Fried Rice

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Here are two fried rice recipes, both with cilantro:

 

Fried Rice With Broccoli. Peas, And Sun-Dried Tomatoes

Fried Rice With Eggs

 

 

* Exported from MasterCook *

 

Fried Rice With Broccoli. Peas, And Sun-Dried Tomatoes

 

Recipe By : One-Dish Vegetarian by Maria Robbins, page 104

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 bunch broccoli -- (about 1/2 pound)

4 cups cooked and chilled white or brown rice

3 large eggs

1/2 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons peanut or canola oil

6 garlic cloves -- finely minced

1 teaspoon finely minced ginger

1 cup fresh or frozen peas -- (thawed)

2 tablespoons water

1 tablespoon soy sauce

1 teaspoon dark roasted sesame oil

1 teaspoon sugar

1/4 cup sun-dried tomatoes

cut into thin strips

3 scallions

trimmed and finely sliced

1/4 cup finely minced fresh cilantro

 

4 main-course servings

 

A great fried rice dish with good-for-you broccoli and splashes of flavor

and color from sun-dried tomatoes.

 

1. Trim the broccoli and separate the heads into small florets. Peel the

stalks and cut them into 1-inch dice. Set aside.

 

2. Crumble the rice with your fingers to separate the grains. Set aside.

 

3. In a small bowl, beat the eggs together with the salt and white

pepper. Set aside.

 

4. Heat a wok or saute pan over high heat for 30 seconds. Add the oil and

swirl it around. Add the garlic and ginger and stir-fry for 30

seconds. Add the broccoli and peas and stir-fry for 1 minute. Add the

water, soy sauce, sesame oil, and sugar. Continue to stir-fry for 2 to 3

minutes, until the broccoli is cooked.

 

5. Add the rice and sun-dried tomatoes and stir-fry for 3 minutes

more. Add the eggs and stir-fry for another 2 minutes. Stir in scallions

and cilantro, remove from heat, and serve.

 

 

 

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* Exported from MasterCook *

 

Fried Rice With Eggs

 

Recipe By : Marie Simmons, Star Tribune 6/6/99

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup sliced carrots -- ( 1/4-inch)

8 spears asparagus -- trimmed,, up to 12

cut into 1/2-inch diagonal slices

4 large eggs

1 1/2 teaspoons salt -- divided

3 tablespoons oil

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

3 cups cooked long grain white rice -- (about)

cold or at room temperature

(from 1 c. raw rice)

3 cups cooked long grain brown rice -- (about)

cold or at room temperature -- (from 1 c. raw rice)

1 cup tiny red radishes -- trimmed and washed

(halved if large)

1 cup frozen baby peas -- thawed

2 cups packed baby spinach leaves

rinsed and spin-dried

3 tablespoons soy sauce or to taste

2 teaspoons toasted sesame oil or to taste

Freshly ground black pepper

1/2 cup thinly sliced green onions

white and green parts

Chopped fresh cilantro leaves

optional for garnish

 

Makes 4 servings.

 

Preparation time: 20 minutes, not counting cooking times for rice

 

Cooking time: About 15 minutes

 

To make this a vegetarian dish, omit the shrimp, chicken or roasted

pork. (One cup was in the ingredient list and was omitted

 

Place steam basket over 1 inch boiling water. Add carrots. Cover and

steam 2 minutes. Add asparagus. Cover and steam 2 minutes more. Transfer

vegetables to plate and set aside.

 

Whisk eggs and 1/2 teaspoon salt in bowl. Heat 12-inch nonstick skillet or

wok over medium heat until hot enough to evaporate drop of water upon

contact. Add 1 tablespoon oil and tilt skillet to coat evenly. When oil

is very hot, add eggs all at once. Push them to center with spatula as

edges set, about 3 minutes. Transfer to plate and break eggs up into

1/2-inch pieces. Reserve.

 

Wipe out wok or skillet and reheat. Add remaining 2 tablespoons oil,

ginger and garlic and stir-fry until sizzling, about 5 seconds. Add rice

and stir-fry until rice is heated through, about 3 minutes.

 

Add asparagus, carrots, shrimp, chicken or pork if using, radishes and

peas; stir-fry until heated through, about 3 minutes. Add cooked eggs and

spinach, and stir-fry until spinach is wilted and ingredients are

blended. Add soy sauce, sesame oil, the remaining 1 teaspoon salt and

pepper to taste. Garnish with green onions and cilantro leaves. Serve at

once.

 

Nutrition information per serving:

 

Calories 630, Carbohydrates 80 g, Protein 31 g, Fat 20 g including

sat. fat 4 g, Cholesterol 330 mg, Sodium 2190 mg, Calcium 140 mg, Dietary

fiber 8 g. Diabetic exchanges per serving: 1 vegetable exch., 5 bread/

starch exch., 2 med-fat meat exch., and 2 fat exch.

 

 

 

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