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Ramen And Rice Recipe: A Perfect Comfort Food

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Ramen Fried "Rice" ramen noodles stir fried with egg & peas. Cheap & super fast recipe ready
Ramen Fried "Rice" ramen noodles stir fried with egg & peas. Cheap & super fast recipe ready from www.pinterest.co.uk

Description

Ramen and rice recipe is a popular dish that is loved by many. This recipe combines the flavors of ramen noodles, rice, vegetables, and eggs. It is a perfect comfort food that is easy to make and can be enjoyed any time of the day. This dish is not only delicious but also budget-friendly, making it an ideal meal for students and families.

Prep Time

The prep time for this recipe is approximately 10-15 minutes. You will need to chop the vegetables, cook the rice, and boil the eggs.

Cook Time

The cook time for this recipe is approximately 20-25 minutes. This includes cooking the rice, boiling the eggs, and stir-frying the vegetables and noodles.

Ingredients

For this recipe, you will need:
  • 1 cup of uncooked rice
  • 2 packages of ramen noodles
  • 2 eggs
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 3 cloves of garlic, minced
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of soy sauce
  • 1 tablespoon of oyster sauce
  • 1 teaspoon of sugar
  • Salt and pepper to taste

Equipment

For this recipe, you will need:
  • A rice cooker or a pot to cook rice
  • A pot to boil eggs
  • A wok or a large frying pan
  • A cutting board and a knife
  • A mixing bowl

Method

  1. Start by cooking the rice. Rinse the rice in a fine-mesh strainer until the water runs clear. Add the rice and 2 cups of water to a rice cooker or a pot. Bring to a boil, then reduce the heat to low, cover and simmer for 18-20 minutes.
  2. While the rice is cooking, boil the eggs. Fill a pot with enough water to cover the eggs. Bring to a boil, then gently add the eggs using a spoon. Cook for 6-7 minutes for soft-boiled eggs or 9-10 minutes for hard-boiled eggs. Remove from heat and transfer the eggs to a bowl of cold water to stop the cooking process. Peel and slice the eggs.
  3. Cook the ramen noodles according to the package instructions. Drain and set aside.
  4. Heat the vegetable oil in a wok or a large frying pan over high heat. Add the sliced onions and bell pepper and stir-fry for 2-3 minutes until softened.
  5. Add the minced garlic and stir-fry for 30 seconds.
  6. Add the cooked ramen noodles to the wok and stir-fry for 2-3 minutes.
  7. Add the cooked rice to the wok and stir-fry for 2-3 minutes.
  8. Add the soy sauce, oyster sauce, sugar, salt, and pepper to the wok and stir-fry for 2-3 minutes until well combined.
  9. Divide the ramen and rice mixture into bowls and top with the sliced eggs.
  10. Serve hot and enjoy!

Notes

For a vegetarian version of this recipe, you can omit the eggs and add more vegetables such as mushrooms, carrots, and cabbage. You can also use tofu instead of eggs.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 550
  • Protein: 14g
  • Fat: 20g
  • Carbohydrates: 80g
  • Fiber: 4g
  • Sugar: 5g
  • Sodium: 790mg

Recipe Tips

  • Make sure to rinse the rice thoroughly to remove excess starch.
  • You can use any type of rice for this recipe, but we recommend using short-grain or medium-grain rice for a stickier texture.
  • Don't overcook the eggs, or they will become rubbery.
  • Feel free to adjust the seasonings to your liking. You can add more soy sauce or oyster sauce if you prefer a saltier flavor.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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