Best Spicy Brown Rice And Vegetable Stir Fry With Oyster Sauce Recipes

THE BEST FRIED RICE

The BEST Fried Rice image

The BEST Fried Rice. This fried rice is loaded with veggies and only takes 20 minutes to make!

Provided by Kelley Simmons

Time 20m

Number Of Ingredients 11

Ingredients

2 tablespoons butter (divided)
3 eggs (whisked)
2 medium carrots (small dice)
1 small onion (small dice)
3 cloves garlic (minced)
1 cup frozen peas (thawed)
4 cups cooked and chilled rice ((I either use white or brown rice))
3 tablespoons low sodium soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
sliced green onions for garnish (if desired)

Steps:

Heat 1 tablespoon of butter into a large skillet.Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.
Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.Serve immediately with green onions for garnish, if desired.

Nutrition Facts : Calories 379 kcal, Carbohydrate 58 g, Protein 12 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 138 mg, Sodium 767 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

BROWN RICE VEGGIE STIR-FRY

Brown Rice Veggie Stir-Fry image

"My husband and I first tasted this colorful combination while visiting my sister in Grants Pass, Oregon," notes Maxine Driver of Littleton, Colorado. "We enjoyed it so much that now I often make it for family and friends."

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1 tablespoon olive oil
1 cup sliced zucchini
1 cup shredded cabbage
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1 cup cooked brown rice
1/4 cup diced fresh tomato
1/4 cup grated carrot
2 tablespoons slivered almonds

Steps:

In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.

Nutrition Facts : Calories 263 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 6g fiber), Protein 7g protein.

SPICY STIR-FRY SAUCE

Spicy Stir-Fry Sauce image

Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.

Provided by OnN2nN5

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup soy sauce
¼ cup rice wine
¼ cup white sugar
2 tablespoons chile paste
2 tablespoons sesame oil
1 tablespoon crushed red pepper
1 tablespoon chopped garlic
1 tablespoon cornstarch
2 teaspoons chopped ginger

Steps:

Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.5 g, Fat 5.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 1 g, Sodium 2449.5 mg, Sugar 10.2 g

SPICY BROWN RICE AND VEGETABLE STIR-FRY WITH OYSTER SAUCE

Spicy Brown Rice and Vegetable Stir-Fry with Oyster Sauce image

Categories Ginger Mushroom Rice Vegetable Stir-Fry Low Fat Vegetarian High Fiber Pea Zucchini Bon Appétit

Yield Serves 2

Number Of Ingredients 14

Ingredients

1 tablespoon oriental sesame oil
2 tablespoons chopped garlic
2 tablespoons chopped peeled fresh ginger
1/2 leek (white and pale green parts only), cut lengthwise into thin strips
1 carrot, peeled, shredded into thin strips with vegetable peeler
1 zucchini, trimmed, cut into long matchstick-size strips
4 fresh shiitake mushrooms, stems trimmed, cut into thin strips
12 snow peas, trimmed, halved lengthwise
3 cups cold cooked brown rice (about 1 cup uncooked)
3 tablespoons oyster sauce*
2 tablespoons water
1/2 teaspoon (or more) chili paste*
Chopped green onions
*Oyster sauce and chili paste are available at Asian markets and in the Asian section of some supermarkets.

Steps:

Heat oil in heavy large nonstick skillet over high heat. Add garlic and ginger and stir-fry 1 minute. Add next 5 ingredients and stir-fry until just tender, about 3 minutes. Add rice and toss to combine. Add oyster sauce, water and chili paste and stir-fry until sauce is evenly distributed and mixture is heated through, about 2 minutes. Mound in large bowl. Garnish with green onions and serve immediately.

SPICY VEGGIE STIR-FRY

Spicy Veggie Stir-Fry image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 19

Ingredients

1 pound thin spaghetti
Sesame oil, for drizzling
Low-sodium soy sauce, for drizzling
1/2 cup low-sodium soy sauce, plus more if needed
2 tablespoons sherry or low-sodium vegetable broth
2 tablespoons packed brown sugar
2 tablespoons cornstarch
2 tablespoons sriracha (more or less to taste)
1 tablespoon minced fresh ginger
3 tablespoons peanut oil
1 yellow onion, cut into large chunks
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
2 cloves garlic, minced
2 medium zucchini, cut into large wedges
One 15-ounce can baby corn, drained, corn halved crosswise
1 head broccoli, cut into florets
Sesame seeds, for serving
2 green onions, sliced

Steps:

For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

ALL-PURPOSE STIR-FRY SAUCE (BROWN GARLIC SAUCE)

All-Purpose Stir-Fry Sauce (Brown Garlic Sauce) image

Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)

Provided by Connie K

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

Steps:

In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
Dissolve the cornstarch in 1/4 cup water.
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
Add the soy sauce mixture; bring to a boil.
Reduce heat to medium and cook for 1 minute.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

VEGETABLE AND BEEF STIR-FRY WITH BROWN RICE

Vegetable and Beef Stir-Fry With Brown Rice image

Make and share this Vegetable and Beef Stir-Fry With Brown Rice recipe from Food.com.

Provided by JackieOhNo

Categories Brown Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup brown rice
1 lb flank steak
3 tablespoons peanut oil
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons cornstarch
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
3 large scallions, cut diagonally into 1-inch slices
4 ounces snow peas, trimmed
1 medium yellow squash, halved lengthwise, then sliced 3/4-inch thick
1 small red bell pepper, seeded cut into 1/4-inch strips
1/2 teaspoon hot red pepper flakes

Steps:

Cook rice according to package directions.
Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
Serve beef stir-fry with brown rice.

Nutrition Facts : Calories 520.8, Fat 21.1, SaturatedFat 5.9, Cholesterol 46.5, Sodium 327, Carbohydrate 49, Fiber 3.9, Sugar 8.2, Protein 30.3

ORIENTAL STIR FRY VEGETABLES WITH OYSTER SAUCE

Oriental Stir Fry Vegetables With Oyster Sauce image

This is a real favourite vegetable dish at my parties. I make salads or stir fried vegetables for every party and they are usually well recd. From the Readers Digest cookbook.

Provided by Girl from India

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 carrots, peel and cut into diagonally cut elongated slices
225 g broccoli (cut into florets, stems chopped)
1 red pepper (deseeded and julienned)
225 g green beans, cut into thirds after cutting the edges
3 spring onions, trim and slice
1/2 cup green peas
6 garlic cloves, chopped
1 tablespoon vegetable oil (the recipe says 2 tblsp)
2 tablespoons sesame oil (the recipe says 4 tblsp)
1 small green chili, deseeded and chopped
3 tablespoons oyster sauce
175 g bean sprouts
1 tablespoon light soya sauce
1 tablespoon caster sugar
1 lime, juice of
salt and pepper

Steps:

Prepare the vegetables.
Heat the vegetable oil and the sesame oil in a wok.
Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
Sprinkle the lime juice and check the seasonings add more if reqd.
Serve immediately.