Best Combination Fried Rice Recipes

COMBINATION FRIED RICE

Combination Fried Rice image

Use a mix of whatever meat you have on hand. Can use store-bought spicy chili-garlic (Sriracha) or can use Recipe #415971 as a sub. Don't omit it!!!

Provided by gailanng

Categories One Dish Meal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil, divided
2 large eggs, lightly beaten
1 garlic clove, minced
1/2 cup diced onion
1/2 cup diced bell pepper
1 cup chopped cooked meat, poultry or 1 cup shrimp
1/2 cup frozen peas
3 cups cooked rice
1/4 cup soy sauce
1 teaspoon packaged asian chili-garlic sauce (Sriracha)
sliced green onion (to garnish)

Steps:

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat 1 to 2 minutes; add eggs and gently stir 1 minute or until softly scrambled. Remove eggs from skillet; chop.
Heat remaining 2 tablespoons oil in skillet; add onion, garlic and bell pepper and stir-fry 3 minutes. Add chopped cooked meat and peas; stir-fry 2 minutes. Add rice, soy sauce and chili-garlic sauce; stir-fry 5 minutes or until thoroughly heated. Stir in eggs. Garnish with green onions.

THAI COMBINATION FRIED RICE

Thai Combination Fried Rice image

This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 10m

Yield Serves four to six

Number Of Ingredients 15

Ingredients

4 tablespoons canola or vegetable oil
8 garlic cloves, minced or pressed
1 large carrot, peeled and diced small or cut in julienne
4 ounces tofu, patted dry and cut in 1/2-inch dice
4 eggs, beaten and seasoned with salt and pepper
5 cups cooked rice, preferably Thai jasmine rice available in markets that sell Asian foods
2 to 3 tablespoons Thai or Vietnamese fish sauce (to taste)
2 to 3 teaspoons Thai or Indonesian chile sauce (to taste)
1 tomato, chopped
1 bunch scallions, both white and green parts, chopped
1/2 cup chopped cilantro
Thinly sliced cucumber
Lime wedges
Scallions
Fish sauce with hot chiles nam pla prik or half the amount of soy sauce

Steps:

Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice - scooping it up and pressing it into the pan, then scooping it up again - for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.

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