Best Mandarin Rice Recipes

TRADITIONAL MANDARIN FRIED RICE

Steps:

• In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

MANDARIN PEANUT RICE SALAD

Steps:

• In a bowl, combine the rice, onions, oranges, peanuts, mayonnaise, salt and pepper; mix well. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.

MANDARIN PORK AND WILD RICE

Steps:

• Sprinkle pork with pepper and salt. In a large skillet, brown pork in oil. Meanwhile, drain oranges, reserving juice; set oranges aside. , Add the water, rice mix with contents of seasoning packet, onions and reserved juice to the skillet. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until meat is no longer pink and liquid is absorbed. Stir in oranges; heat through.

WILD RICE MANDARIN SALAD

Steps:

• 1. Cook rice according to package directions (omit butter and salt) and chill
• 2. Mix together all dressing ingredients except oil.
• 3. Add oil to dressing mixture refrigerate until ready to use.
• 4. Add remaining salad ingredients to chilled rice and toss to mix
• 5. Add dressing to salad and refrigerate until ready to serve
• I made this the day ahead and it tasted great the second day.

BASMATI RICE SALAD WITH MANDARIN ORANGES

Steps:

• 1. Place water, salt and butter in medium saucepan. Bring to a boil. Add Basmati rice. Return to boil, reduce heat, cover and simmer for 15 minutes. Then remove from heat and let stand about 5 minutes. Fluff with a fork and allow to cool.
• 2. Drain mandarin orange, reserving the juice. (You need about 3/4 cup of liquid. If you don't have enough, add a little orange juice, water or white wine to make up the difference)
• 3. In a small saucepan, heat juice just to boiling. Add currants or raisins and set aside to cool. When cooled, mix in vinegar and oil.
• 4. In a large bowl, toss together rice, currants, juice, oil and vinegar.
• 5. Just before serving, add mandarin orange slices and slivered almonds. Best served at room temp.

MANDARIN PORK AND WILD RICE

Steps:

• Sprinkle pork with pepper and salt.
• In a large skillet, brown pork in oil.
• Meanwhile, drain oranges, reserving juice; set oranges aside.
• Add water, rice mix with contents of seasoning packet, onions and reserved juice to the skillet.
• Bring to a boil.
• Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed.
• Stir in oranges; heat through.

MANDARIN PEPPER RICE SALAD

Steps:

• Cook rice until done (I use brown rice).
• Immediately mix with the other ingredients.
• Put in fridge for at least 30 minute Taste and adjust seasoning.

MANDARIN RICE PUDDING

Steps:

• Combine all ingredients except mandarin oranges.
• Mix well.
• Place in lightly buttered crockpot.
• Cover and cook on Low for 4 to 6 hours or High for 2 to 3 hours.
• Stir after first 30 minutes.
• Stir in mandarin oranges during last half hour.
• Serve warm.

MANDARIN RICE PUDDING

Steps:

• Combine rice with all ingredients except orange sections. Mix well. Lightly butter crockpot. Pour in rice mixture. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Stir during first 30 minutes. During last half-hour, stir in orange sections. NOTE: For classic rice pudding use 1/2 cup evaporated milk and 2 tsp vanilla. Raisins are optional. Omit orange liquid and sections.

TRADITIONAL MANDARIN FRIED RICE

Steps:

• Heat a wok or large nonstick skillet over high heat.
• Add 2 tablespoons of the oil and swirl to coat the pan.
• When the oil shimmers, add the eggs, which will puff up.
• Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify.
• Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook.
• With the edge of the spatula, break the eggs into small pieces. Set aside.
• Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan.
• When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes.
• Add the Chinese sausage (la chang - see note below), the white parts of the scallions, and the rice and toss thoroughly until heated through.
• Add the soy sauce, pepper, and reserved eggs and toss.
• Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens.
• Serve immediately.
• Ming's Tip: The eggs will be done very quickly. Keep an eye on them to make sure they don't brown or dry out.
• NOTE: la chang is Chinese sausage.

