fried rice recipe

Egg Fried Rice Recipe (Restaurant Style) | How to make Egg Fried Rice | Best Egg Rice Recipe

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Egg Fried Rice Recipe | How to make Egg Fried Rice | Restaurant-Style Egg Fried Rice | Egg Rice Recipe | Street-Style Egg Fried Rice Recipe

In this video, learn to make super easy egg fried rice at home from scratch. I have made this fried rice with vegetables, but you can skip the vegetables or add more vegetables of your choice to make this delicious egg fried rice recipe.

Egg Fried Rice Ingredients
1 cup rice (uncooked) or 3 cups of cooked rice

For scrambled eggs
• 4 eggs
• 1/2 tsp white pepper powder (or black pepper powder)
• 1/2 tsp salt
• 1 tsp oil

For egg-fried rice
• 2 tsp oil
• 2 tsp finely chopped garlic
• 1 tsp finely chopped ginger
• 1 onion, chopped
• 1 cup of mixed vegetables (1/2 cup carrot, 1/2 cup capsicum, 1/2 cup cabbage and 1/4 cup French beans)
• 1 tsp red chili sauce
• 1 tbsp tomato ketchup (optional)
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp vinegar
• 1 tsp white pepper powder (or black pepper powder)
• ¼ spring onion greens

How to make Egg-Fried Rice Step By Step:

1) Prepare Rice – Boil water and add 1 tsp salt to it. Add rice to boiling water and cook until aldente. The rice should not be mushy or overcooked. Drain it and spread it onto a plate to cool down for 30 minutes. Transfer it to the refrigerator for 2 hours.
2) Scrambled Eggs – Whisk eggs in a bowl with a bit of salt and pepper. Heat oil in a pan and add the egg mixture and scrambled eggs. Remove it to a plate.
3) Saute aromatics – Heat oil in the same pan over high heat. Add ginger and garlic and cook it for 30 seconds. Add the onions and cook, stirring continuously until golden.
4) Add vegetables and stir-fry for 2-3 minutes until slightly soft but crunchy. You can add a pinch of salt here if you only like to season the vegetables.
5) Add rice, scrambled eggs, sauces, and pepper. Stir-fry it for 2 minutes until everything is well combined. Taste and adjust the seasoning. Egg-fried rice is ready to serve.

Printable Egg Fried Rice Recipe –

#eggfriedrice #eggrecipe #friedrice #dinnerrecipe

⏱️TIMESTAMPS⏱️
00:00 Intro
00:15 Prepare rice
00:27 Scrambled eggs
01:09 Saute aromatics
01:31 Stir-fry the vegetables
01:50 Combine rice, eggs, sauces, and seasoning
02:19 Finishing Touches (addition of green onions/scallions)

More Recipes That You Might Like:
1) Schezwan Chicken Fried Rice:
2) Prawn Fried Rice:

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Fried rice, egg fried rice, fried rice recipe, how to make egg fried rice, easy egg fried rice recipe.

How to Make Salt and Pepper Shrimp with Jet Tila | Ready Jet Cook | Food Network

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Jet’s making his take on Salt and Pepper Shrimp, a classic Cantonese dish he serves with Vegetable Egg Fried Rice! #ReadyJetCook
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Salt and Pepper Shrimp
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 25 min
Active: 20 min
Yield: 4 servings

Ingredients
2 teaspoons (10 grams) kosher salt
1 tablespoon (30 grams) chicken bouillon powder
1 teaspoon (5 grams) sugar
1/2 teaspoon (5 grams) white pepper
1 1/2 pounds (600 grams) large shrimp, unpeeled
2 quarts (1.8 liters) vegetable oil for deep frying, plus 2 tablespoons for stir-frying
1 cup (240 grams) cornstarch
2 tablespoons (30 grams) garlic, finely chopped
1 tablespoon (10 grams) ginger, minced
1 red jalapeno pepper, thinly sliced with seeds
2 tablespoons (60 grams) scallions, finely chopped

Directions

In a small bowl, combine the salt, bouillon powder, sugar and white pepper and reserve.
Rinse the shrimp under cold water, then drain them quickly in a colander. Leave them moist to absorb the cornstarch to make a crust.

