Chicken And Mushroom Fried Rice Food
CHICKEN, MUSHROOMS AND RICE
Steps:
- Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
- Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
- Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
- Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.
CHICKEN AND MUSHROOM RICE
Delicious dish of chicken with classic mushroom rice. Based on the recipe 'Mushroom and brown basmati pilaf' by Olive Magazine Weightwatchers points : 6
Provided by jdeclerc
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Fry the chopped red onion with 1 tbsp of olive oil. Once the onion is glazed add the sliced mushrooms.
- When mushrooms are soft add the uncooked rice and the chicken stock. Season with the chopped basil and parsley leaves. Leave to simmer until all stock is reduced.
- While the rice is left to reduce fry the chicken breasts. Season with paprika and curry powder.
- Once the rice is reduced and the chicken breasts are cooked, add some chopped chives to the rice.
- Ready to serve.
MUSHROOM FRIED RICE
This is a GREAT fried rice recipe and a wonderful way to use up leftover rice. Adapted from a Gourmet Magazine recipe...
Provided by Miraklegirl
Categories Brown Rice
Time 18m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the soy sauce and broth together in a small bowl.
- Heat oil in a deep skillet or wok until hot but not smoking.
- Add garlic and stir fry for 15 seconds or so.
- Add fresh mushrooms and cook 1 to 2 minutes, until slightly softened.
- Add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes).
- Stir in scallions and cook until almost all liquid has evaporated.
- Add rice and cook, stirring frequently, about 2 minutes (or until heated through).
- Stir in soy and broth mixture, salt and pepper, and cilantro, if using.
- Give the whole thing a good toss.
MUSHROOM CHICKEN OVER RICE
I first saw this recipe in a Good House Keeping Cooking Book years ago. And it has turned into one of my families favorite. This is a great recipe as you can use just the number of breast you need or add more without having to add more other ingredients. Follow Rice package instructions for prep on rice. Is good over white or brown. I usually use milk, at least 1/4 cup as I don't often have cream on hand but the cream does make it scrumptious. We usually use more mushrooms because we love the mushrooms. You can sub canned mushrooms but they don't add as nice a flavor to the finished dish. Try Beef Broth for a heartier taste as well. If you follow the recipe exactly in preparation it will come out perfect everytime. Even if the gravy starts out lumpy!
Provided by LyndaV
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In Skillet melt 2 - 3 Tablespoons Butter over medium heat.
- Sear Chicken on both sides. Remove to plate leave drippings.
- Melt 2 - 3 Tablespoons additional Butter
- Saute Mushrooms until color changes, remove to plate leave drippings.
- Add remaining Butter.
- Whisk Flour into melted butter and drippings.
- Add can of Chichen Broth. Stirring with whisk.
- Stir in Cream or Milk. Salt and Pepper to taste.
- Return Chicken and Mushrooms to gravy. Cover with lid and simmer for 20 minutes.
- Serve over Rice.
Nutrition Facts : Calories 442.6, Fat 29.8, SaturatedFat 17.9, Cholesterol 145.8, Sodium 866.7, Carbohydrate 9.3, Fiber 0.4, Sugar 0.6, Protein 33.5
MUSHROOM FRIED RICE
After moving, I couldn't find a Chinese restaurant that met my tastes. So, I decided to create my own Chinese dishes. This is one of my favorites, and can be served as a vegetarian main dish or side dish. -Jacob Kitzman, Seattle, Washington
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside., In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer., Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired.
Nutrition Facts :
CHICKEN AND VEGGIE FRIED RICE
Super easy and the protein can be changed to suite your needs.
Provided by Bren
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a wide-bottom frying pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken to a warm bowl.
- Add remaining oil to the pan and increase heat to medium-high. Add mushrooms and celery and cook until celery is slightly soft, about 5 minutes.
- Push veggies to the side of the pan and reduce heat to medium-low. Tilt the pan 45 degrees so veggies are away from the heat and add eggs to the open space in the skillet. Cook and stir until eggs are scrambled, about 3 minutes.
- Mix eggs and veggies together. Add rice; cook and stir for 2 minutes. Add chicken and soy sauce; stir well. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 42.3 g, Cholesterol 159.5 mg, Fat 15.7 g, Fiber 2.9 g, Protein 19.2 g, SaturatedFat 2.8 g, Sodium 689.3 mg, Sugar 3.3 g
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