$5 Fried Rice Meals Feed Your Family for LESS

I love

fried

rice

, it's one of those dishes where you can use whatever is left over in

your

refrigerator and make a whole meal out of it. We often have leftover

rice

in the refrigerator and it's perfect for making

fried

rice because it's dry and cold and you want it. that rice so that it is impregnated with all the flavors that you are going to add and the best thing is that it is cheap you can make an entire plate of fried rice to

feed

a

family

of two three or four four

less

than five dollars and if you need more , you can easily add more rice or more eggs to make a more substantial dish or you can even change the protein, use chicken with pork or even spam instead of beef or shrimp that I have in the following recipes.

Fried rice is a simple option. and profitably, here are four fantastic ways to enjoy fried rice and all of these recipes will be in my new cookbook coming out very soon. We have some bacon, we have some eggs, and we have leftover rice. Just scream, make it fried. rice with all fried rice recipes, it is very important to have all the ingredients ready because the cooking part is actually very quick and very simple and it starts with half an onion and the smaller you cut the onion, the faster it will cook, so I'll try to cut this into small pieces, chopped I guess, or just chopped whatever you want.

I think minced is better for mouthfeel when everything is about the same size. I'm also using two green onions. and I'm going to chop the white part so I can cook it with the other onion because I like this cooked part and the dark green part better so I'm just going to use two cloves of garlic as a garnish and then I'm just going to cut it because well, there's not much more to do, you don't want to cut it, you can always run it through a garlic press, just cutting it until you get a minced texture, and if you don't want to use it. garlic, you don't have to use garlic, you actually don't have to use any of the aromatics here if you don't want to, it will still be a delicious fried rice.

I actually have a lot of fried rice recipes in my Chinese home style cookbook, if you want to check them out, there are quite a few different flavor profiles in there, we have like pineapple fried rice, we have my usual plain fried rice with Chinese sausages, um, yeah , just check it out, you know I want to. to say just use eight slices of bacon, but really why stop at eight? There are only 11 slices here. I counted before. I'm going to use everything. You can use just eight slices if you want, but why leave out three slices of bacon? the refrigerator, that doesn't make sense to me, you know, because okay, so I'm going to slice this so a package of bacon here probably weighs about three-quarters of a pound.

I'm using four eggs and I'm going to beat them lightly and That's it, now I'm going to get my wok and start, okay, I'm putting my walk on medium high heat and if you don't have a wok, you can always use a large frying pan to do exactly what same one that I like to use. a wok because it's big and I can stir all my ingredients very easily as soon as you see a wisp of smoke, it's hot enough by adding two tablespoons of cooking oil. Today I'm using corn oil and adding my eggs when

your

wok is well seasoned. and when you add oil when the wok is hot things shouldn't stick together you just want to cook the eggs until they're almost cooked and then you can add them back to the bowl where you had the eggs because you're just going to put it back into the fried rice anyway and it will cook well, take a look at it so it doesn't stick, it's okay to add the bacon, we're going to cook this until the rice and that's it, if you like, I like mine, not too crispy. a little soft still, but you can cook it until you get the exact texture you like best.

I'm getting to the point of texture. I like fully cooked bacon, tender but not super crispy. I'm going to leave that aside. To eliminate a little of this fat we should not use all of it. I suposs you are well. I'm going to leave out the remaining bacon fat and add my onions and the white and light green parts of the green onion right in the middle I had lowered the heat. on a low level, let's turn it up a little bit, we want the onions to cook through, so maybe about two minutes until they're translucent, add my garlic and we just want to cook it for about 30 seconds until the garlic is fragrant.

Guys, you could smell this delicious bacon, onion, garlic, what you don't like. I'm adding four to five cups of leftover rice and this is cold rice. Discover that when leftovers are cold, they are drier and can therefore absorb more flavors of anything. you are cooking the rice when you use freshly cooked rice, the rice is wet, it doesn't absorb the flavors much and the rice will become mushy, so let's not do that. I'm just going to move this and we want the rice. To separate them into individual grains and heat them, I'm also adding two teaspoons of soy sauce and two teaspoons of oyster sauce.

