Recipes for "egg fried rice"

Assemble ingredients.

Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander.

Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.

Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.

Serve hot and enjoy!

Gather all ingredients.

Melt butter in a large non-stick skillet over medium heat. Add pork, green onion, carrot, and broccoli; cook and stir until pork is cooked through, 7 to 10 minutes.

Transfer pork mixture to a bowl and return skillet to medium heat. Stir egg into the skillet and scramble until completely set.

Add pork mixture back into the skillet; stir in rice, peas, soy sauce, garlic powder, and ground ginger.

Cook and stir until heated through, 7 to 10 minutes. Serve and enjoy!

Heat a large skillet over medium-high heat; add Spam. Cook until lightly browned, 5 to 7 minutes; transfer to a plate.

Heat sesame oil in the same skillet until shimmering, about 1 minute. Add onion; sauté until slightly softened, about 5 minutes. Reduce heat; add rice and frozen vegetables; cook and stir until heated through, about 5 minutes. Push rice mixture to edges of skillet; add 4 beaten eggs to center. Cook and stir until curds form, 3 to 4 minutes.

Stir ½ Spam into scrambled eggs, then stir into rice mixture to combine. Add soy sauce and Sriracha; stir, then remove from heat.

Crack remaining 4 eggs into a separate skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes; season with salt and black pepper.

Place fried eggs on top of fried rice; add remaining ½ Spam. Garnish with nori, scallions, and sesame seeds.

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper.

Heat 1 teaspoon oil in small frying pan. Pour in eggs. Coat the bottom of the pan evenly with eggs; cook for about 3 minutes. Flip eggs, cook 1 minute more, and transfer them to a cool surface. Let cool, then cut into thin slices. Set aside.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside.

Spoon remaining 2 teaspoons oil into the skillet with the bacon fat. Stir in cooked rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs, and green onions. Stir and cook until heated through, approximately 3 minutes.

Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.

Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.

When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

Heat oil in a large skillet over medium heat. Cook beaten eggs in hot oil until set, stirring occasionally. Remove scrambled eggs to a plate; set aside.

Add vegetables, broth, and soy sauce to the same skillet; bring to a boil. Stir in rice; cover. Remove from heat and let stand for 5 minutes.

Stir scrambled eggs into rice mixture. Serve hot.

Chop the chicken into small 1/4-inch to 1/2-inch cubes. Sprinkle 1/2 teaspoon of salt over the chicken and mix to combine. Set the chicken aside for about 10 minutes (I usually use this time to chop all the vegetables).

Heat a wok or large sauté pan over medium-high heat. Swirl in a tablespoon of oil and add the whisked eggs. Use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together. Transfer the eggs to a plate.

Add another tablespoon of oil in the wok or pan. Add the chicken and cook for 4 to 5 minutes, stirring occasionally. Turn off the heat and transfer the cooked chicken to a plate.

Using your spatula, scrape off any chicken bits that are still stuck to the wok so they don't burn during the next step. You can also use paper towels to wipe down your wok or pan.

Swirl 1 tablespoon of oil into the wok over medium-high heat. Add the diced onions and cook them for 1 minute, until they start to soften. Mix in the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the diced carrots and cook for 2 minutes, stirring frequently. Add 1/2 teaspoon salt and the peas, and stir to incorporate.

Add the rice to the wok or pan on top of the vegetables and stir to combine. Using the back of your spatula, smash any large chunks of rice to break them apart. Add the white and green parts of the sliced scallions (save the dark green parts) and five-spice powder. Stir to incorporate. If the rice starts to stick to the pan, stir in a little more oil.

Drizzle the soy sauce and sesame oil over the rice and stir to incorporate. Stir in the cooked chicken, scrambled eggs, and the dark parts of the scallions. Stir briefly to bring it together, and cook for another 1 to 2 minutes.

Taste, and add more soy sauce if necessary. Serve immediately.

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If using freshly-cooked rice, spread onto a baking sheet and let cool for 10-15 minutes. You can also stick the rice in the fridge to cool it quickly.

If using frozen rice, thaw the rice just enough so the grains can be separated.

Heat a large skillet or wok over medium-high heat and add a tablespoon of oil. Season the pork cubes with the salt and pepper. Add the pork cubes to the skillet and cook, stirring occasionally, until pork is cooked through, 3-4 minutes. Remove from the skillet.

Pour another tablespoon of oil into the skillet. Add the chopped onion, garlic, and ginger. Cook for a minute until fragrant and then add the frozen carrots and peas. Cook for 2-3 minutes or until the onions have softened and the frozen vegetables are warmed through. Remove from the skillet.

While the vegetables cook, in a small bowl stir together the toasted sesame oil, chili oil, red pepper flakes, and sesame seeds. If you have the time, very gently warm this oil mixture in a small pan over low heat for a few minutes. Be careful not to make it so hot that the spices burn.

Add the remaining two tablespoons of vegetable oil to the empty skillet. Turn your heat to medium (your skillet or wok should still be hot), add rice and spread it out in an even layer. Let the rice fry for 1-2 minutes or until it has some color. Then stir the rice, push it to the edges, and form a well in the center of the skillet.

Pour the eggs into the well. Let sit for a minute until they begin to cook, then stir just the eggs until they are 90% cooked. Once they are mostly cooked, stir the rice and eggs together to combine, then immediately stir in the cooked pork, vegetables, and soy sauce.

