Best 20 Fried Egg Recipes

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**Fried Egg Recipes: A Culinary Journey from Sunny-Side Up to Over Easy**

A fried egg, in its simplicity, is a culinary canvas upon which a symphony of flavors can dance. From the classic sunny-side up with its golden yolk gazing skyward, to the comforting over easy with its yolk just set and spilling forth its richness, to the crispy-edged over hard that adds a delightful crunch to any breakfast plate, fried eggs are a versatile and delicious addition to any meal. In this article, we present a trio of fried egg recipes that showcase the diverse culinary possibilities of this humble ingredient. Whether you're a seasoned chef or a novice in the kitchen, these recipes will guide you in creating a delightful fried egg experience that will tantalize your taste buds.

Here are our top 20 tried and tested recipes!

FRIED RICE WITH EGG



Fried Rice with Egg image

It's simple to change this dish by adding two cups of cooked diced shrimp or chicken instead of egg, says Wilson. If you have a Chinese grocery store where you live, you can sometimes get a nice piece of seasoned and cooked roast pork, already cut into little pieces, and then you can have "roast pork and fried rice," which he knows is a real American favorite.

Provided by Food Network

Categories     side-dish

Time P1DT35m

Yield 4 servings

Number Of Ingredients 10

2 cups long-grain converted white rice, rinsed
Salt
1/4 cup oyster sauce
2 tablespoons light Japanese soy sauce
3 large eggs, beaten until just blended
2 tablespoons peanut or vegetable oil
1 cup frozen baby peas, thawed
2 or 3 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup
2 cups diced store bought roast pork, optional
Sesame oil, as needed

Steps:

  • At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
  • Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
  • Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
  • Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

FRIED EGG SANDWICH



Fried Egg Sandwich image

Great comfort food! You can use any type of bread or cheese that you want for this quick and easy breakfast. Serve with fruit and juice and/or milk for a full breakfast.

Provided by Erica

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 15m

Yield 4

Number Of Ingredients 7

2 teaspoons butter
4 eggs
4 slices processed American cheese
8 slices toasted white bread
salt and pepper to taste
2 tablespoons mayonnaise
2 tablespoons ketchup

Steps:

  • In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.
  • After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 28.2 g, Cholesterol 220.6 mg, Fat 23 g, Fiber 1.2 g, Protein 16.6 g, SaturatedFat 9.6 g, Sodium 969.8 mg, Sugar 4.5 g

EGG FRIED RICE



Egg Fried Rice image

Quick and easy.

Provided by Krista B.

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 20m

Yield 4

Number Of Ingredients 9

1 cup water
½ teaspoon salt
2 tablespoons soy sauce
1 cup uncooked instant rice
1 teaspoon vegetable oil
½ onion, finely chopped
½ cup green beans
1 egg, lightly beaten
¼ teaspoon ground black pepper

Steps:

  • In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
  • Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
  • Stir in the cooked rice, mix well and sprinkle with pepper.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 24.6 g, Cholesterol 46.5 mg, Fat 2.7 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 848.1 mg, Sugar 1.7 g

BACON AND EGG FRIED RICE RECIPE BY TASTY



Bacon And Egg Fried Rice Recipe by Tasty image

Here's what you need: large eggs, bacon, medium onion, vegetable oil, rice, salt, black pepper, sugar, soy sauce, green onion

Provided by Tasty

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 large eggs
8 oz bacon
1 medium onion
1 tablespoon vegetable oil
5 cups rice, cooked
salt, to taste
black pepper, to taste
1 teaspoon sugar
2 tablespoons soy sauce
green onion, chopped, as desired

Steps:

  • Beat three eggs in an empty bowl and add a bit of salt until well-combined.
  • Cut bacon into 1-inch (2 ½ cm) pieces and finely dice the onion.
  • Heat oil in either a wok or nonstick frying pan over medium heat and add beaten eggs. Gently scramble the eggs; when they are almost done, remove from wok and set aside.
  • Add bacon to the wok and allow it to render down and become crisp. Once the bacon is done, take it out of the wok and set aside, along with the scrambled eggs.
  • Add the diced onion to the wok and stir-fry until translucent. Then add the cooked rice, make sure the rice is fluffed and cooled, and stir-fry for 2 to 5 minutes. Use spatula to break up any clumps.
  • Add the salt, pepper, sugar, and soy sauce. Stir for another minute or so.
  • Once there is steam coming off the rice and it is completely heated through, add scrambled eggs and cooked bacon.
  • Sprinkle with green onion, as desired.
  • Enjoy!

