Vegetarian fried brown rice recipe - How to make Vegetarian fried brown rice

 

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Vegetarian fried brown rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Vegetarian fried brown rice. 

Ingredients (serves 4)

2 eggs
2 teaspoons vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red chilli, finely chopped
1 large head broccoli, florets removed
1 large carrot, halved, thinly sliced
150g green beans, roughly chopped
2 cups brown basmati rice, cooked
2 tablespoons reduced-salt soy sauce or tamari (see note)

Method

Beat eggs with a fork until small bubbles appear. Heat a wok over medium-high heat until hot. Add 1 teaspoon of oil. Add eggs and swirl around wok to form a thin omelette. Cook for 1 minute. Turn and cook a further minute. Remove to a board. Thinly slice.

Add remaining oil, onion, garlic and chilli to wok. Stir-fry for 2 minutes. Increase heat to high. Add broccoli, carrot and beans. Stir-fry for 4 minutes, or until tender and crisp.

Add rice and soy sauce or tamari to wok. Stir-fry for 3 minutes, or until heated through. Add egg and stir to combine. Serve immediately.

Notes

Tamari is naturally femented soy sauce which contains a small amount of wheat. Look for it near the health food in the supermarket.

Hint: Cook rice then refrigerate for 4 hours before stir-frying. This will keep the grains from becoming gluggy.

Source
Super Food Ideas - December 2003, Page 29
Recipe by Tracy Rutherford
 

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Five-spice crunchy rice salad

Apple and rice chopped salad 

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Citrus Rice Salad
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Mexican meatball skewers with rice salad

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Sticky chicken sticks with egg-fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tandoori chicken with rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Tandoori chicken with rice.

Ingredients

For the sticky chicken sticks:
300g diced chicken breasts
2 tbsp dark soy sauce
3 tbsp runny honey
2 tsp tomato purée
1 tsp fresh ginger, grated

For the egg fried rice:
1 egg
1 tsp sesame oil
1 tsp dark soy sauce
1 tbsp sunflower oil
250g (8oz) cooked long-grain or basmati rice (you can usepackets of ready-cooked rice for convenience)
75g (3oz) frozen peas, defrosted
75g (3 oz) sweetcorn
3 spring onions, finely chopped

Preparation

Place the bite-sized pieces of chicken in a bowl. Add the soy sauce, honey, tomato purée and ginger.

Thread the marinated chicken onto small skewers and place under the grill to cook for 8-10 minutes, turning occasionally and basting with the marinade as they cook.

To cook the egg fried rice, beat together the egg, sesame oil and soy sauce. Keep on one side. Heat the sunflower oil in a wok and when it is shimmeringly hot, add the rice, stir-frying for a few minutes until heated through. Add the peas, sweetcorn and spring onions, stir-frying for a further couple of minutes. Pour the egg mixture over the top and stir-fry until the egg is coating the rice and cooked

Cook's Tip To use leftover rice in this recipe, make sure you cool the rice rapidly and keep it in the fridge for no more than 24 hours before cooking the egg fried rice.

More Rice Recipes:

Chicken fried rice
Fried Rice
BBQ Pork Fried Rice
Soy-marinated salmon with fried rice
Paella fried rice
Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce

Save and share Sticky chicken sticks with egg-fried rice recipe

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Chicken fried rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken fried rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Chicken fried rice.

Ingredients

2tbsp groundnut oil
1tbsp freshly grated root ginger
3 shallots, finely chopped
3 dried Chinese mushrooms, soaked in hot water for 20 minutes, then drained and finely chopped
250g (8oz) skinless chicken breast fillets, finely diced
1tbsp Shaohsing rice wine or dry sherry
1tsp five-spice powder
1tbsp dark soy sauce
50g (2oz) dry-roasted peanuts
300g (10oz) cooked jasmine
rice or glutinous rice
3-4tbsp light soy sauce
1-2tbsp toasted sesame oil
ground white pepper
1 spring onion, finely chopped

Preparation

Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots and Chinese mushrooms and cook for a few seconds.

