Indonesian Fried Rice

Here’s my take on Indonesian fried rice. A hot and spicy meat-free meal with crispy onions, finished off with a fried egg.

Indonesian Fried Rice

Ingredients :

• 500 ml water
• 300 g long grain rice not easy cook rice
• 4 tbsp vegetable oil
• 2 shallots or 1 small onion peeled and thinly sliced
• 1 tsp cornflour/cornstarch
• ¼ tsp salt
• 1 tsp shrimp paste
• 2 cloves garlic peeled and minced
• 1 red chilli chopped finely
• 1 tsp fish sauce
• 1 heaped tbsp brown sugar
• 1 tsp tamarind
• 1 tbsp tomato puree/paste
• 2 tbsp dark soy sauce
• 5 spring onions scallions chopped
• 5 eggs

Instructions :

1. Bring the water to a boil and pour in the rice (no need to rinse). Give it a stir so that the rice is covered by the water, put a lid on the pan and cook for 20 minutes on the lowest heat on your smallest burner.
2. After 20 minutes, take the lid off and spread out the rice onto a tray. Leave to cool, uncovered for 20-30 minutes (until room temperature), then cover with clingfilm/plastic wrap and place in the fridge until you're ready to use (make sure you use the rice within 24 hours).
3. When you're ready to make the rice, heat 1 tbsp of the oil in a large wok or frying pan until hot. Dust the onion in cornflour and add to the wok. Cook, for 5-6 minutes until browned and crispy, then remove from the pan and place in a bowl.
4. Turn the heat down to medium and add another 1 tbsp of oil to the wok and add in the shrimp paste, garlic and chilli. Heat for one minute until fragrant, then add in the fish sauce, brown sugar, tamarind and tomato puree and soy sauce and heat for a further minute.
5. Now add the rice to the wok and cook on a high heat. Use a spatula to ensure the rice doesn't stick to the bottom of the pan, and move the rice around so that it's all getting reheated. Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack one of the eggs into the space. Making sure this bit of the pan is over the heat, fry the egg, giving a mix with the spatula until the egg starts to cook and look scrambled. Now mix the egg into the rice. Add the spring onions, a pinch of salt and the crispy onions and mix it all together. Reduce the heat to low.
6. Add the remaining oil to a large frying pan and heat until hot, then fry the remaining four eggs until the white is crisp at the edges, but the yolk is still runny (you can baste the egg in the hot oil to make it cook quicker.
7. Divide the rice between four bowls and top each with a fried egg, then serve.

Full Recipes Source : www.kitchensanctuary.com

Chicken Fried Rice

This Chicken Fried Rice recipe is a family-favorite of ours. It has all the classic elements of fried rice with teriyaki chicken through out. Serve it with a vegetable to make it a complete and delicious meal!

Chicken Fried Rice

Ingredients :

• 3 boneless, skinless chicken breasts
• 1 (18 oz) bottle Teriyaki sauce
• 3 Tablespoons sesame oil (or vegetable oil)
• 1 cup frozen peas and carrots (thawed)
• 1 small onion, chopped
• 2 teaspoons minced garlic
• 2 eggs, slightly beaten
• 3 cups cooked white rice (day old or leftover cold rice is best)
• 3-4 Tablespoons soy sauce

Instructions :

1. Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
3. Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
4. Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy!

Full Recipes Source : life-in-the-lofthouse.com

BEST FRIED RICE

Perfect Fried Rice - an easy to customize 15 minute dish that's perfect for busy weeknights.

BEST FRIED RICE

Ingredients

• 3 garlic cloves finely minced
• 1 teaspoon grated fresh ginger
• 1/4 cup finely diced onions
• 1 cup mixed vegetables fresh or frozen (thawed first)
• 3 large eggs lightly beaten
• 4 cups cooked day-old rice, chilled and clumps separated
• 2-1/2 -3 Tablespoons low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
• 1-1/2 - 2 teaspoons fish sauce or vegan fish sauce
• 1 teaspoon mirin Shaoxing wine or dry sherry can also be used in a pinch
• 1 teaspoon sesame oil
• salt black pepper, to taste
• cooked chicken beef or pork, cut into bite-sized pieces(leave out for meatless version)

Optional:

• Sriracha or crushed red pepper flakes
• 1 green onion thinly sliced
• roasted cashews
• sesame seeds for garnish

Instructions

1. Heat 1 tablespoon of cooking oil on high heat in a large wok or non-stick pan until smoky hot. Toss in the mixed vegetables and sauté for about 10 seconds. Add garlic, ginger, and onions and stir-fry for another minute or 2 until fragrant and onions have softened up. Transfer to a plate and set aside.
2. Return pan to stove and add another 1-2 tablespoons of cooking oil. Pour in the beaten eggs. Scramble into small pieces until cooked. (Add in cooked meat if using and saute for another minute).
3. Stir in the rice and break up any large chunks with a spatula while tossing until heated through around 2 minutes.
4. Drizzle in soy sauce, fish sauce, mirin and sesame oil, tossing to combine everything evenly. Keep stirring the fried rice until slightly toasted, about 2 minutes. Add the cooked vegetables back to the pan and toss to combine. Add salt, black pepper, red chili flakes or even Sriracha to taste.
5. Transfer to bowls and serve hot and garnish with green onions and sesame seeds, if desired.