Nutrition Facts : Calories 736 calories, Carbohydrate 82 grams, Fat 28 grams, Fiber 2 grams, Protein 33 grams, Sugar 3 grams

FRIED CABBAGE AND EGG NOODLES



Fried Cabbage and Egg Noodles image

This is a German recipe from my Grandmother. It's cabbage that is lightly browned in butter and mixed with egg noodles and browned lightly for a wonderful, hearty, and fast dish.

Provided by judi

Categories     World Cuisine Recipes     European     German

Time 20m

Yield 4

Number Of Ingredients 4

1 (16 ounce) package egg noodles
1 stick butter
1 medium head green cabbage, chopped
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
  • While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.

Nutrition Facts : Calories 690.3 calories, Carbohydrate 93 g, Cholesterol 155.1 mg, Fat 28.2 g, Fiber 9.4 g, Protein 19 g, SaturatedFat 16 g, Sodium 227.8 mg, Sugar 9.4 g

BASIC PAN-FRIED THIN PORK CHOPS (NO EGG)



Basic Pan-Fried Thin Pork Chops (No Egg) image

This a great pan- sear pork chop made with no egg mixture. Most times you dip in the egg and then dredge. We needed one without egg and this fits the bill. It is geared to be a how to for the newer cook. Being a basic recipe it can be altered to suit anyone's taste. I feed the kids these chops made this way and they gobble them up-no convincing needed. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Pork

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/2 cup all-purpose flour
1 teaspoon salt
2 teaspoons seasoned pepper (we like Lawry's lemon pepper)
1 1/2 lbs wafer-thin boneless pork chops
1/4 cup vegetable oil

Steps:

  • Combine the flour, salt, and pepper in a large shallow bowl. Dredge each pork chop into the flour mixture to coat evenly. Shake off excess flour.
  • (if your pork chops are a little dry, rinse and shake off then dredge no egg needed).
  • Place oil in a large, heavy skillet and heat over high. When hot, add chops to skillet and cook 1 minute each side, until browned and crisp, working in batches as to not overcrowd the pan. Makes a great pan-sear.
  • Drain on paper towels and serve.

PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG



Pan-Roasted Asparagus with a Crispy Fried Egg image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1/2 cup panko breadcrumbs
1 teaspoon lemon zest (1 lemon)
1/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt
1/2 cup Italian parsley leaves, chopped
2 tablespoons grated Parmesan
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound thin asparagus, trimmed
1/2 teaspoon kosher salt
4 large eggs

Steps:

  • For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
  • For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
  • Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.

BACON AND EGG FRIED RICE



Bacon and Egg Fried Rice image

Provided by Jet Tila

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons neutral oil, such as canola or vegetable, plus more as needed
3/4 cup diced bacon or ham
3/4 cup diced white onion
2 cloves garlic, minced
1/4 cup diced carrots
1/4 cup snap peas, sliced, or other seasonal vegetables
2 large eggs, beaten
4 cups cooked rice
2 tablespoons soy sauce
2 tablespoons oyster sauce
Kosher salt
2 scallions, chopped
Freshly ground white pepper

Steps:

  • Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute.
  • Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper.

EGG BATTER PAN-FRIED FLOUNDER WITH GREEN GARLIC



Egg Batter Pan-Fried Flounder With Green Garlic image

For savory, moist, delicate flounder, it is difficult to beat this fast, easy method. Lightly coat the fillets in flour, then dip them in a mixture of beaten egg and milk. Slide them into a hot skillet filled with oil to a 1/4-inch depth and let them fry until golden, a mere two minutes or so per side, without jostling them around too much. Serve with a sauce of green garlic cooked in butter, with the juice of half a lemon providing a jaunty, bright finish. A sprinkling of chopped parsley makes for an elegant presentation, lifting an already elevated weeknight dish. Use fluke or sole in place of the flounder if you'd like, or scallions for the green garlic.

