GARLIC BUTTER RICE WITH KALE
Recipe video above. A ripper kale recipe - it's time to think beyond a salad! There's an enormous amount of kale hidden in amongst all that buttery, garlicky rice... Try this with spinach, chard or even grated carrots!
Provided by Nagi
Categories Sides
Time 35m
Number Of Ingredients 9
Steps:
- Place kale in a large bowl. Drizzle over oil, sprinkle with a small pinch of salt and pepper. Scrunch with hands for 30 seconds, set aside while rice cooks.
- Melt butter in a large pot over medium high heat. Add garlic and stir for 1 minute until just starting to turn golden and is incredibly fragrant.
- Add rice, stir for 10 seconds.
- Add broth, stir, then cover.
- Turn heat down to medium or medium low so the liquid is simmering very gently. Cook for 12 - 15 minutes until all liquid is absorbed (tilt pot to check).
- Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.
- Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
- Lastly, stir through extra butter and add salt and pepper to taste.
- Serve and sprinkle over nuts (or stir nuts through rice).
THE BEST PORK FRIED RICE
We were inspired by the Cantonese-style BBQ pork fried rice for its sweet and slightly smoky flavor. The pork strips are marinated in a savory sauce with a hint of honey, with extra sauce for seasoning the whole dish. It's important to cook the components on high heat to get a quick sear and even browning. Tossing the food in the skillet is quicker and more efficient than stirring with a spoon. If you don't know how, this recipe is an excellent one to practice with.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Whisk together the soy sauce, hoisin, Shaoxing wine, honey, sesame oil and garlic in a medium bowl until combined. Reserve 1/2 cup of the soy marinade for the rice.
- Cut the pork into 2-inch strips about 1/4-inch thick and toss in the soy marinade until completely coated. Let sit uncovered at room temperature for 30 minutes to let the marinade penetrate. Drain through a mesh strainer, discard the marinade and return the pork to the bowl.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until the oil shimmers and tiny wisps of smoke are visible. Cook the pork, tossing often, until browned but not charred, about 2 minutes. Transfer to a large bowl.
- Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Cook the onions, tossing often, until translucent and just tender, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1 to 2 minutes. Transfer the onions to the large bowl.
- Heat 2 tablespoons of the vegetable oil in the same skillet over high heat. Cook the snow peas and bean sprouts, tossing often, until bright green but lightly browned in spots, about 2 minutes. Transfer to the large bowl.
- Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and stir vigorously for 10 seconds (no, really, 10 seconds). Transfer to the large bowl and break the egg up into 1-inch pieces.
- Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let sit undisturbed for 1 minute to fry. Then vigorously toss, breaking up any clumps, until the grains dry out, separate and start to crisp and lightly brown, about 3 minutes.
- Add the pork, vegetables and egg to the rice and vigorously toss (or stir) until completely combined and the ingredients are evenly distributed into the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine.
- Top the fried rice with the scallions and basil before serving.
TURMERIC-KALE FRIED RICE
Mom always made a simple fried rice dish for us, particularly when she had leftover white rice, and I watched her create this oishii, one-pan meal using only leftovers! The simple addition of turmeric (or curry powder) instantly transforms plain old rice into a completely different dish.
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring brown rice, or your choice of grain, plus the appropriate amount of water to a boil (for brown rice, use 3 1/2 cups water). Reduce to a simmer, cover and cook for 35 to 40 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside to cool.
- In medium saute pan, heat the oil over medium-low heat. Add the yellow onion and saute for about 8 minutes, or until translucent. Add the garlic and cook until fragrant. Add the carrots and cook approximately 2 minutes. Pour in the soy sauce and cook, stirring occasionally, until it begins to evaporate, about 2 minutes.
- Add half the green onions and turmeric and stir-fry for another 3 minutes, or until thoroughly heated. Add the cooked rice or grains and saute until warmed through. Add the tofu and warm through. Add the finely chopped kale or broccoli rabe and stir to coat and quickly warm through.
- Spoon the fried rice into a serving bowl. Top with the remaining green onions, sprinkle with some gomashio and toasted sesame seeds if desired and serve immediately.
BREAKFAST PORK FRIED RICE WITH KALE
Savory and satisfying, this Breakfast Pork Fried Rice is perfect for any meal of the day. Loaded with flavor, protein and fiber, this meal is an all in one!
Provided by Lauren Grant
Categories Main Dish
Time 35m
Number Of Ingredients 17
Steps:
- Make sure cooked rice measures 3 cups. If not, cook 1 cup rice according to these instructions, for brown rice, or cook according to package instructions if cooking white rice.
- Meanwhile, add pork to a large sauté pan or wok and cook over medium heat, without moving, 2 minutes; season with ½ teaspoon each kosher salt and pepper. Using a wooden spoon, break up pork and continue to cook until very browned and crispy, 5 more minutes. Using a slotted spoon, transfer pork to a bowl. Pour any drippings into a small bowl.
- Meanwhile, slice scallions and separate the dark green parts from white and light green parts; set aside.
- Heat 1 tablespoon drippings (or avocado/grapeseed oil if pork doesn't have many drippings) in now-empty pan over medium until shimmering. Add kale and white and light green scallion parts; cook 2 minutes; season lightly with salt and pepper. Add peas and cook 1 minute. Transfer vegetables to a bowl.
- Heat 4 teaspoons drippings in now empty pan over medium until shimmering, add garlic and ginger and cook 15 seconds until fragrant. Stir in rice, breaking up any clumps and stirring to coat in oil and aromatics. Season with salt and pepper then press into an even layer and cook, without moving, 4 minutes. Using a wooden spoon, stir rice, scraping bottom of pan as needed, continu stir frying until rice is golden brown, about 4 minutes.
- Add cooked pork, cooked vegetables, tamari, fish sauce, and vinegar; stir to combine then stir fry 2 more minutes. Off heat, stir in sesame oil and dark green scallion parts; season with additional tamari and toasted sesame oil to taste.
- Combine mayonnaise and chili garlic sauce; season lightly with salt.
- Top servings with eggs, cooked as desired, and drizzle with spicy mayo.
Nutrition Facts : ServingSize 1 /5 of the recipe, Calories 383 kcal, Sugar 4 g, Sodium 460 mg, Fat 16 g, SaturatedFat 5 g, Carbohydrate 40 g, Fiber 5.5 g, Protein 20 g, Cholesterol 163 mg
FRIED RICE WITH PORK AND KALE
Cold cooked rice (made at least 1 day ahead) is the secret to delicious fried rice, so don't cook a fresh pot for this recipe.
Yield Serves 1 generously
Number Of Ingredients 16
Steps:
- Heat oil in a wok or a deep 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking. Add garlic and ginger and stir-fry until golden, about 1 minute. Add onion and stir-fry until lightly browned, about 2 minutes. Add carrot and kale and stir-fry 2 minutes. Add rice, pork, and bean sprouts and stir-fry 1 minute.
- Stir together lime juice, soy sauce, sugar, and chile until sugar is dissolved. Add soy mixture to wok, then add scallions and 1 tablespoon cilantro and stir-fry 1 minute. Add beaten egg (if using) and stir-fry until egg is set, about 1 minute. Serve sprinkled with remaining tablespoon cilantro.
GREEN FRIED RICE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
- crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.
PORK FRIED RICE
This is my revised version of another pork fried rice recipe. I often substitute chicken for pork, and it doesn't change anything. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference. I have also added celery in the past with good outcomes. Enjoy.
Provided by Olies
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
- Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 80.7 g, Cholesterol 136.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 814.9 mg, Sugar 2.7 g
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