GARLIC CHICKEN FRIED BROWN RICE
Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.
Provided by JOYCE
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.
Nutrition Facts : Calories 444.4 calories, Carbohydrate 57.4 g, Cholesterol 43.1 mg, Fat 12.8 g, Fiber 6.6 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 701.4 mg, Sugar 4.1 g
CREAMY GARLIC CHICKEN AND RICE
This yummy one pot garlic chicken and rice is a delicious family meal that's ready to serve in 30 minutes. Wonderfully creamy and simple to make, it's a great option for an easy weeknight meal.
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Season the chicken with the garlic salt and pepper.
- Spray a large skillet with oil and cook the chicken over medium high heat for 5-7 minutes until brown.
- Add the garlic and saute 1 minute more.
- Add rice and chicken broth to the pan.
- Heat to boiling and then cover; cook 12 to 15 minutes until most of the liquid is absorbed.
- Add in the heavy cream and spinach, stir and replace cover and cook another 5-7 minutes.
- Stir in the parmesan cheese and serve!
Nutrition Facts : Calories 498 kcal, Carbohydrate 46 g, Protein 35 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 123 mg, Sodium 951 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BEEF OR CHICKEN FRIED RICE (ASIAN)
The secret to this recipe is to marinate the meat before cooking. This adds additional flavor to an already flavor rich dish. You can use beef or chicken. I use round steak, cut 1/2" thick or skinless chicken breasts. Having the meat slightly frozen will help in cutting it into thin strips.
Provided by Pokey in San Antonio
Categories Asian
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Slice beef or chicken breast into thin strips.
- For the marinade; combine soy sauce, sesame oil, sugar, one minced clove of garlic, and red chili.
- Marinate meat for several hours (over night is best).
- Thinly slice green onions and coarsely chop the green tops. Separate, as they will go in at different times.
- Grate the carrots.
- Slice the dried chilies lengthwise.
- Scramble the eggs lightly in a bowl.
- Heat the oil in a wok or deep pan.
- Fry the eggs until set, remove and slice into strips.
- Add the garlic and sliced green onions (white part) and the sliced red chilies to the hot oil, sauté for a minute or so, then add the marinated meat, reserving the marinade (beef only). If you're cooking chicken, don't reserve the marinade; just add some soy sauce in its place later in the process.
- Stir fry the meat until cooked, and then remove.
- Add the chilled, cooked rice to the hot oil and stir fry until heated thoroughly.
- Add the meat, green onion tops, carrots, egg slices, and some or all of the the reserved marinade (or equal amount of soy sauce if you used chicken, about 1/4 cup).
- Stir fry until all is heated through.
- Serve immediately.
Nutrition Facts : Calories 799.8, Fat 67.7, SaturatedFat 24.7, Cholesterol 167.9, Sodium 736.4, Carbohydrate 33.5, Fiber 1.2, Sugar 4.3, Protein 13.6
PEPPER FRIED RICE
I was once amazed to find I could use frozen red and yellow bell pepper strips straight from the package. (I am aware that this is not a revelation to everyone; call me stupid.) The peppers are great in a simple quick dish of fried rice. If frozen vegetables are handled expeditiously, they are often better than buying 'fresh' at the store." It's true. Freezing, especially after blanching (which is almost always a part of the process), locks in both flavor and nutrients. And the use of I.Q.F. (individually quick frozen) technology has become routine, and the results are profoundly better than freezing vegetables in solid blocks. (These products are almost always sold in plastic bags, not boxes, and as a rule you should buy frozen vegetables in plastic bags.)
Provided by Mark Bittman
Categories quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put peanut oil in a large skillet, preferably nonstick, and turn heat to medium high. A minute later, add peppers and raise heat to high. Sprinkle with salt and pepper, and cook, stirring occasionally, until they begin to brown, about 10 minutes.
- Add rice, separating it with your hands as you do so. Cook, stirring and breaking up the rice lumps, until it is hot and begins to brown, about 10 minutes. Stir in the soy sauce and sesame oil, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 3 grams, Carbohydrate 54 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 5 grams, TransFat 0 grams
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