Provided by David Tanis

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds boneless flounder or sole fillets, preferably 4 6-ounce pieces
Salt and pepper
2 large eggs
1/2 cup milk
1/2 cup all-purpose flour for dredging
Mild olive oil or vegetable oil for frying
4 tablespoons unsalted butter
1/3 cup finely chopped green garlic, both white part and tender green stalks
Juice of 1/2 lemon
3 tablespoons chopped flat-leaf parsley
Lemon wedges

Steps:

  • Season the fish fillets with salt and pepper. Make the egg batter by whisking together the eggs and milk in a shallow bowl, along with a pinch of salt.
  • Put the flour on a plate. Coat each fillet lightly on both sides, then submerge the fish in the egg batter. (This can be done up to 30 minutes ahead.)
  • Pour about 1/4 inch oil in a wide skillet over medium-high heat. When the oil looks wavy, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off. (Discard remaining batter.) Carefully lay each fillet in the pan and let fry gently until golden, about 2 minutes per side. Remove and blot briefly on paper towels, then transfer to a warmed serving platter.
  • Pour off any remaining oil and return the pan to the heat. Melt the butter in the pan and add the green garlic, and a little salt and pepper. Let cook without browning for about 1 minute, then add the lemon juice.
  • Spoon the green garlic butter over the fish. Sprinkle with parsley, garnish with lemon wedges and serve immediately.

Nutrition Facts : @context http, Calories 709, UnsaturatedFat 40 grams, Carbohydrate 19 grams, Fat 58 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 15 grams, Sodium 743 milligrams, Sugar 2 grams, TransFat 0 grams

HAM AND EGG FRIED RICE



Ham and Egg Fried Rice image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4

Number Of Ingredients 7

2 large eggs, lightly beaten
3 1/2 to 4 tablespoons corn or peanut oil
3 1/2 cups cold cooked rice
2 to 3 ounces honey or sugar-cured ham (yielding 1/2 cup cubed ham)
1/2 cup fresh or frozen peas or baby lima beans
1 to 1 1/4 teaspoons coarse kosher salt
3 tablespoons green and white scallions Peanuts

Steps:

  • Heat a wok or a small, heavy skillet over high heat. Add 1 1/2 tablespoons oil, swirl to coat the pan. Add eggs and scramble them. As soon as there is no more freely running egg, turn them out into a bowl and break them into small bits. They should be soft and a bit runny -- not brown.
  • Heat the wok or a large skillet and add 2 tablespoon oil to coat. Add the rice and toss briskly to coat and separate each grain, about 2 to 3 minutes. Add the ham and peas. Toss to mix in the ingredients and allow the mixture to heat through, about 30 seconds. Return the eggs to the pan and toss to combine. Season with salt, scallions and peanuts, tossing another 5 to 10 seconds to let the eggs get hot.

PAN-SEARED ASPARAGUS SALAD WITH FRISéE AND FRIED EGG



Pan-Seared Asparagus Salad With Frisée and Fried Egg image

Here is a fine variation on the old combination of egg and asparagus. It is a twist on the bistro staple, frisée aux lardons, with pan-fried asparagus standing in for the bacon lardons. It's mixed with the frisée and a pungent garlic vinaigrette laced with a little anchovy. Then, in place of the usual poached egg nestled in curling frisée leaves, fry an egg until the edges are crisp and brown. This adds a vaguely baconlike nuance to the salad, without the meat.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, salads and dressings

Time 15m

Yield 2 servings

Number Of Ingredients 9

1 small garlic clove, finely chopped
Salt
3/4 teaspoon finely chopped anchovy
2 teaspoons lemon juice
6 tablespoons extra virgin olive oil
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
3 cups packed torn frisée lettuce
2 large eggs
Black pepper

