Best Xi Fan Easy Breakfast Fried Rice Recipe Foodcom Recipes

BREAKFAST FRIED RICE

Breakfast Fried Rice image

A fried-rice twist on bacon and eggs! My dad used to make this for me on Saturday mornings when I was a kid; it's an easy and tasty brunch option. You can substitute 1 bunch broccoli for the frozen peas, if desired.

Provided by Anna J.

Categories Breakfast and Brunch Eggs

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

4 cups water
2 cups uncooked white rice
6 slices bacon
4 eggs, beaten
1 large yellow onion, chopped
1 cup frozen peas
4 green onions, chopped
1 ½ tablespoons soy sauce, divided

Steps:

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper-towel lined plate to drain and crumble into bite-size pieces; reserve rendered bacon fat in skillet.
Cook and stir eggs in the same skillet over medium heat until slightly set, 1 to 3 minutes. Stir yellow onion, peas, green onion, and 1 1/2 teaspoons soy sauce into eggs; cook and stir until yellow onion is translucent, about 5 minutes more. Reduce heat to low; stir rice, crumbled bacon, and remaining soy sauce into egg mixture until well-combined and heated through, 1 to 3 minutes.

Nutrition Facts : Calories 357.1 calories, Carbohydrate 56.5 g, Cholesterol 134.1 mg, Fat 7.7 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 2.4 g, Sodium 522.5 mg, Sugar 3 g

EASY BREAKFAST FRIED RICE

Easy Breakfast Fried Rice image

Make and share this Easy Breakfast Fried Rice recipe from Food.com.

Provided by Silkster Hearts Food

Categories Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

4 large egg whites
1/4 cup cooked brown rice (certified gluten-free if necessary)
1/4 teaspoon chili-garlic sauce (certified gluten-free if necessary)
1 tablespoon thinly sliced green onion top
salt and pepper, to taste

Steps:

In a small bowl, whisk the egg whites until they are slightly frothy.
Place a small nonstick skillet over medium heat. When warm, lightly mist the pan with cooking spray, and pour the egg whites into the pan. Scramble the whites until almost set, about 3-5 minutes.
Stir in the rice, chili-garlic sauce and green onion. Cook, stirring constantly, for 1-2 minutes, or until the eggs are completely cooked. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 125.2, Fat 0.6, SaturatedFat 0.1, Sodium 220.6, Carbohydrate 12.9, Fiber 1, Sugar 1.1, Protein 15.6

XI-FAN - EASY BREAKFAST FRIED RICE

Xi-Fan - Easy Breakfast Fried Rice image

Xi-fan means "watery rice" and it's often eaten for breakfast in Northern China, usually made with rice but can be millet, barley, or some other grain. It is often accompanied by peanuts, pickled vegetables, thousand year old eggs, or shredded pork. This easy modern version is one of the only breakfasts I can eat before working out for two hours that keeps me going! You can use any spices you like.

Provided by FLKeysJen

Categories Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 cup brown rice (may include parts green split peas, whole green lentils, whole grain, barley flakes and pearl barley)
2 slices turkey bacon, cooked and chopped (or canadian bacon)
1/3 cup frozen peas and carrot, defrosted (or any fresh or frozen veggie)
1/4 cup egg white (or two whole eggs)
garlic powder
pepper
non-fat cooking spray

Steps:

Spray skillet with non-fat cooking spray and heat on high; add rice, bacon and veggies and mix together.
Once heated through, add egg white and turn heat down to medium. After it starts to cook, stir through rice mixture.
Sprinkle with spices to taste and serve.

Nutrition Facts : Calories 405.4, Fat 5.7, SaturatedFat 1.3, Cholesterol 12.6, Sodium 245.1, Carbohydrate 74.5, Fiber 4, Sugar 1.2, Protein 13.6

VEGETARIAN-STYLE CONGEE (XI-FAN)

Vegetarian-Style Congee (Xi-fan) image

Provided by Ching He Huang

Categories Wok Garlic Herb Mushroom Pepper Rice Vegetable Stir-Fry Vegetarian Barley Lentil

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
2 garlic cloves, crushed and finely chopped
1 tablespoon freshly grated ginger
6 dried Chinese mushrooms, soaked in hot water for 20 minutes, stems discarded, finely chopped
1 small carrot, diced
1 cup brown basmati rice
1 cup equal parts green split peas, whole green lentils, whole grain, barley flakes and pearl barley
12 cups boiling water
1 red bell pepper, finely diced
4 cups vegetable stock
Handful of canned bamboo shoots, chopped
2 tablespoons light soy sauce
1 tablespoon toasted sesame oil
Pinch of freshly ground black pepper
Small handful of cilantro leaves and stems, chopped

Steps:

Heat a wok over high heat and add the oil.
Stir-fry the garlic and ginger and Chinese mushrooms for less than 1 minute. Add the carrot, brown rice and whole grain mix. Stir-fry for less than 1 minute and add 4 cups boiling water.
Let the rice cook for 25-30 minutes, stirring and adding up to a further 8 cups water to make sure the rice and grains are thoroughly cooked. Add the red bell pepper, stir well, and then pour in the vegetable stock. Finally add the bamboo shoots and season with the light soy sauce, sesame oil and ground black pepper. Sprinkle in the chopped cilantro and serve immediately.