Rice Soy Dish Recipes

SOY SAUCE FRIED RICE (酱油炒饭)

Steps:

• Combine the light soy sauce, dark soy sauce, sugar, and white pepper in a small bowl. Stir to mix well.
• Add the butter into a large nonstick skillet and heat over medium-high heat until melted. Add the eggs. Cook until the bottom is slightly set. Scramble until the eggs are mostly cooked.
• Add the rice onto the egg. Cook and chop the rice with your spatula, to separate the grains and coat the rice with egg. Cook until the heat builds up and you can hear a vibrant sizzling.
• Swirl in the soy sauce mixture. Cook and stir constantly, until the rice turns an even color.
• Add the green onion and stir to mix well.
• Carefully taste the rice. Season lightly with sea salt if needed. Stir and mix thoroughly, so the salt is evenly dispersed.
• Transfer the rice to a bowl and serve hot as a side or a light main dish.

RICE SOY DISH

Steps:

• Add salt to water and bring to a rolling boil.
• Add rice, then turn off heat and let stand while preparing the rest of ingredients.
• Cook ground beef with celery and onions in a large skillet. When beef is almost fully cooked, add mushrooms. Drain fat.
• In a 2 quart casserole dish, combine hamburger mixture, rice with water and soy sauce and bake in 325 degree oven covered for 1 hour.
• Uncover and bake an additional 1/2 hour or until fully cooked.

CHICKEN RICE BOWL WITH SOY-MUSHROOM SAUCE

Steps:

• Bring the water for the rice to a boil in a large saucepan. Add a pinch of salt and stir in the rice.
• Reduce the heat to medium-low to keep the mixture at a slow simmer. Cover tightly and cook until the rice is tender but not mushy, 30 to 35 minutes. Remove from the heat and set aside until ready to serve.
• Place the chicken, 1/3 of the scallions, 1/3 of the garlic and all of the ginger in a wok or large skillet.
• Add the chicken broth and bring the mixture to a simmer over medium heat (do not boil).
• Continue cooking, turning several times, until the chicken is tender and cooked through, 6 to 8 minutes.
• Transfer the chicken to a cutting board and strain the broth into a measuring cup and discard the solids.
• Once the chicken has cooled enough to handle, shred it into bite-sized pieces, transfer to a bowl and toss with 2 teaspoons of the sesame oil. Set aside.
• Wipe any excess moisture from the skillet and heat the vegetable oil over medium-high heat.
• Add the remaining garlic and stir-fry for 30 seconds. Add the mushrooms, cook for another minute, then add the soy sauce and sugar.
• Continue cooking for 2 minutes, then stir in 3/4 cup of the reserved broth.
• Bring the mixture to a simmer, then slowly add the beaten egg, stirring continuously until the sauce has thickened.
• Add the remaining scallions and sesame oil along with a few grinds of black pepper. Remove from the heat.
• To serve, fluff the rice with a fork and place a portion in each of 4 serving bowls. Top with a portion of shredded chicken and spoon the mushroom sauce over the top.
• Garnish with a little more black pepper and serve immediately.

SIMPLE ASIAN RICE

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!

HAMBURGER RICE HOT DISH

Steps:

• Brown meat, onions and celery. Drain off excess fat. Put the rice, soups, mixed vegetables, water, soy sauce, salt, pepper and meat into a 2 quart casserole. Bake for 1-1/2 hours at 325.