Best 3 Moms Fried Rice Recipes

**Fried rice**, a beloved dish with origins in Asian cuisine, is a culinary symphony of flavors and textures. Typically crafted with rice, vegetables, meat, and eggs, this versatile dish offers endless variations to suit diverse palates. Our collection of Mom's Fried Rice recipes captures the essence of this classic dish, offering a range of tantalizing options that are sure to satisfy any fried rice enthusiast. From the classic Cantonese-style fried rice with shrimp and barbecue pork to the vegetarian delight featuring an array of colorful vegetables, our recipes cater to various dietary preferences and culinary inclinations. Each recipe is meticulously detailed, guiding you through the process of creating this flavorful dish with step-by-step instructions and helpful tips. Whether you're a seasoned chef or a home cook looking to expand your culinary repertoire, our Mom's Fried Rice recipes will equip you with the knowledge and confidence to prepare this delectable dish that's perfect for weeknight dinners, weekend gatherings, or quick and satisfying meals.

Let's cook with our recipes!

MOM'S SMOKED SALMON FRIED RICE

Mom's Smoked Salmon Fried Rice image

This colorful, delicious, and wholesome dish will have your family begging for more--or it does at least in our family. It's amazingly easy to make, and will be on your table in minutes!

Provided by Annie Y.

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

6 cups water
3 cups long grain white rice, uncooked
3 tablespoons cooking oil, divided
2 eggs, beaten
½ onion, finely chopped
1 green onion, chopped
4 ounces smoked salmon, chopped
½ cup frozen peas
salt and freshly ground pepper, to taste

Steps:

Pour the water into a saucepan, add the rice, and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan, and set aside.
Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. Stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.

Nutrition Facts : Calories 458 calories, Carbohydrate 76.8 g, Cholesterol 66.3 mg, Fat 10 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 1.9 g, Sodium 198.1 mg, Sugar 1.4 g

MOM'S THAI FRIED RICE

Mom's Thai Fried Rice image

This is as close to my mom's recipe as I can get with actual measurements since she eyeballs the ingredients and never measures. It is a "classic" version, and not the spicy or pineapple version you so often see in Thai restaurants. She is a native of Thailand and owned her own fantastic Thai restaurant for many years. This recipe is one of my favorites because it is so easy. The key is to use leftover, cold, jasmine rice and Thai fish sauce ONLY, no soy sauce or it will be Chinese fried rice. Serve this with Nam Prik Nam Pla Sauce Recipe #92042 to add a little spice and something extra to this dish!

Provided by shimmerchk

Categories One Dish Meal

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 cups cooked cold jasmine rice (cold rice is essential so the grains will not stick together when stir frying)
3 tablespoons peanut oil
4 cloves freshly minced garlic
1 1/2 cups lean pork (its easiest to get thin slices if the meat is still partially frozen) or 1 1/2 cups beef, thinly sliced (its easiest to get thin slices if the meat is still partially frozen)
2 eggs
4 green onions, sliced thin
2 teaspoons palm sugar (table sugar is fine if you can't find palm sugar)
3 tablespoons Thai fish sauce (no substitutes)
1 tablespoon oyster sauce
3/4 cup frozen peas (not traditional but I like to add them anyway)
1 cucumber, sliced
2 limes, cut into wedges

Steps:

Heat peanut oil in a wok or large skillet over medium high heat.
While pan is warming, toss the cold rice with your hands, making sure to separate the grains from any clumps.
Add the garlic to the heated wok, and toss until fragrant and slightly golden.
Add chicken, beef, or pork and stir fry for about 1 minute.
Push the meat and garlic up the sides making a well in the middle and add eggs.
Scramble eggs for 1 minute in middle of pan then, add green onions and peas and incorporate all ingredients together, stir frying for another minute.
Add rice, turning over rice with pan ingredients several times to coat and stir frying for 2-3 minutes. You want the rice to begin to have a toasted smell, making sure that all the ingredients are constantly being moved around the pan for even cooking.
If your pan seems to have cooled down to the point where the ingredients are no longer sizzling, you may need to turn the heat up slightly.
Sprinkle in the sugar and add the fish sauce and oyster sauce.
Stir fry all ingredients together for one minute more or until sauces are absorbed and mixture is completely combined. Transfer to serving platter.
Garnish plate edge with sliced cucumber, lime wedges, and additional whole green onions if desired.

FRIED RICE RESTAURANT STYLE

Fried Rice Restaurant Style image

A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.

Provided by jostrander

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups enriched white rice
4 cups water
⅔ cup chopped baby carrots
½ cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
2 tablespoons sesame oil, to taste

Steps:

In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g

Tips:

Use cold rice: Cold rice is less sticky and will produce better results in fried rice.
Cook the rice properly: Make sure the rice is cooked through but not overcooked. Overcooked rice will become mushy in fried rice.
Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your fried rice. Use fresh vegetables, meats, and eggs.
Season the rice well: Soy sauce, oyster sauce, and fish sauce are essential for adding flavor to fried rice. You can also add other spices and seasonings to taste.
Don't overcrowd the pan: When cooking fried rice, it is important to not overcrowd the pan. This will prevent the rice from cooking evenly and becoming mushy.
Cook the rice in batches: If you are making a large batch of fried rice, it is best to cook it in batches. This will help to prevent the rice from becoming overcrowded and mushy.
Serve the rice immediately: Fried rice is best served immediately after it is cooked. This will ensure that the rice is hot and fresh.

Conclusion:

Fried rice is a versatile and delicious dish that can be made with a variety of ingredients. By following these tips, you can make sure that your fried rice turns out perfect every time. So next time you are looking for a quick and easy meal, give fried rice a try!