Add the chicken and cook for a minute or two, then add the rice wine or sherry followed by the five-spice powder. As the chicken starts to turn white, add the dark soy sauce.

Add the peanuts and then the rice, mix well and stir-fry for 1 minute.

Season with the light soy sauce, sesame oil and pepper to taste and stir to mix. Finally, stir in the spring onion, transfer to a serving dish and serve immediately.


From Tesco Realfood

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Fried Rice
BBQ Pork Fried Rice
Soy-marinated salmon with fried rice
Paella fried rice
Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce
Nasi kuning (yellow rice)

Save and share Chicken fried rice Recipe

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Fried Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Fried Rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Fried Rice.

Total Time: 27 min
Prep 15 min
Cook 12 min

Yield: 4 to 6 servings
Level: Easy

Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. Also, do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.

Ingredients

1/3 cup plain vegetable oil, like soy, corn, or peanut
1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat
1 onion, diced
Salt and pepper
3 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white or jasmine rice, grains separated

Directions

Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.

Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.

Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.

Recipe courtesy Food Network Kitchens
Show: How To Boil Water Episode: Fabulous Fried Rice

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BBQ Pork Fried Rice
Soy-marinated salmon with fried rice
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Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce
Nasi kuning (yellow rice)
Sweet black rice pudding

Save and share Fried Rice Recipe

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BBQ Pork Fried Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try BBQ Pork Fried Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make BBQ Pork Fried Rice.  

Total Time: 1 hr 45 min
Prep 35 min
Inactive 1 hr 0 min
Cook 10 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

For the pork:

1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
1 pound pork tenderloin
1/4 cup sweet and sour sauce

For the rice:

4 tablespoons canola oil
1 tablespoon minced fresh ginger
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 cup diced red onion
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced snap peas
1/2 cup peeled, diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
6 cups short-grain white rice, cooked and cooled
3 eggs, beaten
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon sesame oil
1/2 cup chopped green onion
2 tablespoons toasted sesame seeds

Directions

Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.

Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.

Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.

Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork.

Garnish with green onions and sesame seeds. Serve immediately.

Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Tangerine Beef

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Paella fried rice
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Sweet black rice pudding
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Soy-marinated salmon with fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Soy-marinated salmon with fried rice recipe. Enjoy quick & easy rice recipes and learn how to make Soy-marinated salmon with fried rice.

Spice up your regular midweek menu with colourful ingredients and have something to look forward to tonight!

Preparation Time 20 minutes | Cooking Time 30 minutes

Ingredients (serves 4)

130g (2/3 cup) jasmine rice
2 tbs kecap manis (see note)
1 tbs dark soy sauce
125ml (1/2 cup) peanut oil
2 tsp sesame oil
4 x 200g pieces salmon fillet, pin-boned, skinned
1 egg
1 tsp fish sauce
2 cloves garlic, thinly sliced
2cm piece ginger, cut into julienne (matchsticks)
1 small red onion, thinly sliced
150g snow peas, trimmed, thinly sliced on the diagonal
160g (1 cup) shelled peas
1/2 cup mint leaves, roughly chopped
1/2 cup coriander leaves
Sliced long red chilli, to serve

Method

Cook rice in a saucepan of boiling salted water for 15 minutes, then drain and rinse under cold water to cool and remove starch. Drain again. Spread rice over a large oven tray and place in the freezer for 30 minutes to dry out.

Meanwhile, to make soy marinade, whisk together kecap manis, soy sauce, 1 tbs peanut oil and 1 tsp sesame oil in a large bowl. Using a sharp knife, cut salmon pieces in half lengthwise, then add to soy marinade and turn to coat. Cover and refrigerate until needed.

Whisk together egg, fish sauce and remaining 1 tsp sesame oil in a small bowl. Heat 1 tbs peanut oil in a large wok over high heat. Pour egg mixture into wok, then tilt wok to thinly coat. Cook for 2 minutes or until omelette is just set, then slide onto a board. Roll up, then thinly slice widthwise. Set aside.

