CHICKEN BROCCOLI FRIED RICE
Steps:
- Heat up 2 teaspoons of olive oil in a large frying pan. Add broccoli florets and stir-fry these on high heat for about 3 minutes.
- Meanwhile, prep the chicken. Cut the breasts into thin strips. Season them with salt and pepper and rub in the turmeric.
- When the broccoli is done, transfer it into a bowl.
- Heat the rest of the olive oil in the pan and throw the seasoned chicken pieces. Stir-fry until cooked through. This will take about 4-5 minutes. When ready, transfer the chicken into the same bowl.
- In the same pan, fry the rice for a few minutes. Make a well in the middle. Pour in beaten eggs and let them set for a few seconds before scrambling them. When almost done, mix the scrambled eggs with rice.
- Add the cooked broccoli and chicken and mix around. Taste and season with more salt and pepper if needed.
- Serve while still warm!
Nutrition Facts : Calories 284 kcal, Carbohydrate 36 g, Protein 20 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 99 mg, Fiber 1 g, ServingSize 1 serving
BROCCOLI RICE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring broth and butter to a boil. Add rice and stir to combine. Bring liquid back to a boil then reduce heat and simmer, 15 minutes.
- Add bell pepper and chopped, defrosted, drained broccoli. Cook rice with broccoli and pepper another 2 to 3 minutes. Fluff with fork and serve.
SUPER QUICK CHICKEN FRIED RICE
After my first child was born, I needed meals that were satisfying and fast. This fried rice is now part of our regular dinner rotation. - Alicia Gower, Auburn, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.
Nutrition Facts : Calories 548 calories, Fat 25g fat (5g saturated fat), Cholesterol 163mg cholesterol, Sodium 934mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 3g fiber), Protein 38g protein.
EASY FRIED RICE WITH CHICKEN AND BROCCOLINI
This veggie-packed fried rice calls for freshly-cooked broccolini, snow peas, edamame, and chicken, but feel free to substitute any quick-cooking or leftover vegetables you like.
Provided by Rhoda Boone
Categories Takeout at Home 22-Minute Meals Rice Chicken Garlic Egg Pea Soy Sauce Orange Juice Quick & Easy Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet or wok over high. Reserve about 2 Tbsp. sliced scallion greens; add remaining scallions to oil and cook, tossing occasionally, about 1 minute. Add chicken, 1 tsp. salt, and pepper and cook, stirring, about 2 minutes. Stir in garlic and ginger, then add broccolini and toss until incorporated. Cover and cook until chicken is cooked through and broccolini is tender, 2-3 minutes more. Transfer to a large bowl.
- Heat remaining 3 Tbsp. oil in skillet over high. Add rice and remaining 1/4 tsp. salt, toss to coat, then press rice into a single layer, and cook, undisturbed, until crisped on the bottom, about 2 minutes. Move rice to one-half of skillet and add eggs to other half. Cook, stirring gently to form curds, until soft set and just cooked through, about 1 minute, then fold into rice.
- Fold in snow peas, edamame, soy sauce, and orange juice. Cook, tossing, until warmed through, about 1 minute. Add chicken mixture and toss to combine. Divide among plates, then top with reserved 2 Tbsp. scallions. Drizzle with chili or sesame oil, if using.
CHICKEN BROCCOLI FRIED RICE TAKE OUT
Pretty easy to put together the food items in your pantry & Fridge! I had everything! Being an excellent cook doesn't help, either. Even if your inexperienced,you'll be able to make this Simple recipe!
Provided by Denise Miles
Categories Turkey
Time 35m
Number Of Ingredients 9
Steps:
- 1. In a tall-sided Skillet, Heat oil on med/high heat. Saute onion and garlic until onion is translucent. Add in chopped carrot, broccoli. Stir until veggies are crisp-tender. Add in both eggs into hot skillet. Scramble until done.
- 2. When egg is done add in chicken and rice to skillet. Stir until combined. Stir in soy sauce. Serve hot! Enjoy
WHOLE30 SESAME CHICKEN AND BROCCOLI RICE
This protein-packed chicken and broccoli dish passes the Whole30 Program test (a nutrition plan that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes). Every part of the green cruciferous vegetable -- from stem to florets -- gets used. Stems become a no-carb rice, and florets are gently steamed.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pulse the broccoli stems in a food processor until they break down into pieces about the size of a grain of rice, and then transfer to a medium saucepan. Add 1/2 cup water, 1 tablespoon oil, 1 teaspoon salt and several grinds of pepper. Bring to a simmer over medium-high heat and cook, stirring frequently, until the mixture is bright green, about 5 minutes. Put the broccoli florets on top of the broccoli rice, reduce the heat to low, cover and let steam until the florets and the rice are tender but still bright green, about 5 minutes. Remove from the heat and keep warm.
