ASIAN-STYLE SHRIMP AND PINEAPPLE FRIED RICE
Steps:
- Halve the pineapple lengthwise, cut out the flesh, leaving 1/2-inch-thick shells, and reserve the shells. Discard the core and cut enough of the pineapple into 1/2-inch pieces to measure 1 1/2 cups, reserving the remaining pineapple for another use. In a bowl combine the pineapple pieces, the bell pepper, the scallions, and the jalapeño pepper. In a small bowl whisk together the soy sauce, the sugar, the anchovy paste, the turmeric, and 1 tablespoon water.
- In a wok or heavy skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking, in it stir-fry the shrimp for 1 1/2 minutes, or until they are just firm, and transfer them to a bowl. Heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in the oil stir-fry the garlic for 5 seconds, or until it is golden. Add the rice and stir-fry the mixture for 30 seconds, or until the rice is hot. Add the soy mixture and stir-fry the mixture for 1 minute. Add the pineapple mixture and the shrimp, stir-fry the mixture for 1 minute, or until it is hot, and stir in the coriander. Serve the fried rice in the reserved pineapple shells if desired. (There will be extra fried rice.)
ASIAN FRIED RICE
This recipe from Campbell's Kitchen is so delectable you will like it because this version replaces the oil in most recipes with chicken broth and just a smidgen of cooking spray- so you can have restaurant-style fried rice right in your own kitchen. Enjoy the flavor!
Provided by Pat Duran
Categories Rice Sides
Time 40m
Number Of Ingredients 9
Steps:
- 1. Spray a 10-inch nonstick skillet with vegetable spray and heat for 1 minute over medium heat. Add the beaten egg and scramble cook until it's set. Remove the egg from the skillet.
- 2. Remove the skillet from the heat and add a little spray. Add the uncooked rice and cook until it's browned,stirring often.
- 3. Stir the broth, soy, garlic, ginger and carrot in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir the onions and peas in the skillet. Cook for 5 minutes or until they're tender. Stir in the scrambled egg and heat through.
- 4. For added flavor: Use Jasmine rice 1/3 cup fresh pineapple, mixed in last to finished rice 2 small chicken breasts strips , diced and added in step # 3 1/2 cup crushed cashew nuts, added over pineapple for garnish 1 stalk lemon grass added with the chicken in step #3 discard stalk before serving Add a dash of chili sauce
PAN-ASIAN FRIED RICE
Steps:
- Make the rice: In a saucepan over moderately high heat bring the water to a boil, add the bouillon cube, bay leaves, sesame oil, and salt to taste, and stir to dissolve bouillon. Add the rice, bring back to the boil, stirring, and simmer, covered, for 20 minutes. Let stand for 5 minutes. Transfer rice to a bowl and fluff with a fork. Discard bay leaves.
- Make the egg sheets: In a bowl whisk together the whole eggs, egg whites, and salt. In a large non-stick skillet set over moderate heat, warm the oil until it is hot, add the egg mixture, lifting and tilting the pan to coat the bottom evenly with the egg, and let it cook until set on the underside. Turn and let cook until eggs are completely set. Transfer to a plate and let cool. Cut into shreds. In a wok or casserole set over moderately high heat, warm the 3 tablespoons of oil until it is hot. Add the garlic and gingerroot and stir-fry for 1 minute, or until fragrant. Add the onion, green pepper, carrots, mushrooms, and salt and stir-fry 5 minutes. Add the celery and cabbage and stir-fry 3 minutes more. Add the garam masala and Szechuan sauce, and stir-fry 2 minutes. Add the bamboo shoots, water chestnuts and 1/2 cup water and let cook, stirring, 3 to 5 minutes, or until vegetables are crisp-tender. Add the rice and egg sheets, and stir-fry until rice is heated through. Season with the chili paste, sesame oil, and cilantro. Adjust seasonings. Transfer mixture to a large serving dish.
ASIAN EDAMAME FRIED RICE
Make and share this Asian Edamame Fried Rice recipe from Food.com.
