RICE STIR-FRY
This colorful stir-fry comes together in no time with leftover long grain rice. Quick and easy, it's a family favorite that takes just minutes to prepare. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 181 calories, Fat 6g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 166mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
STIR-FRIED RICE
Fried rice in 15 minutes! Cook Minute® Rice with chicken broth, stir-fry vegetables, soy sauce and egg. You'll feel good about serving your family this low- calorie, low-fat dish.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
- Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
- Stir in cooked eggs. Serve immediately.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 60.2 g, Cholesterol 142.2 mg, Fat 8.9 g, Fiber 0.8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1534.4 mg, Sugar 4.8 g
RICE STIR-FRY
Enjoy your dinner with this stir-fry made with rice and veggies that is ready in an hour- perfect if you love Asian cuisine.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Cook and drain regular rice as directed on package-except omit salt. Cook and drain wild rice as directed on package-except omit salt.
- Cook onion, garlic and broth in 10-inch nonstick skillet over medium-high heat 5 to 6 minutes, stirring occasionally, until liquid has almost evaporated. Stir in regular rice, wild rice, bell pepper, raisins, apricots, salt and pepper. Cook over medium heat about 2 minutes, stirring constantly, until heated through. Stir in parsley, vinegar and oil.
Nutrition Facts : Calories 195, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg
KOREAN RICE CAKE STIR-FRY
This classic Korean dish, Gungjung Tteokbokki, translates to Royal Court Rice Cakes. It was a meal for kings and queens (gungjung means "royal court") in the Joseon Dynasty, the longest imperial period in Korea (1392-1910). The dish is traditionally prepared with long cylindrical Korean rice cakes, but you can also use sliced disk-shaped rice cakes, like we did in this recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the shiitakes, garlic, 3 tablespoons soy sauce, 1 tablespoon sesame oil and the sugar in a large bowl. Add the beef and toss to coat well; set aside.
- Bring a large pot of water to a boil over medium-high heat. Add the rice cakes and cook, stirring to prevent sticking, until softened, about 1 minute. Drain and transfer to a large bowl; toss with 1 tablespoon sesame oil and the remaining 1 teaspoon soy sauce.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion, carrot and zucchini; season with salt and pepper. Cook, stirring, until just tender, about 5 minutes. Add the vegetables to the bowl with the rice cakes.
- Add the shiitakes and beef to the empty skillet and cook, undisturbed, until browned, 1 to 2 minutes. Flip over to finish cooking the other side, about 1 more minute.
- Return the vegetables and rice cakes to the skillet. Drizzle with the remaining 1 tablespoon sesame oil and toss well to combine. Season with salt and pepper.
Nutrition Facts : Calories 640, Fat 30 grams, SaturatedFat 6 grams, Cholesterol 30 milligrams, Sodium 867 milligrams, Carbohydrate 77 grams, Fiber 4 grams, Sugar 9 grams, Protein 20 grams
CHICKEN STIR FRY RICE
Make and share this Chicken Stir Fry Rice recipe from Food.com.
Provided by Sageca
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Stir together ginger, soy sauce, hot pepper sauce and garlic. Add to chicken and refrigerate unitl ready to use.
- Saute onions, red peppers and celery in hot oil for 3-4 minutes. Add chicken stock, 1 tsp soy sauce, broccoli and bean sprouts. Cook another 4 minutes.
- Stir in seasonned chicken and cooked rice.
- Stir fry until piping hot.
- Serve.
Nutrition Facts : Calories 254.6, Fat 6.7, SaturatedFat 1.3, Cholesterol 27.1, Sodium 785, Carbohydrate 33.2, Fiber 5.3, Sugar 11, Protein 18.1
CHINESE FRIED RICE
This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.
Provided by PalatablePastime
Categories Chicken
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
- Allow wok to cool slightly.
- Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
- Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
- Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
- Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
- Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
- Set out additional soy sauce on the table, if desired.
STIR FRY VEGGIES WITH RICE
I was looking for a stir fry recipe and Chef Neta was kind enough to locate one by Chef Bec. Unfortunately I didn't have all the ingredients to make what I'm sure is a wonderful dish, so I had to work with what I had on hand. This is the end result. If you try it I hope you enjoy it. Submitted on March 29th, 2006.
Provided by Chef shapeweaver
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil 2 cups of chicken broth. Add rice; cover and remove from heat and let sit for 5 minutes.
- In a large skillet heat oil until hot but not smoking over medium heat.
- Add carrots and stir fry for 1 minute.
- Add broccoli and squash stir fry for 2 minutes.
- Sprinkle with garlic powder and ginger.
- Add chicken broth and salt. Cook for about 3 minutes or until carrots are crisp tender.
- Mix together water and cornstarch. Add to veggie mixture; stir until thickened.
- Serve over rice.
Nutrition Facts : Calories 271.7, Fat 5.1, SaturatedFat 0.6, Sodium 808.8, Carbohydrate 47.3, Fiber 3.8, Sugar 3.1, Protein 9.1
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