Recipezaar: Stir-fry,Rice recipes

Vegetable and Cashew Stir Fry

Tue, 01 Aug 2006 14:49:39 -0400

Edamame (green soybeans) are one of my favorite beans. The beans, along with the nuts, make this a pretty substantial dish with no need for tofu or meat. The veggies add lots of vitamin A & C. This is mildly flavored, suitable for a family. Add garlic and/or red pepper flakes and/or sesame oil for a stronger taste. Since BF is not fond of broccoli we substituted asparagus. Serve over white or brown rice. From a vegetarian "minute meals" cookbook. -- posted by Kumquat the Cat's friend

Glo's Sausage Fried Rice

Wed, 02 Aug 2006 20:15:48 -0400

This is an easy to prepare fried rice dished passed down by my Japanese mother. You won't find anything like it in the restaurants. Every time we have a family get-together or a covered dish luncheon at work, I am always requested to bring this rice. Being half Japanese, my family would eat this rice as the main part of our meal. Most people would make this as more of a side dish. This recipe makes a lot, so feel free to cut down on the quantities. The beautiful lady in the picture is my mother who I lost to cancer in 2002. -- posted by Crafty Lady 13

Fried Rice Noodles With Shredded Pork and Yellow Chives

Mon, 07 Aug 2006 21:12:56 -0400

Delightful noodle dish, light and flavorful. Perfect for lunch or a light dinner. Serves 2 as a single dish or 4 as part of a multi-dish Chinese style meal. Chinese yellow chives are a paler version Chinese green chives that are blocked from the sun while they grow. They are delicate and tender with an earthy taste, and must be cooked immediately after they are picked. Chinese green chives are a good substitute and scallions are acceptable (though they will not have the distinctive garlic taste of Chinese chives); Western chives have a completely different taste and should not be substituted. -- posted by littleturtle

Hoosier Fried Rice

Thu, 17 Aug 2006 11:25:12 -0400

This is a great side dish to any oriental main course, or heck, it's even pretty dog-gone good as a snack straight on its' own. -- posted by Chef Curt

Shrimp and Egg Fried Rice

Wed, 30 Aug 2006 19:15:46 -0400

This fried rice is a favorite of Hubby's and also was well-received by guests. It's easy to whip up quickly if you need to. I try to use the minimal amount of meat needed to give it good flavor to the whole dish when I make it just for the two of us. You may want to increase to 1/2 lb shrimp if serving to guests. Hubby actually prefers this using 1/2 lb pork in place of the shrimp, but this is healthier. Sometimes I sub fake crab for the shrimp. It ends up a little sweeter but still good. Scallops are also a delicious option. -- posted by Panthur

Jalapeno Fried Rice

Wed, 30 Aug 2006 20:31:09 -0400

This is a recipe for a best-selling dish at Malee's Thai Bistro in Scottsdale, Arizona. -- posted by Southern Polar Bear

Nassi Goreng

Wed, 06 Sep 2006 19:20:46 -0400

(Sometimes spelled Nasi.) My understanding is that this is simply Indonesian for fried rice, so of course there are actually many versions. This is a Dutch version I've had for ages. Chicken can be substituted for the pork. For the baby shrimp, you can use salad shrimp from the fish counter at the grocery store--just don't leave on heat very long, since it's already cooked. Cooking time assumes starting with already cooked rice; cooking time isn't really "passive" since you have to keep an eye on it and stir a lot. You can substitute cooked Asian noodles for the rice and you'll have Bahmi Goreng. -- posted by echo echo

Szechuan Orange Chicken

Mon, 11 Sep 2006 20:03:59 -0400

From a magazine of quick meal recipes. The recipe calls for blood orange juice, but I've used fresh regular orange juice (Odwalla brand) and it works just fine. This recipe has a fairly mild, sweet, orangey flavor. -- posted by Halcyon Eve

Fried Rice

Mon, 11 Sep 2006 20:06:52 -0400

From Simple & Delicious. I made this with Recipe #185685, Recipe #185689, and some egg rolls. It's a basic, simple fried rice recipe. I was concerned that the seasoning mix would make it too salty (most things are), but it wasn't. It was very tasty and went well with the rest of the meal. -- posted by Halcyon Eve

