recipe so much, I took tortilla shells, filled it with the chicken fried rice, rolled it up enchilada style and put it in a baking dish. Poured a can of cream of chicken soup over it, then baked it for 35 minutes at 350. It was perfect! And the leftover enchiladas were put into baggies with a spoonful of the gravy over them and frozen. Easy to reheat as needed. Since I live alone, making a meal for four leaves plenty of leftovers. These are great!

Anyone else cringe at the size of that pan? LoL

https://streaming.hearstdigitalstudios.com/24d4a167-bcb2-4b30-b41d-0c08805b446d/video_rover_16x9_1080p_hd_1588019494_74470.mp4

Easy, delicious, and nutritious, chicken fried rice is a low-maintenance trifecta that'll make "take-out" a thing of the past.

Classic Chicken Fried Rice Is A Bite Of Leftover Heaven

How to make the best chicken fried rice at home! Don&#039;t forget to check out my step by step photos and tips above!

veggie oil

tbsp sesame oil

eggs (whisked)

lb chicken breast

carrots

onion

garlic (minced)

salt and black pepper

green onions (thinly sliced)

soy sauce (plus more to taste)

Heat a tablespoon of butter or oil in a large skillet over high heat then add the whisked eggs, scramble and set aside.

Warm two more tablespoons of butter or oil in the skillet then add the chicken. Season with salt and pepper and cook until cooked through and slightly browned.

Remove chicken and set aside then add the sesame oil, onion and carrots and cook for about 5 minutes while stirring.

Once softened add the garlic and cook a minute or until fragrant then add the frozen peas and continue stirring until warmed through.

Move to the side then add the rice, chicken and egg. drizzle with soy sauce, mix, and continue to cook for 3-4 minutes to fry the rice.

Season with more soy sauce to taste then add the green onion and serve.

Try to use day-old rice. This ensures that there isn&#x27;t too much moisture in the rice so that the fried rice does not end up being too mushy. If you are cooking rice on the same day, let the rice cool completely before stir frying.

If you want more flavor, you can add a drizzle of my teriyaki sauce or hoisin sauce.

The Easiest Egg Fried Rice

peanut, vegetable,

salt

jasmine rice (see note 5)

soy sauce (use tamari if gluten free)

five-spice powder

white pepper (optional)

Crack the eggs into a small bowl and...

Crack the eggs into a small bowl and beat them together.

Heat a skillet with 1 tablespoon of the...

Heat a skillet with 1 tablespoon of the oil over medium-high heat. Once the pan is hot, add the beaten eggs and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat.

Drizzle the remaining 2 tablespoons of oil into...

Drizzle the remaining 2 tablespoons of oil into a wok over high heat. Add the onions and cook them for about 1 to 2 minutes, stirring constantly. Add the mixed vegetables and white parts of the scallions and cook for 2 minutes. Season the vegetables with a pinch of salt.

Add the cooked rice into the pan or...

Add the cooked rice into the pan or wok and cook for several minutes, until the rice is heated through. If there are large clumps of rice, break them apart with the back of your spatula.

Add the soy sauce, five-spice powder, dash of...

Add the soy sauce, five-spice powder, dash of white pepper (if using) and sesame oil and stir to distribute the seasonings. (See note 6) Add the scrambled eggs and stir to mix again. Garnish with remaining sliced scallions. Serve immediately.

https://www.youtube.com/watch?v=Rd42Te2OnjU

Here's one of my favorite weeknight dishes: egg fried rice. I typically use whatever vegetables I have in the fridge. The seasonings are suggestions. Often times, people use oyster sauce instead of hoisin sauce.

FULL RECIPE: https://healthynibblesandbits.com/easiest-egg-fried-rice/

INGREDIENTS

4 large eggs
3 tablespoons peanut, vegetable, or olive oil, divided 
1 cup diced onion 
1 1/2 to 2 cups diced mixed vegetables (such as corn, green beans, bell pepper, etc.)
1/2 cup sliced scallions, white and green parts divided
4 cups cooked overnight jasmine rice 
2 1/2 tablespoons soy sauce 
1/2 teaspoon five-spice powder
dash of ground white pepper
2 teaspoons toasted sesame oil
1 1/2 tablespoons hoisin sauce

NOTES

A lot people like my mom separate the white and light green parts of scallions from the darker parts. The lighter colored portions have a stronger raw bite, so they need a little more cooking time to mellow out.

The transliterations of the Cantonese pronunciations are not official spellings. I came up with those by using a combination of online dictionaries and what makes sense to me.

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Super Tasty Egg Fried Rice (蛋炒飯) | Lisa Lin

Learn how to make Fried Rice the easy way with this simple Egg Fried Rice Recipe. Made with just a few ingredients and packed with flavor, this dinner is about to become your new favorite.

Egg Fried Rice

Olive oil

eggs (whisked lightly)

½ cups frozen vegetables (carrot, peas, corn, etc)

butter

white rice

soy sauce (more

Salt and pepper (to taste)

Sesame seeds (for garnish)

green onions (for garnish)

Heat a wok or large, deep skillet over medium-high heat and add a teaspoon of olive oil.&nbsp;

Whisk in the eggs and cook, stirring often, until set. Transfer to a plate.&nbsp;

Add another tablespoon of olive oil to the skillet. Add onion and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add frozen vegetables and cook until heated through. Season with a pinch of salt.