MANDARIN WILD RICE SALAD

Steps:

• Salad: While rice is cooking, mix chicken, pea pods, and oranges together. Refrigerate. When rice is cooled, toss with salad. Add sesame dressing and toss again. Cover and refrigerate till ready to serve. Sesame Dressing: Combine all in a jar with a tight-fitting lid. Shake well; refrigerate.

FLAMBE SHRIMP MANDARIN OVER RICE

Steps:

• Cut the top and bottom off of the pineapple. Shave the peel off, save a few disks for garnish and cut the remainder in half. Cut one half into tidbits.
• Peel and clean the shrimp.
• Sauté a small bit of the garlic and ginger in some vegetable oil.
• Add the lemon juice and wait for the pan to get sizzling hot again. Add the shrimp and pineapple. Sauté until the shrimp is just about cooked.
• Use Extreme Caution On This Step:.
• In order to safely flambé the shrimp (or anything for that matter) make sure you are using 80 proof alcohol - anything higher and you'll be without eyelashes. If using a gas stove, pour the brandy in away from the burner. You should also be able to properly sauté something without splashing it everywhere to flambé, so don't blame me if you burn your house down. Anyways, on to the fun.
• Pour the brandy into the pan, and give it a second to heat up. Ignite it either by tipping the edge of the pan towards the burner if using a gas stove, or, if using electric, take a match and ignite the fumes around the edge of pan.
• (I turned off my lights so that the flame would show up).
• After a few minutes, the alcohol should be burned off.
• Put the shrimp and pineapple on the side, and heat up some more oil. Add the garlic, shallots, chili, and ginger.
• Drain the syrup from the oranges into the mixture. Add the soy sauce, orange extract, rice vinegar, and sugar (these are just estimates, you may need to play around with the measurements).
• Make a slurry with the cornstarch and a little bit of water. While stirring, slowly add the slurry until the sauce starts to thicken.
• Add the shrimp and pineapple and heat until hot. Mix in the oranges and remove from heat.
• Serve over rice.

MANDARIN TURMERIC RICE

Steps:

• Boil water & add turmeric & rice, boil until rice is tender.
• Drain the rice & gently stir in remaining ingredients.

MANDARIN RICE

Steps:

• Sprinkle rice in bottom of oiled 2 quart casserole.
• Add boiling water and salt. Set aside.
• Slowly brown meat in 2 tablespoons cooking oil.
• Saute chopped vegetables in oil.
• Add all to rice mixture.
• Add soup and soy sauce and blend.
• Cover and bake 1 hour and 15 minutes at 350 degrees.

BONNIE'S MANDARIN CHICKEN WITH RICE SO NICE

Steps:

• 1. I use the rice cooker to make the rice on the long grain rice setting. My rice cooker has a warming setting which will keep the rice hot while you finish cooking the rest of your meal. Wash the long grain rice thoroughly and add it to the rice cooker with two cups of water, one cup of washed rice and a teaspoon of salt. Add the mushrooms and frozen vegetables, If your mixed vegetables contain green beans, chop them in three pieces.
• 2. Melt butter in a nonstick skillet over medium low heat. Cut each chicken breast into 6 chunks and saute in the butter.
• 3. Brown the chicken on both sides. About ten minutes.
• 4. Meanwhile, drain the oranges into a small bowl and save the juice. Reserve 1/4 of the orange slices and set aside.
• 5. While the chicken is browning, whisk the cornstarch into the juice until it is smooth, and then add the rest of the ingredients and whisk to blend. Pour the sauce over the browned chicken in the skillet.
• 6. Gently scrape up the bits and pieces in the bottom of the skillet with a wooden spoon.
• 7. Cook the sauce covered over medium low heat for 30 minutes, and stir and turn chicken in the sauce several times.
• 8. The sauce should thicken at the end of 30 minutes. Add the reserved orange slices and cook five minutes more and then serve. Here is how it looks.
• 9. Serve the Mandarin Chicken over the Rice So Nice... Enjoy!