Best Fried Rice Oamc Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN FRIED RICE - OAMC



Chicken Fried Rice - OAMC image

I figured out that you can make this in gargantuan quantities and freeze in containers for later. It really saves time...only about 10 minutes to heat up and is a great addition to any Chinese meal. Great way to use extra cooked rice too! I have a rice cooker and it's really easy to make extra. Cook time includes cooking "real" rice and chicken.

Provided by TishT

Categories     Poultry

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 9

4 cups frozen peas and carrots
1/2 small onion, chopped
1 tablespoon parsley flakes
12 cups rice, cooked and cooled
1 1/2 lbs cooked chicken, chopped and cooled (about 4 cups)
2 tablespoons olive oil
8 eggs
3/4 cup soy sauce
4 dashes pepper

Steps:

  • In a large bowl, combine the peas and carrots, rice, onion, parsley flakes and chicken.
  • Mix well.
  • Pour into 4 bags (enough serve 4) or less for family size.
  • Seal, lable and freeze.
  • Thaw bag of rice mixture.
  • Heat 1 Tbs oil in a large skillet.
  • Dump rice mixture into the skillet.
  • Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
  • Push rice mixture to the side of the skillet.
  • Add 1 Tbs oil to the empty side of the skillet and add the eggs.
  • Cook and stir until eggs are thickened but still moist.
  • Combine eggs with the rice mixture.
  • Turn off heat.
  • Stir in soy sauce and pepper.
  • Serve.
  • *Note:You can make this all ahead of time and just reheat but I like the taste of"fresh".

OAMC CHICKEN FRIED RICE



OAMC Chicken Fried Rice image

I know there are many fried rice recipes, but here is my own version of a favorite quick OAMC lunch and dinner we all enjoy. I hope you do too! To make it OAMC just portion out one cup of mix into freezer bags, thaw in the microwave for about 2 minutes, then stir fry in some oil for about another 3 minutes to get that "Fried" taste and texture. This recipe makes a TON!

Provided by pixieglenn

Categories     One Dish Meal

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

4 cups jasmine rice
8 cups water
2 chicken bouillon cubes
6 -8 eggs
1 cup soy sauce
1 (10 ounce) package frozen peas
3 tablespoons minced garlic
3 tablespoons minced onions
4 cups chopped chicken

Steps:

  • Cook water, rice, and boullion cubes for about 30 - 40 minutes, or until done.
  • Scramble the eggs.
  • Mix all of the ingredients together in a large bowl.
  • Portion into bags for lunches or dinners. One cup servings is what I did. I was able to get one five cup bag for a dinner and 5 one cup bags for lunches.

SHORT -CUT CHICKEN FRIED RICE (OAMC)



Short -Cut Chicken Fried Rice (Oamc) image

Recipe easily doubles for more servings. Freezes well. Prep time does not include cooking and cooling the rice. You can use your favorite marinade, I use Ken's and I do NOT marinade chicken first. But if you like you may do so.

Provided by MsSally

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup long grain white rice
2 cups water
1 chicken bouillon cube
1 cup Egg Beaters egg substitute
1 1/2 lbs chicken breast tenders, cut in bite sized pieces
1 cup onion, chopped
1 (16 ounce) package frozen peas and carrots
1/2 cup teriyaki marinade
2 tablespoons light soy sauce
1/2 teaspoon ground ginger
1 teaspoon garlic powder

Steps:

  • Dissolve bullion in water and cook rice according to directions. Plunge container into cold water to cool after cooking or make rice the day before.
  • Cook egg beaters in skillet till fluffy. Set aside keep warm.
  • Saute chicken and onion in same skillet till done about 3 to 4 minutes.
  • Add marinade, peas and carrots, and rice. Mix well.
  • Add soy sauce, ginger, garlic and egg beaters. Continue to cook till heated though.
  • Cool your favorite way and pack in quart sized freezer bags. 1 serving = 1 1/2 cups approximately.

