Deep Fried Herbed Vegetables In Rice Sheets Recipes
SHEET PAN FRIED RICE
Baking the rice on a sheet pan guarantees more of the crispy, crunchy bits that make fried rice the perfect food. For this recipe, the older and drier the rice the better. If you must start with freshly cooked grains, spread them out on a sheet pan to dry out in the refrigerator first.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 475 degrees F.
- Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.
SHEET PAN FRIED RICE
Our restaurant favorite with crisp-tender veggie bites among salty fried rice, drizzled with a creamy Sriracha mayo. By cooking this on a sheet pan, the rice gets crispy all around the edges, which isn't so easy in a regular skillet. Plus, it makes for a fun presentation and a super easy clean up. Add cooked chicken or shrimp if desired.
Provided by NicoleMcmom
Categories Fried Rice
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Set an oven rack in the center of the oven and preheat the oven's broiler.
- Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
- Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.
- Broil in the preheated oven for 5 minutes.
- Add rice, salt, and pepper to the sheet pan and toss to coat.
- Broil until rice is just golden, 8 to 10 minutes, stirring halfway through.
- Add frozen peas, garlic, and soy sauce; toss to evenly coat and spread in an even layer. Use the back of a spoon to form 4 indentations in the rice mixture. Crack an egg into each indentation.
- Broil until egg whites are set, about 3 minutes.
- To serve, drizzle with Sriracha mayo and sprinkle with green onions.
Nutrition Facts : Calories 519 calories, Carbohydrate 65.6 g, Cholesterol 191.2 mg, Fat 21.9 g, Fiber 3.2 g, Protein 14.1 g, SaturatedFat 3.8 g, Sodium 819.9 mg, Sugar 4.1 g
DEEP-FRIED HERBED VEGETABLES IN RICE SHEETS
These are little parcels filled with a delicious vegetable mixture. Save some for me because I haven't tried them yet! ;o) I've translated the measurements from grams (mostly) to ounces, which makes it rather annoying, but that's all the zaar calculator would provide and I'm just not bright enough to know how many spring roll sheets make a pound. Sorry. Cilantro/Coriander leaves can be substituted for coriander roots. Lotus seeds can be found in any Asian market. Have you ever seen those plants? Fascinating! (google/image it!) Times are estimated.
Provided by Sandi From CA
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in a pan and add the minced coriander roots and garlic. Fry well. Add the potato, cabbage and water chestnuts. Stir until well mixed.
- Season with salt, sugar and pepper. Add cooked lotus sees and set the filling aside to cool.
- Cut the spring roll sheets into flat circles or as desired.
- Put a little of the prepared filling at the center of each circle an draw the ends together.
- Tie tightly with a garlic chive. (Soak the garlic chives in hot/boiling water to soften before using them to tie the packets.)
- Deep-fry the packets in hot oil until golden and crisp. Serve with plum sauce.
Nutrition Facts : Calories 395.7, Fat 1.8, SaturatedFat 0.3, Cholesterol 10.2, Sodium 948.6, Carbohydrate 81.2, Fiber 4.1, Sugar 3.1, Protein 12.6
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