Easy Beef and Broccoli

Thu, 14 Sep 2006 23:16:34 -0400

Hang up that phone. This tasty, take-out style dish is so quick and easy, you'll forget about delivery. -- posted by Nana Lee

Copycat Kobe Style Fried Rice With " Shrimp Sauce"

Fri, 15 Sep 2006 20:20:24 -0400

Kobe is a Japanese restaurant from my hometown. I got this recipe from a cookbook called Hometown Cooking with Bank of Granite and credit is given to Robin Powell. I normally double the rice (it's that good!) and 1/2 the "shrimp sauce" as it goes a long way. I am listing it here exactly as it is printed. PS- Shrimp Sauce is Kobe's name for it there is no shrimp anywhere near it. I serve it with Recipe #186388. -- posted by Chefcrystal

Fsd - Fried Rice With Pineapple and Tofu

Sun, 08 Oct 2006 20:24:44 -0400

FSD = Fat Smash Diet. Originally posted on http://www.FatSmashForum.com recipes forum by jenniam. From her notes: I left out the peanuts and used a little toasted sesame oil instead of peanut oilit was very good and could be used in phase II with some chicken, but I have to say that I really did enjoy it with the tofu The brown rice in this dish is nuttier-tasting and better for you than white. Long-grain brown rice tends to be a little milder than short-grain, but whichever you use, be sure to start this recipe using cold cooked rice. -- posted by Big Mike2

Quick Beef and Broccoli

Thu, 09 Nov 2006 21:20:00 -0500

This is an easy work night dinner that our whole family loves! I just add a bit more soy and veggies than the packet calls for, but this mix is great! Easy to make anywhere too- on the spot for a quick dish to take or even out camping (Nice alternative to hot dogs every night)! -- posted by Mommy Diva

Sirloin Beef Fried Rice

Sun, 12 Nov 2006 15:41:18 -0500

Haven't tried it. just storing it. -- posted by Chef #372841

5-Vegetable Fried Rice With 5-Spice Pork

Sun, 10 Dec 2006 21:15:14 -0500

This a Rachael Ray recipe that I found in her Everyday with Rachael Ray magazine. This looks soooo fantastic. -- posted by the_cookie_lady

Chinese Taro Root Cake (Woo Tul Gow)

Wed, 20 Dec 2006 21:10:28 -0500

Savory, steamed taro cake, richly flavored with mushrooms and pork. Taro is a flavorful, starchy tuber similar to a sweet potato. It has a sweet/nutty/potato flavor. The larger taro roots are sweeter but drier than the smaller roots. It's avilable in most supermarkets, but if you can't find it, use sweet potato or yam. This cake is a very popular New Year's treat. During the first ten days of the New Year's celebration a few slices of all the different New Year's cakes are fried every morning for breakfast or when friends or family stop by. The cake will keep nicely in the refrigerator for 10 days if wrapped in plastic wrap. -- posted by littleturtle

Lime Garlic Beef and Pepper Stir Fry

Wed, 03 Jan 2007 14:01:19 -0500

A mouth watering stir fry sure to please your family! This stir fry does not use a gravy. -- posted by Kitcharen

Shrimp Scampi With Snap Peas

Fri, 05 Jan 2007 14:48:27 -0500

From Shape November 2003. -- posted by Vino Girl

Chinese Fried Rice

Thu, 11 Jan 2007 19:22:21 -0500

This was my mother's favorite way to use up leftover white rice. It really doesn't taste like the fried rice you get at a restaurant, but it still a great meal. I typically throw in whatever vegetables I have in my kitchen, and leave out the shrimp or chicken. I also cut this down to accommodate the amount of rice I have. Cooking time does not include making rice, chicken or shrimp since this is usually made out of leftovers. -- posted by Karen67

Shrimp Stir Fried Rice

Tue, 27 Feb 2007 23:28:45 -0500

I love fried rice, and have experimented with how to make it for years until finally I came up with my own "secret" recipe that I'm now sharing with you. One secret to good fried rice is that the cooked rice has to be cold. It's best to prepare it the day before and refrigerate, but I've even gone so far as to chill it down in the freezer in a pinch. -- posted by BrendaMarie

Sesame Fried Brown Rice

Sun, 25 Mar 2007 20:09:35 -0400

Low-cholesterol, whole grain fried rice with lots of flavor. -- posted by Mims & Squims

