Southern Style Honey Rice Recipes
HONEY GARLIC CHICKEN FRIED RICE
In a sweet and savory sauce, this Honey Garlic Chicken Fried Rice has tons more flavor than any fried rice you'd find at your local take-out spot. This is great served right away or frozen for a quick and unique freezer meal.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 25m
Number Of Ingredients 13
Steps:
- Combine garlic, soy sauce, honey, rice vinegar, and toasted sesame oil. Set aside.
- Season chicken with salt and black pepper.
- Place a wok over medium-high heat.
- Add 1 Tbsp oil and when oil begins to simmer, add chicken.
- Saute chicken until nearly cooked through.
- In the last minute of cooking add half of the sauce (about 2 Tbsp) and continue cooking until chicken is coated in sauce.
- Set chicken aside and return wok to heat.
- To heated wok, add 1 Tbsp cooking oil and then shallot and veggies (no need to defrost them first). Saute until shallot is soft and veggies are warmed through, 3 to 4 minutes.
- To vegetables, add remaining sauce, scraping up any browned bits on the bottom of the pan, and stir until it begins to simmer.
- Add rice (if the rice is stuck together, use your hands to break the rice kernels apart as you add them to the pan) and stir constantly until rice absorbs all of the sauce and everything is combined.
- Stir chicken back into rice. Squeeze lime juice over top.
- Serve with hot sauce (I like Sriracha or Gochujang) if you'd like.
Nutrition Facts : ServingSize 1.5 cup, Calories 418 kcal, Carbohydrate 46 g, Protein 30 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 854 mg, Fiber 3 g, Sugar 10 g
HONEY RICE
This is a very delicious rice dish! It's similar to an Indian-style rice pudding recipe. Enjoy! Top with slivered almonds and cinnamon if you'd like.
Provided by VERDIEIIIS
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine rice, raisins, milk, honey, and butter in a saucepan. Bring the mixture to a boil, reduce the heat, and let it simmer for 15 minutes; stirring occasionally. Stir in lemon rind and juice.
- Serve the rice in bowls and garnish (optional) with cinnamon and slivered almonds.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 65.8 g, Cholesterol 18.3 mg, Fat 6.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 72.1 mg, Sugar 36.6 g
SOUTHERN-STYLE HONEY RICE
I believe this recipe originally came from Southern Living Magazine. This smells so wonderful when you stir it. I leave out the peanuts (personal preference), but you may enjoy them. Note: prep time does not include time to cook the rice.
Provided by Kay D.
Categories White Rice
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Gently stir together rice and peanuts; set aside and keep warm.
- Put butter and honey in a heavy saucepan, cook over low heat just until butter has melted.
- Stir in the cinnamon and ginger, beating out any lumps.
- Pour over rice, and mix together thoroughly.
- Serve hot.
Nutrition Facts : Calories 418.3, Fat 21.2, SaturatedFat 8.7, Cholesterol 30.5, Sodium 236.2, Carbohydrate 51.6, Fiber 2.1, Sugar 12.4, Protein 7.6
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- Preheat oven to 375°F with rack in upper third position. Heat oil in a deep 4-quart 11-inch skillet over medium-high until shimmering. Sprinkle chicken evenly with 1 teaspoon of the salt. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is golden brown, 8 to 10 minutes. Transfer to a plate. Reserve 1 tablespoon drippings in skillet.
- While chicken cooks, thinly slice scallions; reserve 1/4 cup sliced green scallions for garnish. Stir together honey, chile-garlic sauce, and soy sauce; set aside.
- Reduce heat under skillet to medium. Add bok choy, bell pepper, and remaining sliced scallions. Cook, stirring often, until tender-crisp, about 3 minutes. Add ginger and garlic. Cook, stirring often, until fragrant, 1 minute. Stir in 1 1/4 cups water, rice, and remaining 2 teaspoons salt. Nestle chicken, skin side up, in rice mixture; bring to a boil over high. Cover skillet, and transfer to preheated oven. Bake until a thermometer inserted in thickest portion of chicken thighs registers 165°F and rice is just tender, about 20 minutes.
- Increase oven temperature to low broil. Uncover skillet; broil until chicken skin is crisp, about 5 minutes. Remove from oven; spoon honey mixture over chicken. Garnish with reserved sliced scallions.
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- Rinse and pat dry the chicken drumsticks. Mix together the marinade stirring until the brown sugar is dissolved. Pour over the chicken. Marinate for at least 4 hours or preferably overnight.
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