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Fried Rice with Spring Vegetables and Fried Eggs

Fried Rice with Spring Vegetables and Fried Eggs


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Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

Ingredients

  • 1 bunch ramps (about 5 ounces) or 2 bunches scallions, white and green parts separated
  • 2 tablespoons vegetable oil, plus more for drizzling
  • 1 small shallot, thinly sliced
  • ½ serrano chile, thinly sliced
  • 1 ½-inch piece ginger, peeled, grated
  • 1 large egg, beaten to blend
  • 3 cups leftover cooked rice or other grain
  • ½ bunch asparagus, sliced into 1-inch pieces on a diagonal
  • 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
  • 1 tablespoon (or more) white or regular soy sauce

Recipe Preparation

  • Cut ramp bulbs in half and slice greens into 1" pieces. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Cook ramp bulbs, shallot, chile, and ginger, stirring occasionally, until fragrant and just softened, about 2 minutes. Add beaten egg and stir to break up; cook just until set, a matter of seconds. Add rice; toss everything together, then let cook without disturbing until rice begins to crisp, about 1 minute. Add asparagus, peas, and three-quarters of ramp greens and toss, breaking up rice as needed. Cook until vegetables are softened, about 4 minutes. Add soy sauce and toss to coat. Give it a taste; you may want to add a little more soy sauce.

  • Divide fried rice among plates. Top each with a fried egg and shower with remaining ramp greens.

Nutritional Content

Calories (kcal) 580Fat (g) 34Saturated Fat (g) 6Cholesterol (mg) 235Carbohydrates (g) 54Dietary Fiber (g) 5Total Sugars (g) 5Protein (g) 15Sodium (mg) 340Reviews SectionI love the simplicity and adaptability of this recipe! As with all Bon Appetit recipes, season with salt to taste, THROUGHOUT. Use your common cooking sense and good ingredients and it will turn out beautifully. Leave that rice alone so it can get crispy :)sstockwellEugene, OR05/03/20

Egg-fried rice

I often get asked to list my top tips for stir-frying. Really, it’s about understanding heat or what we Cantonese like to call “wok hei” (woks’ air), and how to manoeuvre the heat around the wok in a certain way and at the right time. If you can control your heat through flicking and tossing your wok or folding and turning your ingredients at the best time, you will soon be able to sear the outer edges of your food on an incredibly high heat, without burning it, and impart a slight smokiness into your stir-fries. Making a fried rice is the perfect example for this and I liken it to learning how to make an omelette as the first task you should learn in a classic French kitchen.


Fried Brown Rice with Egg

A healthy fried brown rice with egg and lots of veggies. This Chinese restaurant-style fried rice is an excellent way of including a fibre-rich meal in your daily routine.

To make this fried rice, you’ll need, a good quality brown rice, bunch of vegetables to your liking, eggs, soy sauce, vinegar and a key ingredient, sesame oil. Yes, just a few drops of toasted sesame oil is crucial for this recipe. It provides a beautiful nutty aroma to this dish.

Now coming to the kind of brown rice you should use in this recipe. Always try to get long-grain brown rice. Here I have used Dawat brown basmati rice, which takes less than 15 minutes to cook. But you can definitely use any other rice of your choice. And I would recommend you to cook the rice a day before you are planning to make the fried brown rice. You can visit my “how to cook brown rice perfectly” post to know the step-by-step procedure.

After cooking the brown rice, refrigerate it overnight. It helps in removing excess moisture from the rice and thus preventing the fried rice from becoming sticky and soggy. So always avoid using freshly cooked rice for this dish. This recipe is also suitable for leftover rice.

Then fry garlic, spring onions, carrots and french beans for a few minutes. Add the beaten eggs on one side of the wok, allow it to cook for a few minutes and then roughly chop it into thin strips. These thin strips look and taste really good. So for this recipe, you should always avoid making scrambled eggs.

Pour the cooked and refrigerated rice into the wok along with soy mixture. Toss everything nicely. Season with salt and pepper. Then, in the end, pour sesame oil and spring onion greens. Mix well. After adding sesame oil do not cook the rice for too long, as the toasty aroma of the oil will fade away. Sprinkle fresh spring onion greens and serve hot.

Prep Time: 5 min | Cook Time: 10 min | Total Time: 15 min

Serves: 2 people

Ingredients:

  • 4 cup brown rice, cooked and refrigerated overnight
  • 2 tbsp garlic, chopped
  • ⅓ cup spring onion or scallion, white part
  • ¼ cup spring onion or scallion, green part
  • ½ cup carrot, chopped
  • ¼ cup french bean
  • 2 tbsp soya or soy sauce
  • 1.5 tbsp vinegar
  • 2 tsp sugar
  • 1 tsp black pepper powder
  • Salt to taste
  • 2 eggs
  • 4 tbsp oil
  • ½ tsp toasted sesame oil

Cooking Directions:

In a bowl, add eggs and salt. Whisk well and keep it aside.

