CHINESE FRIED RICE

INGREDIENTS Nutrition

 3
⁄4 cup finely chopped onion
 2 1⁄2 tablespoons oil
 1 egg, lightly beaten (or more eggs if you like)
 3 drops soy sauce
 3 drops sesame oil
 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
 1
⁄2 cup finely chopped carrot (very small)
 1
⁄2 cup frozen peas, thawed
 4 cups cold cooked rice, grains separated (preferably medium grain)
 4 green onions, chopped
 2 cups bean sprouts
 2 tablespoons light soy sauce (add more if you like)

DIRECTIONS
1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice
brown color, about 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly,
swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side
briefly; remove from wok, and chop into small pieces.
5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and
cooked onion; stir-fry for 2 minutes.
6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for
1 minute more; serve.
8. Set out additional soy sauce on the table, if desired.
 FILIPINO FRIED RICE
INGREDIENTS Nutrition

 1
⁄2lb bacon (chopped)
 1green pepper(seeded, chopped)
 1onion (minced)
 1small cabbage(shredded)
 3carrots (peeled, julienned)
 2garlic cloves(minced)
 1lb leftover roast pork (chopped)
 2cups cold cooked rice
 1cup frozen peas (thawed)
 1
⁄2cup soy sauce

DIRECTIONS
1. In a wok fry bacon until crisp. Drain well.
2. Re-heat wok.
3. Add the pepper, onion, cabbage, carrots and garlic. Stir-fry 3 minutes.
4. Add pork. Cook 1 minute.
5. Add rice. Cook 1 minute.
6. stir in peas and soy sauce. Cook 30 seconds.
 BENIHANA JAPANESE FRIED RICE
INGREDIENTS Nutrition
 4cups cooked rice or 1 cup uncooked rice
 1cup frozen peas, thawed
 2tablespoons carrots, finely diced
 2eggs, beaten
 1
⁄2cup onion, diced
 1 1⁄2tablespoons butter
 2tablespoons soy sauce
 salt
 pepper

DIRECTIONS
1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a
dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).
2. Pour rice into a large bowl to let it cool in the refrigerator.
3. Scramble the eggs in a small pan over medium heat.
4. Separate the scrambled chunks of egg into small pea-size bits while cooking.
5. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg
and diced onion to the bowl.
6. Carefully toss all of the ingredients together.
7. Melt butter in a large frying pan over medium/high heat.
8. When butter has completely melted, dump the bowl of rice and other ingredients into the pan
and add soy sauce plus a dash of salt and pepper.
9. Cook rice for 6-8 minutes over heat, stirring often.
 INDONESIAN FRIED RICE
INGREDIENTS Nutrition
 2cups uncooked long-grain white rice
 2eggs, beaten
 2teaspoons sesame oil
 1
⁄2teaspoon salt
 8ounces boneless skinless chicken thighs, cut into 1/2 inch strips
 6ounces raw shrimp, peeled
 2tablespoons vegetable oil
 2tablespoons chopped garlic
 1medium onion, finely chopped
 2teaspoons finely chopped fresh gingerroot
 1tablespoon dried shrimp paste
 1
⁄2teaspoon fresh ground black pepper
 1tablespoon chili bean sauce or 1 -2 teaspoon sambal oelek
 1tablespoon oyster sauce
 1tablespoon ketjap manis or 1 tablespoondark soy sauce

 GARNISH
 3tablespoons finely chopped spring onions
 1
⁄2cup fresh cilantro leaves, chopped

DIRECTIONS
1. Boil rice in plenty of salted water until cooked.
2. Rinse, drain and spread the rice to cool.
3. Do this at least two hours ahead, or preferably, leave overnight in the fridge.
4. Combine eggs with sesame oil and salt, and put aside (see below).
5. Heat wok or large frying pan over heat until hot.
6. Add oil, and wait until it is very hot and slightly smoking.
7. Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes,
squashing the shrimp paste as you go.
8. Then add chicken and shrimp and stir-fry for a further 2 minutes.
9. Add rice and continue to stir-fry for 3 minutes.
10. Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy
sauce and continue to stir-fry for 2 minutes.
11. Finally, add egg mixture and continue to stir-fry for another minute.
12. Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
13. These can then be used as garnish on the finished dish.
14. Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and
serve hot.
 INDIAN FRIED RICE
INGREDIENTS Nutrition

 2cups cooked basmati rice

 500g mixed vegetables (you choose from green beans, peas, sweet peppers, mushrooms, or
anything else you fancy in fried ric)
 1
⁄2teaspoon salt
 1
⁄2teaspoon chili powder
 1
⁄2teaspoon cinnamon
 1
⁄2teaspoon garam masala
 3teaspoons ghee
 8 -10garlic cloves, minced
 1
⁄4cup cashews