If you don't have oyster sauce, you can substitute soy sauce, so that would be a total of four teaspoons of soy sauce. I'm going to stir this to try to break up some of these rice clumps. The heat goes through the rice and it will break down naturally, so it took about three minutes to achieve. Separate the rice so it's not in clumps and I'm going to add my eggs again and break it up and if you want to add vegetables to this, you can do that too. I choose not to, we are going to have vegetables. on the side, but you can add a handful of tea, you can wilt some spinach or lettuce and that's it, starting with about a half pound of ground beef.

I'm using lean ground beef, but you can use whatever you have, that's great. The great thing about fried rice is that you can mix whatever you want and it will still be really delicious. I'm adding about a quarter teaspoon of foreign sugar, about an eighth of a teaspoon of ground white pepper, a teaspoon of soy sauce, and a teaspoon. of oyster sauce I'm just going to stir this in and let it marinate. I'm using these giant chopsticks again and I'm not sure it's the best option right now. I don't know if beef is one of those meats that I have to stir.

One Direction is generally pork, as long as you mix it really well so the marinade goes through it. I think it's enough, so we'll let it rest and marinate while we prepare the rest of the ingredients. It won't take long we'll use half an onion and I'm just going to slice it. I like to cut it from top to bottom because I find that it holds its shape better than if you cut it like that. I also have two green onions. I'm going to chop the white part and put it with the other onion and I'm going to reserve the remaining green part for the end of cooking.

Today I'm using iceberg lettuce and this is approximately. five ounces I think and that's about a quarter head of lettuce and I'm going to shred it really well and we're also going to use three eggs that I'm going to beat lightly, come on, you'll see I just put it back in myself, okay, yeah, I'm just going to beat it. lightly the eggs. I'll leave it aside. Okay, today I'm going to use my wok and turn the heat to medium high. I don't know about you, but the cost of food. it's increasing a lot and we feel like we need to make our food stretch a little more and therefore use eggs as part of the protein along with some meat, like I don't know how much I normally wouldn't do.

I usually use whole beef powder, which is a lot for fried rice, but a half pound of beef isn't a lot, so once you see the wisp of smoke, add the oil and add about two tablespoons of cooking oil. I'm using corn oil and we're First we're going to make our eggs. The foreigner is hot, whether you use a wok or a frying pan before adding the oil, they don't stick, so you don't necessarily need a non-stick pan to make the eggs, that's just my opinion. Okay, when it's almost cooked, I'll just put it back in the same bowl I ate them in.

Okay, I'll add another tablespoon of oil and add the onions. The cooking process of fried rice goes very, very quickly, which is why it is really necessary. have all the ingredients ready okay now I'm adding my meat and we want the meat to cook through the onions it only took about 45 seconds and it will continue to cook along with the meat you want to cook the meat until it's gone. It's already pink inside and starting to release some juices, that took about two or three minutes. Now I'm going to add two or three cups of leftover cold rice.

It is better if there is leftover rice because it is drier than freshly cooked rice. It gives the rice a chance to absorb all the flavors and you just have to divide it so that the rice separates from the clumps. Okay, so we're going to add two teaspoons of soy sauce and two teaspoons of oyster sauce. We will add a scramble. adding the eggs again I'm going to break it well I'm going to turn off the heat and with the residual heat we're going to heat the lettuce we just want it to wilt from there we get the crunchy texture of the lettuce so that it doesn't get super soggy and we're going to add our green onions at the same time and that's it, stir well, we'll put it on the plate, let's see how the lettuce is not completely cooked, it's still very uh good, starting to wilt but we want the lettuce to be crispy, I have half an onion here and we'll to chop finely.