Provided by CaliforniaJan
Categories Brown Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk eggs and egg whites, season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.
- Let the wok get really hot. Add oil and cook onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn. Add brown rice and stir well a few minutes to heat through. Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes.
Nutrition Facts : Calories 225.9, Fat 6.9, SaturatedFat 1.1, Cholesterol 31, Sodium 225.1, Carbohydrate 31.4, Fiber 4.4, Sugar 1.4, Protein 10.8
ASIAN ESSENTIALS: EGG FRIED RICE
People that know me, know that I love rice... In all its brilliant forms. If you have ever been to an Asian restaurant, you probably have had egg-fried rice. It is usually fried with onion, and veggies. While that is good, sometimes, I just want some rice, with eggs and Asian seasonings. And, that is what this recipe is all...
Provided by Andy Anderson !
Categories Rice Sides
Time 30m
Number Of Ingredients 8
Steps:
- 1. PREP/PREPARE
- 2. About the rice. This recipe is best made with day-old cooked rice; however, there is a trick that you can use. Cook the rice according to package directions, then spread it out on a baking sheet, and let cool, and dry for an hour or two. It is not the same as using day-old rice, but it is pretty close. FYI: When making this recipe, I cook the rice with chicken stock, not water.
- 3. Gather your ingredients (mise en place).
- 4. Place the three eggs into a bowl, add a bit of pepper, and whisk until combined.
- 5. Add a tablespoon of the grapeseed oil to a skillet over medium heat, allow to heat up, then add 2/3 thirds of the egg mixture.
- 6. Chef's Note: You do not have to be precise; however, of the whisked eggs, add about two of them, and leave the remainder in the bowl.
- 7. Lightly scramble, then remove from the pan, and reserve.
- 8. Add the remaining tablespoon of grapeseed oil to the skillet, let come up to temperature, and add the rice.
- 9. Use a spatula to lightly toss the rice until it heats up, then add the remaining whisked egg.
- 10. Toss until the egg is combined with the rice, and beginning to cook, then add the tamari sauce, and sesame oil.
- 11. Toss to combine, then add the reserved scrambled eggs.
- 12. Toss to combine with the rice, until warmed through, about 2 - 3 minutes.
- 13. Chef's Note: Do a final tasting for proper seasoning.
- 14. PLATE/PRESENT
- 15. Serve by itself, or with chicken, pork, or even fish. Enjoy.
- 16. Keep the faith, and keep cooking.
BEEF OR CHICKEN FRIED RICE (ASIAN)
The secret to this recipe is to marinate the meat before cooking. This adds additional flavor to an already flavor rich dish. You can use beef or chicken. I use round steak, cut 1/2" thick or skinless chicken breasts. Having the meat slightly frozen will help in cutting it into thin strips.
Provided by Pokey in San Antonio
Categories Asian
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Slice beef or chicken breast into thin strips.
- For the marinade; combine soy sauce, sesame oil, sugar, one minced clove of garlic, and red chili.
- Marinate meat for several hours (over night is best).
- Thinly slice green onions and coarsely chop the green tops. Separate, as they will go in at different times.
- Grate the carrots.
- Slice the dried chilies lengthwise.
- Scramble the eggs lightly in a bowl.
- Heat the oil in a wok or deep pan.
- Fry the eggs until set, remove and slice into strips.
- Add the garlic and sliced green onions (white part) and the sliced red chilies to the hot oil, sauté for a minute or so, then add the marinated meat, reserving the marinade (beef only). If you're cooking chicken, don't reserve the marinade; just add some soy sauce in its place later in the process.
- Stir fry the meat until cooked, and then remove.
- Add the chilled, cooked rice to the hot oil and stir fry until heated thoroughly.
- Add the meat, green onion tops, carrots, egg slices, and some or all of the the reserved marinade (or equal amount of soy sauce if you used chicken, about 1/4 cup).
- Stir fry until all is heated through.
- Serve immediately.