Wipe wok clean with paper towel and return to heat. Add 2 tbs peanut oil, then add garlic, ginger and onion, and stir-fry for 1 minute or until garlic is golden. Add snow peas and peas, and stir-fry for a further 3 minutes. Add rice, mint and coriander, and stir-fry for 4 minutes or until rice is heated through. Remove wok from heat and cover to keep warm.

Drain salmon. Heat remaining 2 tbs peanut oil in a large frying pan over high heat. Cook salmon for 30 seconds each side for medium-rare or until cooked to your liking.

Divide fried rice among plates and top with salmon and chilli to serve.

Notes

Allow an extra 30 minutes to dry rice. Tips: Kecap manis, available from supermarkets, is Indonesian sweet soy sauce. Use up leftover steamed rice from takeaways to make the fried rice and omit step 1.

Source
MasterChef - March 2011, Page 45
Recipe by Dominic Smith

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Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce
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Yoghurt rice pudding

Save and share Soy-marinated salmon with fried rice recipe 

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Paella fried rice

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Paella fried rice recipe. Enjoy a collection of quick & easy recipes and learn how to make Paella fried rice.

Easy
Serves 4
Prep 5 mins
Cook 5 mins
Low-fat

Ingredients

1 tbsp vegetable oil
2 small chorizo sausages, cut into slices
1 onion , sliced
1 garlic clove , chopped
½ tsp turmeric
600g cooked plain rice
200g frozen cooked prawns
100g frozen peas
lemon wedges, to serve

Method

1. Heat oil in a frying pan. Tip in the chorizo, onion and garlic, then cook for a couple of mins until softened. Stir through turmeric, followed by the rice, prawns and peas and 150ml boiling water.

2. Keep stirring until everything is warmed through and the water has been absorbed. Serve with lemon wedges.

Nutrition per serving
347 kcalories, protein 20g, carbohydrate 50g, fat 9 g, saturated fat 2g, fibre 2g, sugar 3g, salt 1.19 g

Recipe from Good Food magazine, May 2008.

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Creamed coconut rice pudding

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Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce recipe. Enjoy a collection of quick & easy recipes and learn how to make Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce.

Preparation Time 20 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

2 cups (400g) long-grain rice
1 fresh red birdseye chilli, finely chopped
2 tbs lime juice
2 tbs kecap manis (see notes)
1/3 cup (55g) toasted peanuts, coarsely chopped
1/3 cup (80ml) peanut oil
1 tbs finely grated fresh ginger
1 lup chong, thinly sliced (see notes)
2 1/2 cups (140g) bean sprouts
2 5 0g (about 20) small cooked prawns, peeled
1/4 cup chopped garlic chives
1/4 cup coriander leaves
4 eggs

Method

1. Cook rice in a large saucepan of boiling water for 12-15 minutes or until just tender. Refresh under cold running water. Drain well. Line an oven tray with a clean tea towel. Spread rice out on the tea towel. Place in the fridge to chill.
  
2. Combine the chilli, lime juice, kecap manis and half the peanuts in a small bowl and set aside.
  
3. Heat half the oil in a large wok or heavy-based frying pan over high heat. Add ginger and lup chong and stir-fry for 1 minute. Add bean sprouts and stir-fry until sprouts just wilt. Add the rice, prawns, garlic chives, half the coriander leaves, 2 tbs of the chilli peanut sauce and stir-fry until heated through.
  
4. Heat a non-stick frying pan with the remaining oil. Add the eggs, one at a time, and fry for 2 minutes or until cooked as desired. Transfer to a plate.
  
5. Spoon the fried rice between serving bowls. Top with a fried egg, sprinkle with remaining coriander and drizzle with remaining chilli peanut sauce.

Notes
Kecap manis is a sweet, thick soy sauce.
Lup chong is a Chinese-style dried pork sausage and is available from the Asian food section in major supermarkets.

Source
Notebook: - December 2007, Page 155
Recipe by Cynthia Black

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Nasi kuning (yellow rice)
Sweet black rice pudding
Caramelized Rice Pudding with Pears and Raisins
Yoghurt rice pudding
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Steamed Japanese rice 

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Fried rice with sausage, egg and peas recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Fried rice with sausage, egg and peas recipe. Enjoy a collection of quick & easy recipes and learn how to make Fried rice with sausage, egg and peas. 
 