Steps:

  • Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
  • Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
  • Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.
  • Divide the salad between two serving plates. Top each with an egg.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 37 grams, Carbohydrate 13 grams, Fat 46 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 950 milligrams, Sugar 5 grams, TransFat 0 grams

FRIED EGG SANDWICH



Fried Egg Sandwich image

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 7

1 tablespoon ketchup
1/2 teaspoon chipotle in adobo sauce
2 slices sourdough bread
2 slices Cheddar
1 tablespoon unsalted butter
1 slice bacon, halved
1 egg

Steps:

  • Combine the ketchup and chipotle and spread on the inside of each piece of bread. Place the cheese between the bread at an angle so that the edges hangover the sides of the bread. Butter the outside of one bread slice with half the butter. Heat a skillet over medium heat. Press the sandwich on, buttered-side down. Press until the bread is golden brown and the cheese has started to melt. Butter the other side (which is facing up) with the remaining butter and flip. Cook until golden brown and the cheese is gooey, this should all take 3 to 4 minutes. Remove the sandwich from the heat and hold.
  • Meanwhile, in a pan over medium heat, cook the bacon until barely crisp, about 5 minutes. Flip the bacon, pushing the two pieces next to each other to form a square. Crack the egg on top, cooking into the bacon. Continue cooking until the egg is set, about 5 minutes. Open up the sandwich (use a spoon to help pull apart the bread) and slide in the eggs and bacon. Close up, slice and enjoy.

PASTA WITH WILTED GREENS, BACON AND FRIED EGG



Pasta With Wilted Greens, Bacon and Fried Egg image

The success of this delectably simple weeknight pasta relies on two things: the quality of the bacon, and the sheer amount of freshly ground pepper. The bacon must have ample fat to render out (this is where the sauciness comes from) as well as a hearty, smoky flavor. As for the black pepper, more is more; getting enough of that subtle, floral spiciness will require more than a few turns from the grinder. And yes, there's an egg on top.

Provided by Alison Roman

Categories     dinner, lunch, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

12 ounces rigatoni or mezzi rigatoni
Kosher salt
8 ounces high-quality bacon, coarsely chopped
4 large eggs
Freshly ground black pepper
4 large garlic cloves, thinly sliced
1 bunch kale or collard greens, thick stems removed, leaves torn into 1 1/2-inch pieces
1/4 cup finely grated pecorino or Parmesan cheese, plus more for serving

Steps:

  • Cook pasta in a large pot of salted boiling water until it's just al dente. (It should still have quite a bite to it; you'll finish cooking it in the skillet.) Drain, reserving 1 cup pasta water.
  • Meanwhile, cook the bacon in a large skillet over medium heat until it has rendered all its fat and the pieces are crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate or bowl, leaving the fat behind in the skillet; set bacon aside.
  • Return the skillet with the bacon fat to medium-high heat. Crack the eggs into the skillet and season with salt and pepper. Fry the eggs, using a spoon to encourage the bacon fat to come up around the whites and cause them to puff slightly. Cook the eggs until the whites are just set and crisped around the edges and the yolk is still bright yellow and runny, about 3 minutes.
  • Using a spatula, transfer eggs to another paper towel-lined plate, leaving the bacon fat behind; set eggs aside.
  • Return the skillet with the bacon fat to medium heat and add the garlic. Cook, stirring occasionally, until it's softened and lightly browned, about 2 minutes. Add kale by the handful, letting it wilt between additions, and season with salt and pepper. Cook until the kale is totally wilted and softened, about 4 minutes.
  • Add pasta and 1/2 cup pasta water to the skillet, using a wooden spoon to scrape up any browned bits on the bottom. Season with salt and plenty of fresh ground pepper. Continue to cook at medium heat, tossing the pasta occasionally, until the sauce has thickened and reduced by about half, about 2 minutes.
  • Add remaining 1/2 cup pasta water and continue to cook, tossing to encourage the starches to release, until you've got a thick, glossy sauce, about 2 to 3 minutes. (The pasta should also be completely tender at this point.) Add 1/4 cup grated cheese and more freshly ground pepper; toss to coat.
  • Divide pasta among bowls and crumble crispy bacon over. Top with additional cheese and a fried egg. Make sure to break the yolk before eating.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 551 milligrams, Sugar 3 grams, TransFat 0 grams