Nutrition Facts : Calories 799.8, Fat 67.7, SaturatedFat 24.7, Cholesterol 167.9, Sodium 736.4, Carbohydrate 33.5, Fiber 1.2, Sugar 4.3, Protein 13.6
PAN-ASIAN FRIED RICE (PADMA LAKSHMI)
I usually just make the rice the night before in the rice cooker. The flavors in this rice will make you never want to get take out again!! Warning!! Does not double well, unless you have a restaurant size wok, don't double.
Provided by Chelley-Chelle
Categories Rice
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 28
Steps:
- Make the rice: In a saucepan over moderately high heat bring the water to a boil, add the bouillon cube, bay leaves, sesame oil, and salt to taste, and stir to dissolve bouillon.
- Add the rice, bring back to the boil, stirring, and simmer, covered, for 20 minutes.
- Let stand for 5 minutes.
- Transfer rice to a bowl and fluff with a fork.
- Discard bay leaves.
- Make the egg sheets: In a bowl whisk together the whole eggs, egg whites, and salt.
- In a large non-stick skillet set over moderate heat, warm the oil until it is hot, add the egg mixture, lifting and tilting the pan to coat the bottom evenly with the egg, and let it cook until set on the underside.
- Turn and let cook until eggs are completely set. Transfer to a plate and let cool. Cut into shreds.
- In a wok or casserole set over moderately high heat, warm the 3 tablespoons of oil until it is hot.
- Add the garlic and gingerroot and stir-fry for 1 minute, or until fragrant.
- Add the onion, green pepper, carrots, mushrooms, and salt and stir-fry 5 minutes.
- Add the celery and cabbage and stir-fry 3 minutes more.
- Add the garam masala and Szechuan sauce, and stir-fry 2 minutes.
- Add the bamboo shoots, water chestnuts and 1/2 cup water and let cook, stirring, 3 to 5 minutes, or until vegetables are crisp-tender.
- Add the rice and egg sheets, and stir-fry until rice is heated through.
- Season with the chili paste, sesame oil, and cilantro.
- Adjust seasonings. Transfer mixture to a large serving dish.
Nutrition Facts : Calories 310.7, Fat 11.7, SaturatedFat 1.9, Cholesterol 46.6, Sodium 195.3, Carbohydrate 44.7, Fiber 4.8, Sugar 6.1, Protein 8
ASIAN CAULIFLOWER FRIED "RICE" FROM 'NOM NOM PALEO'
[Photograph: Henry Fong] What did a rice-lover like Michelle Tam of Nom Nom Paleo do to satisfy the craving once she switched to a Paleo (a.k.a. rice-free) diet? Started making rice from cauliflower, of course. Okay, perhaps cauliflower "rice" is not an obvious choice to anyone unfamiliar with the Paleo diet, but the bright white vegetable makes for a texturally similar dish to rice once spun around in a food processor for a few minutes. The flavor won't fool anyone, but cauliflower "rice" does indeed work as a substitute in many rice-based dishes. Take, for example, Tam's fried "rice" in her new cookbook. Steamed and tossed with vegetables, bacon, eggs, and a Paleo-friendly blend of fish sauce, coconut aminos, and vinegar, the cauliflower soaks up the salty sauce and meshes with the vegetables in a way that rice rarely does. Why I picked this recipe: I had never considered making cauliflower "rice" before opening this book. Adding the flavors of fried rice seemed like a good way to introduce this Paleo staple. What worked: I was surprised to find out that I actually really liked this dish. While the final dish had a texture more like couscous than fried rice, the flavors were totally balanced and ultimately very satisfying. What didn't: Be sure to stop processing the cauliflower before it reaches couscous size. Think long-grain rice. You may also need to process in it in batches if you don't have a mammoth food processor. Suggested tweaks: I cooked the eggs in a separate nonstick skillet, knowing that my large stainless skillet would be no match for the sticking power of scrambled eggs (no matter how much bacon grease I used). If you're not following a strict Paleo diet, you could use soy sauce and rice vinegar in place of the coconut aminos and coconut vinegar. Paleo-friendly fish sauce is any brand that contains only anchovies and salt (Red Boat is Tam's choice). About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. She blogs at Cooking Wolves. Follow her @KateHWiliams.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- 1 Cook the bacon in a large skillet over medium heat, stirring occasionally. Once it crisps up, about 15 minutes, transfer the crunchy bacon to a paper towel-lined plate with a slotted spoon.