Preparation Time 30 minutes
Cooking Time 35 minutes

Ingredients (serves 4)

1 1/2 cups jasmine or long-grain rice
500g pork sausages
1/4 cup olive oil
2 eggs, lightly beaten
1 carrot, peeled, finely diced
1 head broccoli, stalk removed, cut into small florets
100g fresh podded peas (350g unpodded) or frozen peas
1/2 long red chilli, seeded, finely chopped
1 tsp Chinese five-spice
2 tbsp soy sauce
4 spring onions, thinly sliced

Method

1. Rinse rice in a sieve under running water until water runs clear. Place in a saucepan, add 2 cups water and bring to the boil over medium heat. Stir well, cover with a lid, then reduce heat to low and cook for 12 minutes or until liquid is absorbed. Spread rice in a thin layer on a large tray and leave to cool for 20 minutes, turning occasionally to assist with cooling and drying.
  
2. Meanwhile, squeeze sausage meat from casings. Heat a wok over high heat, add sausage meat and stir-fry, breaking up the meat with a spatula, for 8 minutes or until golden and cooked through. Transfer to a large bowl. Reserve the wok.
  
3. Return reserved wok to high heat. Add 1 tablespoon oil and eggs, and cook, stirring, for 2 minutes or until eggs are scrambled. Transfer to bowl with sausage meat.
  
4. Return wok to high heat. Add remaining 2 tablespoons oil, carrot, broccoli, peas and chilli, and stir-fry for 3 minutes or until vegetables are almost tender.
  
5. Add five-spice and stir through to combine. Add rice, sausage meat and eggs, and stir-fry for 5 minutes or until rice is warmed through. Add soy sauce and half the spring onions, and stir to combine.
  
6. Divide fried rice among bowls. Sprinkle with remaining spring onions to serve.

Notes
Use leftover takeaway rice. You'll need 5 cups.

Source
Taste.com.au - September 7, 2010
Recipe by Sophia Young, Food director - MasterChef Magazine

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Fried brown rice
Chicken and basil fried rice
Barbecued pork fried rice
Cantonese fried rice
Special fried rice with BBQ duck
Five spice chicken and fried rice

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Fried brown rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Fried brown rice recipe. Enjoy a collection of quick & easy recipes and learn how to make Fried brown rice.

This healthy fried rice is a smart way to make sure your kids eat their vegies.

Cooking Time 15 minutes

Ingredients (serves 4)

2 tsp vegetable oil
2 tsp grated fresh ginger
4 green shallots, ends trimmed, thinly sliced
1 red capsicum, deseeded, finely chopped
1/4 red cabbage, hard core removed, finely shredded
200g (2 cups) shredded cooked chicken breast
545g (3 cups) cooked long-grain brown rice, cooled
1 tbs salt-reduced soy sauce
1 tbs kecap manis
Green shallot, extra, to serve
Chilli sauce, optional, to serve

Method

1. Heat oil in a wok over high heat until just smoking. Add ginger and shallot and stir-fry for 1 minute or until aromatic. Add capsicum and cabbage and stir-fry for 1-2 minutes or until cabbage wilts.

2. Add the chicken and stir-fry for 1 minute or until heated through. Add the rice, soy sauce and kecap manis and stir-fry for 1-2 minutes or until the rice is heated through. Divide among serving bowls. Top with extra shallot and serve with chilli sauce, if desired.

Source
Good Taste - March 2007, Page 52
Recipe by Chrissy Freer
 
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Chicken and basil fried rice
Barbecued pork fried rice
Cantonese fried rice
Special fried rice with BBQ duck
Five spice chicken and fried rice
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Chicken and basil fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Chicken and basil fried rice recipe. Enjoy a collection of quick & easy recipes and learn how to make Chicken and basil fried rice. 