- Meanwhile, whisk together the liquid aminos, orange juice, arrowroot starch/flour, sesame oil, chile flakes, garlic and ginger in a medium bowl until smooth.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, undisturbed, until light golden brown on the bottom, about 2 minutes. Pour in the orange juice mixture, and cook, stirring, until thickened and bubbly, and the chicken is cooked through, 4 to 6 minutes. Add a splash of water to thin out the sauce if needed. Adjust seasoning with more salt and pepper.
- Divide the broccoli florets and rice among shallow bowls and top with the chicken and sauce. Sprinkle with the scallions and sesame seeds.
Nutrition Facts : Calories 380, Fat 15 grams, SaturatedFat 2.5 grams, Cholesterol 105 milligrams, Sodium 940 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 37 grams, Sugar 10 grams
EASY CHICKEN FRIED RICE - BETTER THAN TAKEOUT
Steps:
- Melt butter in a large non stick skillet over medium heat.
- Add onions, peas, and carrots and cook until tender.
- Push the vegetables to one side and pour the beaten eggs on the other side. Scramble the eggs until set.
- Mix the eggs and vegetables together.
- Add garlic powder and soy sauce and stir to mix.
- Add the cooked rice and chicken. Mix well.
- You can top it off with green onions and a dash of salt and pepper.
- Enjoy!
Nutrition Facts :
BROCCOLI AND CHICKEN STIR-FRIED RICE
This is adapted from Cooking Light, July 2007. I really think it is one of my favorite stir-fry recipes out there, It is also very flexible...I'm sure you could sub in other veggies for some of the broccoli, like water chestnuts or carrots or mushrooms. Let your imagination run wild :). The original recipe calls for 2 T reduced-sodium soy sauce plus 1/4 t table salt stirred in at the end, but I think it is salty enough as written here.
Provided by smellyvegetarian
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add broccoli and onion; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.
- Place pan over medium-high heat. Add rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.
- Combine remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute.
BROCCOLI FRIED RICE
Broccoli Fried Rice is a healthy update on a classic. Chopped brococli is mixed with brown rice, tons of veggies, and a quick and easy soy sauce.
Provided by Nicole
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- Add broccoli to a food processor. Pulse until broccoli resembles rice. Do not over process!
- Heat a large wok or non-stick pan to a high heat. Add 2 teaspoons sesame oil. Once the oil is hot, add onion, garlic, and carrot. Season with salt and pepper. Use a wooden spoon to stir-fry veggies until fragrant, about 30 seconds. Add another two teaspoons of sesame oil and add broccoli. Again, season with a little bit of salt and pepper. Continue to stir-fry 3-4 minutes until broccoli begins to cook. Add remaining oil followed by rice. Continue to use the wooden spoon to stir-fry the mixture for another 2 minutes or until the veggies are all cooked.
- Drizzle in soy sauce and sprinkle with garlic powder. Continue to cook another 2-3 minutes until sauce has coated all the rice and veggies. Reduce the heat to medium and make a well in the center of the mixture. Crack an egg in the middle and use the spoon to scramble the egg. Mix in to the rice.
- Add green onions. Toss. Season to taste with salt and pepper. Serve hot.
Nutrition Facts : ServingSize 1 serving (about 1 cup), Calories 175 kcal, Carbohydrate 29 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 552 mg, Fiber 4 g, Sugar 1 g
STIR-FRIED BROCCOLINI
This is a quick and easy recipe for stir-fried broccolini. Broccolini is a great side, just like broccoli, and goes well with fish dishes or any other main.
Provided by barbara
Categories Side Dish Vegetables
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a wok or large skillet over medium-high heat. Add broccolini to the hot oil. Cook and stir until broccolini has softened and is green and glossy, 3 to 5 minutes.
- Add broth. Season with salt and sugar. Continue to cook until most of the broth has evaporated and broccolini is tender, about 5 minutes. Stir in soy sauce.
Nutrition Facts : Calories 117 calories, Carbohydrate 9.8 g, Fat 6.9 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 412.6 mg, Sugar 3.7 g
BROCCOLI AND SAUSAGE WITH RICE
This is a quick and easy, yet tasty weeknight meal that my kids enjoy. My niece introduced me to it and I have tweaked it somewhat. This is the only way she will eat broccoli.
Provided by LizAnn
Categories One Dish Meal
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat 3 Tbs olive oil in large deep frying pan, over med-high heat.
- Add onion and stir and cook for about 1 minute;.
- Add celery and stir and cook another minute; add sausage, stir and cook until sausage begins to brown;.
- Add rice and stir. Drizzle more olive oil (about 3 Tbs) over top and stir into rice mixture. Let fry turning every minute or so browning the rice;.
- Add the broccoli and a little liquid aminos to taste. Don't overdo and make too salty. Lower heat and cover and let broccoli cook till tender crisp. Broccoli will be bright green when ready. Do not overcook. Usually takes about 5 minutes.
- Serve with the soy and some pepper to add to taste.
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- Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
- Add 1 tablespoon oil to the wok along with scallions, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds. Add chicken; cook, stirring, for 1 minute. Add vegetables; cook, stirring, until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.
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- Return the chicken mixture and the eggs to the wok; add tamari (or soy sauce) and stir until well combined.
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