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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
1 1/2 cups uncooked white rice
2 tbsp canola oil
2 tbsp sesame oil
1 small onion, chopped
1 clove garlic, minced
2 cup small shrimp peeled and deveined OR chopped cooked chicken breast
2 stalks celery, chopped
1 green bell pepper, chopped
1 cup frozen green peas & carrots mix (thawed) fresh works better if you have the time
2 egg, beaten
1/4 cup soy sauce
Cook rice according to pkg directions. Cool completely. Heat a wok or large skillet over medium-high heat. Pour in canola oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp or chicken. Fry until shrimp is pink or chicken is warmed.
Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
Mix rice thoroughly with vegetables and stir in soy sauce and sesame oil. Adjust seasoning to your preference and serve immediately.
NOTE: You can use cooked ramen noodles rather than rice for a variation. Reduce oil a bit. Toasted sesame seeds add a lot to the noodle version.
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FRIED RICE
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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
1 1/2 cups uncooked white rice
2 tbsp canola oil
2 tbsp sesame oil
1 small onion, chopped
1 clove garlic, minced
2 cup small shrimp peeled and deveined OR chopped cooked chicken breast
2 stalks celery, chopped
1 green bell pepper, chopped
1 cup frozen green peas & carrots mix (thawed) fresh works better if you have the time
2 egg, beaten
1/4 cup soy sauce
Cook rice according to pkg directions. Cool completely. Heat a wok or large skillet over medium-high heat. Pour in canola oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp or chicken. Fry until shrimp is pink or chicken is warmed.
Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
Mix rice thoroughly with vegetables and stir in soy sauce and sesame oil. Adjust seasoning to your preference and serve immediately.
NOTE: You can use cooked ramen noodles rather than rice for a variation. Reduce oil a bit. Toasted sesame seeds add a lot to the noodle version.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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