- While you're crisping the bacon, toss the cauliflower into a food processor, and pulse until it's the size of rice grains. Pro tip: don't overdo it. We don't want liquid cauliflower.
- In a small bowl, whisk the eggs together with salt and pepper to taste. Pour the eggs into the hot bacon drippings, and fry up a thin egg omelet. Remove the omelet from the pan, slice it into ribbons, and set aside.
- Melt the ghee in the skillet over medium-high heat, and add the onions along with a sprinkle of salt and pepper. Once the onions are soft and translucent, about 5 minutes, throw in the sliced mushrooms. When the mushrooms are browned, add the grated ginger and stir for 30 seconds to incorporate.
- Add the cauliflower "rice," season with a bit more salt and pepper, and mix the ingredients together. Place a lid on the skillet, turn the heat down to low, and cook for about 5 minutes with the skillet covered. The "rice" is ready when it's tender but not mushy.
- Season with the coconut aminos, coconut vinegar, and fish sauce. Before serving, mix in the scallions, cilantro, omelet slices, and the reserved crispy bacon.
ASIAN SMOKED MEAT FRIED RICE
Make and share this Asian Smoked Meat Fried Rice recipe from Food.com.
Provided by foodart
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a heated wok add oil and when the oil is smoking add sausages, bacon, onion and garlic. Stir-fry the mixture and after 2 minutes add in the cooked rice and season with salt and pepper. Blend the rice and pea and carrot add oyster sauce and mix well. Before serving the fried rice blend in the sesame oil. Top with green onion.
Nutrition Facts : Calories 684.4, Fat 25.1, SaturatedFat 6.9, Cholesterol 24.5, Sodium 1165.8, Carbohydrate 98.2, Fiber 5.7, Sugar 1.3, Protein 14.2
ASIAN GLAZED GICKEN WITH VEGETABLE FRIED RICE RECIPE
Provided by á-7737
Number Of Ingredients 12
Steps:
- 1. Prep ingredients Bring a large saucepan of salted water to a boil. Scrub carrots, quarter lengthwise, then cut crosswise into ¼- inch pieces. Trim ends from scallions and thinly slice. Peel and finely chop 2 teaspoons garlic. In a small bowl, combine tamari, ¼ cup vinegar, 2 tablespoons water, and 4 teaspoons sugar; stir to dissolve sugar. 2. Cook rice Add rice to boiling water, and cook (like pasta) stirring occasionally until almost tender, about 8 minutes. Add carrots and cook until tender, about 4 minutes. Drain, rinse well with cold water, and drain again. 3. Cook chicken Pat chicken dry and season all over with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over high. Add chicken and cook on one side until golden, about 5 minutes. Flip chicken and add tamari mixture to skillet and cook, until chicken is cooked through and sauce is reduced to ⅓ cup, about 2 minutes. Remove skillet from heat. 4. Sauté Aromatics Turn chicken to coat in glaze and transfer to a plate; cover to keep warm. Transfer glaze to a bowl. Rinse out skillet and wipe dry. Heat 2 tablespoons oil in skillet over high. Add garlic and half of the scallions and cook, stirring frequently, until fragrant, about 30 seconds. 5. Finish rice & serve Add peas, rice, and carrots to skillet; cook, stirring, to heat through, about 2 minutes. Add glaze and stir to coat; season to taste with salt and pepper. Serve fried rice topped with chicken and any juices and garnish with remaining scallions. Enjoy 6. Take it to the next level Sneak in even more veggies by subbing in some cauliflower or broccoli rice in place of all or some of the cooked rice.
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