Ingredients (serves 4)

olive oil cooking spray
1 large red onion, cut into thin wedges
3 1/2 cups skinless shredded barbecued chicken (see note)
2 medium (300g) carrots, peeled, cut into matchsticks
3 cups cooked, cooled doongara long-grain rice
100g snow peas, trimmed, thinly sliced lengthways
1 1/2 cups beansprouts, trimmed
2 tablespoons soy sauce
1/3 cup shredded fresh basil leaves

Method

1. Heat a wok over medium-high heat. Lightly spray onion with oil. Stir-fry for 1 minute. Add chicken and carrot. Stir-fry for 1 to 2 minutes or until heated through.
  
2. Add rice, snow peas and beansprouts. Stir-fry for 1 to 2 minutes or until heated through. Add soy sauce and garlic. Stir to combine. Remove from heat. Add basil and stir to combine. Serve.

Notes
You will need 1 regular barbecued chicken.

Source
Super Food Ideas - November 2007, Page 68
Recipe by Amanda Lennon

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Barbecued pork fried rice
Cantonese fried rice
Special fried rice with BBQ duck
Five spice chicken and fried rice
Chinese fried rice
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Barbecued pork fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Barbecued pork fried rice recipe. Enjoy quick & easy rice cooking and learn how to make Barbecued pork fried rice, it is a great choice for Asian rice dishes. 

Ingredients (serves 4)

1 1/2 tablespoons peanut oil
2 eggs, lightly beaten
2 small carrots, peeled, finely diced
3 garlic cloves, crushed
1 cup frozen peas
6 green onions, thinly sliced
1/4 cup soy sauce
4 cups cooked white rice, chilled
250g barbecued pork, sliced
1/2 cup chopped fresh coriander leaves

Method

1. Heat 2 teaspoons oil in a wok over high heat. Swirl to coat. Add egg. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Stand for 1 minute. Thinly slice.

2. Add remaining oil to wok. Add carrot. Stir-fry for 3 minutes. Add garlic, peas and half the onion. Stir-fry for 1 minute. Add soy sauce. Simmer for 1 minute. Add rice and pork. Stir-fry for 1 minute or until rice is heated through.
  
3. Spoon fried rice into bowls. Top with egg, coriander and remaining onion.

Source
Super Food Ideas - August 2009, Page 57
Recipe by Lucy Nunes

More Rice Recipes:

Cantonese fried rice
Special fried rice with BBQ duck
Five spice chicken and fried rice
Chinese fried rice
Island-Style Fried Rice
Spiced rice with prawns

Save and share Barbecued pork fried rice recipe

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Cantonese fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Cantonese fried rice recipe. Enjoy a collection of quick & easy recipes and learn how to make Cantonese fried rice.

Preparation Time 15 - 25 minutes
Cooking Time 25 minutes

Ingredients

750ml (3 cups) water
440g (2 cups) medium-grain rice
Peanut oil, to grease
2 tbs peanut oil, extra
3 eggs, lightly whisked
60g (1/2 cup) leg ham off the bone, chopped
2 tsp finely grated fresh ginger
3 shallots, ends trimmed, thinly sliced
150g (1 cup) frozen peas, thawed
250g small peeled cooked prawns
1 tbs Maggi Liquid Seasoning
2 tsp sesame oil
Pinch of white pepper

Method

1. Bring the water to the boil in a large saucepan. Add the rice and return to the boil. Reduce heat to very low. Cover with a tight-fitting lid and cook for 15 minutes or until the water is absorbed. Set aside, covered, for 10 minutes to stand.
  
2. Lightly brush a baking tray with oil to grease. Spread the rice over the tray and set aside to cool. Place in the fridge, uncovered, for 6 hours or overnight to cool completely.
  
3. Heat 1 tablespoon of the extra oil in a large deep frying pan or wok. Add the egg and swirl slightly. Cook for 2-3 minutes or until just set. Use a wooden spoon to stir and break up the egg. Transfer to a plate.
  
4. Wipe the pan clean. Heat remaining oil over medium-high heat. Add the ham, ginger and shallot, and stir-fry for 30 seconds. Add the rice, peas and prawns, and stir-fry for 2 minutes. Stir in egg, seasoning and sesame oil. Season with salt and white pepper. Stir-fry for a further 2 minutes or until heated through.
  
