Best Xi Fan Easy Breakfast Fried Rice Recipes

BREAKFAST FRIED RICE

Steps:

• In a nonstick skillet or well seasoned cast iron pan, cook bacon until crispy, about 6 minutes. Drain all but 1 tablespoon of bacon fat. Reserve leftover bacon fat for another use or discard.
• Lower heat to medium low and add scrambled eggs. Using a spatula move the eggs around the pan until they are fully cooked, about 2 minutes.
• Add rice and green onion and cook, breaking up the rice if needed with a spatula, until it is heated through about 3-5 minutes.
• Check the seasoning and adjust with additional salt and pepper if needed. Divide between two plates and garnish with hot sauce if using and serve immediately.

XI-FAN - EASY BREAKFAST FRIED RICE

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.

BREAKFAST FRIED RICE

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.

CHAOFAN (CHINESE FRIED RICE)

Steps:

• Mash the rice gently with your hands to break apart lumps and loosen each grain. Set aside.
• In a large pan or wok, heat butter or margarine over high heat until melted.
• Add garlic and saute until golden. Add the frozen mixed vegetables and cook for 2 minutes or until no longer frozen and liquid evaporates.
• Add the cooked rice, soy sauce, and oyster sauce and toss to mix. Cook for another minute, stirring from time to time.
• Move everything to the sides and make room in the middle. Add a tablespoon of oil or butter then add the beaten eggs and stir and cook until scrambled. Make sure there are no big lumps.
• Toss everything together several times to combine. Season with salt and pepper and stir. Cook for another minute or two without stirring.
• Then add green onions and sesame oil and stir one last time before removing from heat.
• Transfer to a serving plate.

VEGETARIAN-STYLE CONGEE (XI-FAN)

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.