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Video: Cook up quick and easy classic fried rice

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    >>> this morning on you can do this, fried rice . you can order it but it's simple enough to make at home. he is here with a quick and easy recipe. good morning to you my friend.

    >> good to see you.

    >> you too.

    >> simplest thing ever. i do brown rice white rice combo.

    >> why?

    >> brown rice is better for you. if you do 50/50 soak the brown rice for an hour.

    >> so you do it rather than repurposing rice.

    >> if you have left over rice it's fantastic but if you use fresh rice and make it you better a better fried rice . you might think that's a lot of oil and it is but this is how you make the fluffy scrambled eggs .

    >> what if you don't have this here.

    >> this is a wok which i love. you can make both the rice, we have a rice cooker like that. if you have it in a stock pot you can make fried rice with it too.

    >> once you mix the rice it's everywhere.

    >> is fried rice one of the recipes that you can throw anything in there or is it strict ingredients.

    >> no.

    >> i'm going to show you a couple of variations.

    >> are those eggs done?

    >> yeah thank you for noticing.

    >> this is a quick simple fried rice . if you could scoop out that for me, please.

    >> sure. put it right in there.

    >> yeah. there you go. keep going. a little touch of oil. give me three more of those and we're good.

    >> now we can add the eggs back.

    >> to your point, got to cook the eggs a little more.

    >> somehow that.

    >> perfect. so here i'm trying to make a --

    >> when does the big heaping thing of butter go in there.

    >> not today.

    >> not today.

    >> so this is healthy.

    >> it's very healthy. we'll add a little bit of soy sauce . just a touch. it shouldn't be brown, just lightly tan. this is done. the thing i love about using fresh price, see how fluffy it is? it's completely done. because it's hot rice it cooks so quickly.

    >> the rice is actually helping cook the egg and everything else.

    >> that egg is fully cooked now. so now we can place this up just like this.

    >> is fried rice always a side dish or is this the main meal.

    >> it's partially the main meal. the thing i like about fried rice is you put meat and stuff in it it becomes it's own entree. here we have fried rice so i'll give you this to try.

    >> there's nothing really overly flied about it.

    >> there's no frying in fried rice for example. if you use the scallion fried rice as a base you can add stuff, chicken, sausage, pineapple and bell peppers .

    >> that's delicious.

    >> is that good? chicken sausage, ground pork or any meat. you can do something like this. shrimp fried rice . add poached shrimp.

    >> what is that? is it for everybody?

    >> if you like garlic and spicy.

    >> you chop it up?

    >> yeah, great color and spice.

    >> just in time.

    >> make sure your partner eats it too. if your partner doesn't eat it and you do -- that doesn't work so well.

    >> nice to see you.

    >> wow.

    >> i'll give you --

    >> thank you.

    >> can we get a chop sticks lesson while we have you here.

    >> okay.

    >> seriously.

    >> you didn't put soy sauce in here did you?

    >> just a little bit.

    >> i like the pineapple. you actually don't -- it's not rude to bring the bowl to your mouth. that's how you do it.

    >> this is going to change my life.

    >> it's impossible to pick up rice.

    >> basically you're shoveling.

    >> that's okay. we can do that.

    >> thank you so much.

    >> thank you.

    >> expert advice for your pet problems but first your local news and weather.

TODAY recipes
updated 7/26/2013 5:19:13 PM ET 2013-07-26T21:19:13

Recipe: Eight treasure rice

Ingredients
  • 5 tablespoons canola oil
  • 4 large eggs
  • Kosher salt
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 serrano chile, minced
  • 1 stalk of celery, diced
  • 1 large carrot, diced
  • 1 large red bell pepper, diced
  • 1 large zucchini, diced
  • 1 bunch scallions, white and green parts, thinly sliced, 1 tablespoon of
  • the greens reserved for garnish
  • Freshly ground black pepper
  • 1/3 pound Lap Chong Chinese sausage, diced
  • 2 tablespoons wheat-free tamari
  • 1 cup shelled edamame
  • 7 cups 50-50 white and brown rice, cooked
  • 2 tablespoons toasted sesame seeds
Preparation

Line a large plate with paper towels. Heat a wok over high heat. Add 4 tablespoons of the oil and swirl to coat. When the oil is hot, add the eggs and season with salt. When the eggs puff, stir vigorously, then transfer the eggs to the paper towels to drain.

Add the remaining 1 tablespoon oil to the wok, swirl to coat, and heat over high heat. When the oil is hot add the garlic, ginger and chile and stir-fry until aromatic, about 30 seconds. Lower the heat to medium-high, add the zucchini, celery, carrot, red bell pepper and all but the reserved scallions and stir-fry until slightly softened, about 1 minute.

Season with salt and pepper. Add the sausage and tamari and stir-fry until soft, about 2 minutes. Add the edamame and the eggs. Stir to break up the eggs, then add the rice. Stir until heated through, about 2 minutes. Adjust the seasoning with salt and pepper. Transfer to a large serving platter, garnish with the reserved scallion greens and the sesame seeds and serve.

