Here are some fried rice recipes to include on your carenderia or restaurant menu list. I’m sure your customers will love these fried rice recipes like the vegetarian fried rice, spicy fried rice, seafood fried rice, BBQ pork fried rice, chicken fried rice, and mushroom fried rice among others.

Special Fried Rice

BBQ Fried Rice

Ingredients

2½ tbsp. olive oil
1½ tbsp. sesame oil
3 cloves red onion, minced
3 cloves garlic, minced
2 red chillies, cut 1 cm
200 g minced pork
1 carrot, diced
½ horseradish, cut like match
3 scallions, cut 1 cm
500 g rice
25 ml barbeque sauce
2 tbsp. black soy sauce
1½ tbsp. salt
1½ tbsp. pepper

Dressing (as optional)

Fried egg
Pickles
Tomato
Cucumber
Fried onion
Salt
Shrimp crackers
Beef steak
Vegetables (from mixture corn, carrot and peas)

Procedures

1. Heat the olive oil and sesame oil on non-stick pan. Fry the garlic and red onion until fragrant. Stir until the garlic and red onion are golden brown. And then add the red chilli.
2. Add the pork. Stir until pork changing the color. And then add horseradish and scallion.
3. Add the rice, and then barbeque sauce, black soy sauce, salt and pepper. Stir until mixed all.
4. Served with dressing.

Khao Pad Gai (Thai-style fried rice with chicken)

Ingredients

Peanut oil (for frying)
1 large chicken breast, sliced in thin strips
2 eggs (do not beat!)
4 cups [900g] cooked, cold (meaning refrigerated for a while) Thai jasmine rice
1/2 yellow onion, chopped into strips
3/4 roma tomato, also in strips
2 green onions, thinly sliced
3/4 cup (180g) cilantro (coriander), finely chopped
Nam pla (Thai fish sauce, can be found in the ethnic section of the grocery store)
Soy sauce
Sugar (if you live in a part of the world where palm sugar is easily available, use that)
Salt
2 Cloves fried garlic (made by mincing the cloves and frying them until brown in 2 tablespoons of oil. Save the oil with the garlic as well!)
vinegar

Optional

MSG
Thai chili sauce (for a different kind of sweet flavor)

For garnish

3 slices cucumber, peeled (note: can run fork down all sides lightly if desired)
3 slices roma tomato
3 sprigs green onion
lettuce leaf

Procedure

1. Make sure that all of the ingredients are in small bowls right by the wok/large frying pan.
2. Add about 4 Tablespoon peanut oil to the wok and turn the flame on high heat.
3. When the oil is almost smoking, add the chicken strips and push around vigorously with a wok spoon or spatula.
4. When the chicken seems as if it is starting to brown, push it up the side of the wok and crack the eggs into the wok.
5. Stir the eggs around a bit. When almost fully scrambled, mix in the chicken and stir around for 30 seconds more.
6.Push the eggs/chicken to the side, add some more oil, and throw in the tomato and onion. Stir-fry for about 5 minutes. They will not look done, but in the end, they will be fine.
7. Add the cold cooked rice and mix it all in.
8. Turn the heat to low and then throw a few splashes of nam pla and soy sauce on to taste.
9. Put about a tablespoon of sugar (or more if wanted), a teaspoon of salt (the same applies), a teaspoon of MSG if wanted, a splash of vinegar, and two tablespoons of chili sauce if wanted. Lastly, put the garlic on top as well.
10. Stir it all in and turn off the heat.
11. On a large platter, arrange the garnishes on a lettuce leaf, and plate the fried rice next to it.
12. Invite whoever is dining to eat the garnishes with the fried rice.

Chicken fried rice

Ingredients

2 tbsp. butter
3 cloves garlic, crushed and minced
2 red chillies, cut small 1 cm
2 scallion, cut 1 cm
200 g carrot
200 g minced raw chicken
1 cup (550 g) cooked rice
2 tbsp. oyster sauce
1¼ tbsp. Worcestershire sauce
1 tbsp. salt
1 tbsp. pepper

Dressing (optional)

Cucumber
Tomato
Fried egg
Pickles

Procedure

1. Melt the butter on the non-stick pan. Fry the garlic, chilli and scallion, stir for 15 seconds.
2. Add the chicken and carrot. Cook until the chicken changes color (from pink to white).
3. Add the rice, and then the oyster sauce, Worcestershire sauce, salt and pepper. Continue to cook until combined well.
4. Serve hot with the dressing.

