5 Creations of Healthy Fried Rice Recipes for Sahur

Fried rice is a menu of a million favorite main dishes, not least in the fasting month. For a healthier version, exchange your sausage fillings and your subscription nugget with fresher and healthier ingredients. Look, let's say, five recipes for fried rice that are not only healthy but also make you full-lasting.

Creations of fried rice recipes for sahur

1. Vegetable fried rice

• Cooking time: 50 minutes
• Number of servings: 5-6 servings

What you need:

• 8 dried shiitake mushrooms
• 3 tablespoons of vegetable oil
• 2 large eggs, beat with a pinch of salt
• 4 stems of leeks, thinly sliced
• 1 carrot, diced
• 1 large clove of garlic, minced
• A pinch of chili powder
• 1 tablespoon fresh grated ginger
• 2 tablespoons of soy sauce
• 1 tsp sesame oil
• 3 bowls of white rice left yesterday
• 3 pieces of smoked meat, cut small matches
• 40 grams of frozen peas, melting at room temperature

How to make:

1. Put the mushrooms in a bowl and flush with boiling water. Soak until softened, about 20 minutes. Drain, dry and thinly slice.
2. Heat 1 tablespoon vegetable oil in a medium frying pan. Shake the pan to flatten the oil. Pour the eggs, continue to shake the pan so that the ripe eggs form thin pancakes. Once the eggs are fully cooked, transfer them to a cutting board. Cool and thinly slice.
3. Wipe the pan with tissue paper and heat the remaining vegetable oil on high heat. Add chives and carrots, saute for 1.5 minutes. Add mushrooms, garlic, chili powder, and ginger. Saute 1 minute. Add soy sauce, sesame oil and white rice. Mix well and cook for 2-3 minutes. Add smoked meat, peas and egg slices. Mix well for 2-3 minutes. Serve immediately.

2. Oriental fried rice

• Cooking time: 30 minutes
• Number of servings: 4 servings

What you need:

• 1 large onion, finely chopped
• 2 1/2 tablespoons vegetable oil
• 1 egg, shake (can be more, according to taste)
• 1/2 tsp of soy sauce
• 1/2 tsp sesame oil
• 8 ounces of chicken breast fillet, cut into small pieces
• 1/2 medium carrot, finely chopped
• 75 grams of frozen peas, melting at room temperature
• 4 bowls of white rice left yesterday
• 4 pieces of scallion, chopped
• 200 grams of sprouts
• 2 tablespoons soy sauce

How to make:

1. Heat 1 tbsp oil in a medium pan, add bombay. Saute the fragrant hinga and brown withered (approximately 8-10 minutes). Lift, set aside. Let the pan cool.
2. In a bowl, mix the eggs with 1/2 tsp of soy sauce and 1/2 tsp of sesame oil; set aside.
3. Add 1/2 tbsp oil to the pan, turn it around to coat the surface; Add egg mixture; Continue turning the pan until the eggs are cooked in the pan; When the egg expands, turn the egg over and cook the other side for a while; Remove from the pan, and cut into small pieces.
4. Heat 1 tbsp of vegetable oil in a pan; add the chicken, carrots, peas and sauteed onions. Saute for 2 minutes.
5. Add rice, scallion and toge. Stir well. Saute for 3 minutes.
6. Add 2 tablespoons of soy sauce and egg slices. Mix well for 1 minute. Serve immediately.