For 50-50 white and brown rice (yields 8 cups)
Rinse 1½ cups brown rice and soak it in fresh cold water to cover for 1 hour. Transfer the rice to a medium saucepan.

Put 1½ cups white rice in a large bowl in the sink. Rinse the rice by filling the bowl with cold water and stirring the rice with your hand. Drain and repeat until the water in the bowl is clean. Transfer the rice to the same saucepan.

Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger. Cover and boil over high heat for 10 minutes. Lower the heat to medium and simmer for 30 minutes. Turn off the heat and let the rice stand, covered, to plump, for 20 minutes. Stir gently and serve.

Serving Size

Makes 4 servings

Recipe: Chicken sausage fried rice with pineapple

Ingredients
  • 2 tablespoons canola oil
  • 11/2 pounds chicken sausage meat, preferably Italian
  • 1 English cucumber, very thinly sliced
  • Juice and zest of 1 lemon
  • 1 teaspoon toasted sesame oil
  • Kosher salt and freshly ground black pepper
  • 5 cloves garlic, sliced as thin as possible
  • 1 tablespoon minced ginger
  • 1 bunch scallions, white and green parts, thinly sliced, 2 tablespoons of the greens reserved for garnish
  • 1 tablespoon sambal
  • 1/2 pineapple, peeled, cored and diced
  • 1 large red bell pepper, diced
  • 6 cups 50-50 white and brown rice, cooked and cooled
  • 1 tablespoon wheat-free tamari
Preparation

Heat a wok over high heat. Add 1 tablespoon of the canola oil and swirl to coat the pan. When the oil is hot, add the sausage and sauté, breaking up the meat, until cooked through, 6 to 8 minutes. Transfer to a plate.

Heat the wok over high heat. Add the remaining 1 tablespoon canola oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, scallions and sambal and sauté, stirring, until fragrant, 30 seconds. Add the pineapple and bell pepper and sauté until the rawness is cooked out, about 1 minute. Add the rice and tamari, season with pepper, and heat through, stirring, for 1 minute. Return the sausage to the pan and heat through, stirring occasionally. Taste to adjust the seasoning with salt and pepper, if necessary.

In a medium bowl, combine the cucumber, lemon juice and zest, and sesame oil. Season with salt and black pepper and set aside.

Transfer the rice to a large serving bowl. Top with the cucumber mixture, garnish with the scallion greens, and serve.

Serving Size

Makes 4 servings

Recipe: Kimchi fried rice with shrimp

Ingredients
  • 2 tablespoons canola oil
  • 12 large shrimp, peeled, de-veined and butterflied
  • Kosher salt and freshly ground black pepper
  • 1/2 cup kimchi
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 large onion, thinly sliced
  • 6 cups 50-50 white and brown rice, cooked and cooled
  • 1 tablespoon Korean chile paste
  • For garnish
  • 1 English cucumber, seeded and diced
  • 2 sheets Nori, cut into 1/4 inch strips
  • 2 tablespoons black sesame seeds
  • 4 eggs, fried sunnyside up
Preparation

Heat a wok over high heat. Add 1 tablespoon of the canola oil and swirl to coat the pan. When the oil is hot, add the ginger, garlic and onion and sauté, stirring, until fragrant, 30 seconds.

Add the shrimp and wok-stir until fully cooked, about 2-3 minutes.

Add the kimchi, chile paste and stir until completely integrated. Add the rice and cook until heated through.

Transfer the rice to 4 individual serving bowls, equally dividing the shrimp pieces and positioning them to the side  Add scoop of diced cucumber, extra tablespoon of kimchee (if desired)  to each bowl also to the side. Garnish rice with nori strips ands sesame seeds. Top rice with warm fried egg and serve.

Serving Size

Makes 4 servings

Recipe: Classic fried rice

Ingredients
  • 5 tablespoons canola oil
  • 4 large eggs
  • Kosher salt
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 bunch scallions, white and green parts, thinly sliced, 1 tablespoon of the greens reserved for garnish
  • Freshly ground black pepper
  • 2 tablespoons Tamari
  • 7 cups 50-50 white and brown Rrce, cooked
Preparation

Line a large plate with paper towels. Heat a wok over high heat. Add 4 tablespoons of the oil and swirl to coat. When the oil is hot, add the eggs and season with salt. When the eggs puff, stir vigorously, then transfer the eggs to the paper towels to drain.

Add the remaining 1 tablespoon oil to the wok, swirl to coat, and heat over high heat. When the oil is hot add the garlic, ginger and scallion whites and stir-fry until aromatic, about 30 seconds. Lower the heat to medium-high, add scallion greens and stir-fry until slightly softened, about 1 minute.

Season with salt and pepper. Add the tamari and the eggs. Stir to break up the eggs, then add the rice. Stir until heated through, about 2 minutes. Adjust the seasoning with salt and pepper. Transfer to a large serving bowl, garnish with the reserved scallion greens and serve.

Serving Size

Makes 4 servings

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