DIRECTIONS
1. Cut all the vegetables into long pieces.
2. Pour the ghee in the frying pan and add the garlic and cashews, stirring until slightly
browned.
3. Add the vegetables and fry until they are fully cooked.
4. Add the spices, adjusting to your taste.
5. Add rice, stirring well to coat with the spices, and fry until heated through and well
mixed.
 THAI SHRIMP FRIED RICE
INGREDIENTS Nutrition

 4 -5cups cooked rice(can be made with fresh or 'old' leftover rice)

 2cups medium raw shrimp, peeled and deveined
 3garlic cloves, minced
 1fresh red chili peppers, minced or 1⁄4teaspoon crushed dried chili, to taste
 1egg
 3green onions
 1carrots, grated or 1⁄4cup frozen peas
 1
⁄4cup fresh cilantro, chopped
 1
⁄8teaspoon white pepper
 3tablespoons vegetable oil, divided

 STIR-FRY SAUCE
 3tablespoons fresh-squeezed lime juice
 2tablespoons fish sauce
 1
⁄2tablespoon fish sauce
 1tablespoon soy sauce
 1teaspoon brown sugar

DIRECTIONS
1. Stir all 'stir fry sauce' ingredients together in a cup until sugar dissolves. Set aside.
2. Heat a wok or large frying pan over medium-high heat. Drizzle in 1-2 tablespoons oil, then
add garlic and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp. Stir-fry
until shrimp turn pink and plump (2-3 minutes). If needed, add a little more oil or 1 teaspoons
water to keep ingredients moist and sizzling.
3. Add carrot and fresh coriander and continue stir-frying 1-2 more minutes.
4. Add rice and drizzle the stir-fry sauce over. Use a large flat utensil or spoon, use a scooping
motion to fry rice 2-3 minutes, or until sauce is well distributed.
5. Push rice aside to clear a space in the middle of your pan. Add 1-2 teaspoons more oil, then
crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.
6. Remove from heat. Sprinkle over white pepper and stir in the green onion. Taste-test the
dish for salt balance. At this point I usually add 2-4 teaspoons more fish sauce, as I like mine
on the flavorful/salty side, but this also depends on how much rice you're making. If you
happen to find it too salty, squeeze over some lime or lemon juice. Serve immediately and
ENJOY!
 THAI VEGAN FRIED RICE
INGREDIENTS Nutrition
 6cups cooked long-grain rice (for uncooked rice, see step 1)
 2tablespoons vegetable oil
 3tablespoons coarsely chopped garlic
 1small onion, finely chopped
 1
⁄2teaspoon fresh ground black pepper
 6ounces green beans, diced
 4ounces fresh or frozen corn kernels
 2tablespoons soy sauce
 2teaspoons thai green curry paste

 GARNISH
 3scallions
 1cucumber, peeled,sliced in half,and with seeds removed if they are watery
 1lime

DIRECTIONS
1. To start with uncooked rice, start with 2 cups raw rice, cook, spread out on a baking pan to
cool, and then refrigerate at least 2 hours or overnight.
2. Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the
cucumber into very thin slices, cut the lime into wedges; set aside.
3. Heat a wok or large frying pan over high heat and add the oil.
4. When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and
stir-fry for 2 minutes.
5. Add the green beans and corn and continue to stir-fry for 3 minutes.
6. Add the cold cooked rice and stir-fry for 5 minutes.
7. Add the soy sauce and curry paste and stir-fry for 2 minutes.
8. Garnish with the scallions, cucumber, and lime, and serve hot.
 CHINESE FRIED RICE V.2
INGREDIENTS Nutrition

 3cups cooked rice, cold

 3tablespoons oil
 3
⁄4cup scallion, sliced
 3
⁄4teaspoon salt
 1
⁄4teaspoon pepper
 1 1⁄2cups diced cooked shrimp (optional) or 1 1⁄2 cups diced cooked chicken (optional)
 1egg, beaten
 3tablespoons parsley, minced
 1tablespoon soy sauce

DIRECTIONS
1. Make rice in advance and refrigerate.
2. Heat the oil in a skillet. Stir in the rice until lightly browned, pressing out any lumps.
3. Mix in the scallions, salt, pepper and shrimp or chicken. Saute for 1 minute.
4. Make a well in the center of the rice and pour the egg into it, stirring until barely set.
5. Stir egg into the rice mixture.
6. Add the parsley and soy sauce and stir. Cook 1 more minute and serve
immediately.
7. For Vegetarian omit both the chicken and the shrimp.
 VIETNAMESE FRIED RICE
INGREDIENTS Nutrition