Vegetable Fried Brown Rice

Tue, 03 Apr 2007 21:57:49 -0400

Tired of being let down by take-out, I begged this recipe off a coworker's mom who owned a Chinese restaurant, and I have yet to find one that tops it. -- posted by Mims & Squims

Kitchen Sink Fried Rice

Mon, 23 Apr 2007 22:15:47 -0400

This recipe is the result of playing around with several different recipes I've tried. Everybody who's tried it says it is the best of the best bar none. This is a quick and easy recipe to prepare, and it's easy to increase or decrease the amount as needed. Enjoy! -- posted by Happy Hippie

Basic Oriental Fried Rice - Stephen Yan

Sun, 29 Apr 2007 22:09:01 -0400

You can then add whatever other ingredients you like. There are so many versions of fried rice it would be impossible to post them all. So, use this as your basis and add what is used in your area of the country. I personally do NOT like peas or carrots in my fried rice but, I DO like some bean sprouts, onion and meat in mine. Now that I have a rice cooker (WOO HOO!!!!) I'll be having this more often. Source: Chinese Recipes by Stephen Yan 5th Edition -- posted by Nana Lee

Pork (Chicken, or Shrimp) Fried Rice

Fri, 18 May 2007 14:44:26 -0400

I combined a few recipes together to come up with fried rice that really hits the spot. This recipe is great for using up leftover meat, and I love the bit of flavor from the sesame oil and oyster sauce. Adjusting the recipe for fewer or more people is easy. I often serve this with Recipe #292268. -- posted by Tee Lee

Fried Rice OAMC

Mon, 21 May 2007 16:25:02 -0400

A comforting dish that my husband and kids always love. This freezes and reheats great. Prepare the rice and chicken before hand. For the chicken, I usually marinate the breasts in teriyaki sauce for some extra flavor. The rice should be stored in a large ziplock bag in the fridge until cold before starting the fried rice. When making rice for a meal earlier in the week be sure to make extra. Or keep a ziplock in the freezer and anytime you get take-out throw the box of white rice into the freezer bag until you have enough. -- posted by MommyMakes

Fried Brown Rice

Wed, 06 Jun 2007 12:33:44 -0400

This is delicious! The original recipe came from the Desperation Dinners column in my newspaper. I used garlic oil instead of peanut oil. You could add some cooked chicken, cooked pork, cooked shrimp or cooked beef to make a main dish. -- posted by Lvs2Cook

Potato Rice With Prawns

Wed, 13 Jun 2007 23:37:58 -0400

My own creation. While i was working, couldn't find enough time to cook for my sister, so I thought of a simple meal with what I have in my kitchen. Its simple, few ingredients, preparation was fast--20 minutes the most. Potatoes and rice can steam at the same time. Always have a bottle of fried garlics handy for all cookings. -- posted by Jeff Lim@Chef#166107

Teriyaki Pork Stir Fry

Mon, 18 Jun 2007 17:36:57 -0400

Something that must must have caught my eye somewhere, sometime ... I have it scribbled on a piece of paper with no source noted. -- posted by SusieQusie

Old Hanoi Rice With Shrimp, Royal Style

Wed, 20 Jun 2007 16:48:27 -0400

This is an impressive-looking rice dish with great flavors. Got this recipe when I went on a cooking course in Hanoi and this was one of four dishes I made. Some of the ingredients are a bit out-of-the-ordinary but I promise you, its worth it ! -- posted by NOOBchef

Prawn and Bacon Fried Rice

Tue, 26 Jun 2007 22:42:30 -0400

An Australian Weight Watchers recipe. Core plan, or 5.5 points per serve. Note that Australian points are not quite equal to US ones. -- posted by Gingernut

Ww Hunan Shrimp - 5 Points

Mon, 02 Jul 2007 21:45:07 -0400

This is out of one of my Weight Watchers cookbooks called "Take-Out Tonight!" Both DH and I really liked this dish. You can use 1/2 shrimp and 1/2 sea scallops if you prefer. You can also replace the asparagus with broccoli florets or fresh snow peas. -- posted by TeresaS

