Tuna Fried Rice With Egg

Tuna Fried Rice With Egg

Ingredients:



                                                    (For 4 persons)

2 tablespoons peanut oil, divided

1 egg, lightly beaten

1 garlic clove, minced

1 onion, chopped 1 cup broccoli floret, and stems

1 red bell pepper, diced

3/4 cup chicken broth

1 (7 ounce) can tuna

2 teaspoons sesame oil

2 cups cooked white rice

2 tablespoons soy sauce

Directions:


1 -In a skillet, heat 1 tablespoon of the oil and cook the egg until it forms a pancake. Take it out of the skillet and cut it into strips.

2 -Add the rest of the oil to the pan and stir-fry the garlic, onion, broccoli and red pepper for 3-4 minutes. Add the chicken broth and cook, covered, until the broccoli is tender.

3 -Remove the cover, add the tuna, sesame oil, rice and cooked egg. Raise the heat and stir-fry for 3 minutes.

4 -Add the soy sauce and cook, stirring, 2 minutes more

Amanda's Chicken and Rice

Amanda's Chicken and Rice

Ingredients:
                                                   (For 8 persons)

1 cup white rice

1/2 chicken (cut up/no fat)

1/2 cup butter

Directions:
1 -In skillet spread out rice.

 2 -layer on chicken chunks next.

 3 -put butter in middle.

 4 -add pepper and salt to taste.

 5 -add 1 cup water.

 6 -cook on low heat until finished.

Cantonese Fried Rice

Cantonese Fried Rice

This delicious fried rice is a nice change of pace for leftover meat and veggies. It's good made with your choice of ham, pork, or grilled chicken. I like to put the rice together early in the day then simply reheat it at supper time. It's already-tasty flavor seems to only improve with time!Ingredients:
                                               (For 6 persons)

1 -2 tablespoon vegetable oil

1 cup finely chopped onion

1 garlic clove, minced

3 eggs, slightly beaten

1 -2 cup cooked meat, diced

3 cups cooked rice

3 -4 green onions, sliced

1 cup bean sprouts

2 -4 tablespoons low sodium soy sauce

Directions:


1 -Heat oil in large skillet or wok; sauté onion over medium-high heat for 2 minutes; add garlic and sauté for 1 minute.

 2 -Push onions and garlic to side; pour eggs onto bottom of wok; cook and stir eggs for 1-2 minutes until firm; stir onions, garlic, and eggs together.

 3 -Add meat, rice, green onions, and any additional veggies from optional list** below to wok; stir and toss until evenly mixed and almost heated through.

 4 -Add bean sprouts and soy sauce to wok; stir until heated through; serve (or put away for later meal) and enjoy!

 5 -For variety you may add (at same time as meat) any of the following **optional veggies: Sliced mushrooms, sliced water chestnuts, thinly sliced celery, snow peas, (thawed) peas & carrots, chopped green pepper, finely shredded cabbage, or slivered almonds ~ Just don't be afraid to experiment and use what ever in your refrigerator!

 6 -Note: Including 1/2 teaspoon sesame oil with the vegetable oil gives the rice a really wonderful flavor!

Pork Fried Rice

Pork Fried Rice

Ingredients:
                                                      (For 4 persons)

2 tablespoons oil 1 cup sliced mushrooms

1 cup bean sprouts

3 cups cold cooked rice

1 cup cold cooked pork, small dice

2 green onions with tops, sliced

3 eggs, lightly beaten

1 tablespoon oil

3 tablespoons soy sauce

1/4 teaspoon pepper


Directions:



1 -Heat oil in large skillet.

 2 -Sate mushrooms for 2 minutes.

 3 -Add bean sprouts, rice, pork, and onion.

 4 -Cook and stir for 6 minutes.

 5 -Push rice to the side of the skillet.

 6 -Add the 1 T oil; add eggs; cook and stir until eggs are thickened.

 7 -Stir eggs and rice together.

 8 -Stir in soy sauce and pepper.

Easy Chinese Egg Fried Rice

Easy Chinese Egg Fried Rice


Something quick for breakfast using leftover rice from the night before. My Ayi (Chinese for "aunt," home help in China) taught me this easy recipe. I never realized until now how simple and tasty fried rice could be.
Ingredients:

                                                          (For 2 to 3 persons)

1 tablespoon peanut oil

1 egg, beaten

2 cups cooked rice, cold

2 stalks green onions, chopped

1 teaspoon sesame oil

1 teaspoon salt

Directions:


1 -Heat oil in wok or pan.

