VEGETABLE AND BLACK-BEAN FRIED RICE
For your next batch of rice and beans, punch up both the flavor and the nutrition by adding sliced mushrooms for antioxidants, bell pepper for vitamin C, scrambled eggs for extra protein, and creamy avocado for healthy fats.
Provided by Lauryn Tyrell
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over high. When it shimmers, add eggs and cook, undisturbed, 10 seconds. Stir with a spatula until just set, about 30 seconds; transfer to a plate.
- Add 2 tablespoons oil and mushrooms to skillet; season with salt and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes. Add remaining 1 tablespoon oil, scallions, cilantro stems, and bell pepper; season with salt and pepper. Cook until soft, about 5 minutes more. Stir in hot sauce and rice. Spread mixture in a single layer and let cook, undisturbed, until underside crisps slightly, about 5 minutes.
- Stir in beans and cook until warm, about 1 minute. Fold in eggs and cilantro leaves; season to taste. Serve with avocado, scallion greens, tortilla chips, and more hot sauce.
BLACK BEANS AND RICE
The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
- Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g
STIR-FRIED RICE NOODLES WITH BLACK BEAN SAUCE
The idea of this recipe comes from Marie Claire Style Noodles by Jody Vassallo. If you like meat with your noodles you may add swordfish or chicken. Add it before the garlic, ginger and onions step. Other additions to this recipe could be a small can black beans and use garlic chives instead of chives
Provided by Chef floWer
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
- Add the noodles and stir-fry until soft.
- Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
- Serve immediately and garnish with chives.
Nutrition Facts : Calories 992.5, Fat 5.4, SaturatedFat 1.1, Sodium 710.6, Carbohydrate 217.5, Fiber 4.7, Sugar 6.9, Protein 9.7
CHINESE FRIED RICE WITH BEANS
This is not authentic Chinese fried rice but as far back as I can remember ,my mom has always made this for us as well as for anyone who has always requested it. Very delicious and it goes great with Chinese chilly chicken.
Provided by UmmAzhar
Categories Lunch/Snacks
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Wash and soak rice for half an hour.
- Par boil rice in water to which 3 tsps of salt has been added.
- Drain well and if possible spread it out on a clean tea towel to dry and let the grains separate.
- In a large wok add 2 1/2 tbsp oil and stir fry the chopped onions,the carrots, beans, peppers and chicken for 1-2 minutes.
- Add the soya sauce, pepper powder and salt to taste.
- Add the melted stock cube.
- **Keep in mind that SOYA SAUCE AND THE STOCK CUBE HAVE ADDED SALT IN IT so go by your judgment**.
- Add the cooled rice to the wok and mix with a light hand so as to not break the rice.
- Sprinkle with the chopped green spring onions.
- Place on low heat for 10 minutes till rice is done.
- Scramble a egg and serve on top of the rice.
- Serve steaming hot!
Nutrition Facts : Calories 841.9, Fat 17.2, SaturatedFat 2.6, Cholesterol 0.2, Sodium 4201.8, Carbohydrate 154.8, Fiber 10.2, Sugar 6.9, Protein 18
CHICKEN FRIED RICE WITH FERMENTED BLACK BEANS
Categories Bean Chicken Rice Side Stir-Fry Spring Sugar Snap Pea Gourmet Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 4 as a main course
Number Of Ingredients 18
Steps:
- Make marinade:
- In a small bowl stir together marinade ingredients. Add chicken to marinade, turning it to coat. Marinate chicken at room temperature while preparing vegetables. Cut onion and bell pepper into 1/4-inch dice. Trim snow peas and cut crosswise into 1/4-inch slices. Rinse black beans and mince.
- Remove chicken from marinade and pat dry. Discard marinade. In a heavy non-stick skillet heat 1/2 tablespoon corn or safflower oil over moderately high heat until hot but not smoking and sauté chicken until browned on bottom, about 4 minutes. Turn chicken over and cook over moderate heat 6 minutes, or until just cooked through. Transfer chicken to a plate and cool completely. Recipe may be prepared up to this point 1 day ahead and ingredients chilled separately in sealable plastic bags.
- Cut chicken into 1/2-inch cubes.
- Make seasoning liquid:
- In a small bowl stir together seasoning liquid ingredients.
- Spread rice in a shallow baking pan and separate grains with a fork.
- In a deep 12-inch heavy non-stick skillet heat remaining 2 tablespoons corn or safflower oil over moderately high heat until hot but not smoking and stir-fry black beans, garlic, and gingerroot 20 seconds, or until fragrant. Add onion and bell pepper and stir-fry 2 minutes. Add snow peas, chicken, and rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
VEGETABLE FRIED RICE
This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
Provided by dakota kelly
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
- Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g
More about "vegetable and black bean fried rice food"
EASY VEGGIE LOADED BLACK BEANS AND RICE - VEGANOSITY
From veganosity.com
4.2/5 (33)Total Time 29 minsCategory Main CourseCalories 254 per serving
- Drain and rinse the beans and put them in a medium sauce pan and cover with water. Bring to a boil at high heat, once the water is boiling reduce the heat to simmer. Add 1 tablespoon of chili powder, 1 teaspoon cumin, 1 tsp smoked paprika, and ground pepper to taste and stir well to combine. Simmer for 20 minutes, stirring occasionally. Stir in the salt to taste at the end.
- In a large skillet with a lid, heat the oil, or, 2 tablespoons of vegetable broth if you don’t cook with oil, on medium heat. When the oil/broth is hot, add the onion, bell pepper, and jalapeno and sauté until tender, approximately 5 to 7 minutes. Stir frequently. Pour the 1 and ½ cups of vegetable broth (or water if you're not using broth) over the vegetables and bring to a boil. When the broth is boiling stir in the rice, cover, and reduce the heat to simmer for the amount of time directed on the package. Usually 20 minutes.
- When the rice is done, remove the lid, add the spinach and cilantro and squeeze the whole lime over the rice and beans and stir to combine. Put the lid back on. Let sit for 5 minutes.
- Use a slotted spoon (to avoid adding extra water) to add the beans to the vegetables and rice, sprinkle on the remaining teaspoon of chili powder and ½ teaspoon of cumin, and grind more sea salt and black pepper on top if desired. Fold the beans and spices into the rice and veggies until well combined. Serve with fresh cilantro, sliced avocado, and tomato slices.
STIR-FRIED VEGETABLES IN BLACK BEAN SAUCE RECIPE | …
From eatingwell.com
Category Healthy Chinese Stir Fry RecipesCalories 271 per servingTotal Time 1 hr 20 mins
- Cut each block of tofu in half horizontally, making two large slices about 1 inch thick. Fold a clean kitchen towel and place it on a cutting board or large plate. Set the tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 30 minutes.
- Stir together 2 tablespoons rice wine (or sake), 1 tablespoon soy sauce, five-spice powder and sesame oil in a medium bowl. Cut the drained tofu into 1-inch pieces. Add to the marinade and toss to coat. Cover and let stand at room temperature for 25 minutes.
- Position a rack 4 to 6 inches from the heat source; preheat broiler. Line a large baking sheet with foil and spread the tofu on it in an even layer. Broil, turning once, until lightly browned and crisp, 8 to 10 minutes total.
- Meanwhile, stir together 1 1/2 tablespoons rice wine (or sake), the remaining 1 1/2 tablespoons soy sauce, broth (or water), cornstarch, sugar and pepper in a small bowl. Place next to the stove.
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