Best Stir Fried Rice With Amaranth Or Red Chard And Thai Basil Recipes
STIR-FRIED RICE WITH AMARANTH OR RED CHARD AND THAI BASIL
This is another Thai-influenced dish, spiced with sriracha and featuring the beautiful green vegetable amaranth. Amaranth is a beautiful green with small red and green leaves that grow, bush-like, off medium-thick stems. I get it from Asian vendors at the farmers' market, where I can also find Thai basil. I cut away the very tough ends but use the more tender parts of the stalks. A good substitute here would be red chard, whose stems can be diced and included in the stir-fry. You could also use beet greens, but I'd omit the stringy stems. I spiced this Thai-influenced stir-fry with sriracha, but that spicy chili sauce is optional.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 6m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Beat one of the eggs in a bowl and season with a pinch of salt. Prepare remaining ingredients and place in separate bowls within arm's reach of your burner.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 3/4 easpoon of the oil to the wok or pan and swirl to coat the sides. Make sure that bottom wok or pan is coated with oil and add beaten egg, swirling the pan so that egg forms a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. Season to taste. Allow to cool, then roll up or fold in half and cut into strips or just break up with edge of spatula . Repeat with remaining eggs.
- Swirl remaining oil into wok or pan and add garlic and ginger. Stir-fry no more than 10 secods, and add amaranth or chard, and white parts of the scallions. Stir-fry for 2 minutes and add Thai basil; stir together for a few seconds, then add rice. Stir-fry, scooping up the rice with your spatula, then pressing it into the hot wok and scooping it up again, for about 2 minutes. The rice should sear and stick to the sides of the wok. Add soy sauce, sriracha, pepper, green part of the scallions, and eggs and cilantro, stir for about 30 seconds, scraping the rice off the sides of the wok as it sticks. Remove from the heat. Serve hot.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 5 grams, Carbohydrate 59 grams, Fat 7 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 626 milligrams, Sugar 2 grams, TransFat 0 grams
THAI SPICY BASIL CHICKEN FRIED RICE
This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! I get the basil from a local Asian market. It has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.
Provided by ErinInVegas
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
- Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
- Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.
Nutrition Facts : Calories 794.1 calories, Carbohydrate 116.4 g, Cholesterol 46.1 mg, Fat 22.1 g, Fiber 3 g, Protein 29.1 g, SaturatedFat 3.4 g, Sodium 469.1 mg, Sugar 3.6 g
THAI SPICY BASIL FRIED RICE
This is a great use of leftover rice. It's important to use Thai sweet basil to get the authentic Thai restaurant taste. And don't skip the fish sauce, it smells strong in the bottle, but it blends in nicely with the other ingredients when it's all put together. Also, make sure you use chilled rice, or you'll end up with mush.
Provided by Bolistoli
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
- Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
- Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
- Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
- Push ingredients in the wok/pan aside and quickly scramble the egg.
- Add the oyster sauce mixture and stir everything together.
- Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
- Add more soy, oyster, or fish sauce, if necessary (or to taste).
- When everything is blended together and rice is hot, remove from heat and stir in the basil.
- Garnish with cilantro, if desired.
STIR-FRIED RICE
Fried rice in 15 minutes! Cook Minute® Rice with chicken broth, stir-fry vegetables, soy sauce and egg. You'll feel good about serving your family this low- calorie, low-fat dish.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
- Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
- Stir in cooked eggs. Serve immediately.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 60.2 g, Cholesterol 142.2 mg, Fat 8.9 g, Fiber 0.8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1534.4 mg, Sugar 4.8 g
THAI COMBINATION FRIED RICE
This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 10m
Yield Serves four to six
Number Of Ingredients 15
Steps:
- Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice - scooping it up and pressing it into the pan, then scooping it up again - for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.
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