Best 2 3 Pea Fried Rice Recipes

Indulge in the delectable symphony of flavors presented by our versatile 3-pea fried rice recipes. Embark on a culinary journey with our classic Cantonese-style fried rice, where the harmonious blend of shrimp, chicken, and vegetables dances gracefully on a bed of fluffy rice. Experience a burst of freshness with our vegetarian delight, where crisp-tender peas, carrots, and corn kernels unite in a symphony of colors and textures. For a taste of bold and exotic flavors, our Thai-inspired fried rice offers a unique blend of sweet, sour, and spicy notes, featuring succulent shrimp and an array of aromatic spices. With each bite, these 3-pea fried rice variations promise a delightful dance of flavors and textures, leaving you craving more. Whether you're a seasoned chef or a culinary novice, our recipes provide step-by-step instructions to guide you in creating these delectable dishes in the comfort of your own kitchen. So, gather your ingredients, fire up your stove, and let's embark on this culinary adventure together!

Here are our top 2 tried and tested recipes!

FRIED RICE WITH PEAS AND CARROTS

Fried Rice with Peas and Carrots image

Provided by Tyler Florence

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 cups long-grain white rice, rinsed
4 cups cold water
1 (1-inch) piece ginger, peeled and sliced in 1/2
1 tablespoon kosher salt
3 tablespoons sesame oil
4 scallions, sliced thin
1 (1-inch) piece ginger, peeled and finely chopped
2 cloves garlic, chopped
1/2 cup frozen peas, run under cool water for 2 minutes to thaw
1 carrot, finely chopped
2 large eggs, lightly beaten
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
Kosher salt
Cilantro leaves, for garnish

Steps:

In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.

FRIED RICE WITH PEAS AND CHICKEN

Fried Rice With Peas And Chicken image

Provided by Mark Bittman

Categories main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons peanut oil or neutral oil, like corn or canola
1 medium onion, roughly chopped
1 bell pepper, stemmed, cored and roughly chopped
1 1/2 cups chopped boneless chicken
1 cup peas (defrost if frozen)
1 tablespoon minced garlic, or to taste
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked rice, cooled
2 eggs, lightly beaten
1/4 cup xiao shing wine, or sherry or white wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and ground black pepper to taste
1/4 cup minced scallion or cilantro

Steps:

Put 1 tablespoon oil in a wok or a large skillet, preferably nonstick, and turn heat to high. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot. Add them to bowl.
Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice.
Return chicken and vegetables to skillet and stir to integrate. Add wine or water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion or cilantro, and serve.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Use day-old rice: Day-old rice is less moist and more likely to separate when fried, resulting in a better texture.
Choose the right vegetables: Use a variety of vegetables that will hold their shape when fried, such as peas, carrots, and bell peppers.
Chop the vegetables evenly: This will ensure that they cook evenly.
Use a well-seasoned wok or large skillet: A well-seasoned wok or large skillet will help to prevent the rice from sticking.
Cook the rice in batches: If you are cooking a large batch of fried rice, cook it in batches to prevent the rice from becoming mushy.
Add the eggs last: Adding the eggs last will help to prevent them from overcooking.
Don't overcook the rice: Fried rice should be cooked until it is heated through, but not mushy.
Serve immediately: Fried rice is best served immediately after it is cooked.

Conclusion:

3-pea fried rice is a flavorful and easy-to-make dish that is perfect for a weeknight meal. With its combination of protein, vegetables, and carbohydrates, it is a complete and satisfying meal. By following the tips above, you can make sure your 3-pea fried rice turns out perfectly every time.