Nutrition Facts : Calories 321.6, Fat 3.6, SaturatedFat 0.8, Cholesterol 72.7, Sodium 1611, Carbohydrate 40.2, Fiber 3.6, Sugar 4.8, Protein 31.4

FRIED RICE OAMC



Fried Rice OAMC image

A comforting dish that my husband and kids always love. This freezes and reheats great. Prepare the rice and chicken before hand. For the chicken, I usually marinate the breasts in teriyaki sauce for some extra flavor. The rice should be stored in a large ziplock bag in the fridge until cold before starting the fried rice. When making rice for a meal earlier in the week be sure to make extra. Or keep a ziplock in the freezer and anytime you get take-out throw the box of white rice into the freezer bag until you have enough.

Provided by MommyMakes

Categories     One Dish Meal

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast, cooked & chopped
6 eggs
2 tablespoons oil
1/2 onion, diced
6 cups cooked long-grain rice, chilled
1 -2 tablespoon soy sauce
2 tablespoons sesame seeds
1 tablespoon garlic powder
salt & pepper
assorted frozen vegetables (peas, chopped broccoli florets, carrot matchsticks, snow pea pods, etc..)
2 -4 tablespoons butter, diced (optional)

Steps:

  • Scramble the eggs, chop, and set aside with the cooked chicken.
  • Heat the oil in a very large, deep, heavy bottomed skillet over the highest heat, I use a non-stick pan.
  • Take cold rice from the refrigerator and set aside.
  • Scrape diced onion into pan then follow with cold rice.
  • Immediately start to stir and move the rice around so it will warm up. The big chunks will break up as the rice heats up.
  • Continue stirring the rice and onions, breaking up chunks, over the highest heat.
  • As rice starts to heat, add the soy sauce (I just turn the bottle around the pan a couple of times, no measuring).
  • Push aside the rice so you can see the bottom of the pan, add the sesame seeds.
  • Stir and watch them closely, when they start to brown stir them into the rest of the rice.
  • Add garlic, salt and pepper, chicken, scrambled eggs, and vegetables.
  • Continue browning the rice until fried to your liking and vegetables are heated.
  • For us, the fried rice doesn't taste right without the chinese restaurant greasy-ness. The final step is to take the rice off the heat and stir the chopped butter into it until its melted and thoroughly mixed. This isn't necessary and can be omitted or reduced as desired.

FRIED RICE - OAMC



Fried Rice - OAMC image

This is great sidedish to have when you serving an asian entree. This recipe makes 2 3 serving packages which is perfect for my family. Proportion the recipe to best suit your needs.

Provided by Tarynne

Categories     Lunch/Snacks

Time 13m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup frozen peas
1/4 small onion, Chopped
1/2 cup carrot, Chopped
1/3 cup bell pepper, Chopped
4 cups cooked rice, Cooled
parsley flakes
2 tablespoons olive oil
4 eggs
2 tablespoons soy sauce
pepper, to taste

Steps:

  • --- Freezing Day ---.
  • In a large bowl, combine the peas and carrots, rice, onion and parsley flakes.
  • Mix well.
  • Pour into 2 quart size freezer bags.
  • Seal, lable and freeze.
  • --- Serving Day ---.
  • Thaw bag of rice mixture overnight in fridge or run warm water over bag.
  • Heat 2 Tsp oil in a large skillet.
  • Dump rice mixture into the skillet.
  • Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
  • Push rice mixture to the side of the skillet.
  • Add 1 tsp oil to the empty side of the skillet and add the eggs.
  • Cook and stir until eggs are thickened but still moist.
  • Mix rice in with egg breaking up egg into bite size pieces.
  • Turn off heat.
  • Stir in soy sauce and pepper.

Nutrition Facts : Calories 269.5, Fat 8.2, SaturatedFat 1.7, Cholesterol 141, Sodium 402, Carbohydrate 39.2, Fiber 1.4, Sugar 1.7, Protein 8.6

Related Topics