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How To make Down Home Fried Rice
3 tb Canola oil
1 1/2 c Onion *
4 x Ribs celery **
2 x Cloves garlic, finely minced
1 tb Ginger, finely minced
Small red bell pepper *** 4 c Long-grain rice, cooked
1/4 c No-sodium beef broth ****
1/8 lb Cured ham %
1 lb Shrimp %%
1/4 lb Snow pea %%%
2 x Eggs
2 tb Soy sauce
1/2 c Scallions %%%%
* Cut in half and slivered ** Washed and sliced diagonally 1/4" thick *** Cored, seeded, and cut in 1/4" dice **** Defatted % Thinly sliced and then shredded %% Peeled, deveined, cooked, and cut in half crosswise %%% Lightly blanched and cut lengthwise into thin strips %%%% Cleaned and thinly sliced In large, heavy casserole over medium-low heat, heat canola oil. Add onions, celery, garlic, and ginger. Cook, stirring, 5 mins. Add diced red pepper; cook 3 mins. Add rice, broth, and ham; cook 2 mins, stirring ingredients to mix. Add shrimp and snow peas. Cook 1 min longer. Remove from heat. In bowl, beat eggs and soy sauce together. Push rice to sides of casserole, making well in center. Return casserole to medium-low heat; pour egg mixture into well. Stir with fork for about 1 min, until eggs are just set. Gently fold into rice. Heat through and stir in scallions. Serve immediately. PER SERVING: calories 288, fat 6g, cholesterol 145mg
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Step Up Your Fried Rice Cooking Game with this Simple Fried Rice Recipe - Easy & Delicious
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How To Cook Rice For Fried Rice When You Don’t Have Time To Refrigerate Overnight
How To Cook Rice For Fried Rice When You Don’t Have Time To Refrigerate Overnight
Normally, cooking rice calls for a 2:1 ratio between water and rice. Fried rice usually requires the rice to be kept overnight in the refrigerator so that the rice is dry enough to make a good fried rice.
On occasions when you don’t have time or forgot to cook the rice the day before, use this tip of cooking the rice with around 10% less water than usual. This recipe is for cooking rice on the stove which is also useful for cooking a small portion of rice which most rice cookers do not handle very well.
¾ cup uncooked white rice
1½ cup less 2 tbs water
Wash rice 2-3 times until water runs clear.
Add rice and water to pot and cover.
Turn on heat to low heat and cooked for 15 mins.
Open the cover and allow steam to rise, then fluff the rice.
Transfer rice to a tray and spread it out so it cools and dries up faster.
Allow to cool for 10 mins, then refrigerate uncovered for at least another 30 mins.
This can be done while preparing the other fried rice ingredients.
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FRIED RICE Done Right
RECIPE FRIED RICE
*Fried 4 Eggs.
*Cooking:
2 Tbsp Oil
1/3 Cup Shallots
1 Bunch Green Onion
Peas and Carrot Cubes
Cooked Rice
1/2 Tsp Turmeric
1/2 Tsp White Pepper
1/2 Tsp Salt
1 Tbsp Fish Sauce
1/2 Tbsp Soy Sauce
1/2 Tbsp Sugar
Fried Eggs
Cooked Chicken
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Egg Fried Rice QUICK + Easy ! #recipe
Today let's make an easy, quick fried rice. You can add shrimp to this recipe and make delicious shrimp-fried rice. I will be using leftovers to create a simply delicious meal. This is gonna be good! Be sure to subscribe and click the bell notification to get my latest videos.
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INGREDIENTS
2 Tbsp cooking oil
2 large eggs
1 cup cooked day-old rice
1/2 cup frozen peas and carrots
1/4 cup diced onion
1 clove of garlic
1 Tbsp Shaoxing cooking wine
2 tsp soy sauce (or to taste)
salt to taste
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The Best Fried Rice You'll Ever Make (Restaurant-Quality) | Epicurious 101
Taka Sakaeda, executive chef and co-owner of Nami Nori, expertly demonstrates the best method for making restaurant-style fried rice in your own home kitchen. With chef Taka's guidance, you may never settle for quick takeout fried rice again.
Director/Producer: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Talent: Taka Sakaeda
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 Are you telling me a shrimp fried this rice?
0:27 Chapter One - Drying Out The Rice
2:08 Chapter Two - Prepping The Ingredients
3:11 Chapter Three - Cooking
7:56 Taste!
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