KITTENCAL'S BEST CHINESE FRIED RICE WITH EGG



Kittencal's Best Chinese Fried Rice With Egg image

The secret to the best Chinese fried rice is onions, garlic and sesame oil, you may add in cooked chicken, beef, pork or shrimp, also you may add in some frozen thawed peas or fresh sauteed or canned mushrooms, whatever you have handy in your fridge! --- for this recipe it is best to use slightly undercooked rice that is more firm that soft the best recipe is the firm option on my recipe#350260 the amount of egg does not matter, if you like lots of egg then use as many eggs as desired, if you like a little heat then add in some cayenne pepper, I most always do you and you will probably need to adjust the soy sauce to your liking --- you will love this rice!

Provided by Kittencalrecipezazz

Categories     Poultry

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

3 eggs (or use as many eggs as desired)
1 tablespoon water
1 tablespoon butter
2 -3 tablespoons oil
1 medium onion, finely chopped
3 garlic cloves, coarsely chopped (or use as much garlic as you desired)
4 cups cold cooked white rice
4 tablespoons soy sauce (more to taste)
1 teaspoon sesame oil (you could omit but it is best to add in)
1/2 teaspoon fresh ground black pepper
2 green onions, finely chopped (optional)

Steps:

  • In a small bowl beat the eggs with water.
  • Melt the butter in a large skillet or a wok over medium heat or until sizzling.
  • Add in eggs and leave flat for about 2 minutes or until cooked through; remove to a plate then chop.
  • Heat oil in the same skillet; add in onion and saute until softened (about 3-4 minutes, adding in the garlic the last 2 minutes of cooking time).
  • Add in cold rice, soy sauce, sesame oil and black pepper; stir-fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed to suit taste).
  • Stir in the egg and green onion.

Nutrition Facts : Calories 277.9, Fat 9.9, SaturatedFat 2.8, Cholesterol 98.1, Sodium 723.8, Carbohydrate 38.6, Fiber 0.9, Sugar 1.1, Protein 7.7

SHRIMP AND EGG FRIED RICE



Shrimp and Egg Fried Rice image

This fried rice is a favorite of Hubby's and also was well-received by guests. It's easy to whip up quickly if you need to. I try to use the minimal amount of meat needed to give it good flavor to the whole dish when I make it just for the two of us. You may want to increase to 1/2 lb shrimp if serving to guests. Hubby actually prefers this using 1/2 lb pork in place of the shrimp, but this is healthier. Sometimes I sub fake crab for the shrimp. It ends up a little sweeter but still good. Scallops are also a delicious option.

Provided by Demandy

Categories     One Dish Meal

Time 30m

Yield 3 serving(s)

Number Of Ingredients 13

3 green onions, sliced
1 small white onion, diced
2 tablespoons sesame oil
1 tablespoon Chinese five spice powder
1/3 lb medium shrimp
1 garlic clove, minced
4 ounces mushrooms, sliced
1 egg, beaten
4 tablespoons low sodium soy sauce
2 cups cooked brown rice or 2 cups cooked white rice
1/2 cup bean sprouts (optional)
1/3 cup carrot, shreds (optional)
1 diced red pepper (optional)

Steps:

  • If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
  • Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
  • Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
  • When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
  • Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.

GRILLED CHEESE AND FRIED EGG SANDWICHES



Grilled Cheese and Fried Egg Sandwiches image

Provided by Bon Appétit Test Kitchen

Categories     Sandwich     Cheese     Egg     Brunch     Quick & Easy     Father's Day     New Year's Day     Lunch     Bacon     Pan-Fry     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4

Number Of Ingredients 8

12 slices pancetta (Italian bacon)
2 tablespoons butter
4 slices sourdough bread
8 thin slices provolone cheese
4 large eggs
1 small green onion, chopped
Parmesan cheese shavings
12 fresh basil leaves or arugula leaves

Steps:

  • Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.
  • Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.
  • Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.

