Best 3 Fried Rice Oamc Recipes

Fried rice is a popular dish made with rice, vegetables, eggs, and meat. OAMC stands for "on a messy counter," indicating that this recipe can be made with whatever ingredients you have on hand. This dish is a great way to use up leftover rice and vegetables, and it's also a quick and easy meal to prepare. Whether you're a beginner or a seasoned chef, this article will provide you with the best recipe for fried rice oamc, tailored to your unique preferences and dietary restrictions.

Let's cook with our recipes!

CHICKEN FRIED RICE - OAMC

Chicken Fried Rice - OAMC image

I figured out that you can make this in gargantuan quantities and freeze in containers for later. It really saves time...only about 10 minutes to heat up and is a great addition to any Chinese meal. Great way to use extra cooked rice too! I have a rice cooker and it's really easy to make extra. Cook time includes cooking "real" rice and chicken.

Provided by TishT

Categories Poultry

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

4 cups frozen peas and carrots
1/2 small onion, chopped
1 tablespoon parsley flakes
12 cups rice, cooked and cooled
1 1/2 lbs cooked chicken, chopped and cooled (about 4 cups)
2 tablespoons olive oil
8 eggs
3/4 cup soy sauce
4 dashes pepper

Steps:

In a large bowl, combine the peas and carrots, rice, onion, parsley flakes and chicken.
Mix well.
Pour into 4 bags (enough serve 4) or less for family size.
Seal, lable and freeze.
Thaw bag of rice mixture.
Heat 1 Tbs oil in a large skillet.
Dump rice mixture into the skillet.
Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
Push rice mixture to the side of the skillet.
Add 1 Tbs oil to the empty side of the skillet and add the eggs.
Cook and stir until eggs are thickened but still moist.
Combine eggs with the rice mixture.
Turn off heat.
Stir in soy sauce and pepper.
Serve.
*Note:You can make this all ahead of time and just reheat but I like the taste of"fresh".

OAMC CHICKEN FRIED RICE

OAMC Chicken Fried Rice image

I know there are many fried rice recipes, but here is my own version of a favorite quick OAMC lunch and dinner we all enjoy. I hope you do too! To make it OAMC just portion out one cup of mix into freezer bags, thaw in the microwave for about 2 minutes, then stir fry in some oil for about another 3 minutes to get that "Fried" taste and texture. This recipe makes a TON!

Provided by pixieglenn

Categories One Dish Meal

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

4 cups jasmine rice
8 cups water
2 chicken bouillon cubes
6 -8 eggs
1 cup soy sauce
1 (10 ounce) package frozen peas
3 tablespoons minced garlic
3 tablespoons minced onions
4 cups chopped chicken

Steps:

Cook water, rice, and boullion cubes for about 30 - 40 minutes, or until done.
Scramble the eggs.
Mix all of the ingredients together in a large bowl.
Portion into bags for lunches or dinners. One cup servings is what I did. I was able to get one five cup bag for a dinner and 5 one cup bags for lunches.

FRIED RICE OAMC

Fried Rice OAMC image

A comforting dish that my husband and kids always love. This freezes and reheats great. Prepare the rice and chicken before hand. For the chicken, I usually marinate the breasts in teriyaki sauce for some extra flavor. The rice should be stored in a large ziplock bag in the fridge until cold before starting the fried rice. When making rice for a meal earlier in the week be sure to make extra. Or keep a ziplock in the freezer and anytime you get take-out throw the box of white rice into the freezer bag until you have enough.

Provided by MommyMakes

Categories One Dish Meal

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken breast, cooked & chopped
6 eggs
2 tablespoons oil
1/2 onion, diced
6 cups cooked long-grain rice, chilled
1 -2 tablespoon soy sauce
2 tablespoons sesame seeds
1 tablespoon garlic powder
salt & pepper
assorted frozen vegetables (peas, chopped broccoli florets, carrot matchsticks, snow pea pods, etc..)
2 -4 tablespoons butter, diced (optional)

Steps:

Scramble the eggs, chop, and set aside with the cooked chicken.
Heat the oil in a very large, deep, heavy bottomed skillet over the highest heat, I use a non-stick pan.
Take cold rice from the refrigerator and set aside.
Scrape diced onion into pan then follow with cold rice.
Immediately start to stir and move the rice around so it will warm up. The big chunks will break up as the rice heats up.
Continue stirring the rice and onions, breaking up chunks, over the highest heat.
As rice starts to heat, add the soy sauce (I just turn the bottle around the pan a couple of times, no measuring).
Push aside the rice so you can see the bottom of the pan, add the sesame seeds.
Stir and watch them closely, when they start to brown stir them into the rest of the rice.
Add garlic, salt and pepper, chicken, scrambled eggs, and vegetables.
Continue browning the rice until fried to your liking and vegetables are heated.
For us, the fried rice doesn't taste right without the chinese restaurant greasy-ness. The final step is to take the rice off the heat and stir the chopped butter into it until its melted and thoroughly mixed. This isn't necessary and can be omitted or reduced as desired.

Tips:

Use freshly cooked rice: Leftover rice that has been refrigerated is best for fried rice. Freshly cooked rice will be too moist and sticky, making it difficult to separate the grains.
Choose the right type of rice: Long-grain rice, such as basmati or jasmine, is best for fried rice. Short-grain rice, such as sushi rice, will become too sticky when fried.
Cook the rice properly: Be sure to rinse the rice before cooking to remove the starch. This will help to prevent the rice from sticking together. Cook the rice according to the package directions, or until it is tender and slightly undercooked.
Use a large skillet or wok: A large skillet or wok will allow you to spread the rice out in a thin layer, which will help it to fry evenly. A small skillet will make it difficult to stir the rice and prevent it from clumping together.
Heat the skillet or wok over high heat: The high heat will help to create a crispy texture on the rice. If the skillet or wok is not hot enough, the rice will steam instead of fry.
Add the rice to the skillet or wok in batches: Do not overcrowd the skillet or wok, or the rice will not fry evenly. Add the rice in batches, stirring constantly, until all of the rice is cooked through.
Use a variety of vegetables: Fried rice is a great way to use up leftover vegetables. Some good choices include onions, carrots, celery, broccoli, and peas. You can also add protein, such as shrimp, chicken, or beef.
Season the rice to taste: Soy sauce, oyster sauce, and fish sauce are common seasonings for fried rice. You can also add other spices, such as garlic powder, ginger powder, or chili powder.

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 perfect fried rice at home. Experiment with different vegetables, proteins, and seasonings to create your own unique fried rice recipe.