Sweet Potato Fried Rice Recipe By Tasty Food
FRIED RICE RECIPE BY TASTY
Here's what you need: rice, vegetable oil, ginger, garlic, red onion, mixed vegetable, prefered seasoning, butter, lemon juice, soy sauce, white pepper, curry, chicken bouillon powder
Provided by Agnes Boateng
Categories Dinner
Time 30m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Boil the rice in stock/broth and season ass desired.
- Sauté ginger, 2 cloves of garlic, and red onion in vegetable oil on medium until fragrant. To this, add the mixed vegetables and seasonings of choice.
- While vegetables are cooking, make a garlic butter paste with the remaining garlic and butter. To the paste, add lemon juice and ½ tbsp soy sauce and mix. Add 1 tbsp paste to the vegetables. Stir well on medium heat.
- When veggies are done, remove from the pan and put in a separate bowl.
- Put more oil in the pan and add the rice to the pan. Season rice with white pepper, curry, and chicken bouillon powder.
- Add the garlic paste to rice and stir. Then, add vegetables, remaining soy sauce, and remaining garlic butter paste and stir well.
- Serve warm.
Nutrition Facts : Calories 158 calories, Carbohydrate 31 grams, Fat 1 gram, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
ULTIMATE SWEET POTATO FRIES RECIPE BY TASTY
Here's what you need: sweet potatoes, cornstarch, grapeseed oil, pepper, paprika, garlic powder, salt
Provided by Jody Tixier
Categories Snacks
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the sweet potatoes on a cutting board.
- Trim the ends of the potatoes and cut into ½-inch (1 cm) thick matchsticks.
- Add the cut potatoes to a large bowl of water and soak for 1 hour.
- Drain the potatoes in a colander, and rinse with cold water.
- Preheat the oven to 425˚F (220˚C).
- Thoroughly dry the sweet potato matchsticks with paper towels.
- Add the sweet potatoes to a large bowl and sprinkle with cornstarch, tossing until fully coated.
- Drizzle the grapeseed oil over the potatoes, add the paprika, garlic powder, and pepper. Toss to coat.
- Arrange the sweet potatoes in a single layer on a greased, foil-lined baking sheet.
- Bake for 15 minutes. Use a spatula to turn the sweet potato fries over.
- Bake for another 15 minutes.
- Turn off the oven and crack the door open, then let the sweet potatoes rest in the oven for 10 minutes.
- Season the fries with salt.
- Enjoy!
Nutrition Facts : Calories 185 calories, Carbohydrate 29 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams
CHICKEN FRIED RICE RECIPE BY TASTY
Here's what you need: cooking oil, garlic, white onion, carrot, frozen corn, frozen peas, brown rice, rotisserie chicken, egg, soy sauce, sesame oil, salt, pepper, green onion, sesame seed
Provided by Crystal Hatch
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 15
Steps:
- In a large skillet heat oil over medium heat. Add garlic, onion, carrot, corn, and peas. Cook until carrots are tender, stirring occasionally.
- Add brown rice, chicken, egg, soy sauce, sesame oil, salt, and pepper to taste, and stir. Cook for another minute, or until everything is heated thoroughly.
- Serve with a sprinkle of sesame seeds and green onion.
- Enjoy!
Nutrition Facts : Calories 1538 calories, Carbohydrate 201 grams, Fat 47 grams, Fiber 12 grams, Protein 75 grams, Sugar 10 grams
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- Heat the oil in a large skillet over medium heat. Once oil is shimmering, add in the garlic and onions and cook until translucent, about 3 minutes. Add in the sweet potato rice, stir well and let cook for 2-3 minutes to warm through. Add in the vegetable broth and cook for another 2-3 minutes, adding more broth if it sticks to the bottom of the pan. Add in the peas, stir well to combine, and then build a cavity in the center of the mixture and pour in the eggs. Scramble the eggs in the middle and then stir altogether to combine. Season with pepper and drizzle with soy sauce. Stir well to combine and remove from heat. Serve.
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- Grate the sweet potatoes with the shredding disk of a food processor (recommended), or on the large-hole side of a box grater.
- Heat the oil in a wok or large skillet (cast iron works best) over medium-high, until the oil shimmers.
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- Place the oil in a medium or large nonstick skillet over medium-high heat. (It will look like there's too much oil, but this oil will be needed once we add the rice.) Add the sweet potato, season with some salt and pepper, cover, and cook, stirring occasionally, until the potatoes start to soften and brown, about 5 minutes. (Covering the sweet skillet helps the sweet potatoes to cook more quickly.)
- Remove the lid, add the rice, garlic, and ginger, and continue to cook, stirring occasionally, until the rice is warmed through and starts to crisp up a bit, about 5 minutes.
- Turn off the heat, add the egg and soy sauce, and cook, stirring frequently, until the egg is set, about 1 minute. Transfer immediately to a bowl (or bowls), top with hot sauce and sliced scallions, and serve.
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