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Interesting/unique fried rice recipes?

  • k
  • King B Nov 16, 2004 09:48 PM

If anyone has any bright ideas for fried rice, please throw them my way...I'm stuck in a bit of a rut. Oh sure, I'll toss in the typical ginger, garlic, scallions, peas, etc. with some mint on occasion. Perhaps some red pepper flakes and chicken sausage.
 
I know that the idea is to cook up fried rice with whatever is leftover in the fridge, but I need to explore a new neighborhood, so to speak.
 
Any wild, or even interesting, thoughts on ingredients or prep?

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  1. I love spam in fried rice - an old favorite is spam (cut in cubes and fried first to get them crispy), cabbage and ketchup. Don't forget your fried rice basics of onions, garlic and egg. My sister loves Cantonese salted fish and chicken fried rice.

    1. LOTS of Thai Basil

      1. I like a South East Asian twist - fish sauce in place of soy, chopped tomato added near the very end, and finish with a squeeze of lime, chopped peanuts and cilantro if you have it.

        1 Reply
        1. re: julesrules

          I make it a similar way. Scallions, garlic, ginger, carrots, egg, soy, lime and cilantro, with some Sriracha hot sauce.

        2. One thing I like doing is instead of adding a precooked scrambled egg is to add the egg raw and finish cooking it that way. It binds the rice together and I like the taste a lot better than I do with scrambled eggs in it.

          I also always make it spicy, adding either crushed red pepper in with the oil and cooking for 20 seconds before adding everything else, or if I have fresh chile peppers, I add those to the mix.

          1. My favorite combo:

            Chinese sausage, scallions, scrambled egg, frozen peas & corn

            Key for me: not too much soy, so I use a combo of salt, fish sauce, and soy to season

            2 Replies
            1. re: Carb Lover

              It's important that the eggs are scrambled in the same pan as the rice so there are both chunks and a light egg coating on the rice.

              1. re: Carb Lover

                Hey! for the most part thats my recipe but we add chili oil to the mix.

                I like to toss in some spinach to just wilt or stir fry [very quickly] some chopped chinese brocelli or some bok choy.

                oh and I've been known to put in a healthy scoop of bean sauce thinned with a little water just before I scramble in the eggs.

              2. I like adding diced zucchini or chopped up broccolli florets to up the vegetbale quotient. Then the meat is whatever leftover meat i have lying around.

                This is in addition to the ginger, garlic scallion, fresh jalapeno, birds eye or habenero peppers and soy.

                1. My repertoire is similar to yours, occationally adding dried shrimp (from Chinese grocery stores) or even bacon bits. But my boyfriend's mom, who is Indian, makes a leftover rice dish, whose name escapes me, with cashews, peanuts, some hot peppers, curry powder, garam masala, coriander, bay leaves, lentils and other grains, all mixed with a decent amount of oil. it's served at room temperature and is totally delicious.

                  1. Kimchi, nori, natto, canned tuna, lettuce, edamame or rehydrated soybeans (daizu), chirmenjako or tofu.

                    Other things to boost the flavor is to add items like roasted sesame seeds, yuzu skin (finely minced), ichimi spice.

                    2 Replies
                    1. re: Yukari Pratt
                      r
                      rollin'jagaimo

                      .... the heck?

                      NATTO in fried rice?!?!

                      I've only had natto straight from the styrofoam container, always cold/room temp.... never ever thought about actually cooking it, especially in a stirfry.

                      Kinda grossed out, but at the same time curious to hear what natto-stirfry sounds like.

                      1. re: rollin'jagaimo

                        Natto is great in fried rice. Somewhat popular here in Japan. It still retains some of its neba-neba, so have plenty of tissues on hand.

                        I love natto - over hot rice, in makizushi, with angel hair pasta, mixed with okra, yamaimo, mekabu and in fried rice!