The trick I learned is that if you keep the little butt on the bottom you can keep everything in place while I'm cutting foreign onions and lately I've been saving these bases, maybe it's not here to plant it in my garden so they can grow back and, In fact, you can do it too if you cut it a little bit, maybe two or three inches up. you can put them in water and they will grow back too. Great. I'm going to keep the white parts of the green onion, maybe the light green parts and add those to that as well because I don't really like those uncooked bits. and then we'll just cut it up and set it aside, so here's the polarizing ingredient.

Some people find it super fragrant and others may find it stinky. It's called balachan. It's a shrimp paste. It comes in cake form. Let me open it. For you, I mentioned balachan or shrimp paste in one of my videos, I can't even remember which one now and um and oh my god, it smells so bad and people were okay, someone suggested that oh, maybe it's so expensive that you can't . I can't afford it, this cake is essentially $69 for all of this and for this particular dish I only need two teaspoons so you can only imagine how long it will last and I've heard it lasts forever even though people say that.

It will only last six to 12 months. I can't even imagine if you store it correctly it will last forever. This will last you in apocalyptic times. In fact, at least your food will be tasty. Two teaspoons. Don't know. I know I'm just looking at it, yeah, I'm going to use about this amount. Okay, now if you're going to store this, wrap it well and double bag it before you put it in the refrigerator because it will soak through everything and make everything else stink. and you don't want them to stick well to the aromatic ice cubes, you don't want to if it's your first time trying shrimp paste, I suggest you use maybe just a teaspoon to see if you like it and um, but if familiar with the intensity of this flavor, then, of course, add more, both.

I'm also using four eggs that I'm going to lightly beat, okay. In addition, I have six ounces of shrimp that I have already defrosted and removed the shells. I removed and deveined them and also patted them dry so they don't get wet while cooking. Well, let's heat the Wok over medium-high heat to start, if you don't have a wok you can always use it. a large frying pan. I'll do the trick as long as you can hold all the ingredients. I like to use the wok because it is large and I can move all the ingredients quickly.

Once you see a wisp of smoke, add a tablespoon of oil. I'm just going to do the eggs on the outside first or your pan gets hot enough before adding the oil. Your baking should not stick once the egg is almost cooked. You can remove it. In fact, now I'm going to put out the fire. you're not moving fast enough you're turning it over adding a little more oil making the shrimp weird to make them smaller so they're more bite size we're just going to leave them whole and also with the shrimp you just want that They are almost cooked and I turn off the stove, take out the shrimp.

I'm going to put them on top of my eggs because we're going to add all of that later. I'm just turning my balls. Add another tablespoon of oil back in, so you'll probably use two to three tablespoons. I'm going to make my onions okay and we're going to throw our piece of balachan in there and I'm going to break it up and I'm going to heat it up and this is going to take about three to five minutes of cooking because you want Fullerton to become more fragrant like it's not fragrant enough if you have good ventilation, now is the time to turn it on if it wasn't already and This will help determine whether or not you enjoy the smell.

It's like making a spice bloom. You already know Indian cuisine. You want to fry your aromatics first and foremost and all those spices and that's to help those spices maximize their flavor and I think balachan. It's pretty much the same kind of concept that you want to heat it up, cook it for maximum fragrance. Make sure all of thosepieces are melted at the bottom of the pan. You don't want it. I would not do it. I want to bite into a piece of shrimp paste anyway, okay? I'm adding the leftover rice. I have about four cups of cooked leftover rice that has cooled down and you want to use cold rice for this leftover rice because if it is wet rice your fried rice will be soggy and that is not the fried rice is good for the soggy breed so you want it to be cold and dry so that it absorbs all the flavor of whatever ingredient you're using, I just want to cook it until the grains break down. to lower the heat a little bit, maybe to medium, it's okay to add a tablespoon of dark soy sauce and if you don't have dark soy sauce, you can use regular soy, the dark soy helps give it the darker brown color that we have.