3. Fried tofu rice

• Cooking time: 20 minutes
• Number of servings: 4 servings

What you need:

• 4 bowls of white rice left yesterday
• 2 tablespoons of vegetable oil, separate it
• 1 block of large white tofu, water pillar and cubed
• 2 eggs, shake
• 150 grams of frozen vegetables, leave it at room temperature
• 4 garlic cloves, finely chopped
• 1 tablespoon fresh grated ginger
• 2 tablespoons of rice vinegar
• 3 tablespoons of soy sauce
• 1 tbsp hoisin sauce
• 1/2 tsp sesame oil
• 1 segment of leaf onion, thinly sliced

How to make:

1. Heat 1 tablespoon of oil in a medium heat pan. Add the tofu, cook for 4 minutes until the tofu turns brown. Stir occasionally. Lift, set aside. Put the eggs into the pan; cook 1 minute, make scrambled. Lift, set aside. Add 1 tablespoon of vegetable oil to the pan. Add the onion, frozen vegetables, garlic, and ginger. Saute 2 minutes.
2. While sauteed cooked vegetables, mix in a bowl: rice vinegar, soy sauce, hoisin sauce, and sesame oil. Stir well
3. Add the rice to the frying pan, stirring constantly. Add tofu and soy sauce # 2. Cook for 30 seconds while continuing to stir. Serve it.

4. Shrimp fried rice

• Cooking time: 30 minutes
• Number of servings: 4 servings

What you need:

• 1 large size broccoli, lunch
• 7 tablespoons of peanut oil, separate it
• 1 medium red paprika, thinly sliced ​​lengthwise
• 1 medium yellow paprika, thinly sliced ​​lengthwise
• 85 grams of peas
• 1 tablespoon fresh grated ginger
• 2 remaining rice bowls yesterday
• 1 tablespoon of sesame oil
• 12 ounces of shrimp, clean and peel the skin
• 200 grams of edamame beans
• 60 ml of soy sauce
• 1 1/2 tablespoons of rice vinegar
• 1 tablespoon chili sauce
• Onion leaves, thinly sliced ​​diagonally

How to make:

1. Team broccoli for 4 minutes until soft, set aside. Heat a medium frying pan. Add 1 tablespoon of peanut oil. Saute peppers and peas for 2 minutes. Set aside in a large bowl.
2. Add the remaining 2 tablespoons of peanut oil to the pan; swivel to coat the pan surface. Add the ginger, and saute for 10 seconds. Add rice, and saute for 5 minutes or until the rice is slightly browned. Lift fried rice, set aside.
3. Mix fried rice with sauteed vegetables, mix well.
4. Wipe the pan with paper tissue. Add sesame oil to the pan; swivel to coat the pan surface. Add shrimp; Saute 1 minute. Add edamame; Saute 1 minute. Enter soy sauce, vinegar and chili sauce; bring to a boil. Cook for 3 minutes or until the liquid thickens slightly.
5. Add a mixture of vegetables, and green onions; Stir well. Cook for 1 minute or until thoroughly heat evenly. Finally add broccoli, stirring frequently. Serve immediately.

5. Broccoli chicken fried rice

• Cooking time: 30 minutes
• Number of servings: 4 servings

What you need:

• 1 1/2 tablespoons vegetable oil
• 2 medium size broccoli, lunch
• 1 medium sized bombay, thinly sliced
• 1/2 cup of chicken stock, separate
• 2 bowls of white rice left yesterday
• 1 tbsp minced garlic
• 2 teaspoons of fresh grated ginger
• ½ teaspoon of paprika powder
• 2 pieces of chicken breast fillet, scrape briefly with salt pepper hoisin sauce and lime juice. Bake for a while until cooked
• 2 tablespoons of soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon of rice vinegar
• 1 teaspoon cornmeal
• A pinch of salt

How to make:

1. Heat oil in a medium frying pan. Add broccoli and bomb; saute until fragrant for about 5 minutes. Add 1/4 chicken stock; cover the pan and let it sit for 3 minutes. Lift the stir broccoli, set aside.
2. Return the pan on medium heat. Add rice; cook for 5 minutes, stirring occasionally. Add sauteed broccoli, garlic, ginger, paprika powder, and chicken slices. Stir well.
3. In a bowl, mix the remaining broth, soy sauce, oyster sauce, vinegar and cornstarch. Add it to the pan. Bring to a boil. Cook for 1 minute, add salt, mix well. Serve immediately.