- Dish type
- Side dish
A homemade Chinese fried rice recipe which tastes authentic. Serve as part of your favourite Chinese meal.
Kent, England, UK
11 people made this
- 135g long grain rice
- vegetable oil
- 2 eggs
- 1 generous pinch Chinese five spice powder
- salt and ground black pepper to taste
- splash milk
- 2 slices roast pork
- 1 slice roast ham
- 3 spring onions, sliced
- 3 mushrooms, finely diced
- 3 tablespoons frozen petit pois
- 1/4 teaspoon ginger paste
- generous splash Kikkoman® soy sauce
MethodPrep:10min ›Cook:15min ›Extra time:6hr chilling › Ready in:6hr25min
- Begin by boiling the rice until tender, drain well under a colander and rinse with cold water to stop the cooking process. Spread out in a single layer over a dish or baking tray and chill for at least 6 hours or overnight. This will help separate the grains.
- Heat a medium non-stick wok with at least 1 inch of oil. Beat the eggs in a bowl and add the five spice, seasoning and a splash of milk. Mix well. When the oil is hot pour the egg mixture into the wok. This will puff up and form an omelette. Turn over a couple of times then carefully remove with a slotted spoon to drain on kitchen paper. When the oil has cooled, reserve 2 tablespoons of oil and discard the rest.
- Dice the omelette and chill until required.
- Heat the wok again with 2 tablespoons of reserved oil. Add the pork, ham, spring onions, mushrooms and peas. Stir fry over medium heat for a few minutes. Meanwhile place the rice into a microwave safe bowl and heat through for 3 minutes.
- Add the ginger to the wok and mix well. Pour in the rice and stir constantly until completely heated through and combined well. Add the diced omelette and soy. Mix well, stir for a couple of minutes and serve.
This, as with any fried rice recipe, is a great use for leftover rice!
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Recipe: Saturday Night Special Fried Rice
We have leftover chicken in our house all the time. I love to buy rotisserie chickens at Sam’s Club and the grocery store for various recipes but I tend to get stuck in a rut and make the same old, same old. My kids are all about rice and this Saturday Night Special Fried Rice is right up their alley. It just takes prepping by having a couple of extra vegetables on hand but the rest – leftover chicken, white rice and broth is a staple in our house!
This recipe calls for 1-2 eggs but if you like it extra eggy you can even go with 3-4.
Saturday Night Fried Rice
5 6 c Rice, cooked, leftover
1 Carrot, diced
c Snap peas, (whole pod), diced
2 c Chicken, leftover, shredded and diced
1 Sweet Pepper, diced
2 Celery stalks, sliced, (include the leaves if available)
1 2 Eggs
1 tsp Garlic, minced
1 tbsp. Sesame oil
C Chicken stock
as desired Salt and pepper
2 tbsp. Vegetable oil
Heat a very large frying pan or wok, medium high heat, and add vegetable oil.
Begin to quickly saut the carrot, pea pods, onion, celery and sweet pepper for about 1 2 minutes.
Add the chicken. Continue to saut
Add the Rice. Mix and Saut for 3 4 minutes until everything is well incorporated
Make a well in the rice and crack the egg(s) into the well. Stir to scramble the eggs and mix all the egg into the rice as it cooks.
Drizzle the sesame oil over the top, and mix.
Drizzle the stock in over the rice, mix to incorporate.
Serve and Enjoy!
Recipes Using Rice
If you need to stretch your budget, rice is the real deal. Here are some great ways to use rice, is your mouth watering yet? Just make a pot of rice and add a few of these items to make a meal.
- Butter, salt, and pepper
- Milk and sugar
- Creamy gravy or a white sauce with browned butter
- Cinnamon and brown sugar
- Cooked chopped carrots and broccoli flowerets
- Cooked onions and bell peppers
- Pine nuts and balsamic vinegar
- Cilantro and a little lime juice
- Scrambled eggs with cooked bacon bits
- Peas with butter, salt, and pepper
- Black beans
- Pinto beans
- Homemade Chili
- Chicken with broccoli
- Fresh chopped tomatoes from the garden
- Green beans and sliced almond
- Spanish rice, just add salsa and spices when you cook the rice
- Fried rice with scrambled eggs and leftover meat
- Add some rice to your morning brunch quiche
- Rice pudding
- Rice salad with freshly chopped veggies and a little olive oil, or drizzle some balsamic vinegar
The next time you go to the store grab a bag or two of rice and start using rice at least once or twice a week to stretch your food budget. Thanks again for being prepared for the unexpected. May God bless our world.
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Dragon Roll for Sushi Party
I hope I’ve inspired you to start making sushi rolls at home. Dragon roll does not include any raw sashimi, so it’s safe for pregnant ladies and young children. If you’re looking for sushi to serve a crowd, this is the one to make. We have an ultimate guide on how to host a sushi party that you might want to check out!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here .
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1.5 oz Bacardi 8 rum
1/2 oz fresh lemon juice
1/2 oz fresh lime juice
1 oz agave nectar
1 oz strawberry purée
Crushed ice, 3 cranberries, 2 mint sprigs, for garnish
Add all ingredients in a Boston Shaker (except garnish), fill half full with ice, and shake vigorously for 10 seconds.