Toss or stir to combine well. Garnish with scallions and Chili Sesame Oil if using. Serve immediately.

LEFTOVERS! Leftovers will keep in the fridge for 5-7 days and can be reheated in the microwave on high heat until steaming hot. I recommend adding a tablespoon of water to each serving when you microwave it to rehydrate the rice a bit.

Once the pork fried rice is cool, you can scoop it into freezer-safe storage bags and store for up to three months.

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Bring 1 1/2 cups water to a boil in a small pot, then add the rice. Return to a boil, cover, and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 15 minutes or according to the package instructions. Take off the heat and let stand, covered, for 5 minutes. Set aside to cool until ready to use.

You can cook the rice up to 2 days ahead or use 3 cups of leftover cooked rice. Store it in an airtight container in the refrigerator.

Simply Recipes / Ciara Kehoe

Use a fork to move the kimchi from the jar to a measuring cup, then place a small strainer over a small bowl and drain the kimchi, pressing it down. Measure the kimchi juice and add more from the jar, if needed, to make 2 tablespoons. Roughly chop the kimchi and set both aside.

Simply Recipes / Ciara Kehoe

In a cup or bowl, combine the tahini, 1 tablespoon of tamari or soy sauce, gochujang, rice vinegar, sugar, garlic, and the reserved 2 tablespoons of kimchi juice. Stir with a fork or small whisk until smooth. Stir in 2 tablespoons of water to make it pourable and set aside.

Simply Recipes / Ciara Kehoe

Spread 1 large rimmed sheet pan with 1 tablespoon of oil.

Cut the tofu into 1/2-inch cubes and pile on the oiled pan. Drizzle with 1 tablespoon of tamari or soy sauce and toss gently to coat, then spread the cubes out on the pan in a single layer. Bake the tofu for 15 minutes, then toss and bake for 10 minutes longer, until browned and crisp.

Simply Recipes / Ciara Kehoe

Meanwhile, combine the cooled, cooked rice, broccoli, carrot, and kimchi in a large bowl. Drizzle with sesame oil and the remaining 1/2 tablespoon tamari or soy sauce and toss to mix.

Spread the remaining 2 tablespoons of oil on a second large rimmed sheet pan, then spread the rice and vegetable mixture evenly on the pan.

Bake until the vegetables are crisp-tender and the rice is a little browned around the edges of the pan, about 20 minutes.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Combine the hot rice mixture and baked tofu in a large serving bowl and stir to mix. Drizzle with the tahini and gochujang mixture. Serve hot.

Any leftovers can be stored in the refrigerator, tightly covered, for up to 4 days.

To reheat, microwave on high for 2 to 3 minutes. You can also put the leftover fried rice in a small, oven-safe dish, sprinkle with a few drops of water, cover, and place in a 300°F oven until heated through.

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Simply Recipes / Ciara Kehoe

Heat a wok or a large skillet over high heat until very hot. Add 1 tablespoon of oil, and then the broccoli, carrots, cabbage, zucchini, peppers, and edamame.

Stir often until the vegetables are crisp-tender, about 4 minutes (they will get another few minutes to cook at the end of the stir fry so it's ok if they're still crunchy right now). Transfer them to a plate and set aside.

Season the beaten eggs with a little salt and pepper. Heat 1 more tablespoon of oil in the same wok or skillet over high heat. Add the beaten eggs and scramble quickly, just about 1 minute. When they are just cooked through, slide them out onto the plate with the vegetables.

Return the wok to the burner over high heat, add the remaining tablespoon of oil, then add the cooled rice. Stir fry, stirring occasionally, until it is lightly browned in spots, about 5 minutes.

Add the ginger and the garlic to the rice, and stir until they're fragrant, about 1 minute. Add the soy sauce, sesame oil, and 1/2 cup scallions.

Return the vegetables and eggs to the wok with the rice. Cook, stirring often, until everything is combined and hot and the vegetables are just tender, about 3 minutes. Taste and adjust the seasonings with salt and pepper, if needed.

Sprinkle the additional scallions over the top, and serve right away, passing soy sauce on the side for those who want a bit more.

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In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, using the remaining coating of grease from the sausage, scramble the eggs, stirring frequently until cooked through. Set aside.

Heat the oil in a very large skillet or electric skillet over medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, stirring so that there are no clumps. Mix in the sausage and pour in some soy sauce. Stir in bean sprouts, peas, and eggs, mixing well so there are no big chunks of egg. Season with pepper, and stir in green onions just before removing from the heat. Adjust soy sauce to taste, and serve.

Rice Prep: Thoroughly rinse the rise in a mesh colander. Shake it a few times to remove excess water, or blot it dry with paper towels. (This prevents it from splattering in the oil when you add it to the pan in Step 3.)

Make Green Herb Mixture: Pulse the cilantro, spinach, shallot, serrano, and garlic in a food processor until very finely chopped.

Saute the Rice: Add olive oil to a skillet over medium high heat. Add rice and sauté for 3-5 minutes until lightly toasted. Add the herb mixture and salt; sauté for another 3-5 minutes until nice and fragrant.

Cook the Rice: Add the broth or water, bring to a simmer. Cover and keep over low heat for 15-ish minutes. Check the rice by fluffing with a fork; add more water / cook longer if necessary. When the rice is done to your liking, remove from heat and fluff with a fork to distribute the greens.

You’re Done! Yum! Serve with chicken skewers, air fryer chicken or salmon, tacos, beans and creamy corn, etc.

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.