CHINESE STIR-FRIED EGG AND TOMATO



Chinese Stir-Fried Egg and Tomato image

This is one of the most traditional Chinese recipes that happens to be vegetarian. You will never go wrong with egg and tomato combination.

Provided by Healthykitchen4workingmom

Categories     World Cuisine Recipes     Asian     Chinese

Time 20m

Yield 2

Number Of Ingredients 6

1 tablespoon canola oil
3 large eggs
2 green onions, chopped
3 medium tomatoes, cut into 1-inch wedges
½ teaspoon salt
½ teaspoon white sugar

Steps:

  • Heat oil in a large skillet over medium-high heat. Add eggs and green onions. Cook and stir until eggs are nearly set, about 10 seconds. Immediately scrape eggs into a bowl.
  • Add tomatoes to the skillet. Saute, stirring occasionally, until juices are released and tomatoes are slightly wilted, about 5 minutes. Add salt and sugar; stir to mix well. Return eggs to skillet and cook, stirring occasionally, until eggs are set, 2 to 3 minutes.

Nutrition Facts : Calories 211.2 calories, Carbohydrate 10 g, Cholesterol 279 mg, Fat 14.9 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 2.9 g, Sodium 698 mg, Sugar 6.8 g

KOREAN RICE BOWL WITH STEAK, ASPARAGUS, AND FRIED EGG



Korean Rice Bowl with Steak, Asparagus, and Fried Egg image

Provided by Ivy Manning

Categories     Beef     Egg     Rice     Vegetable     Fry     Dinner     Lunch     Meat     Steak     Asparagus     Spring     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 16

1 tablespoon sesame seeds
3/4 teaspoon fleur de sel
1/2 teaspoon New Mexico chile powder
1 1/2 pounds New York strip steak, trimmed
1/4 cup soy sauce
3 tablespoons Asian sesame oil, divided
2 green onions, finely chopped
2 tablespoons sugar
1 tablespoon sake or dry Sherry
1 garlic clove, minced
1 1/2 pounds slender asparagus spears, trimmed
2 teaspoons vegetable oil plus additional for brushing
6 large eggs
6 cups freshly cooked medium-grain white rice
Korean hot pepper paste (kochujang)
Kimchi

Steps:

  • Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes. Transfer sesame seeds to small bowl to cool. Grind sesame seeds, fleur de sel, and chile powder in mortar with pestle or in spice mill until about half of sesame seeds are finely ground. Return to same small bowl. DO AHEAD: Sesame salt can be made 1 day ahead. Cover and let stand at room temperature.
  • Place steak in freezer 1 hour for easy slicing. Cut steak crosswise into 1/8-inch-thick slices. Whisk soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake, and garlic in medium bowl. Toss steak in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally.
  • Heat griddle or 2 heavy large skillets over medium-high heat. Toss asparagus with 2 teaspoons vegetable oil on large rimmed baking sheet. Sauté asparagus until crisp-tender, about 4 minutes. Return to rimmed baking sheet. Sprinkle sesame salt over; drizzle with remaining 1 tablespoon sesame oil. Tent with foil to keep warm.
  • Brush griddle with vegetable oil. Working in batches, grill steak until just browned, about 1 minute per side. Transfer to bowl; tent with foil to keep warm. Brush griddle with vegetable oil. Crack eggs onto hot griddle. Cook until whites are set but yolks are still runny, 2 to 3 minutes.
  • Divide warm rice among bowls. Divide asparagus, then beef among bowls, placing atop rice. Top with fried egg. Serve with Korean hot pepper paste and kimchi.

