Best Terrios Fried Rice Recipes

THE BEST FRIED RICE

The BEST Fried Rice image

The BEST Fried Rice. This fried rice is loaded with veggies and only takes 20 minutes to make!

Provided by Kelley Simmons

Time 20m

Number Of Ingredients 11

Ingredients

2 tablespoons butter (divided)
3 eggs (whisked)
2 medium carrots (small dice)
1 small onion (small dice)
3 cloves garlic (minced)
1 cup frozen peas (thawed)
4 cups cooked and chilled rice ((I either use white or brown rice))
3 tablespoons low sodium soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
sliced green onions for garnish (if desired)

Steps:

Heat 1 tablespoon of butter into a large skillet.Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.
Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.Serve immediately with green onions for garnish, if desired.

Nutrition Facts : Calories 379 kcal, Carbohydrate 58 g, Protein 12 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 138 mg, Sodium 767 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

FRIED RICE RESTAURANT STYLE

Fried Rice Restaurant Style image

A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.

Provided by jostrander

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups enriched white rice
4 cups water
⅔ cup chopped baby carrots
½ cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
2 tablespoons sesame oil, to taste

Steps:

In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g

EMERGENCY "DUMP 'N BAKE" FRIED RICE

Emergency

Recipe video above. This recipe was conceived as an emergency, ultra low-effort side dish. Just dump all the ingredients in a pan, and shove it in the oven. End result: seasoned rice that's amazingly similar to wok-tossed fried rice! Every grain of rice is perfectly cooked and fluffy, and the bacon even goes golden!Uses less liquid than the usual 1 : 1.5 rice to water ratio because we need to factor in the water that comes off the frozen vegetables (a surprising amount!).Bonus: this recipe starts with uncooked rice. No need to plan ahead with day-old cooked rice like you usually do!Add in options - like eggs, chicken, see Notes.PLEASE DO NOT stray from recommended rice per recipe. If you do, I cannot guarantee outcome!

Provided by Nagi

Categories Rice Side Dish

Number Of Ingredients 10

Ingredients

1 1/2 cups long grain white rice (, UNCOOKED (Note 1))
2 cups chicken or veg stock (, low sodium)
1 1/2 tbsp light soy sauce ((Note 2))
1 tbsp Chinese cooking wine ((dry sherry, mirin or sake, Note 3))
2 garlic cloves (, minced with crusher (straight into pan))
2 cups frozen diced veg ((carrots, peas, corn mix, Note 4 fresh veg))
1/4 tsp white pepper
1 1/4 cups / 180g bacon (uncooked) or ham (, chopped (I use store bought chopped bacon, Note 5))
1 tbsp sesame oil
1/2 cup green onion (, finely sliced (2 - 3 stems))

Steps:

Preheat oven to 200°C / 390°F (180°C fan).
Mix ingredients in baking dish: Place all Baked Fried Rice ingredients except bacon in a baking dish (~22 x 32cm / 9 x 13"). Stir, then spread rice evenly across pan.
Top with bacon: Scatter bacon across surface.
Bake covered 40 min: Cover with foil. Bake 40 minutes.
Bake uncovered 15 min: Remove foil. Bake uncovered 15 minutes - this will colour the bacon. Liquid should be absorbed, rice should be cooked (but will seem wet, will absorb and soften while resting).
Rest 10 min: Cover loosely with foil, stand for 10 minutes.
Fluff: Add green onion and sesame oil. Fluff rice with fork, marvel at how perfectly cooked the rice grains are. Serve!

Nutrition Facts : Calories 454 kcal, Carbohydrate 64 g, Protein 20 g, Fat 13 g, SaturatedFat 2 g, Sodium 1016 mg, Fiber 7 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving

TERIYAKI FRIED RICE

Teriyaki Fried Rice image

Provided by Katie Sullivan Morford

Categories Rice Stir-Fry Kid-Friendly Quick & Easy Back to School Lunch Legume Healthy Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates

Yield Makes 2 to 3 servings

Number Of Ingredients 6

Ingredients

2 teaspoons toasted sesame oil
2 eggs, lightly beaten
2 green onions, white and light green parts only, thinly sliced
1 1/2 cups leftover cooked rice
1/2 cup cooked shelled edamame
1 tablespoon teriyaki sauce

Steps:

1. In a medium skillet, heat the sesame oil over medium heat. Add the eggs and scramble until just cooked. Add the green onions, cooked rice, edamame, and teriyaki sauce, and cook, stirring often, until everything is warmed through, about 2 minutes.
2. Divide the fried rice between two or three thermoses.