Crab Fried Rice

Ingredients

5 tbsp. olive oil
2 cloves garlic, minced
2 cloves red onion, sliced
150 g bean sprouts, soak in hot water
2 big red chilli, cut into small pieces
2 canned (200 g) crab, separate the liquid
3 scallion, cut 1 cm
1 plate (500 g) rice
2 tbsp. fish sauce
1 tbsp. salt
1 tbsp. black pepper

Procedure

1. Before cooking fried rice, cook first the crab with 5 tbsp. oil and stir it in 1 minutes. Place it into a blank bowl, and make a fried rice.
2. Heat again the remaining oil, fry the garlic, red onion, scallion and the red chillies. Stir in 1 minutes until fragrant.
3. Add the fried crab and bean sprouts. Stir until the crab is changing the color.
4. Add the rice, and then fish sauce, salt and black pepper. Stir until mixed.
5. Served hot.

Curry Fried Rice

Ingredients

3 tbsp. cooking oil
2 tbsp. sesame oil
2 cloves garlic, crushed and minced
2 scallion, cut 2 cm
200 g sukiyaki beef
100 g bean sprouts, soak in hot water
200 g chicken, diced
1 cup (600 g) Basmati rice, cooked
10 g Chilli powder
20 g curry powder
2 tbsp. light soy sauce
1 tbsp. salt
1 tbsp. pepper

Procedure

1. Heat the oil and sesame oil on non-stick pan, fry the garlic and scallion until fragrant. Add sukiyaki beef and chicken, stir at 1 minutes until golden brown.
2. Add bean sprouts, basmati rice, chilli powder and curry powder. And then add soy sauce, salt and pepper. Stir until mixed all.
3. Serve for 5.

Hamburger Fried Rice

Ingredients

3 tbsp. canola oil for frying
4 cloves garlic, slice 0,5 cm
4 cloves red onion, slice 0,5 cm
3 cm ginger, minced
2 red chillies, minced
400 g hamburger meat, diced
3 scallion, cut 1 cm
2 celeries, minced
600 g rice
2 tbsp. salt
1 tbsp. black pepper
2 tbsp. black soy sauce

Procedure

1. Heat the canola oil on non-stick pan. When the oil is very hot, fry the garlic, red onion, ginger and red chillies. Stir at 20 seconds until fragrant.
2. Add the hamburger meat, cook until the hamburger meat changing the color. And then add the celery and scallion.
3. Add the rice, finally salt, black pepper and black soy sauce. Cook until mixed all.
4. Serves hot.

Mushroom Fried Rice

Ingredients

5½ tbsp. canola oil
5 cloves garlic, minced
1 big onion, sliced
2 green chillies, sliced
4 chicken fillet, minced
150 g prawn, remove the skin
½ can button mushroom
½ pack enoki mushroom
½ pack shitake mushroom, washed and sliced
1 cup (700 g) rice
2 tbsp.oyster sauce
2 tbsp. chicken powder
1½ tbsp. salt
1½ tbsp. hoisin sauce

Garnishing

Lettuce
Pickles
Tomato
Cucumber
Shrimp crackers
Chilli sauce

Procedures

1. Heat the oil on the non-stick pan, fry the garlic and big onion until fragrant.
2. Add the prawn and minced chicken fillet. Stir until the prawn and the chicken is changing the color.
3. Add the button mushroom, enoki mushroom and shitake mushroom. Now add the rice together with oyster sauce, chicken powder, salt and hoisin sauce.
4. Serves hot with garnishing.

Pineapple Fried Rice

Ingredients

5 tbsp. sunflower oil
1 pineapple, remove the meat part to plate
3 cloves garlic, cut into 3 pieces
3 red onion, minced
2 red chilli, cut 1 cm
2 bok choy, cut 1 cm
2 egg, mixed
200 g pineapple meat
300 g hot rice
2 tbsp. pepper
1 tbsp. salt

Procedure

1. Heat the oil on non-stick pan, fry garlic, red onion and red chilli, stir at 2 minutes.
2. Add the egg, and then add the rice, bok choy and pineapple meat. Now add some pepper and salt.
3. Serve hot in pineapple plate.