Strain into a margarita glass filled with ice. Garnish with a mound of crushed ice, cranberries, and mint sprigs to look like 2 green antlers, cranberries for eyes and nose.
- 6 (6 ounce) fillets cod
- 6 cups water
- 1 cup white sugar
- 2 tablespoons salt
- 1 ½ cups butter, melted
- 1 dash paprika
Preheat broiler. Lightly grease a cookie sheet.
Place the fish in a large saucepan. Mix together the water, sugar, and salt. Pour the water-mixture over the fish. The water-mixture should fully cover the fish, if it doesn't add more water. Bring the water to a boil over a medium-high heat. Boil for 3 to 5 minutes.
Remove fillets from water, and blot on paper towels to remove excess water. Brush with 6 tablespoons melted butter, and sprinkle with paprika.
Broil for 8 to 10 minutes per inch of thickness, or until the fillets are golden brown. Serve with the remaining melted butter.
Cook the chicken
Heat the wok over high heat. When very hot, swirl in cooking oil. When oil hot, add in the marinated chicken.
Use your spatula to spread out the chicken into a single layer in the wok. Use all that surface area! Keeping the chicken in a single layer helps the chicken caramelize and cook nicely. Crowded chicken will result in little browning &ndash the chicken will end up &ldquosteaming&rdquo instead of browning. Once it&rsquos in the wok, just leave it alone and give it time and space to brown.
Resist the temptation to mess with the chicken &ndash just leave it alone. When you move the chicken around too much, it won&rsquot have time to brown.
Take a peek under piece of chicken. Browned? Now flip, stir and toss!
Then spread out on wok again. Let&rsquos let the other sides of the chicken brown.
Once chicken is nearly cooked through, turn off heat and remove chicken. If the chicken is only 80% of the way cooked through, that&rsquos perfect. We&rsquoll add the chicken back into the wok later to finish cooking. It&rsquos important that you don&rsquot overcook the meat.
Steaming Pork Fried Rice( 3 Votes)
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If you're creating a Chinese menu for dinner tonight, then our Steaming Pork Fried Rice is a great place to start! This is made with delicious ingredients and comes together faster than take-out would be delivered. Plus, since it's made in your own kitchen, we know it's going to have a fresher taste! Our Steaming Pork Fried Rice is a hearty Chinese menu item that's sure to satisfy the biggest of appetites!
How to Make Cauliflower Fried Rice
To prepare this dish you don’t need a fancy wok or hard to pronounce ingredients. Take out any skillet you own, a few veggies and eggs, soy sauce, and sesame oil. That’s it, we promise! Once all your ingredients are together it’s time to start cooking!
You can’t have a cauliflower fried rice recipe without cauliflower! You will need a head of cauliflower turned into rice. You can do this by pulsing a head of cauliflower in the food processor, or by buying pre riced cauliflower. Note: frozen cauliflower rice has more moisture so be careful that it doesn’t become soggy. Then you will need your veggies, we used frozen peas and carrots for that authentic fried rice cauliflower feel. While not a necessity we do recommend also having some chopped white onion and minced garlic for a depth in flavor. For cooking you will want oil or ghee as well as the two eggs to scramble in. Lastly get out some sesame oil, sesame seeds, and liquid aminos (or soy sauce) for the sauce. Pro Tip: Like a little heat? Add sriracha on top for a kick.
Making Cauliflower Fried Rice
Begin by breaking apart your head of cauliflower and placing the pieces into a food processor. If you don’t have a food processor you can use a grater or blender, but unlike a traditional food processor these methods may make for a very small sized grain.
Once the riced cauliflower is chopped heat a skillet to medium heat and add ghee. Add the cauliflower into the hot pan and flatten so it evenly covers the pan. The medium high heat will allow you to slightly char the riced cauliflower and remove excess moisture.
Allow the cauliflower rice to cook for 10 minutes so it can get brown and crispy. Note: don’t be afraid to turn down the heat in order to cook off all excess moisture.
Now stir the rice again and add the peas and carrots, onion, and garlic, then season with salt and pepper. Cauliflower fried rice will need more seasonings in order to get enough flavor, because it has a veggie base.
Continue to cook the frozen vegetables and cauliflower fried rice on high heat for 5 minutes. Make sure to stir occasionally.
Time for the best part, the eggs! Push the cauliflower rice to one side of the pan and grease the empty half with oil or ghee. Now add the eggs cracking in one at a time, and begin to scramble them. Work the scrambled eggs into the cauliflower rice and allow them to finish cooking together.
Once the eggs are cooked through add soy sauce and sesame oil, mixing well. Turn off the heat and garnish the cauliflower fried rice with sesame seeds and green onions or for heat add some sriracha. If you love fried rice you’re sure to love this quick and easy cauliflower variation.
With a million attractions and natural beauty it has, it’s no wonder Korea is indeed among the biggest tourist destination countries in the Asia area.