In a small bowl, pour soy sauce, vinegar and sugar. Stir well and keep it aside.

Heat a wok over a high flame. Pour oil and allow it to heat up. Then add chopped garlic. Continue to cook until it becomes crispy and golden in colour.

Then add the chopped spring onions (white part) and cook for 2-3 minutes or until it becomes tender.

Add chopped carrots and french beans. Saute for 2-3 minutes.

Move the veggies to one side of the wok and pour the egg mixture on the opposite side. Allow the eggs to fully cook.

Then with the help of a spatula, roughly chop the omelette in the wok itself.

Add the cooked brown rice and give everything a good mix.

Pour soy sauce mixture and toss well. Add sesame oil, salt, black pepper powder and spring onion (green part). Stir everything until well coated. Turn the heat off.


Kimchi fried rice (kimchi bokkeum bap)

Since you can usually throw kimchi fried rice together using leftovers it’s an amazingly easy, quick and economical dish – and still packs a big flavour punch.

Preparation

Cooking

Skill level

Ingredients

  • 2 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 150 g (5½ oz/1 cup) Cabbage kimchi (recipe here), roughly chopped
  • 500 g (1 lb 2 oz/2⅔ cups) cooked short-grain rice (see Note)
  • 60 ml (2 fl oz/¼ cup) kimchi juice (see Note)
  • 2 tbsp Korean chilli paste (gochujang)
  • 2 tsp sesame oil
  • salt and freshly ground black pepper, to taste
  • 1 spring onion (scallion), thinly sliced
  • 2 fried eggs, sunny-side up, to serve

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Heat the vegetable oil in a large frying pan or wok over medium–high heat. Add the garlic and stir-fry for 1 minute until fragrant. Add the kimchi and stir-fry for another minute.
  2. Add the rice and use the back of a wooden spoon to break up any clumps. Add the kimchi juice and chilli paste and stir-fry for 3–4 minutes until well combined. Reduce the heat if the rice begins to stick to the bottom of the pan.
  3. Add the sesame oil and season with salt and pepper to taste. Add half the spring onion, mix well, then divide the fried rice between two rice bowls. Garnish with the remaining spring onion and top each bowl with a fried egg. Serve immediately.

When making fried rice, it is best to cook the rice a day ahead then refrigerate overnight to draw out any excess moisture. That way, the rice will be drier and easier to cook as opposed to freshly cooked rice, which often turns soggy when you try to stir-fry it.

• This is a great way to use the juice (liquid) from your homemade kimchi.

Recipe and images from Little Korea: Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99


Recipe Summary

  • 3 cups water
  • 1 ½ cups quick-cooking brown rice
  • 2 tablespoons peanut oil
  • 1 small yellow onion, chopped
  • 1 small green bell pepper, chopped
  • 1 teaspoon minced garlic
  • ¼ teaspoon red pepper flakes
  • 3 green onions, thinly sliced
  • 3 tablespoons soy sauce
  • 1 cup frozen petite peas
  • 2 teaspoons sesame oil
  • ¼ cup roasted peanuts (Optional)

In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.

Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.

Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.


Fried Rice with Spring Vegetables and Fried Eggs


4 servings
Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled — overnight is ideal.

1 bunch ramps (about 5 ounces) or 2 bunches scallions, white and green parts separated
2 tablespoons vegetable oil, plus more for drizzling
1 small shallot, thinly sliced
1/2 serrano chile, thinly sliced
1 1/2-inch piece ginger, peeled, grated
1 large egg, beaten to blend
3 cups leftover cooked rice or other grain
1/2 bunch asparagus, sliced into 1-inch pieces on a diagonal
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1 tablespoon (or more) white or regular soy sauce
4 Olive Oil–Basted Fried Eggs (for serving)

Cut ramp bulbs in half and slice greens into 1″ pieces. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Cook ramp bulbs, shallot, chile, and ginger, stirring occasionally, until fragrant and just softened, about 2 minutes.

Add beaten egg and stir to break up cook just until set, a matter of seconds. Add rice toss everything together, then let cook without disturbing until rice begins to crisp, about 1 minute.

Add asparagus, peas, and three-quarters of ramp greens and toss, breaking up rice as needed. Cook until vegetables are softened, about 4 minutes.

Add soy sauce and toss to coat. Give it a taste you may want to add a little more soy sauce.

Divide fried rice among plates. Top each with a fried egg and shower with remaining ramp greens.


8. Sesame Roasted Brussels Sprouts

Sure, brussels sprouts aren&rsquot Asian, but if you infuse them with Asian seasonings, they taste amazing with fried rice.

What&rsquos the best Asian seasoning to use with Brussels sprouts, you ask? To me, nothing can flavor Brussels sprouts better than sesame oil. The oil has a wonderful nutty and earthy flavor that&rsquos guaranteed to make your sprouts taste amazing.