Honey Lime Cajun Shrimp Stir Fry

Tue, 10 Jul 2007 21:35:21 -0400

This is a recipe I developed myself. The first stir fry that 2 out of 3 of my kids will eat! I took the basic marinade from Recipe #231870 and made up my own stir fry. The vegetables are what I had on hand, so feel free to adjust the veggies to what you like to use. Time includes only 1 hour of marinading. -- posted by WI Cheesehead

Dol Sot Bibim Bap

Thu, 26 Jul 2007 20:05:29 -0400

A Korean-Americanified dish which means, "mixed rice," that usually has 4-5 vegetables such as carrots, zucchini, spinach, bean sprouts and is topped with bbq beef and a fried egg. Can be cooked in a cast iron or hot stone pot or bowl. -- posted by Jane Snar

Easy Fried Rice for Two

Thu, 30 Aug 2007 21:48:28 -0400

Simple fried rice recipe. -- posted by Anme

Thai Chicken & Cashews

Mon, 03 Sep 2007 21:11:27 -0400

One of our favorite recipes - I found it on worldwiderecipes.com back in 1998. It is fairly easy and fast to make - the largest amount of time is in the prep work of chopping, as is the case of most stir-fries. Adjust the spiciness by the number of chili peppers - I have used up to 9. I love using jasmine rice, cut the chicken while partially frozen, and try to pick the chili peppers out before serving (in interest of my 19mo old). -- posted by Goji Girl

Mollie's American Fried Rice

Mon, 24 Sep 2007 23:04:07 -0400

This Mollie Katzen recipe is vegetable dish where the rice plays a secondary role; the reverse of the standard fried rice recipes. The leafy greens called for can be kale, collards, spinach, beet, chard, Asian greens or a mixture of greens. The recipe calls for cooked rice, a good way to use up leftover rice. -- posted by lynnski / LA

Leftover Risotto Quiche Stir-Fry

Sun, 30 Sep 2007 21:09:04 -0400

This is really, really easy. It uses leftovers. The portions are completely reliant on what you have. It's healthy. And it's yummy. Anything else ? -- posted by NOOBchef

Simple Dirty Rice

Mon, 08 Oct 2007 22:40:42 -0400

A recipe that has been handed down. -- posted by Chef #377260

Brown Rice and Vegetable Saute

Fri, 19 Oct 2007 00:48:16 -0400

Super quick and healthy meal! -- posted by Brooke the Cook in WI

Thai Shrimp and Fresh Vegetable Rice

Fri, 26 Oct 2007 19:54:59 -0400

This combination is really great! We loved it! Too spicy to put on menu or to serve our residents. Found this in BH&G Magazine, October 2007 edition. -- posted by Manami

Chicken Fried Rice With Anchovies and Peas

Tue, 27 Nov 2007 19:36:20 -0500

Really flavorful rice. -- posted by littleturtle

Kicked up Chicken Fried Rice

Wed, 12 Dec 2007 14:15:12 -0500

I threw a curve ball at this one and kicked it up a notch using Southwestern Egg Beaters. To make it Heart Healthy I used the Egg Beaters. -- posted by Scott in Indiana

Chickpea Curry

Thu, 13 Dec 2007 13:05:54 -0500

My sister got this recipe in Chiang Mai, Thailand when she was staying with some locals during her travels. It's one of my favorites. Thai basil tastes best in the recipe but fresh sweet basil is good too. And if you like your curry hot, use 1 TBSP of curry paste. -- posted by Janice Y

Cajun Fried Rice

Thu, 03 Jan 2008 01:59:41 -0500

Not for the sodium-watchers! This is my great-aunt's recipe...I like to go crazy with the seasonings to give it extra kick, but I go easy on the salt and Tony's when other people are joining me, because most people don't love salt as much as I do! -- posted by TheNewlywed

Nyonya Fried Rice

Thu, 10 Jan 2008 00:24:14 -0500

one of the easiest type of nyonya food to cook..cheapest and most versatile too^^ -- posted by frozen_katak

Thai Style Fried Rice... With a Curry Flavor, Hmmm!!!