2 -Add egg and scramble.

3 -Add rice and sauté until rice clumps are loosened.

4 -Add salt to taste.

5 -Sauté in green onion and sesame oil for fragrance.

6 -Serve immediately.

Chinese Restaurant Fried Rice

Chinese Restaurant Fried Rice

Chinese fried rice that tastes just like in the Chinese restaurants. I have tried many recipes and was never able to make it taste like in the restaurants until I met someone who was a chef in a Chinese restaurant and let me in on the secrets.

Ingredients:

                                             (For 2 to 4 persons)

2 cups uncooked basmati rice

2 cups water

1/2-3/4 cup chicken stock

1 ham steak (cut into cubes)

1/2 cup frozen peas

2-eggs

 3 -4 tablespoons canola oil (or peanut oil)

1/4 teaspoon salt

2 tablespoons soy sauce


Directions:


1 -Cook your rice (I use a rice cooker). You want it a bit on the crunchy side, so even though you might want to add more water, DON'T.

 2 -Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.

 3 -Heat a wok over high heat with 1 tbs. of oil. Add eggs and scramble until cooked. Add ham and peas and fry for about a minute.(You can add or omit any veggie/meat combo you want.).

 4 -Remove omelet from wok. Clean the wok out a bit so the leftover egg doesn't burn while you're heating up your wok and oil again.

 5 -Add remaining oil to the wok and heat over high heat until it is very hot. Add your cold rice to the wok and stir to coat every grain. (You can add some more oil if you want; it just depends on how greasy you like it.).

 6 -Add your chicken stock to the rice; do it a little bit at a time to give the rice a chance to soak up the liquid. I'm not sure exactly the amount of stock to be added; I eyeball it because it seems to change every time. Basically, you want the rice to soak up the flavor, but you don't want to put in too much as it will end up quite sticky.

 7 -Stir fry for a while, stirring constantly until there is no liquid left, then chop up your omelet and add it, along with the soy sauce and salt. Stir. You can add more or less soy sauce and salt according to your taste. NOTE: In this case, the salt is simply to enhance the flavor of the dish, not to make it salty. And remember that soy sauce is salty in itself--unless you use the salt-free or low-salt type. (It is an MSG substitute.).

 8 -Enjoy! It's the best homemade fried rice you'll ever make!

Chinese Take-Out Fried Rice

Chinese Take-Out Fried Rice

Fried rice is what you make when you have leftover rice from the meal before. You can clean out your fridge and add leftover diced cooked pork, chicken or beef, or vegetables such as cabbage, broccoli, carrots or red peppers. Fast, delicious and easy. From the Take-Out Menu Cookbook.
Ingredients:

(For 4 to 6 persons)

3 tablespoons peanut oil

8 shrimp, peeled, deveined and cut into 1/2-inch pieces

3 ounces ham, cut into 1/2-inch pieces (1/4 cup)

1/2 cup frozen peas, thawed

1 tablespoon soy sauce, plus more for seasoning

2 large eggs, beaten

4 green onions, thinly sliced

1 pinch salt fresh ground black pepper

3 cups cold leftover cooked rice

1 tablespoon rice wine or 1 tablespoon dry sherry

Directions:



1 -Heat 2 Tbsp 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.

 2 -Heat the remaining tablespoon oil in the pan. Add the eggs, green onions, salt & pepper.

 3 -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.

 4 -Feel free to sate cabbage, broccoli, bok choy, or diced carrots along with the shrimp, ham and peas.

 5 -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.

Fried Rice

Fried Rice

Ingredients:

                                                          (For 4 to 6 persons)


1/3 cup plain vegetable oil (like soy corn oil or peanut oil)

1/3 lb black forest ham, diced or about 2 cups cooked, cubed or shredded meat

1 onion, diced salt and pepper

3 garlic cloves, finely chopped

2 inches  piece fresh ginger, peeled and finely chopped

3 whole scallions, thinly sliced on the bias, white and green separated

1 1/3 cups frozen peas corn and carrot mix

4 large eggs, lightly beaten

4 cups cold cooked long-grain rice, white or 4 cups jasmine rice, grains separated


Directions:



1 -Heat a large heavy-bottomed nonstick skillet over high heat.