5. Transfer the fried rice to a serving dish to serve.

Notes
Serves 6 as part of a banquet.
Make it ahead: Prepare this recipe to the end of step 2 up to 1 day ahead. Continue from step 3, 15 minutes before serving

Source
Good Taste - January 2009, Page 70
Recipe by Cynthia Black

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Special fried rice with BBQ duck
Five spice chicken and fried rice
Chinese fried rice
Island-Style Fried Rice
Spiced rice with prawns
Easy fried rice  

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Special fried rice with BBQ duck recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Special fried rice with BBQ duck recipe. Enjoy quick & easy rice recipes and learn how to make Special fried rice with BBQ duck. 

Ingredients (serves 4)

1 Chinese BBQ duck*
3 tsp sesame oil
2 eggs, beaten
6 spring onions, finely shredded
200g snow peas, finely shredded
2 garlic cloves, finely chopped
3 cups cooked long-grain rice, cooled
1/2 cup skinned orange segments
1 tbs orange zest
2 tbs light soy sauce

Method

1. Preheat oven to 150°C.

2. Remove duck meat from carcass, keeping its crispy skin intact. Cut into bite-size pieces. Discard bones or freeze them to make stock. Place duck in a baking dish, cover with foil and place in oven to heat through.

3. Heat 1 teaspoon of the oil in a wok or frying pan over high heat. Add the eggs and allow to form an omelette, lifting sides to distribute uncooked egg until cooked through. Tip onto a chopping board and cut into thin strips. Set aside.

4. Heat remaining oil in the wok over high heat. Add spring onions, snow peas and garlic. Stir-fry for 1 minute, add rice and cook until heated through. Add the duck, egg strips, orange segments and zest and soy sauce. Toss well and serve.

Notes
Chinese BBQ duck is available from Asian restaurants and shopping areas.

Source
delicious. - November 2001, Page 72
Recipe by Valli Little

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Five spice chicken and fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Five spice chicken and fried rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Five spice chicken and fried rice.

Keep dinner fast, interesting and tasty with these bulk-buy items.

Ingredients (serves 4)

1.5kg mixed chicken pieces, trimmed
1/2 cup cornflour
1 tablespoon Chinese five spice powder
1 teaspoon white pepper
2 teaspoons sea salt
2 tablespoons lemon juice rice bran oil cooking spray
450g packet white rice in 2 1/2 minutes
2 teaspoons Alfa One rice bran oil
2 eggs, lightly beaten
4 green onions, thinly sliced
1 cup frozen peas
2 tablespoons light soy sauce

Method

1. Preheat oven to 220ºC/200ºC fan-forced. Place a wire rack over a large baking tray. Using a sharp knife, cut slits in chicken.

2. Combine cornflour, five spice, pepper and salt in a large snap-lock bag. Brush chicken with lemon juice. Spray lightly with oil. Place in snap-lock bag. Seal. Toss to coat. Place chicken on wire rack. Bake for 30 minutes, spraying chicken lightly with oil halfway through cooking, or until golden and crisp.

3. Meanwhile, cook rice according to packet directions. Transfer to a bowl. Cool for 10 minutes. Heat a wok over medium heat. Add 1 teaspoon oil. Swirl to coat. Stir-fry egg for 2 to 3 minutes or until scrambled. Transfer to a bowl. Add remaining oil to wok. Swirl to coat. Add rice, onion, peas, soy sauce and egg. Stir-fry for 2 to 3 minutes or until heated through. Serve chicken with rice mixture.

Notes

Buy mixed chicken pieces in bulk and freeze in a single layer in a freezer or snap-lock bag for up to 3 months.

Timesaver shortcut: We've saved you time by using white rice in 2 1/2 minutes, which is cooked in the microwave.
 
About this recipe: We used a combination of chicken drumsticks, wings and chicken thigh cutlets with the skin on. They're available from the supermarket deli or the fresh meat and poultry section.

