What are good recipes for rice?!
Answers:
Fried Rice with Egg
Recipe courtesy Wilson Eng, The New York Cabbie Cookbook, Running Press, 2003
Show: Sara's Secrets
Episode: Cab Fare
It's simple to change this dish by adding two cups of cooked diced shrimp or chicken instead of egg, says Wilson!. If you have a Chinese grocery store where you live, you can sometimes get a nice piece of seasoned and cooked roast pork, all ready cut into little pieces, and then you can have "roast pork and fried rice," which he knows is a real American favorite!.
2 cups long-grain converted white rice, rinsed
Salt
1/4 cup oyster sauce
2 tablespoons light Japanese soy sauce
3 large eggs, beaten until just blended
2 tablespoons peanut or vegetable oil
1 cup frozen baby peas, thawed
2 or 3 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup
2 cups diced store bought roast pork, optional
Sesame oil, as needed
At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan!. Add 2 cups of cold water and salt, to taste!. Bring to a boil over high heat!. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice!. With a spoon (not a fork), stir the rice well!. Cover, and reduce the heat to low!. Continue to cook for about 15 minutes, or until the rice is tender!. Fluff with a fork!. Cool to room temperature before covering and refrigerating for 24 hours!.
Break up any clumps of the cold rice with your fingers and set aside!. In a small bowl, stir together the oyster sauce and soy sauce and set aside!.
Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat!. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan!. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly!. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside!.
Return the skillet to the burner and heat the oil over high heat!. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute!. Stir in the rice, sauce mixture, eggs and roast pork until well mixed!. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes!. Plate and drizzle with sesame oil, to taste!.
Mushroom Risotto
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Rice is Nice--Venice CA
8 cups chicken broth, low sodium
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello and crimini mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
1 tablespoon truffle oil
1-ounce dried porcini mushrooms, wiped of grit
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for garnish
Heat the chicken broth in a medium saucepan and keep warm over low heat!.
Heat 1 tablespoon of oil in a large skillet over medium heat!. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes!. Add the fresh mushrooms, herbs and butter!. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper!. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth!. Season again with salt and fresh cracked pepper!. Saute 1 minute then remove from heat and set aside!.
Coat a saucepan with remaining 2 tablespoons of oil!. Saute the remaining 1/2 onion and garlic clove!. Add the rice and stir quickly until it is well-coated and opaque, 1 minute!. This step cooks the starchy coating and prevents the grains from sticking!. Stir in wine and cook until it is nearly all evaporated!.
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid!. Add the remaining broth, 1 cup at a time!. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more!. The risotto should be slightly firm and creamy, not mushy!. Transfer the mushrooms to the rice mixture!. Stir in Parmesan cheese, cook briefly until melted!. Top with a drizzle of truffle oil and chopped parsley before serving!.
Filipino Fried Rice (Morisqueta Tostada) Recipe #210339
I've posted a lot of fried rice recipes but I have not posted one from my country!. This fried rice recipe is very close to my heart, and I hope that you will enjoy it as much as I do!.
by Pinaygourmet #345142
30 min | 15 min prep
SERVES 4
3 cups left-over cooked rice
2 Chinese sausage, sliced
1 tablespoon garlic, chopped
1 medium onion, chopped
1 tablespoon soy sauce
1/4 cup chopped ham
1/4 cup chopped shrimp
3 eggs, beaten and lightly seasoned with
salt and pepper
2 tablespoons oil
green onion, finely chopped
In a hot pan, pour the oil, and make an omelet!. Slice in thin shreds then set aside!.
In the same pan, fry Chinese sausages until crisp!. Reduce the oil in half (or less if you prefer)!.
Saute garlic, onion, and rice!. Add the rest of the ingredients and stir-fry for 15-20 minutes until rice is cooked and evenly coated with soy sauce!.
Garnish with scrambled egg shreds and green onions!.
good luck and happy eating!.
*Www@FoodAQ@Com
Recipe courtesy Wilson Eng, The New York Cabbie Cookbook, Running Press, 2003
Show: Sara's Secrets
Episode: Cab Fare
It's simple to change this dish by adding two cups of cooked diced shrimp or chicken instead of egg, says Wilson!. If you have a Chinese grocery store where you live, you can sometimes get a nice piece of seasoned and cooked roast pork, all ready cut into little pieces, and then you can have "roast pork and fried rice," which he knows is a real American favorite!.
2 cups long-grain converted white rice, rinsed
Salt
1/4 cup oyster sauce
2 tablespoons light Japanese soy sauce
3 large eggs, beaten until just blended
2 tablespoons peanut or vegetable oil
1 cup frozen baby peas, thawed
2 or 3 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup
2 cups diced store bought roast pork, optional
Sesame oil, as needed
At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan!. Add 2 cups of cold water and salt, to taste!. Bring to a boil over high heat!. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice!. With a spoon (not a fork), stir the rice well!. Cover, and reduce the heat to low!. Continue to cook for about 15 minutes, or until the rice is tender!. Fluff with a fork!. Cool to room temperature before covering and refrigerating for 24 hours!.
Break up any clumps of the cold rice with your fingers and set aside!. In a small bowl, stir together the oyster sauce and soy sauce and set aside!.
Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat!. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan!. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly!. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside!.
Return the skillet to the burner and heat the oil over high heat!. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute!. Stir in the rice, sauce mixture, eggs and roast pork until well mixed!. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes!. Plate and drizzle with sesame oil, to taste!.
