Fried rice is never too much: 3 recipes that will surprise the table

Arice is that base that never fails. It is a versatile food that gives for various recipes. This time we show you three suggestions of fried rice. You can use a leftover rice or do it again.

We have three recipes, one from the mainland, one from Cocoon Cooks and one from Pingo Doce. Which one are you gonna do this week?

Recipes of fried rice

Fried rice with vegetables and egg of the Continent

Ingredients:
3 c. olive oil soup
1 minced garlic tooth
1 teav. vegetable blending (oriental)
1 teav. of cooked rice
1 c. salt coffee
Pepper q.b.
3 egg shakes

Method of preparation:
1- Skip your garlic tooth into a little olive oil. Add the vegetable mix and cook for about 3 minutes. Then add the cooked rice, wrap well and season with salt and pepper.
2- Break the eggs into a bowl and beat them with a fork.
3- Throw a string of olive oil in a frying pan. Add the eggs, stir and let cook until you get a dry consistency. Add them to the rice and wrap them well.

Cocoon Cooks fried rice

Ingredients:
1 tablespoon extra virgin olive oil
1 purple, finely chopped onion
1 red pepper, finely chopped
1 carrot, peeled and cut into finely sliced rooms
250 g tofu natural firm, washed, drained and cut into small cubes
2 cloves of garlic, without germ and finely minced
2 teaspoons of curcuma
1 teaspoon sea salt (or more to taste)
1⁄2 teaspoon of ground cumin
1⁄2 teaspoon of ground coriander
1⁄2 teaspoon paprika
1⁄2 teaspoon black pepper
1⁄4 teaspoon ginger powder
1⁄2 broccoli head, cut into small flounders
1 cup (150 g) frozen peas
1⁄2 cup (125 ml) water
3 cups (450 g) of cooked basmati rice
1⁄2 cup (45 g) of sunflower seeds
lemon buds
minced coriander (or parsley)

Method of preparation:
Heat the olive oil in a very large pan over medium-high heat.
Add the onion, pepper and carrot and cook for about 6 minutes until the vegetables become tender and the onion becomes translucent, but without roasting.
Add the tofu and garlic and cook another 6 minutes, mixing frequently, or until the tofu begins to toast.
Add all spices to mix them well to wrap. Let cook another 2 minutes so the spice flavors cross.
Add broccoli and peas and cook for 2 minutes.
Pour the water into the pan over high medium heat and cover, so that the vegetables steam for 3 minutes.
Detach, mix well, and continue to cook in medium-high heat until the water evaporates completely.
Add the basmati rice, one cup at a time, and the sunflower seeds, and wrap carefully. Cook another 5 minutes to slightly toast the rice.
Serve immediately, watered with lemon juice and sprinkled with chopped coriander to taste.

Fried Rice with Chicken Pingo Candy

Ingredients:
1.5 kg field chicken
1 dl soy sauce
1 c. of tea salt
0.5 dl sunflower oil
3 unid. onion
9 garlic tooth
3 unid. red macaroni
1 q.b. saffron
1 unit. green pepper
1 unit. leek
1 celery stem with rama
1⁄2 coriander sauce
700 g rice needle 
4 dl coconut milk
600 ml chicken broth
1⁄2 salsa sauce 
3 eggs M

Method of preparation:
1- In a pan, cooks the chicken in water with soy sauce and salt. Let it cool down, wipe off skins and bones and deflate. Book the broth.
2- In a pot, heat the oil and praise the onion cut into thin blades. Book half the onion. Then add the chopped garlic and the chilli (no seeds).
3- Add the Indian saffron, the cubed pepper (clean of seeds), the leek in slices, the celery in cubes, the chopped cilantro and the rice.
4- Involve, let the rice fry and add the lime or lemon rolled leaves and coconut milk.
5- Reduce the heat, add the broth from the cooking of the chicken, the chopped parsley (reserves a few feet of raw parsley) and the shredded chicken and cooks slowly until the rice is cooked.
6- Beat the eggs and have small portions in a hot skillet to get thin plates.
7- Place the rice in the serving container and have above the egg julian and the caramelized onion reserved. Decorate with the raw parsley.