Best American Lite Fried Rice Recipes

AMERICAN FRIED RICE | MARION'S KITCHEN

Steps:

• Step 1.To make the crumbed chicken strips, season the chicken with salt. Then coat each piece in flour, then egg and then breadcrumbs.
• Step 2.Heat enough oil to cover the base of a small frying pan over medium-high heat. Cook the crumbed chicken strips for 2-3 minutes each side or until golden and cooked through. Drain on paper towel.
• Step 3.Clean the pan and add another tablespoon of oil. Cook the mini frankfurter sausages until cooked through. Drain on paper towel also.
• Step 4.Combine the ingredients for the seasoning sauce.
• Step 5.Heat the remaining 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Add the garlic and onion and stir-fry for half a minute. Then add the ham, peas and raisins and stir-fry for another half a minute. Add the rice and the seasoning sauce and stir-fry until well combined.
• Step 6.Serve with sliced tomato, fried eggs, crumbed chicken and sausages.

FRIED RICE RESTAURANT STYLE

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.

CENTRAL AMERICAN RICE

Steps:

• Rinse rice thoroughly in a strainer until the water runs clear. Let is drain well.
• Heat oil in a deep skillet over medium heat. Add the rice and stir until slightly brown. Add onions, bell pepper, and garlic. Saute 1-2 minutes.
• Add the water and salt; cover and cook until all water is absorbed. If more water is needed to get the rice tender, add very small amounts at a time.
• Allow rice to sit off heat for 10 minutes.

AMERICAN LITE FRIED RICE

Steps:

• In a medium saucepan, bring 2 cups of water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat vegetable oil in a large skillet over medium heat. Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. Add additional water as needed to keep vegetables moist. Drizzle with soy sauce, and toss to coat.