Copycat Sizzler Rice Food

COPYCAT SIZZLER RICE

Copycat Sizzler Rice image

I concocted this recipe for my friend who loves the rice pilaf served as a side dish at Sizzler steakhouses. You can tweak the seasonings to your preference and adjust the amounts of lemon juice & chicken buillion to your taste. Enjoy!

Provided by ScrumptiousWY

Categories Long Grain Rice

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup uncooked orzo pasta
2 tablespoons butter
3 tablespoons chicken bouillon powder
3 dashes garlic powder
3 dashes onion powder
1 cup uncooked long-grain rice
1 tablespoon lemon juice (fresh or bottled)
1 teaspoon lemon juice (fresh or bottled)
2 cups warm water

Steps:

In a skillet with lid over medium heat, saute raw pasta in butter, stirring, until it begins to brown. REMOVE FROM HEAT.
Stir in all seasoning powders and rice.
Carefully add lemon juice and warm water (it may sputter - you can let the pan cool off longer to prevent this). Stir.
Cover with lid and simmer on lowest heat for 20-25 minutes, or until rice is tender and all liquid absorbed.
You could also try this in a rice cooker, by dumping browned pasta into cooker with all remaining ingredients and setting as usual for regular rice.

CHINESE SIZZLING RICE SOUP

Chinese Sizzling Rice Soup image

Chinese is one of my favorite cuisines to cook as well as eat. By cooking the rice before it is added to the soup, you will enjoy the crunchy texture with the other flavors in this delicious soup.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 13

Ingredients

3 ounces baby shrimp
3 ounces skinless, boneless chicken pieces cut into chunks
1 egg
4 tablespoons cornstarch
4 cups vegetable oil for frying
3 cups chicken broth
1 ounce mushrooms, chopped
2 tablespoons chopped water chestnuts
⅛ cup diced bamboo shoots
⅓ cup fresh green beans, cut into 1 inch pieces
½ teaspoon salt
1 tablespoon sherry
⅔ cup uncooked white rice

Steps:

Mix together the shrimp, chicken, egg, and cornstarch.
Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

Nutrition Facts : Calories 294.5 calories, Carbohydrate 24 g, Cholesterol 60.2 mg, Fat 17 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 2.5 g, Sodium 641.3 mg, Sugar 0.8 g

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