Thu, 24 Jan 2008 20:36:59 -0500

My husband once had this Thai fried rice that was not only spicy-hot, but had a distinct curry flavor. After visiting a Thai restaurant in Jacksonville and him exclaiming "That's it!" I knew I had to try and replicate it. We like things spicy-hot, so adjust chilies and red curry paste according to your taste buds!! -- posted by SquadLeader

Hot Thai Stir-Fry

Tue, 11 Mar 2008 00:36:17 -0400

All I can say about this recipe is that it is the absolute best stir fry I have ever tasted. It doesn't take much to prepare, and is a perfect quick and easy dinner for the typical mother. I LOVE THIS RECIPE!!!! -- posted by Plastic Chef

Shenandoah Chicken

Fri, 28 Mar 2008 02:08:32 -0400

This is a spicy sweet and sour chicken dish. The spicy being the addition of Creole seasoning. I love the extra spice....if you get it right, it will sneak up on you in a good way. It's an entree I had at this now closed restaurant in Northern Virginia. It was served on a cast iron skillet with Jasmine rice. My mom and I set out to recreate it and are pleased with the results. I am still searching for the best sweet and sour sauce recipe to make it perfect. -- posted by Kitchen Witch Steph

Kimchee Fried Rice

Fri, 04 Apr 2008 02:24:38 -0400

My aunt made whipped this up for the kids of the family when she was visiting the U.S. It is SUPER easy and extremely delicious. All my friends request it when they come over for dinner. This is especially good to make with leftover white rice. Serve with a Korean beef dish, or this can be the entree with some dried seaweed. -- posted by Chef #783619

Pepper Steak Stir-Fry

Tue, 15 Apr 2008 19:29:11 -0400

From the Southern Living Cookbook Classics. My husband found this when we were bored with the same ol' thing. It has quickly become one of our favorites! -- posted by cook from scratch

Ham and Shrimp Fried Rice

Wed, 16 Apr 2008 19:35:57 -0400

The rice can be cooked in chicken stock the day before and stored in the refrigerator. Use two cups of stock for every one cup of uncooked rice. -- posted by Denny C.

Kylie's Chicken Fried Rice

Thu, 01 May 2008 15:39:30 -0400

I am so thrilled to find a great fried rice recipe that includes more than soy in the sauce. This is from a fabulous cookbook called Kylie Kwong, Simple Chinese Cooking. Easy and tasty, like most stir fry recipes the cooking time is minimal, it's all the chopping that takes the time. Left overs were fantastic. Enjoy! -- posted by Mrs Goodall

Big Bowl Chinese Pork With Noodles (Copycat)

Thu, 01 May 2008 15:57:05 -0400

I love Big Bowl restaurant and wanted to share a CopyCat recipe I came across. -- posted by marlowen

Huang He Fried Rice

Wed, 14 May 2008 18:18:49 -0400

I made this in the style of one of the local take-out places. It's rather good! -- posted by Sue L

Minute 'chinese Style' Beef Fried Rice

Tue, 20 May 2008 17:17:01 -0400

Fairly low-fat low-sodium Fried Rice Recipe. -- posted by Shahana

Vegetable and Beef Stir-Fry With Brown Rice

Tue, 27 May 2008 23:31:42 -0400

From Good Food Magazine, September 1986. -- posted by JackieOhNo!

Pork Fried Rice

Fri, 27 Jun 2008 18:34:18 -0400

A Pampered Chef recipe...a super quick meal and a good use for leftover pork. Chopped cooked chicken or shrimp can be substituted for the pork. -- posted by DuChick

Penzey's Tender Chicken Breast and Veggies

Tue, 15 Jul 2008 18:28:48 -0400

This uses Penzey's Raspberry Enlightment sauce. It's a great sauce that adds a lot of flavor to cooked meals. The cooking time was a little longer since the chicken breasts were so large. I think I would slice them into strips before cooking next time, to distribute the flavors more evenly. We sliced the 2 breasts up and it was enough for 5 of us. You could use any combination of vegetables with this. We used zucchini, mushrooms and spring onions. Yum! -- posted by WI Cheesehead

Egg Fried Rice - Easy!