 3cups steamed white rice

 1cup diced carrot
 1cup diced broccoli
 1cup diced vietnamese sausage
 1cup diced vietnamese dried pork roll
 1teaspoon vegetable oil
 1tablespoon diced onion
 2teaspoons fish sauce
 2eggs
 1tablespoon of chopped cilantro

DIRECTIONS
1. Cook onion in the vegetable for one minute on medium heat.
2. Add carrot and cook for about 7 minutes.
3. Add broccoli and cook for 2 minutes.
4. Add sausauge and dried pork roll.
5. Add two eggs and stir.
6. Turn heat to low.
7. Add a pinch of salt and pepper, add fish sauce, add steamed rice.
8. Stir well.
9. Add Cilantro.
10. Stir well again and turn off heat in five minutes.
11. Enjoy.
 KOREAN FRIED RICE
INGREDIENTS Nutrition
 MEAT
 1lb ground beef
 1
⁄2kielbasa
 3slices of thinly sliced side pork, Samgyeopsal

 VEGETABLES
 1small onion, chopped
 3green onions, chopped
 1
⁄2large carrot, sliced thinly and quartered
 1
⁄2zucchini, sliced thinly and quartered
 3mushrooms, chopped (I use Button or Shiitake)
 1cup bean sprouts
 2cups cabbage kimchi, chopped

 SAUCE
 2cups bulgogi marinade
 3 -4tablespoonsbarbecue sauce
 1tablespoon korean red pepper paste, Gochujang (adjust amount for level of spice)
 1
⁄2tablespoon minced garlic
 2tablespoons honey

 OTHER
 cooking oil
 salt
 pepper
 short-grain white rice, cooked

DIRECTIONS
1. In a frying pan, cook all of the meat (seasoning with salt and pepper) as well as the onion
and set aside for later. I usually drain the sausage and pork on paper towels to get rid of
some of the grease and then saute the onion and beef together separately.
2. In a very large frying pan with oil, cook all of the vegetables together on Medium Low heat,
stirring occasionally. Be sure the heat doesn't get too high so as to prevent the kimchee from
burning.
3. In a small mixing bowl, stir together all of the ingredients for the sauce.
4. Once the vegetables have cooked (about 15 min), stir in the sauce and simmer for another 5
minutes.
5. Mix into rice to create the Bokeumbap -- or simply serve the mixture on top of the rice.
6. *Gochujang and Bulgogi Sauce can be found in Asian grocery markets and I'm able to buy
Samgyeopsal at my local butcher if I ask for "thinly sliced side pork".
 NASI GORENG INDONESIAN FRIED RICE
INGREDIENTS Nutrition

 1
⁄2cup uncooked long grain white rice
 2teaspoons sesame oil
 1small onion, chopped
 2garlic cloves, minced
 1green chili pepper, chopped
 1small carrot, sliced
 1stalk celery, sliced
 2tablespoons ketjap manis (sweet soy sauce, found in asian food stores)
 2tablespoons soy sauce
 2tablespoons tomato sauce (can use paste, or cut a half a tomato and fry into a pasty or
sauce type thing)
 1
⁄4cucumber, sliced
 4eggs

DIRECTIONS
1. 1. Cook the rice in your preferred method.
2. 2. Heat the oil in a wok, and cook the onion, garlic, and green chile until tender. Mix
in the carrot and celery. Stir in the rice (Don't put it in all at once, the rice can get
mushy, put in a 1/3 at a time).
3. 3. Mix in kecap manis, tomato sauce, and soy sauce. Continue cooking about 1
minute, until heated through. Transfer to bowls, and garnish with cucumber slices.
4. 4. Fry the eggs individually, leaving the yolks runny and serve over top of each
portion of rice.
 THAI SHRIMP FRIED RICE WITH PINEAPLE
INGREDIENTS Nutrition

 4cups jasmine rice, cooked and chilled

 2tablespoons vegetable oil
 1tablespoon garlic, coarsely chopped
 1
⁄2cup onion, chopped
 1
⁄2lb medium shrimp, peeled and deveined
 2tablespoons fish sauce
 1
⁄2teaspoon sugar
 8ounces crushed pineapple, undrained
 2tablespoons green onions, thinly sliced

DIRECTIONS
1. prepare rice by crumbling it with your fingers, breaking up the bigger lumps, and set
it aside in a bowl.
2. heat wok or large, deep skillet over high heat. add oil until it sizzles, and then add
garlic and onion and toss well until shiny and fragrant, about 1 minute add shrimp
and cook, tossing now and then, until the onion begins to wilt and shrimp are pink
and cooked through, 2-3 minute.
3. add rice, fish sauce, and sugar and toss well. add pineapple and green onion and
cook about 2 min more, tossing often, until rice is tender and heated through. serve
hot or warm.