FRIED BROWN RICE
This is delicious! The original recipe came from the Desperation Dinners column in my newspaper. I used garlic oil instead of peanut oil. You could add some cooked chicken, cooked pork, cooked shrimp or cooked beef to make a main dish.
Provided by Lvs2Cook
Categories Brown Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium.
- Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry.
- Remove to a plate and set aside.
- Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes.
- Ad mushrooms and garlic and cook and stir for 2 more minutes.
- Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes.
- Add green onions, peas and sesame oil.
- Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.
- Serve at once with extra soy sauce if desired.
Nutrition Facts : Calories 480.3, Fat 13.1, SaturatedFat 2.5, Cholesterol 105.8, Sodium 867.8, Carbohydrate 64.9, Fiber 7.6, Sugar 7.7, Protein 14.1
FRIED RICE
Provided by Alton Brown
Time 45m
Yield 1 pint
Number Of Ingredients 8
Steps:
- Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top and leave at room temperature for 30 minutes. Unwrap and cube.
- Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow...I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice, edamame and scallions and fry, moving constantly, for 2 minutes, or until the scallions wilt. Add the soy sauce, chile paste and basil and fry for 1 minute more. Serve immediately.
FIVE-TREASURE FRIED RICE
This recipe makes good use of leftover broccoli stalks, but its easily adaptable, so feel free to substitute other vegetables you might have in the fridge-asparagus, zucchini, peas, mushrooms, bok choy, bean sprouts, and jícama are all possibilities. The chewy brown rice has a nutty flavor, and you just can't argue with its antioxidant power and fiber. If you order the brown rice with Chinese takeout, bear in mind that the rice has to be well chilled so the starch hardens and becomes fry-able. Use fresh rice and you wind up with a gummy mess.
Provided by Ellie Krieger
Categories Main Course
Yield 4
Number Of Ingredients 13
Steps:
- Heat all but 1 tsp. of the oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add the broccoli stems, carrots, and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3 to 5 minutes. Add the edamame and corn and cook until the edamame is thawed, about 1 minute. Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the rice and Canadian bacon and cook, stirring, until heated through, 3 to 5 minutes. Make a 3-inch well in the center of the rice mixture. Add the remaining 1 tsp. oil, then the eggs, and cook, stirring, until the eggs are almost fully scrambled. Stir the eggs into the rice mixture. Stir in the soy sauce and serve.
Nutrition Facts : ServingSize 4, Calories 440 kcal, Fat 130 kcal, SaturatedFat 2 g, TransFat 14 g, Carbohydrate 63 g, Fiber 8 g, Protein 17 g, Cholesterol 115 mg, Sodium 880 mg, UnsaturatedFat 10.5 g
CHINESE FRIED BROWN RICE
I found this recipe on the back of the Success Brown Rice box. My daughter made it and was very proud of the results. Our family really enjoyed it and the main thing is it's quick and tasty!
Provided by Chill
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice according to directions and drain.
- Heat oil in large skillet.
- Add onion, saute a few minutes (5) and add eggs. Scramble.
- Stir in shrimp and rest of ingredients.
- Heat through.
- Enjoy!
Nutrition Facts : Calories 300.8, Fat 10.7, SaturatedFat 1.9, Cholesterol 105.8, Sodium 833.2, Carbohydrate 41.3, Fiber 3.5, Sugar 3.8, Protein 10.1
VEGETABLE FRIED BROWN RICE
Tired of being let down by take-out, I begged this recipe off a coworker's mom who owned a Chinese restaurant, and I have yet to find one that tops it.
Provided by JelsMom
Categories Brown Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In saucepan, bring water & rice to boil. STir frequently so it doesn't stick.
- Reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
- In large skillet, heat peanut oil over medium heat. Add cooked rice & sauté until lightly golden.
- Add onions, salt, carrots, & sprouts. Stir-fry 5 minutes until vegetables are tender yet crisp.
- Hollow out a circle in center of skillet. Pour egg whites into hollow & cook, lightly scrambling.
- Stir egg into rice mixture.
- Sprinkle with light soy sauce, sesame oil, & chopped parsley.
Nutrition Facts : Calories 199.4, Fat 14, SaturatedFat 2.3, Sodium 848.9, Carbohydrate 14.9, Fiber 2.6, Sugar 3, Protein 4.8
LOW FAT FRIED BROWN RICE
Leftover rice in the fridge? Thought eating healthy meant fried rice is a thing of the past? No way! Just a few tweaks here and there and you can have nutritious and delicious fried rice.
Provided by MsTeechur
Categories Brown Rice
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop ham, slice vegetables.
- Empty rice into large fry pan set on medium and start heating. Add ham.
- Add soy sauce. If rice is dry, add a tbs or two of water or rice wine vinegar.
- Add vegetables to rice. Mushroom will give off a little "juice" that will color the rice a little browner. This is a good thing.
- Heat through so vegetables are soft.
- "Pile" the rice mixture into the center of the fry pan.
- Break egg, separating yolk out, onto the pile of rice.
- Quickly stir into rice turning over so that egg whites are cooked through.
- Remove from heat and serve.
Nutrition Facts : Calories 216.5, Fat 2.4, SaturatedFat 0.6, Cholesterol 6.4, Sodium 525.5, Carbohydrate 37.6, Fiber 3.6, Sugar 1.6, Protein 11
FRESH AND EASY SPINACH FRIED BROWN RICE
Make and share this Fresh and Easy Spinach Fried Brown Rice recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim the root ends of the leeks. Cut off and discard the upper green parts, about 2 inches above the white bulbs. Make a slit along one side of each leek.
- Rinse the leek well under cold running water to remove any sand that has lodged in the layers. Slice them into 1/2 inch lengths. Place into a bowl.
- Place the spinach and the rice into separate bowls. Combine the soy sauce, lemon juice and zest in another bowl. In the last bowl, combine the ginger, garlic and onion.
- Heat a nonstick wok or large heavy bottomed skillet over high heat for 2 minutes. Add the oil then the onion mixture. Stir-fry for 30 seconds.
- Add the leeks and stir-fry for 1 minute. Add the spinach and stir-fry for 1 1/2 minutes.
- Add the rice and stir-fry for 1 minute to heat through. Use a spatula to break apart the cold rice into smaller pieces while you stir-fry.
- Add the soy sauce mixture and stir to combine. Add the cilantro and stir well. Remove from wok and serve.
Nutrition Facts : Calories 265.1, Fat 4.2, SaturatedFat 0.7, Sodium 372.7, Carbohydrate 51, Fiber 7.2, Sugar 4.3, Protein 8.5
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