Speaking of Korea, especially regarding tourism, there is something unique about it. In addition to aesthetic places that are very suitable as a spot to relax and take pictures, Korea is also known for its distinctive cuisine. If at this time you are in Korea or wish to visit the State of Ginseng, at this opportunity FoodsOlehOleh.com will invite you to know a line of Korean specialties that are familiar and very popular with not a few people. There anything?
The Most Delicious Korean Special Foods
The first is the kimchi. For those who have Korean fever, of course, they are familiar with this Korean food. Kimchi is a food that is very popular with Koreans because there is a distinctive taste of the Korean tongue, which is sour and spicy. For those of you who don’t know, kimchi is a pickled vegetable that was also created in other countries. Such as in Germany there is sauerkraut, China has paocai, Japan has tsukemono, and India has achar.
Does Not only Korean kimchi offer a taste that is suitable for the tongues of a large number of its inhabitants, but also sharp fragrances? Food originating from Korea is now spread in not a few countries, classified as Indonesia. You can try kimchi in Korean a la restaurants. In countries besides Korea, kimchi is usually served with fried noodles, sushi, hot dogs, hamburgers, and tacos. The use is reasonable to view kimchi itself is a complementary food, not the main dish.
If you are tired of eating kimchi and want to try out other menus that still come from Korean soil, perhaps bibimbap can be one of your choices. Bibimbap is Korean cuisine in the form of white rice with a topping of side dishes on it. In Korean, “bi bim” means “rice.” So, bibimbap refers to rice mixed with side dishes. Formerly, South Korea’s specialty food originated served for offerings offered to ancestral spirits.
The bibimbap presentation takes place in a bowl made from heated stone. On top of the bibimbap, raw eggs are often poured which will cook through the hot pot. Also, bibimbap is a bit oily because the basic elements of the bowl are poured sesame oil before adding rice. The purpose of pouring sesame oil is no different from arranging a layer of fragrant and crunchy rice crust at the bottom of the bowl.
After working all day, Koreans often look for something with a delicious and spicy culinary. One of the many Korean specialties used as the target is nakji bokkeum. What is nakji bokkeum? Nakji Bokkeum is a dish made from octopus that is fried to dry. Serving fried shrimp is often done together with stir-fried vegetables or made a side dish for typical Korean noodles.
Nakji Bokkeum keeps his trademark as a Korean comestible. The spicy taste can arouse your appetite so that you can eat it better. The spicy taste it has is the result of using chili paste which seasons the octopus and stir-fry vegetables. For those who are not familiar with Korean cuisine, this food is very spicy. So it is not uncommon for those who blend nakji bokkeum with rice so that the spiciness can be reduced.
The next special food of Ginseng Country is Jeongol. This Jeongol is a snack in the form of a typical Korean chewy textured shabu-shabu originating from Japan. Three-quarter cash with shabu-shabu typical of Japan, jeongol also contains vegetables boiled with meat, sea preparations, and other extra ingredients. Besides that, tteok was added to jeongol. For those of you who don’t know, tteok is a traditional Korean food created from rice flour.
To create jeongol, there is an exclusive pan called jeongoiteul that can hold all the ingredients it makes, how to serve jeongol often directly in large portions so that 4-6 people can enjoy it. Regarding the taste, Jeongol is not only rich in healthy vegetables, but also saves delicacy combined with herbs and broth.
Everyone knows that Korea is a country of four seasons, which on average in each season is undoubtedly cold. Maybe departing from the existing climate situation, Korean society more or less serves dishes with a spicy taste. One Korean food that has such criteria is jjampong.
Jjampong or champong is processed noodle soup served with vegetables and sea products. The problem is, jjampong is good enough to challenge tongue skills with the level of spiciness it has. For your information, although jjampong is a familiar food in Korea, this food is an influence from Japan and China. Koreans usually taste jjampong to warm the stomach.
Tteokbokki is a Korean native that is made from rice flour cooked with sweet and spicy gochujang seasoning. Gochujang itself is most famous in Korea as a very urgent spice and is almost always found in each Korean food that has a spicy taste. The Korean people know Tteokbokki as a small amount of folk food sold at pijangmacha (a type of angkringan in Indonesia).
In the beginning, tteokbokki was called gungjung tteokbokki.
At that time, or precisely during the Joseon empire, Korean specialties were huintteok which used soy sauce with beef, green bean sprouts, carrots, onions, parsley, shiitake, and bagogari. The taste of the tteokbokki of that time was the opposite of the chili-flavored tteokbokki known today. The tteok used can consist of 5 kinds of colors that describe Korea, namely white, blue, red, uning, and black.
If kimchi is a kind of pickled snacks and jjigae means soup, then this Korean special food can be recognized as a spicy soup containing vegetables. The types of vegetables served in a pan with soup broth are chicory and chives. Also, there are extra ingredients like tofu, seafood products, or pork.
Koreans usually serve kimchi jjigae as the main menu for eating rice. Based on the testimony of the many residents’ recognition, this kimchi jjigae does not need to be bought in restaurants because the ingredients are easy to obtain as well as the technology makes it also not difficult. Kimchi soup is usually served in the middle of this table, or it can be replaced with a small ceramic pot (ttukbaegi) with a side dish or a banchan.