 2 -When hot add 1 tablespoon of the oil.

 3 -Add the ham and cook stirring occasionally until lightly browned.

 4 -Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is                      fragrant

 5 -Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds.

 6 -Add the frozen vegetables.

 7 -Cook until just defrosted but still crisp.

 8 -Transfer contents of the skillet to a large bowl.

 9 -Return the pan to the heat and add 2 more tablespoons of oil.

 10 -Add the eggs and season with salt and pepper.

 11 -Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl.

 12-Break the eggs up with a wooden spoon or spatula.

 13 -Return the pan to the heat and add the remaining oil.

 14 -Add the rice to the pan and use a spoon to break up any clumps.

 15 -Season with salt and pepper and stir-fry the rice to coat evenly with oil.

 16 -Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes.

 17 -Stir the rice again, breaking up any new clumps. Add the scallion greens.

 18 -Transfer to the bowl.

 19 -Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if                     necessary.

 20 -Serve.

Easy Fried Rice

Easy Fried Rice

I never could make fried rice, it always turned out sticky and nasty. Until one night when I couldn't sleep, I turned on the tv and watched this infomercial for cookware and they made fried rice. And what do you know, its a good recipe! Only thing good that ever came out of a infomercial, lol. Anyway my whole family loves it and have been asked for the recipe many times. If you have leftover chicken, toss it in too. I've also added hamburger and other veggies with good results too.

Ingredients:

(For 6 to 8 persons)

3 cups cold leftover cooked rice

1/2-1 cup oleo

1 medium onion (chopped)

2 stalks celery (chopped

2 carrots (diced)

1 cup frozen peas

3 eggs (beaten)

1/4-1/2 cup soy sauce (to taste)pepper


Directions:



1 -Melt oleo in large non-stick skillet.

 2 -Add onion, celery, and carrots.

 3 -Sate until onions are transparent and carrots are crisp tender, about 5 minutes.

 4 -Add peas and cook one minute more until peas are thawed.

 5 -Push veggies to one side of skillet.

6 -Scramble eggs in empty side of skillet after the oleo spreads from veggies.

7 -Mix eggs into veggies and season with pepper.

8 -Add soy sauce.

9 -Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended.

10 -Fry until steamy hot stirring often.

Hainanese Chicken Rice Made Easy for Two

Hainanese Chicken Rice Made Easy for Two

This is an adaptation of a recipe I grew up on with what we could make do with in San Antonio, Tx since the 80's. My father grew up in Singapore and brought just what was in his head for making this dish. I have since made my own changes here and there yet the authentic taste remains, and it is easy for me to make while being disabled and busy.

Ingredients:

                                                    (For 2 to 3 persons)

2 chicken breast halves

1 slice fresh ginger (thumb)

2 tablespoons minced garlic(from a jar is fine)

32 ounces chicken broth (pre-made, with salt)For Rice

2 cups long grain rice

3 1/2 cups chicken stock (reserved from chicken)
For Garnish sesame oil shrimp paste (found in Oriental groceries)


Directions:



1 -Mince ginger and garlic, if needed.

 2 -Place all the ingredients for the chicken - chicken breasts, ginger, garlic and chicken broth - in a pot (if needed, add water until chicken is covered) and boil until chicken is done. It is done when it comes apart with a fork.

 3 -Take the chicken breasts out of the pot, place on a plate and coat in sesame oil.

 4 -Cool stock.

 5 -Add rice to rice cooker and 3 1/2 cups liquid from the pot to the rice cooker and cook rice according to manufacturer's directions.

 6 -Cut chicken breasts into thin slices, serve on rice with shrimp paste.

Slow Cooker Sweet and Sour Chicken

Slow Cooker Sweet and Sour Chicken

Ingredients:

                                                 (For 4 to 6 persons)

1 onion, sliced

1 carrot, sliced

1 stalk celery, sliced

1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces

1/4 cup packed brown sugar

1/3 cup Catalina dressing

1/4 cup light soy sauce

1 teaspoon grated ginger root

1 tablespoon cornstarch

1 (8 ounce) can pineapple chunks, drained, liquid reserved

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

3 cups cooked white rice


Directions:


1 -PLACE onions, carrots and celery in slow cooker; top with chicken.