Heat the oil in a 6-quart Dutch oven or pot until the oil reaches about 375 degrees F. Add the cornstarch to a large bowl, dredge the shrimp in cornstarch and then shake off the excess. Deep fry the shrimp for 2 to 3 minutes in three small batches. Drain on a sheet pan as you are heating your skillet or wok.

While the shrimp are cooking, heat a large skillet or wok to high and spoon in 2 tablespoons (30 grams) of oil. When the first wisp of white smoke appears, stir in the garlic, ginger and jalapeno and cook for about 30 seconds until light brown.

Toss in the fried shrimp, reserved sugar-and-salt mixture and scallions. Continually toss the shrimp to coat well, 1 to 2 minutes. Once the shrimp are heated through, plate the shrimp and top with crispy bits from the pan.

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How to Make Salt and Pepper Shrimp with Jet Tila | Ready Jet Cook | Food Network

How to Make Orange Chicken with Jet Tila | Ready Jet Cook With Jet Tila | Food Network

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There are MANY secrets to Jet’s Orange Chicken, including ACTUALLY using orange juice in the glaze and frying up the chicken until they’re G.B.D. — that’s golden, brown and delicious!

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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Orange Chicken
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 45 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

Sauce:
1/2 cup (118 ml) oyster sauce
1/2 cup (95 g) sugar
3 ounces (90 ml) orange juice
3 ounces (90 ml) rice wine vinegar (unseasoned)
1 tablespoon (7 g) cornstarch, mixed into the rice wine vinegar as a slurry
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) hoisin sauce
1 1/2 teaspoons sweet paprika
1 drop red food coloring, optional

Chicken:
3 cups broccoli florets
Kosher salt, to taste
1 1/2 quarts (1.8 L) vegetable oil, for deep frying
2 pounds (900 g) chicken thighs, cut in to 1 1/2-inch cubes
2 1/2 cups (335 g) tempura flour

Assembly:
2 tablespoons vegetable oil, such as canola or grapeseed
1 1/2 teaspoons garlic, chopped
1 1/2 teaspoons fresh ginger, minced
Fried chicken pieces, from above
2 to 3 scallions, 2-inch bias slice
1/2 yellow onion, large dice
Orange Chicken Sauce, from above
Fried Rice, recipe follows

Fried Rice:
3 tablespoons vegetable oil, such as canola or grapeseed
3 eggs, lightly beaten
4 cups day old rice, long grain or jasmine
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon powdered chicken bouillon
2 to 3 green onions, chopped
1/2 teaspoons white pepper, optional

Directions

For the sauce: Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce and paprika into a 1-quart saucepan, bring the heat up to medium. Whisk gently as it comes to a simmer. Allow to simmer, keep whisking for about 5 minutes until the sauce thickens. Remove from heat and reserve.
For the broccoli: Place the broccoli florets in a microwave safe bowl with 1/4 cup water. Season with kosher salt and cover with plastic wrap. Microwave on high for 3 minutes. Hold for assembly.

For the Chicken: Heat the oil in a 4-quart Dutch oven to 375 degrees F using a frying thermometer. Rinse the chicken in cold water and pat dry. Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shake off the excess. Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter. Fry in batches until golden brown and crispy, 6 to 8 minutes. Drain on paper towels or a rack.
To assemble: Heat a large skillet to high and add the vegetable oil. When you see the first wisps of white smoke, stir in the garlic, ginger and fried chicken pieces and cook for about 30 seconds. Add the scallions, onion and Orange Chicken Sauce and allow to coat and simmer. Stir until all the ingredients are well coated, about 2 minutes. Serve over fried rice or steamed rice, with the steamed broccoli.

Fried Rice:

In a large skillet, heat the oil until a wisp of white smoke appears. Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle.

Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don’t be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is still fluffy. Fold in the green onions and white pepper and cook for an additional minute. Serve immediately.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:

#ReadyJetCook #JetTila #FoodNetwork #OrangeChicken

How to Make Orange Chicken with Jet Tila | Ready Jet Cook With Jet Tila | Food Network