STIR-FRIED EGG NOODLES WITH CHICKEN AND SHRIMP



Stir-Fried Egg Noodles with Chicken and Shrimp image

The noodles for this stir-fried egg noodles with chicken and shrimp dish are cooked into crisp individual pancakes that catch the juices from the vegetables, chicken, and shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 17

8 ounces Chinese egg noodles (linguine can be substituted)
1 fresh jalapeno pepper, diced
1 tablespoon plus 1 teaspoon sesame oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
3 medium shallots (2 1/2 ounces total), peeled and minced
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
2 tablespoons reduced-sodium soy sauce
1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat
Nonstick cooking spray
12 ounces boneless, skinless chicken breast (2 breast halves), cut into 1 1/2-inch pieces
2 scallions, trimmed, white and light-green parts only, thinly sliced
1 bunch broccoli rabe (about 1 1/2 pounds), trimmed and blanched
4 Thai chile peppers or 1 medium jalapeno pepper
1 cup finely shredded green cabbage
8 ounces medium shrimp, peeled and deveined

Steps:

  • Fill a large saucepan with water and bring to a boil. Stir in noodles and cook until just tender, about 3 to 7 minutes, or according to package instructions. Remove from heat, drain, and transfer to a large bowl. Add jalapeno, 1 tablespoon sesame oil, salt, and pepper. Toss well to combine and set aside.
  • In a small bowl combine shallots, ginger, garlic, soy sauce, and stock; set aside.
  • Spray a large nonstick skillet with cooking spray and place over medium heat. Using tongs or a fork, transfer about a sixth of the noodles into skillet. Press noodles down with the back of a spatula and cook until crisp and golden, about 4 to 5 minutes; the noodles will cook together and form a pancake. Turn noodles over and cook the other side for 4 to 5 minutes more. Carefully transfer noodle pancake to a baking sheet and set in a low oven to keep warm. Repeat the process, cooking a sixth of the noodles at a time, until 6 pancakes have been formed.
  • Return skillet to medium heat and add the remaining teaspoon sesame oil. Add the chicken and cook, tossing often, until golden brown all over, 5 to 7 minutes. Transfer chicken to a small bowl. Cover with foil to keep warm.
  • Add scallions, broccoli rabe, chile peppers, and cabbage to skillet. Pour the reserved ginger-stock mixture over vegetables, raise heat to high, and cook until vegetables are limp and tender, about 3 to 5 minutes. Return chicken to skillet and add shrimp. Cook, stirring often, until shrimp is pink and opaque and chicken is hot, about 3 to 5 more minutes.
  • Remove the noodle pancakes from oven and place one on each of 6 plates. Divide the stir-fry among the pancakes and serve immediately.

Nutrition Facts : Calories 334 g, Cholesterol 125 g, Fat 7 g, Fiber 1 g, Protein 30 g, Sodium 701 g

EGG BATTER FOR DEEP FRIED VEGETABLES RECIPE



EGG BATTER FOR DEEP FRIED VEGETABLES Recipe image

Provided by á-9295

Number Of Ingredients 4

4 T ALL PURPOSE FLOUR
1/2 TSP SALT
1 EGG
2-4 T WATER

Steps:

  • COMBINE FLOUR AND SALT. BEAT EGG LIGHTLY AND ADD; STIR IN WATER UNTIL YOU REACH YOUR DESIRED CONSISTENCY. THIN WILL MAKE A LIGHTER BATTER LIKE TEMPURA AND THICK WILL MAKE IT MORE LIKE A BREADING.

Tips:

  • Use fresh eggs for the best flavor and texture.
  • Heat the oil or butter over medium heat before adding the eggs. This will help prevent the eggs from sticking.
  • Add a pinch of salt and pepper to the eggs before cooking for extra flavor.
  • Cook the eggs to your desired doneness. For a runny yolk, cook for 2-3 minutes. For a firmer yolk, cook for 4-5 minutes.
  • Serve the eggs immediately with your favorite toppings, such as toast, bacon, cheese, or salsa.

Conclusion:

Fried eggs are a quick and easy breakfast, lunch, or dinner option. They can be cooked in a variety of ways to suit your taste and preferences. With a little practice, you can make perfect fried eggs every time.

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