Sun, 03 Aug 2008 19:34:34 -0400

Another from the BBC's Chinese Food Made Easy. This is the first successful egg fried rice I've ever cooked. Easy, quick and tasy. Serves four as a side dish. If you don't have groundnut (peanut) oil, use a clean oil, such as vegetable oil instead of olive oil, which is too strong. The white pepper is important for bringing out the flavours; don't be tempted to replace with the trendier black pepper, because it will add another flavour, rather than enhancing the existing ones. -- posted by Snowbunny Andorra

Dan's Asian Rice

Tue, 12 Aug 2008 13:59:30 -0400

This delicious rice dish, created by my son, goes great with many Asian inspired dishes. I especially like it with my recipe for Recipe #319003. You can cut the recipe in half for 2 people without any problems. I have made this for 2 people and use 1 tsp. chili paste. It is spicy, but not "Real Hot". This rice has lots of flavor! I served with Sweet Soy Sauce Drizzled over the top of the rice as shown in my picture. Preparation time DOES NOT include time to cook rice. -- posted by Linda's Busy Kitchen

Beef Teriyaki With Mango

Wed, 03 Sep 2008 19:21:45 -0400

Adapted from a recipe by Sonia. Serve over brown rice or cooked soba noodles. -- posted by Sue L

Camargue Red Rice Blend

Fri, 05 Sep 2008 18:07:22 -0400

I bought a package of Camargue Red Rice Blend (Riz Rouge). It contained 60% long grain parboiled brown rice; 20% California wild rice; and 20% Camargue red rice. Never had this blend before and here is the recipe I came up with.....hope you enjoy! I am quite sure you could use all red rice if you wish.** This is a very good time to use recipe#166346.....it is something that I always have in my freezer. BTW, I posted this as servings for a main course, for a side dish, it will make much more.....but don't cut the recipe because this is very good cold the next day! -- posted by Happy Harry #2

Sue's Sesame Fried Rice

Sat, 11 Oct 2008 02:09:36 -0400

Yes, I have been in the kitchen making fried rice again! Fried rice is one of my favorites. The sesame seeds in this version offer a delicious nutty taste that makes this perfect to accompany Chinese stir-fries, Japanese teppanyaki, and Korean bulgoki. The use of brown rice should gain approval from those trying to cut carbs. Of course, they want it to be delicious, and I assure you that this is every bit as tasty as my fried rice (Recipe #38748). -- posted by Sue L

Potato Vegetable Fry

Sun, 26 Oct 2008 17:37:07 -0400

Nice 'n' soft potatoes with a mix of yummy veggies. Low sodium! -- posted by bharloc

Thai Fried Rice

Mon, 27 Oct 2008 23:45:09 -0400

Entered for safe-keeping, from "Favorite Brand Name Best-Loved Chinese Recipes and More". This is a U.S. family-style recipe. Be sure to wear rubber gloves when handling jalapenos, and avoid touching the area around your eyes before you can wash your hands. If you prefer, substitute 3 1/2 cups cooked brown rice for the cooked white rice. -- posted by KateL

Spicy Garlic Shrimp With Asparagus

Tue, 02 Dec 2008 00:45:15 -0500

All you garlic-lovers take heed! A quick stir-fry with a little bit of a kick! :)Serve over Jasmine rice with a garnish of chopped cilantro.This was found on a Thai website. -- posted by Manami

Kittencal's Best Chinese Fried Rice With Egg

Wed, 07 Jan 2009 00:06:14 -0500

The secret to the best Chinese fried rice is onions, garlic and sesame oil, you may add in cooked chicken, beef, pork or shrimp, also you may add in some frozen thawed peas or fresh sauteed or canned mushrooms, whatever you have handy in your fridge! --- for this recipe it is best to use slightly undercooked rice that is more firm that soft the best recipe is the firm option on my recipe#350260 the amount of egg does not matter, if you like lots of egg then use as many eggs as desired, if you like a little heat then add in some cayenne pepper, I most always do you and you will probably need to adjust the soy sauce to your liking --- you will love this rice! -- posted by KITTENCAL

Spicy Chicken Stir-Fry

Sun, 11 Jan 2009 18:08:10 -0500

This recipe was featured in an email from the www.kraftfoods.com website. -- posted by senseicheryl

"use up Your Leftovers" Rice Skillet

Tue, 20 Jan 2009 17:08:31 -0500

This fast and easy recipe is great with whatever leftover protein you have on hand. It's from Sallie Ann Robinson's Southern cookbook, "Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, And Other Sea Island Favorites" where it is called "Anything Rice" because it truly works with anything. You can add more seasonings (e.g. garlic) if you like. -- posted by blucoat