Source
Super Food Ideas - September 2010, Page 28
Recipe by Jenny Fanshaw

More Rice Recipes:

Vanilla rice pudding with poached rhubarb
Little spanakopita with rice
Mediterranean tuna & rice bake
Mediterranean tuna and rice pie
Stir-fried rice with chilli tuna
Rice & tuna snack

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Chinese fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chinese fried rice recipe. Enjoy easy rice cooking recipes and learn how to make Chinese fried rice.

Ingredients (serves 4)

1 1/2 cups long-grain white rice
3 eggs
2 teaspoons sesame oil
3 teaspoons peanut oil
5 (30g each) dried Chinese pork sausages, thinly sliced (see note)
3 green onions, thinly sliced
2 garlic cloves, crushed
1 long red chilli, finely chopped
2 tablespoons salt-reduced soy sauce
1 tablespoon oyster sauce
1/2 cup frozen peas, thawed
1 long red chilli, deseeded, thinly sliced lengthways, to serve

Method

1. Cook rice following absorption method on packet until tender. Line a baking tray with baking paper. Spread rice over prepared tray. Cool to room temperature. Cover and refrigerate for 3 hours.

2. Combine eggs and half the sesame oil in a jug. Heat a wok over high heat. Add 1 teaspoon peanut oil. Swirl to coat. Add one-third of the egg mixture. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Thinly slice. Repeat twice with remaining peanut oil and egg mixture.

3. Add sausage and onion to wok. Stir-fry for 2 to 3 minutes or until sausage has browned. Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Add rice, soy sauce, oyster sauce, peas and remaining sesame oil. Stir-fry for 2 minutes or until heated through. Top with chilli. Serve.

Notes

Dried Chinese pork sausage (lup chong) is available in the Asian section of supermarkets. You could use 175g rindless, shortcut bacon rashers, chopped, instead.

Source
Super Food Ideas - October 2008, Page 33
Recipe by Kirrily La Rosa

More Rice Recipes:

Chinese five spice beef with rice
Oriental egg fried rice
Eggy fried rice
Chinese Mushroom Rice
Quick & Easy Basic Fried Rice
Chinese chicken with vegie rice

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Island-Style Fried Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Island-Style Fried Rice recipe. Enjoy easy rice cooking recipes and learn how to make Island-Style Fried Rice, a traditional Hawaii rice.  

Prep Time: 10 Min
Cook Time: 30 Min

Ingredients

1 1/2 cups uncooked jasmine rice
3 cups water
2 teaspoons canola oil
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
1/2 cup sliced Chinese sweet pork sausage (lup cheong)
3 eggs, beaten
2 tablespoons canola oil
1 (8 ounce) can pineapple chunks, drained
3 tablespoons oyster sauce
1/2 cup chopped green onion

Directions

1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely.

2. Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside.

3. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.

Nutritional Information

Amount Per Serving  Calories: 511 | Total Fat: 28.1g | Cholesterol: 145mg

More Rice Recipes:

Gourmet Mushroom Risotto
Curried Chicken and Rice Burritos
Hunter's Wild Rice Chicken Salad
Wild Rice and Cucumber Salad
Cream of Turkey & Wild Rice Soup
Roasted peppers & wild rice

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Spiced rice with prawns recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spiced rice with prawns recipe. Enjoy quick & easy rice cooking recipes and learn how to make Spiced rice with prawns.

Straight-from-the-wok spicy supper with rice, prawns and bacon - ideal for Autumn evenings

Easy recipe
Serves 4
Prep 5 mins
Cook 15 - 20 mins

Ingredients

200g long grain rice
175g frozen peas
2 tbsp oil , plus a drop extra
1 onion , chopped
3 rashers streaky bacon , chopped
1 tbsp tikka masala curry paste
250g peeled cooked tiger prawns , thawed if frozen
1 egg , beaten
soy sauce , to serve

Method

1. Tip the rice into a pan of boiling, salted water and simmer for 10 minutes, adding the peas for the last 3 minutes. Drain well.

2. While the rice is cooking, heat the 2 tablespoons of oil in a large frying pan or wok. Add the onion and bacon and stir fry for 3-4 minutes, until the onion starts to turn golden and the bacon begins to cook. Stir in the curry paste and cook for a few seconds, then tip in the prawns and heat them through for a minute or so.