Drizzle the sprouts with some honey, too, for added sweetness, then roast them in the oven. Your left with crisp, tasty brussels sprouts with a beautiful Asian flair.


Delicious fried rice

The trick with fried rice is to keep it really simple and traditional – just some really fresh and fluffy eggs, onion, bacon or Chinese sausage, ginger and some spring onions.

Preparation

Cooking

Skill level

Fried rice is one of those lovely comforting foods that everyone in the world seems to like – no one is intimidated by fried rice. Somehow all these rogue ingredients have crept into restaurant versions over the years, such as corn, peas, ham and the like. I find the trick with fried rice is to keep it really simple and traditional – just some really fresh and fluffy eggs, onion, bacon or Chinese sausage, ginger and some spring onions.

Ingredients

  • ⅓ cup peanut oil, plus 1 tbsp extra
  • 4 large free-range eggs, beaten
  • 1½ tbsp finely chopped ginger
  • 4 garlic cloves, diced
  • 1 medium-sized brown onion, finely diced
  • ½ cup roughly chopped rindless bacon rashers or Chinese sausage
  • 1 tsp white sugar
  • 2 tbsp shao hsing wine
  • 5 cups cooked medium-grain white rice
  • 1 tbsp oyster sauce
  • 1 cup finely sliced spring onions (scallions)
  • 3 tsp Maggi seasoning
  • 2 spring onions (scallions), finely sliced on the diagonal
  • ¼ tsp sesame oil
  • ¼ cup light soy sauce
  • ½ large red chilli, finely sliced on the diagonal

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Serve as a simple supper for 2–4, or as part of a banquet for 6

You will need 5 cups cooked medium-grain white rice for this recipe

  1. Heat oil in a hot wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitchen paper. Set aside.
  2. Wipe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic. Add brown onion and stir-fry for 2 minutes, or until lightly browned and tender. Add bacon and stir-fry for a further minute, or until lightly browned. Stir in sugar and wine, then stir-fry for 30 seconds. Finally, add rice, reserved omelette, oyster sauce, spring onion, Maggi seasoning and sesame oil. Stir-fry for 3 minutes, or until rice is heated through. Roughly chop omelette into smaller pieces as you stir.
  1. Divide rice between individual bowls and garnish with extra spring onions. Combine soy sauce and chilli in a small bowl and serve on the side.

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Steps To Follow (The Process)

First you need to scramble the eggs a little. To do this, heat one tablespoon of oil (preferrably sesame oil or you can use canola oil) in a medium sized pan and crack the eggs into the pan.

You can add a little salt for the egga and also add one tablespoon of black pepper powder. Cook the eggs for about 1 to 2 minutes until the eggs are slightly set.

Gently scramble the eggs, but do not make them very small pieces and cook for another one more minute.

Add the chopped vegetables (including one tablespoon of spring onions) and cook for anouther 2 to 3 minutes until you get a scrambled mixture of eggs and veggies.

Add some butter and also the rice, stir in and add enough salt and garlic powder and also the remianing one teaspoon of black pepper powder, mix everything well and stir fry the rice for another 2 minutes.

Add the water, mix everything well and bring the mixture to a boil.

Once the mixture begins to boil, reduce the heat to very low and cook for about 12 minutes.

Once the rice is cooked completely, open the pan, mix well (if ts not cooked completely you may cook for a couple of minutes more) and the soy sauce, remaining one tablespoon of oil and also the dry red chlies.

Mix everything well, add the broken red chilies (if using) and stir fry the contents for another couple of minutes in medium to high heat. Garnish with remaining one tablespoon of spring onions, serve hot!


STEP BY STEP - HOW TO MAKE EGG FRIED RICE

1. Add rice in a bowl and rinse it thoroughly.

2. Add the washed rice in a pressure cooker.

4. Add a teaspoon of salt and cover it with the lid.

5. Pressure cook it for upto 2 whistles.

6. Meanwhile, take an onion and cut the top and bottom portions of it.

7. Peel the skin off and cut it into half.

8. Remove the top hard part of it if necessary.

9. Further, cut it into thin long strips.

10. Take green chillies and slit them into half.

11. Further, cut them into 2-inch pieces.

12. Take a carrot. Cut the top and bottom portions of it.

14. Cut into half and further cut into small pieces or it can be finely chopped.

16. Cut the top portion and remove the seeds inside.

17.Use only half a capsicum and cut into small pieces.

18. Take quarter cup of coriander leaves and chop it finely. Keep it aside.

19. Add a tablespoon of butter in a heated saucepan and allow it to melt.


Watch the video: రసటరట వళలకడన ఇటలన అద రచత ఉడ ఎగ ఫరడ రస Restaurant Style Egg Fried Rice


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