Mushroom Risotto
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Rice is Nice--Venice CA
8 cups chicken broth, low sodium
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello and crimini mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
1 tablespoon truffle oil
1-ounce dried porcini mushrooms, wiped of grit
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for garnish
Heat the chicken broth in a medium saucepan and keep warm over low heat!.
Heat 1 tablespoon of oil in a large skillet over medium heat!. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes!. Add the fresh mushrooms, herbs and butter!. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper!. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth!. Season again with salt and fresh cracked pepper!. Saute 1 minute then remove from heat and set aside!.
Coat a saucepan with remaining 2 tablespoons of oil!. Saute the remaining 1/2 onion and garlic clove!. Add the rice and stir quickly until it is well-coated and opaque, 1 minute!. This step cooks the starchy coating and prevents the grains from sticking!. Stir in wine and cook until it is nearly all evaporated!.
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid!. Add the remaining broth, 1 cup at a time!. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more!. The risotto should be slightly firm and creamy, not mushy!. Transfer the mushrooms to the rice mixture!. Stir in Parmesan cheese, cook briefly until melted!. Top with a drizzle of truffle oil and chopped parsley before serving!.
Filipino Fried Rice (Morisqueta Tostada) Recipe #210339
I've posted a lot of fried rice recipes but I have not posted one from my country!. This fried rice recipe is very close to my heart, and I hope that you will enjoy it as much as I do!.
by Pinaygourmet #345142
30 min | 15 min prep
SERVES 4
3 cups left-over cooked rice
2 Chinese sausage, sliced
1 tablespoon garlic, chopped
1 medium onion, chopped
1 tablespoon soy sauce
1/4 cup chopped ham
1/4 cup chopped shrimp
3 eggs, beaten and lightly seasoned with
salt and pepper
2 tablespoons oil
green onion, finely chopped
In a hot pan, pour the oil, and make an omelet!. Slice in thin shreds then set aside!.
In the same pan, fry Chinese sausages until crisp!. Reduce the oil in half (or less if you prefer)!.
Saute garlic, onion, and rice!. Add the rest of the ingredients and stir-fry for 15-20 minutes until rice is cooked and evenly coated with soy sauce!.
Garnish with scrambled egg shreds and green onions!.
good luck and happy eating!.
*Www@FoodAQ@Com
I make herb rice!. In fact, we're having it tomorrow with beef shishkabob at the request of my nephew's girlfriend! I just go out to my herb garden and pick whatever herbs are growing well and/or appeal at the time! Use beef or chicken bouillion in the water and add a little paprika!. Add chopped herbs to the cold water with a little butter also!. Then after the water comes to a boil, add the rice and give it a quick stir then put the lid back on over low heat for 20 minutes and it's ready to serve! The herbs and paprika and boullion add flavor and color to standard steamed rice that we enjoy very much!
I use dried herbs in the winter and it's almost as good! Use 1/3 as much dried herb as fresh herb!.Www@FoodAQ@Com
I use dried herbs in the winter and it's almost as good! Use 1/3 as much dried herb as fresh herb!.Www@FoodAQ@Com
there the classic fried rice that i use for leftover rice!.
pretty much take your pan and get some bacon or sausage!. cut meat into small pieces!. i usually dont use a lot of meat!. fry it up with some onions!.
throw in your rice!. add some soy sauce salt and pepper!. and fry it all together!. then maybe put a ketchup on top (i usually dont)!.
the rice should look brown from being fried and the soy sauce!.
and if your feeling frisky you can put a 1 or 2 egg omolete on top!.Www@FoodAQ@Com
pretty much take your pan and get some bacon or sausage!. cut meat into small pieces!. i usually dont use a lot of meat!. fry it up with some onions!.
throw in your rice!. add some soy sauce salt and pepper!. and fry it all together!. then maybe put a ketchup on top (i usually dont)!.
the rice should look brown from being fried and the soy sauce!.
and if your feeling frisky you can put a 1 or 2 egg omolete on top!.Www@FoodAQ@Com
Put 1 cup of rice into 2 cups of chicken stock, bring to a boil!.
Cover and simmer for 10 minutes on low heat!.
Add chopped chives (a small bunch), kosher salt and chili pepper flakes!. Stir and simmer for 5 more minutes!.
This will really jazz up the rice!.Www@FoodAQ@Com
Cover and simmer for 10 minutes on low heat!.
Add chopped chives (a small bunch), kosher salt and chili pepper flakes!. Stir and simmer for 5 more minutes!.
This will really jazz up the rice!.Www@FoodAQ@Com
i don't use an exact recipe, but i love imitating chipotle's rice bowl!. i sautee a bunch of veggies, like peppers and onions, add it to the rice, sprinkle some nonfat cheese and nonfat sour cream on top!. it's pretty delicious!Www@FoodAQ@Com
RICE PILAF! It's so tasty and creamy! http://www!.elise!.com/recipes/archives/00!.!.!.Www@FoodAQ@Com
I always just put a bunch of odd looking good seaonsing in my rice, and then soy sauce and this presto vinigar good stuff!. Then add cooked veggies and chicken on top!.!.!.!. MMMMmmmmmmmmmmmWww@FoodAQ@Com
Umm , Im not a rice person!.!.!.But Yellow rice is best!Www@FoodAQ@Com