Inspired Rice Recipes

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THAI-INSPIRED FRIED RICE



Thai-Inspired Fried Rice image

This amazing fried rice dish is sure to knock family and friends off of their feet! It will make them think you are a 5-star chef! It mixes sweet and savory in a perfect blend that you will love. You can add or take away to adjust to your favorite flavors...you just can't go wrong with this one!

Provided by kitkate

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 47m

Yield 8

Number Of Ingredients 12

1 large skinless, boneless chicken breast, ground
¼ cup butter, divided
1 red onion, chopped
1 tablespoon garlic, minced
½ cup roughly chopped pineapple, drained and juice reserved
4 cups cooked white rice, or more to taste
½ cup chopped fresh cilantro, divided
¼ cup sweet and sour sauce
3 tablespoons teriyaki sauce
2 tablespoons soy sauce
2 tablespoons white sugar
salt and ground black pepper to taste

Steps:

  • Heat a small skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Heat 2 tablespoons butter in a large wok over medium heat; stir in onion and garlic. Cook and stir until softened and onion is translucent, about 5 minutes. Stir in the cooked chicken, pineapple, and 3 tablespoons pineapple juice, 1 to 2 minutes. Add rice, 4 tablespoons cilantro, and the remaining 2 tablespoons butter; cook and stir until thoroughly mixed, about 5 minutes.
  • Pour sweet and sour sauce, teriyaki sauce, soy sauce, sugar, salt, and pepper into the rice mixture. Cook and stir to combine, 5 to 8 minutes. Mix in the remaining 4 tablespoons cilantro, 1 to 2 minutes.

Nutrition Facts : Calories 229.9 calories, Carbohydrate 33.1 g, Cholesterol 29.9 mg, Fat 6.8 g, Fiber 0.9 g, Protein 8.7 g, SaturatedFat 3.9 g, Sodium 588.3 mg, Sugar 7.2 g

SPICY INDIAN RICE



Spicy Indian rice image

Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Side dish

Time 30m

Number Of Ingredients 8

a mugful of American long grain rice
2 onions, sliced
2 tbsp sunflower oil
½ tsp turmeric
1 cinnamon stick
6 cardamom pods
1 tsp cumin seeds
large handful of sultanas and roasted cashew nuts

Steps:

  • Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
  • Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
  • Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
  • Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

CHINESE FRIED RICE



Chinese Fried Rice image

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

3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

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.

SIMPLE ASIAN RICE



Simple Asian Rice image

Make this simple Asian Rice as a side dish for your favorite stir fries!

Provided by Mary Younkin

Categories     Side Dish

Time 30m

Number Of Ingredients 7

3 cups chicken stock
1 1/2 cups jasmine rice
1 tablespoon low sodium soy sauce
1 tablespoon sesame oil
Optional: 1/2 cup frozen peas
1/2 teaspoon kosher salt, only as needed
2 green onions, very thinly sliced

Steps:

  • Combine the rice and the chicken stock in a large saucepan or skillet, cover with a lid and bring to a boil. Reduce the heat to low and simmer for 18 minutes.
  • At the end of the cooking time, stir the rice and check the rice for tenderness. If the liquid has been absorbed, drizzle with the soy sauce and sesame oil and toss well to coat.
  • Add frozen peas, if desired, and stir to combine. The heat of the rice will cook them in just a minute or two. Taste the rice, and add salt, only if needed. Add the green onions, stir and keep covered until ready to serve. Enjoy!

Nutrition Facts : Calories 234 kcal, Carbohydrate 41 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 341 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

ITALIAN-STYLE RICE



Italian-Style Rice image

While living in Milan with my husband, Leon, I picked up this recipe. Since it contains very little spice, this simple side dish is good for folks who can't eat spicy food.-Kathry Manwiller, Wyomissing, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 6

1 tablespoon chopped onion
1 tablespoon butter
1/3 cup uncooked long grain rice
1-1/4 cups chicken broth
Dash ground turmeric
1/4 cup shredded Parmesan cheese

Steps:

  • In a saucepan, saute onion in butter until tender. Add rice; cook on medium for 2 minutes, stirring constantly. Stir in broth and turmeric; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed. Stir in cheese.