I want a tablespoon of oyster sauce, sorry, it's a new bottle, so a tablespoon of this and to give it a little bit of heat, we're going to use the chili sauce to give it a little bit of heat, about half a teaspoon, but if not You want it spicy, that's fine. No need to add it, you can also just use fresh cut chili peppers or you can use dried chili flakes or you can see the red color coming out of the chili oil, add the shrimp and eggs again and cut the egg. Ok, we turn off the heat and throw in our green onions, stir and voila guys, super fragrant egg and shrimp fried rice.

Malay style. Okay, this makes a lot, guys, it's probably good for three or four servings. This will be dinner tonight. I'm making some veggies with fried rice for days, oh my gosh, that's only half of it, check it out, so I'm just going to cut up my veggies and use about a third to a half of a large onion. cut them into small pieces and the smaller you cut them the faster it cooks so if you don't want to wait for the onion to soften cut them smaller but that's all you know if you like big pieces that depends From you too, texture is huge when experiencing food, so cut them to the size you want, no rules.

I'm also using two green onion stalks. I'm going to chop them and again, I just cut them into small pieces and this will be used as a kind of garnish at the end, no more than a garnish, it goes directly to the plate. I'm using three cloves of garlic, but you can use as much as you want. I'm just going to crush it. a little bit to make it easier to chop I always use the garlic press I usually do it too but this recipe is so quick that I have thyme to chop the garlic three large eggs that I am going to beat lightly and I have four ounces of shrimp that I have already deveined and peeled and also rinsed and dried and you want them dry so that they sizzle in the wok instead of steaming, I'm just going to heat my wok on medium high heat, we're going to cook the eggs first and then take it out and then continue with the rest of the Cooking If you don't have a wok you can always use a large frying pan people ask about my Wok all the time but I bought it in Chinatown like over 20 years ago it is handmade stain

less

steel, unfortunately I don't have a recommendation on where to get it.

It's hot enough when you see some smoke coming out and you want to add about a tablespoon of vegetable oil and then pour in the egg. It won't take long and just when it's almost done, take it out, put it back in the bowl and when we add it back to the fried rice, it will cook a little more, okay, at this point we're going to add, you know what we do? We're going to do it, sorry, turn the heat down to low. I'm going to add another tablespoon of oil and then we're going to prepare the garlic, but we don't want the garlic to burn, so that's why we're cooking it. low heat I'm going to put that right into the oil, stir and then we're going to put our shrimp in there, we're just going to cook them until the shrimp are orange and we're going to take it all out. and again, it doesn't need to be fully cooked because we'll finish cooking the shrimp when we add it back to the rice, okay, that's it, get any weird bits out of there and this will take about a minute or two. and turn up the heat a little bit, okay, I have two cups of foreign leftover rice, just break it up a little so it's in the refrigerator, so it's a little lumpy, but leftover rice really is the best rice to use in rice fried because it can because it's a little bit drier, it can absorb the flavors that you're adding using everything like cooked rice, but it doesn't give you the same texture and absorbency, I guess from all the flavors and then you end up with soggy rice.

Okay, let's let it warm up right now. Make sure it doesn't burn on the bottom. You shouldn't do it if it's on low enough heat and it only takes a few minutes. Doesn't take. I personally don't like adding everything to my fried rice. I use whatever is left over, like maybe one protein up to two proteins, maybe some, if I had leftovers, let's say some pork and some shrimp, I could put them together, but I always have egg, I always have onion and rice and then my seasoning and that's it, and you have to have a vegetable, so I always use frozen peas in the freezer and it makes a very colorful meal by adding two teaspoons of soy sauce. and two teaspoons of oyster sauce, okay, add about a handful of peas, about half a cup, okay, we're heating up the peas, okay, add the eggs back in, add the shrimp back in, forget the garlic that's in there and crack the egg a little bit, throw it in a little bit more, okay, so that's another minute.

You want to make sure the shrimp are also fully cooked by adding all the green onion from time to time, at this point you can turn off the heat and that's it, oh my goodness it smells and looks. Very good, okay, my goodness, and just one last thing, a pinch of ground white pepper, we'll add a little bit of flavor and that's it.