 2 -MIX sugar, dressing, soy sauce and ginger; pour over chicken. Cover with lid.

 3 -COOK on LOW 4 to 5 hours, increasing heat to HIGH for the last 30 minute

 4 -STIR cornstarch into reserved pineapple liquid. Add to slow cooker with pineapple and peppers; stir.          Cook, covered, 30 minute or until sauce is thickened. Serve over rice.

Benihana Japanese Fried Rice

Benihana Japanese Fried Rice

Ingredients:
                                         (For 4 to 6 persons)

4 cups cooked rice or 1 cup uncooked rice

1 cup frozen peas, thawed

2 tablespoons carrots, finely diced

 2 eggs, beaten

1/2 cup onion, diced

1 1/2 tablespoons butter

 2 tablespoons soy sauce salt pepper


Directions:



1 -Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).

 2 -Pour rice into a large bowl to let it cool in the refrigerator.

 3 -Scramble the eggs in a small pan over medium heat.

 4 -Separate the scrambled chunks of egg into small pea-size bits while cooking.

 5 -When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.

 6 -Carefully toss all of the ingredients together.

 7 -Melt butter in a large frying pan over medium/high heat.

 8 -When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.

9-Cook rice for 6-8 minutes over heat, stirring often.

Fried Rice

Fried Rice

Ingredients:


                                                                 (For 4 to 6 persons)
1 tablespoon butter or 1 tablespoon margarine

2 eggs, beaten

1 tablespoon butter or 1 tablespoon margarine

1/4 cup  chopped onion

1/4 cup chopped green pepper (optional)

2 cups rice, prepared and cooled

1/2 cup cooked pork (optional) or 1/2 cup cooked shrimp (optional) or 1/2 cup
cooked chicken (optional)

1/4 cup soy sauce

1/2 cup cooked peas (optional)


Directions:


1 -Melt 1 tablespoon butter in skillet or wok.

 2 -Scramble eggs in butter, breaking up the cooked eggs into small pieces.

 3 -Set aside.

 4 -Melt 1 tablespoon butter in skillet or wok.

 5 -Sate onions and/or green peppers in butter for 3 minutes.

 6 --Combine eggs, onions, rice, and meat.

 7 -Stir in soy sauce until color of rice is uniform.

 8 -Stir in peas.

 9 -Heat only until warm.

Chinese Fried Rice

Chinese Fried Rice

This Chinese fried rice has the flavor those other recipes are

missing. Tastes like takeout. I want to dedicate this dish to

Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired

this dish. Make sure you season your rice with salt before it

cooks. Add some butter to the cooking water, as well. Other

seasonings should be added before you cook, as well, so it has

time to get inside the rice. If you like sesame flavor, add 1

tsp. of it after you add the green onions, but do not use it as

a cooking oil because it easily burns.

Ingredients:

                                                   (For 4 to 6 persons)

3/4 cup finely chopped onion

2 1/2 tablespoons oil

1 egg, lightly beaten

(or more eggs if you like)

3 drops soy sauce

3 drops sesame oil

8 ounces cooked lean boneless pork or 8 ounces chicken,chopped

1/2 cup finely chopped carrot (very small)

1/2 cup frozen peas, thawed

4 cups cold cooked rice, grains separated(preferably medium grain)

4 green onions, chopped

2 cups bean sprouts

2 tablespoons light soy sauce(add more if you like)


Directions:


1 -Heat 1 tbsp oil in wok; add chopped onions and stir-fry

                       until onions turn a nice brown color, about 8-10 minutes;

                        remove from wok.

 2 -Allow wok to cool slightly.

 3 -Mix egg with 3 drops of soy and 3 drops of sesame oil; set

aside.

 4 -Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg

                    mixture; working quickly, swirl egg until egg sets against wok;

                     when egg puffs, flip egg and cook other side briefly; remove

                    from wok, and chop into small pieces.

 5 -Heat 1 tbsp oil in wok; add selected meat to wok, along with

                  carrots, peas, and cooked onion; stir-fry for 2 minutes.

 6 -Add rice, green onions, and bean sprouts, tossing to mix

                 well; stir-fry for 3 minutes.

 7 -Add 2 tbsp of light soy sauce and chopped egg to rice

                  mixture and fold in; stir-fry for 1 minute more; serve.

 8 -Set out additional soy sauce on the table, if desired.