Salted Fish Fried Rice

Ingredients

2 tbsp. cooking oil
20 g minced garlic
10 g red chopped chilli
20 g chopped spring onion
100 g salted fish
100 g shredded chicken
75 g bean sprouts
1 cup (500 g) cooked jasmine rice
1 tbsp. salt
1 tbsp. fish sauce
2 tbsp. pepper

Dressing

Cow-eyed egg

Procedure

1. Heat the oil in non-stick pan, stir-fry the garlic, chilli and spring onion, cook at 1 minute until looks fragrant. Add the salted fish and chicken, stir until the chicken and salted fish are changing color.
2. Add the rice and bean sprouts, and then add the salt, pepper, and fish sauce. Serve with dressing.

Seafood Fried Rice

Ingredients

2 tbsp. cooking oil
2 cloves garlic
1 cup bacon
200 grams prawn
2 cups fishball
2 cups chicken
1 cup (500 grams) rice
1,5 cups bean sprouts
20 grams spring onion
1 tbsp. salt
1 tbsp. pepper
2 tbsp. jalapeño
1 tbsp. Soy sauce

Dressing (optional)

Cucumber, 1 cm slice
Tomato, 1 cm slice
Pickle

Procedure

1. Heat the oil in the non-stick pan, fry the garlic at 20 seconds until fragrant. Add the bacon, prawn, fishball and chicken. Stir-fry until changing the color.
2. Now, add the rice, and then add bean sprouts and spring onion. Add a salt, pepper, jalapeño and soy sauce. Serve with the dressing.

Spicy Fried Rice

Ingredients

2 tbsp. coconut oil
1 big onion, diced
3 cloves garlic, crushed
2 cm ginger, minced
2 pcs scallion, cut 1,5 cm length
50 g red chilli, cut 1 cm length
1 cup (900 g) basmati rice
30 g Chilli powder
3 tbsp. light soy sauce
2 tbsp. fish sauce
1 tbsp. chicken powder
1 tbsp. salt
1 tbsp. pepper

Procedures

1. Heat the oil on non-stick pan, fry the big onion, garlic, red chilli, ginger and scallion. Stir at 30 minutes until it’s fragrant. Now add the basmati rice.
2. Add the chilli powder, light soy sauce, fish sauce, chicken powder, salt and pepper. Cook until all mixed. Served hot.

Vegetable Fried Rice

Ingredients

2 pack carrot, cut 5 * 1 * 1 cm
1 pack bean sprouts, soak in hot water
1 pack broccoli, soak in hot water
1 pack mushroom, soak in hot water, cut into 3 pieces
Half pack cabbage, cut 2 cm
4 scallions, cut 1,5 cm
3 tbsp. corn oil
3 cloves garlic
1/4 big onion
1 cup (1,5 kg) Hot rice
2 tbsp. salt
1,5 tbsp. light soy sauce
1 tbsp. oyster sauce
1 tbsp. pepper

Procedure

1. Heat the oil on a non-stick pan, fry the big onion and garlic, and stir at 25 seconds. Stir until fragrant.
2. Add the rice, and then add all the vegetables, finally add some salt, light soy sauce, oyster sauce and pepper. Stir until mixed all.
3. Serve for 5 plates.

Yeung chow fried rice

Ingredients

3 tbsp. corn oil
1/4 cup (50 g) garlic
1/2 cup (100 g) bacon
1/2 cup (100 g) prawn
1/4 cup (50 g) Char siu
1/8 cup (25 g) scallion
1/4 cup (50 g) peas
1/2 cup (100 g) mixed egg
3 cups (600 g) cooked jasmine rice
1 tbsp. salt
1 tbsp. pepper
2 tbsp. jalapeno

Procedure

1. Heat the oil on non-stick pan, fry the garlic until golden brown. Put the bacon, prawn and char siu, cook slightly at 5 minutes.
2. Add the scallion, peas and egg, cook until all cooked, and then add the rice, finally add the salt, pepper and jalapeno.
3. Serve 7 plates.

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