Soften the butter in the center of the skillet, then add cold rice to the skillet and stir to combine with the vegetables. Press down into the pan to brown the rice lightly for a couple of minutes - you&#x27;ll hearing popping and sizzling and that&#x27;s what you want - then stir and repeat a few times. It&#x27;s ok if the rice is chunky; it will break up a bit as it warms.

Return the egg to the skillet and stir to heat through.

Remove from heat, then stir in 1-2 tablespoons of soy sauce. Use more or less based on your liking.

Garnish with sesame seeds and sliced green onions and serve immediately.

Store leftovers in a tightly sealed container for up to 3 days. Microwave to reheat.

Don't call the Chinese takeaway – make your own egg-fried rice. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok

Egg-fried rice

long grain rice

onion, finely chopped

eggs, beaten

spring onions, sliced, to serve

Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.

Heat 2 tbsp of the oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.

Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.

Here's how to make the very best fried rice! Egg, veggies, garlic and ginger bring aromatic flavor to this homemade comfort food. Variation: Try Shrimp Fried Rice for additional protein.

*Best* Fried Rice

yellow onion

garlic cloves

ginger (about 1 inch nub)

cabbage

sesame oil, divided

eggs*

fish sauce (optional)

Green onion, for garnish (optional)

Mince the onion. Mince the garlic. Mince the ginger. Peel the carrots, then dice them. If using, chop the cabbage.

In a large skillet or wok, heat 2 tablespoons of the sesame oil medium high. Saute the carrots and onion for 2 minutes. Add the cabbage, garlic and ginger and saute for 2 minutes. Stir in the rice, peas and salt for 1 minute.

Push the rice to the side. Add 1 tablespoon more oil. Add the eggs and pinch of salt, and scramble them in for 1 to 2 minutes until cooked through.

Add the soy sauce and fish sauce, if using. Taste and add additional soy sauce or salt if necessary. Heat for a minute or two, stirring, until all rice is coated. Serve hot.

Simply delicious egg fried rice and stir fry noodles recipe with everyday pantry-friendly ingredients.

Basic Egg Fried Rice and Fried Noodles

rice rice

Eggs

Vegetable oil

tbsp Garlic chopped

tbsp Light soy sauce

tbsp Oyster sauce

Sesame oil

Salt

450 g (16 oz) Egg noodles

Carrot

Cabbage

2-3 Spring onions

¼ Onion (thin slices)

tbsp Vegetable oil

tsp Dark soy sauce

tbsp Oyster Sauce

Sugar

tbsp Chinese Shaoxing wine/ rice vinegar/ water

Wisk the eggs in a small bowl and set aside. Cut the spring onions into thin slices.

Heat the large wok/pan over medium-high heat. Drizzle 1 tablespoon of vegetable oil, pour the whisked eggs in. Let the eggs almost set for few seconds, stir and break into small pieces.

Push the eggs to one side, drizzle a bit more oil and stir fry the chopped garlic for few seconds.

Place the cooked rice in the wok, pour the soy sauce and oyster sauce in. Stir well to combine well and separate the rice by using the spatula.

Stir occasionally for 1-2 minutes, drizzle sesame oil and sprinkle some salt to taste.

Turn off the heat, add some chopped spring onions and toss well.

Transfer to serving plate and serve immediately!

( You can serve 2-3 person as a main meal or 4-5 person as a side dish. )

First prepare the noodles, if you use fresh noodles you can add straight to wok. If you use dry noodles, boil the noodles by the packet instructions, rinse the noodles in cold water and drain the water out. Drizzle 1-2 teaspoon bit of vegetable oil or sesame oil on the noodles, mix well and set aside.

In a small mixing bowl, add all the stir fry sauce ingredients, whisk until the sugar dissolved and set aside.

Heat the wok/pan over medium-high heat, drizzle 2 tablepoons of vegetable oil. Start frying the onion slices for few seconds and follow with the carrot and cabbage.

Push the vegetables to one side and place the noodles in the wok. Pour the stir fry sauce over the noodles.

Stir well to combine all ingredients evenly and cook for 1-2 minutes.

Add the spring onions, drizzle 1 tablespoon of sesame oil and add some salt to taste.

Toss everything well for another 1 minute. Turn off the heat and transfer to serving plate.

Serve immediately! Enjoy!

( You can serve 2-3 person as a main meal and 4-5 person as a side dish. )

Fried Noodles

This Mushroom fried rice recipe is much easier to make at home than you might think. It can be ready in 15 minutes, creates minimal washing-up and makes a tasty side dish or stand-alone main course.Serves 2 as a main course or 4 as a side dish

Mushroom Fried Rice with Egg and Peas

tbsp Groundnut oil (or other flavourless oil)

100 g Chestnut mushrooms

clove

Piece ginger (the size of a cherry tomato)

Egg (large, free range)

250 g Pre-cooked basmati rice (must also be cooled/ chilled)

75 g Peas (frozen is fine)

Black pepper

Spring onions

tbsp Chives (chopped)

tsp Rice vinegar

1½ tbsp Light soy sauce

Prepare all the vegetables and herbs before cooking begins: slice or chop the mushrooms, mince the ginger &amp; garlic and finely slice the spring onions &amp; chives

Put 1 tbsp oil into a wok or frying pan and cook the mushrooms over a medium-high heat for 2 minutes, stirring almost continuously. Add the minced garlic and ginger and fry for 1 more minute. When the mushrooms are cooked through take them out of the pan and keep them warm

Add the rest of the oil to the pan. Crack the egg into a small bowl and break up the yolk with a fork, then tip into the pan and stir, using a silicon spatula, until it begins to scramble and set slightly

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