3. Push the prawn mixture to one side of the pan and add the drop of oil to the other side. Pour the egg into the oil, stir until cooked like scrambled eggs, then mix into the prawns. Add the rice and peas and mix well. Serve immediately, with soy sauce for sprinkling, if you like.


More Rice Recipes:

Egg fried rice with prawns & peas
Prawn fried rice recipe
Prawn and chorizo skewers with spinach rice pilaf
Speedy prawn fried rice
Spanish rice & prawn one-pot
Salmon & omelette fried rice recipe 

Nutrition per serving

411 kcalories, protein 25g, carbohydrate 50g, fat 14 g, saturated fat 3g, fibre 3g, salt 1.63 g

Good Food magazine, October 2003. 

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Easy fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Easy fried rice recipe. Enjoy cooking easy rice dishes and learn how to make Easy fried rice. 

Easy is what you want on Friday nights, so whip up this fried rice and enjoy the tasty results.

Preparation Time 10 minutes
Cooking Time 8 minutes

Ingredients (serves 4)

2 tbs peanut oil
150g rindless bacon rashers, cut crossways into long thin strips
300g medium green prawns, peeled with tails left intact, deveined, chopped
1 small red capsicum, halved, deseeded,
finely chopped
300g (2 cups) frozen peas (thawed following packet directions)
3 eggs, lightly whisked
600g (4 cups) cooked long-grain
white rice, cooled (see tip)
65g (1 cup) bean sprouts
2 tbs soy sauce
2 green shallots, trimmed, diagonally
thinly sliced

Method

1. Heat the oil in a large wok over high heat. Add the bacon and stir-fry for 2 minutes. Add the prawns, capsicum and peas, and stir-fry for 1 minute.
2. Reduce heat to medium-high and pour the eggs into the wok. Use a wooden spoon to break up the eggs until just set.
3. Add the cooked rice to the wok and cook, tossing often, for 2 minutes or until well combined and heated through.
4. Add the bean sprouts and soy sauce to the wok. Reduce heat to medium and cook over medium heat, tossing, for 1 minute or until well combined. Divide the rice amongst serving bowls, sprinkle with the green shallots and serve immediately.

Tip: You will need to cook 300g (1 1/2 cups) raw long-grain rice for this recipe. For best results, cook the rice the day before (this allows time for the rice to dry slightly so the grains will be less sticky). Keep in an airtight container in the fridge. If you are cooking the rice on the day, drain it very well in a colander before using.

Source
Good Taste - June 2002, Page 10
Recipe by Fiona Hammond & Anneka Manning

More Fried Rice Recipes...
Quick egg fried rice recipe 
Salami and broccoli fried rice recipe 
Fried Rice Recipe
Special fried rice 
Healthy fried rice 
Vegetable Fried Rice

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Quick egg fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Quick egg fried rice recipe. Enjoy cooking easy rice dishes and learn how to make Quick egg fried rice.


Serves 4
Ready in 5 minutes

Ingredients

2 tbsp vegetable oil
Bunch of spring onions, chopped
100g frozen peas
500g ready-cooked Thai fragrant rice (you’ll find it in the rice/pasta aisles)
2 large free-range eggs, beaten
2 tbsp light soy sauce
2 tsp sesame oil
Lime wedges, to serve

Method

1. Heat the oil in a wok or large frying pan until very hot, then add the spring onions and stir-fry over a high heat for 1 minute. Add the peas, cook for a further minute, then add the rice and toss well.

2. Make a well in the centre of the rice and pour in the eggs. When the bottom starts to set, scramble the eggs, then stir through the rice. Stir in the soy sauce and sesame oil and season to taste.

3. Divide the rice among bowls and top with the stir-fried beef recipe. Serve with lime wedges to squeeze over.

Nutritional info

Per serving: 311kcals, 12.8g fat (2.3g saturated), 9.7g protein, 42.3g carbs, 1.8g sugar, 1.5g salt


Delicious magazine

Oriental egg fried rice - Egg fried rice with prawns & peas - Japanese rice and egg

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