Easy Forbidden Rice Stir Fry Recipes

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STIR-FRIED RICE



Stir-Fried Rice image

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

1 tablespoon oil
3 eggs, lightly beaten
1 (14.5 ounce) can chicken broth
1 (16 ounce) package frozen stir-fry vegetables, thawed
2 tablespoons soy sauce
2 cups Minute® White Rice, uncooked

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

EASY CHICKEN STIR-FRY WITH RICE



Easy Chicken Stir-Fry With Rice image

This one-dish meal is one of the first recipes I made over and over again when I started cooking for myself. It is so easy and quick to make! The rice cooks with the chicken and veggies, making less mess to clean and frozen stir-fry veggies make it fast! It is a great tasting dish that is also healthy!

Provided by Karamia

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb skinless chicken breast, cut into strips
1 teaspoon minced garlic
oil, for stir-frying
1 1/4 cups water
1/4 cup soy sauce
1 tablespoon sugar
1 (16 ounce) package frozen stir fry vegetables
2 cups uncooked MINUTE White Rice

Steps:

  • Cook and stir chicken and garlic in a small amount of oil on medium-high heat for 5 minutes or until cooked through.
  • Add 1 1/4 cup water and 1/4 cup soy sauce, sugar, and vegetables.
  • Bring to a rolling boil.
  • Stir in rice; cover.
  • Remove from heat and let stand for 5 minutes for rice to set.
  • Makes 4-6 servings. Enjoy!

Nutrition Facts : Calories 334.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 72.8, Sodium 1144.6, Carbohydrate 43.5, Fiber 1.1, Sugar 3.5, Protein 29.8

RICE STIR-FRY



Rice Stir-Fry image

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

4 ounces pork tenderloin, cut into 1/2-inch cubes
4-1/2 teaspoons canola oil, divided
1/2 cup sliced fresh mushrooms
1/2 cup fresh sugar snap peas
1/2 cup sliced water chestnuts
2 tablespoons chopped green pepper
2 tablespoons chopped sweet red pepper
1 tablespoon chopped green onion
1/4 teaspoon minced garlic
1 tablespoon soy sauce
1/4 teaspoon sugar
1-1/2 cups leftover cooked long grain rice

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

EASY FORBIDDEN RICE STIR-FRY



Easy Forbidden Rice Stir-Fry image

Make and share this Easy Forbidden Rice Stir-Fry recipe from Food.com.

Provided by Siava

Categories     Rice

Time 45m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 10

1 cup forbidden rice
1 3/4 cups chicken broth (or water)
2 tablespoons sesame oil (or vegetable oil)
1/4 cup onion, diced
1/2 cup bell pepper, diced (any color is fine)
1 tablespoon garlic, minced
1 egg, whisked
1 tablespoon scallion, thinly sliced
salt and pepper
1 tablespoon sesame seeds, toasted (optional)

Steps:

  • Cook rice according to package. Set aside and keep warm.
  • In a large skillet over medium heat, sauté onion, pepper, and garlic in oil until onion is translucent.
  • Add egg to vegetables and scramble until almost cooked.
  • Increase heat to medium-high. Add rice to vegetable/egg mixture and stir-fry until heated through, approximately 10-15 seconds.
  • Remove from heat. Add salt and pepper to taste. Top with scallions. Toasted sesame seeds are nice, too. Enjoy!

Nutrition Facts : Calories 187.9, Fat 6, SaturatedFat 1.1, Cholesterol 31, Sodium 231, Carbohydrate 27.9, Fiber 0.8, Sugar 0.9, Protein 4.9

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  • Once rice is done cooking, you can start cooking your veggies. Wipe the same large skillet or wok you used clean with a paper towel, then add in 1 tablespoon of coconut oil or sesame oil and place over medium high heat. Add in pineapple, garlic, ginger, green onion and red bell pepper; saute for 4-6 minutes until pineapple starts to caramelize and turn slightly golden brown on the edges.
  • Next add in the remaining veggies: red cabbage, carrots and edamame. Saute for 3-5 more minutes, stirring frequently. Transfer all of the veggies to a large plate or bowl.


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