Full Recipes Source : lifemadesweeter.com

FRIED RICE

Learn how to make fried rice with this classic recipe. It only takes 15 minutes to make, it’s easy to customize with your favorite add-ins, and it’s SO flavorful and delicious!

FRIED RICE

INGREDIENTS:

• 3 tablespoons butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice (I prefer short-grain white rice)
• 3 green onions, thinly sliced
• 3-4 tablespoons soy sauce, or more to taste
• 2 teaspoons oyster sauce (optional)
• 1/2 teaspoons toasted sesame oil

DIRECTIONS:

1. Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.
3. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Full Recipes Source : www.gimmesomeoven.com

Chicken Fried Rice

This Chicken Fried Rice recipe is a family-favorite of ours. It has all the classic elements of fried rice with teriyaki chicken through out. Serve it with a vegetable to make it a complete and delicious meal!

Chicken Fried Rice

Ingredients :

• 3 boneless, skinless chicken breasts
• 1 (18 oz) bottle Teriyaki sauce
• 3 Tablespoons sesame oil (or vegetable oil)
• 1 cup frozen peas and carrots (thawed)
• 1 small onion, chopped
• 2 teaspoons minced garlic
• 2 eggs, slightly beaten
• 3 cups cooked white rice (day old or leftover cold rice is best)
• 3-4 Tablespoons soy sauce

Instructions :

1. Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
3. Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
4. Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy!

Full Recipes Source : life-in-the-lofthouse.com

AUTHENTIC MEXICAN RICE

The BEST, truly authentic Mexican rice! Super easy to make from home, and a necessary side dish for all of your favorite Mexican recipes.

AUTHENTIC MEXICAN RICE

Ingredients :

• 1 1/2 cups long grain white rice
• 1/4 cup oil (vegetable or canola oil)
• 1 teaspoon garlic , minced
• 1/4 medium onion , finely diced
• 1/4 cup tomato sauce , or 2 pureed tomatoes
• 2 tomato bouillon cubes , chopped (these can be found in the Mexican food aisle at Walmart or your local grocery store)
• 1/4 teaspoon salt
• 1 carrot , diced
• 1/2 cup peas (frozen or fresh)
• 3 1/4 cups water
• 3-4 whole serrano peppers , optional

Instructions :

1. Rinse and drain the rice in a fine mesh strainer.
2. In a large saucepan over medium-high heat, add the oil. Add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
3. Add tomato sauce, garlic, and diced onion to the pan. Stir. Add the tomato bullion cubes, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
4. Cook, stirring, until bullion cubes are completely dissolved. Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed.  Remove from heat and allow to rest for 5 minutes before fluffing with a fork.
5. Serve this with one of my favorite authentic Mexican meals.

Full Recipes Source : tastesbetterfromscratch.com

Instant Pot Chicken Fried Rice

Chinese take-out right in your Instant pot. Packed with chunks of tender chicken, scrambled eggs, carrots and peas, this Instant pot chicken fried rice is easier and healthier. No more take-outs!!! 

Instant Pot Chicken Fried Rice

Ingredients :

• 3-4 tablepsoons vegetable oil
• 2 large eggs, whisked to combine
• 1 cup frozen peas
• 2 boneless skinless chicken thighs, cut into bite size chunks
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 cup white basmati rice, rinsed and drained well
• 1 cup (33% less sodium) chicken stock, refer notes
• 2 medium carrots, peeled and chopped into 1/4 inch cubes
• 3 tablepsoons soy sauce (more or less as desired)
• 1/2 teaspoon toasted sesame oil
• ground black pepper to taste

Instructions :

1. Set instant pot in saute mode. When hot, add 1-2 tablespoons vegetable oil. Add eggs and scramble, remove on to a plate when done. (You don't have to continuously stir eggs. Stir 'em every 20 seconds or so, until cooked. This will yield larger pieces of scrambled eggs)
2. Into the now empty pot (still in saute mode), add frozen peas. Saute, until thawed completely . The moisture from peas will help in loosening the eggs sticking to the bottom of the pan. Try scraping most of it. Transfer peas to the plate.  
3. Add 1-2 tablespoons oil to the now empty instant pot, Add chicken in a single layer, cook undisturbed for 2 minutes. Stir around and then add chopped onions and garlic, cook (stirring occasionally) for another 2-3 minutes. 
4. Add rinsed and drained rice and saute for about 20 seconds and then stir in chicken stock and carrots. Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel. (Refer notes below to see which method is right for you).
5. Cooking Method-1 : Select rice mode. (This is an automatic setting and mine took 12 minutes). When cook time is done, let the Instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper. 
6. Cooking Method-2 : Cook for 3 minutes on manual mode. When cook time is done, let it be in warm mode for 10 minutes (for al dente rice) and 15 minutes (for more softer rice) When cooking time is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper. 
7. Some readers have suggested that doubling the recipe results in slightly overcooked rice. So, I'd suggest using the recipe as is. 
8. Remove pot insert from the instant pot base and place on a wire rack to cool for 5-10 minutes, before serving. 
9. Enjoy hot Instant pot chicken fried rice for lunch/dinner or cool and pack into meal prep containers for the week. 

Full Recipes Source : www.kitchenathoskins.com