Nutrition Facts : Calories 216 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 810mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

ASIAN-STYLE RICE



Asian-Style Rice image

Our delectable version of fried rice replaces the oil found in other recipes with flavorful chicken broth and just a touch of cooking spray, resulting in a restaurant-style dish right in your own kitchen. From Recipe.com

Provided by Gagoo

Categories     Asian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 egg, beaten
3/4 cup long grain white rice
1 3/4 cups chicken broth
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 medium carrot, sliced
2 green onions, thickly sliced
1/2 cup frozen peas
cooking spray

Steps:

  • Spray a 10" nonstick skillet with vegetable cooking spray and heat for 1 minute over medium heat. Add the egg and cook until it's set. Remove the egg from the skillet.
  • Remove the skillet from the heat and spray it with cooking spray. Add the rice and cook until it's browned, stirring often.
  • Stir the broth, soy, garlic, ginger and carrot in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
  • Stir the onions and peas in the skillet. Cook for 5 minutes or until they're tender.
  • Stir in the egg and heat through.

MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET



Mexican-Inspired Chicken Thigh and Rice Skillet image

A complete dinner, with chicken, rice, and vegetables, in less than an hour? Yes! This colorful and nutritious one-pan dinner can be on your table quickly on a busy weeknight. Bonus: This is a stovetop recipe, so you don't have to turn on the oven! You can prepare a salad during the cooking time and heat up some bread, or tortillas, if you wish!

Provided by Bibi

Categories     Chicken Thighs

Time 1h10m

Yield 6

Number Of Ingredients 19

1 teaspoon salt, or to taste
1 teaspoon granulated garlic
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon ground coriander
¼ teaspoon ground black pepper, or to taste
1 ½ pounds boneless, skinless chicken thighs
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup chopped onion
1 medium red bell pepper, chopped
½ medium green bell pepper, chopped
1 ½ cups long grain white rice, uncooked
½ teaspoon chili powder
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), liquid drained and reserved
2 cloves garlic, minced
1 (14.5 ounce) can low-sodium chicken broth
½ cup water
1 ½ cups frozen green peas, thawed

Steps:

  • Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
  • Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
  • Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
  • Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
  • Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
  • Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
  • Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 49.3 g, Cholesterol 76.2 mg, Fat 13 g, Fiber 4 g, Protein 26.4 g, SaturatedFat 4 g, Sodium 722 mg, Sugar 4.5 g

PERFECT CILANTRO LIME RICE



Perfect Cilantro Lime Rice image

How to make delicious and flavorful cilantro lime rice that tastes even better than your favorite restaurants! Stock or broth substituted for the water adds additional flavor. We love using chicken or vegetable stock. If you do use stock, take care to add salt to taste since the stock may already have some salt added.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 35m

Yield Makes about 5 1/4 cups rice

Number Of Ingredients 8

1 1/2 cups (280 grams) long grain white rice
1 tablespoon olive oil or butter, plus more for serving
1/2 cup (70 grams) finely minced onion (1 small)
2 teaspoons minced garlic (2 medium cloves)
2 1/4 cups (530 ml) water, vegetable stock or chicken stock
1/4 teaspoon fine sea salt or to taste, see notes
3 tablespoons fresh squeezed lime juice
1 cup (30 grams) roughly chopped fresh cilantro leaves and tender stems

Steps:

  • Rinse the rice with cold water until the water runs clear. Drain well in a fine-mesh sieve and set aside. This removes excess starch and helps the rice cook up fluffy and light.
  • Heat a medium saucepan with a tight-fitting lid, over medium heat. Add the oil or butter. When hot, add the rinsed rice and onion. Cook, stirring often, until the rice turns from translucent to a brighter white and the onion is soft, 3 to 4 minutes. Add the garlic and cook, stirring it around the pan until fragrant, but not browned, about 30 seconds.
  • Pour in the warm water or stock and stir, knocking any grains of rice that are stuck to the sides of the pan. Season with salt, reduce the heat to the lowest setting and cover with a lid. Cook, covered for 15 minutes.
  • Remove the pan from the heat and leave alone (still covered) for 10 minutes. Uncover and test a grain of rice. If the rice is still a little hard, place the lid back onto the rice and place over low heat for another 5 minutes. If the rice looks too dry, scatter a tablespoon or two of extra water over the rice before placing back onto the heat.
  • When the rice is done, scatter the lime juice and cilantro on top. Use a fork to gently fluff the rice and incorporate the lime juice and cilantro into the rice. Serve.

Nutrition Facts : ServingSize About 1/2 cup, Calories 119, Fat 1.6g, SaturatedFat 0.3g, Cholesterol 0mg, Sodium 60.8mg, Carbohydrate 23.6mg, Fiber 0.6g, Sugar 0.5g, Protein 2.2g

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