Rice Cakes With Mushrooms and Peppers

Wed, 21 Jan 2009 00:56:24 -0500

An easy appetizer which I suppose can be served as the main dish also. To make vegetarian simply substitute the chicken broth with vegetable broth. -- posted by Ice Cool Kitty

Hyderabadi Biryani (Yogurt Marinated Lamb)

Thu, 22 Jan 2009 14:10:54 -0500

This recipe comes from a friend's mother. Recipe times do not list 2 hour or more marinating time. -- posted by Celticevergreen

Brown Fried Rice - Five Treasure

Tue, 03 Feb 2009 18:02:45 -0500

The sky is the limit when it comes to preparing fried rice. With this recipe we use brown rice and a little canola oil to make it healthier and 5 different types of vegetables. It's important the brown rice is well chilled so the starch hardens and makes it fry-able. If you use fresh rice you will have a gummy mess. Using ginger, scallions and garlic helps boost the flavour or you could even add some sesame oil or chile peppers. You could substitute the canola for sesame oil to add more flavour. Change any of the vegetables to asparagus; zucchini, peas, mushrooms, bok choy, bean spouts, jicama and even fruit such as mandarin oranges or pineapple.. To make it more of a meal I would add protein like chicken, shrimp, ham or even tofu...but then it wouldn't be Five Treasure now. Cooking time includes cooking the rice and chilling it. To speed the process up at dinner time, prepare the rice and chopped veggies the day before. This recipe came from Fine Cooking. -- posted by heather in Ont,

Beef-Fried Rice

Wed, 04 Feb 2009 01:45:36 -0500

This recipe is from Kraft.com. I love the simplicity of it. -- posted by TMaruhn

Chicken Fried Rice

Wed, 04 Feb 2009 23:58:10 -0500

tasty Chicken fried rice. A recipe I devised after craving the fried rice from our local hibachi style Japanese restaurant. -- posted by Chef #1019545

Sweet Chile Tofu Fried Rice

Tue, 10 Mar 2009 14:53:00 -0400

We used extra firm tofu in this dish which is totally vegetarian. A nice change from the usual. Recipe loosely based on a Tyler Florence recipe. Very tasty! Great for a mid-week recipe.;) -- posted by Manami

Peanut Sauce Vegetable Stir Fry With Tofu

Sat, 14 Mar 2009 23:52:17 -0400

This comes courtesy of the Bob's Red Mill recipe collection. The original version called for serving over quinoa, but since I never have that available and suspect many others don't either, this version I'm posting simply calls for rice. Feel free to serve this over quinoa or whatever grain suits you; soba noodles would probably be great too. Personally, I always omit the mushrooms because of an allergy; the veggies are really just suggestions anyway, so adapt and experiment according to your needs. Chopped peanuts are nice added to this, too, for added crunch. NOTE: Cook time does not include cooking of the rice, since that will vary according to the kind you use. -- posted by Lynne the Pirate Queen

Thai Stir-Fry Chicken and Vegetables

Mon, 06 Apr 2009 02:12:41 -0400

I adapted this recipe from one I found in a magazine. I lived in Thailand for 5 years and it uses all the ingredients I think of when I think of Thai food. I use a lot of chili flakes, so it ends up very spicy, so cut it down by at least half if you prefer it milder. It serves 2 hungry people or 4 if you like smaller portions. Serve over steamed Jasmine rice. -- posted by Jo in Singapore

Croatian Squid With Rice

Mon, 06 Apr 2009 21:32:16 -0400

Also known as "Crna Riz" or "black rice", this recipe is traditionally a risotto made with squid ink, and wine. This alcohol free version is much easier to prepare, and is a great way to introduce kids to squid. -- posted by Chef #1228626

Chicken, Cashews and Red Pepper Stir-Fry

Tue, 28 Apr 2009 01:28:24 -0400

This dish balances salty, sweet, tangy and spicy ingredients. It is truly wonderful! :) Recipe is from Barbara Lauterbach, Cooking Light Magazine, April 2009 edition. She suggests that it be served alongside a quick rice pilaf. Cook a 10 oz package frozen white rice (such as Birds Eye SteamFresh) according to package directions. We had rice already made since there is white rice always around!! Combine cooked rice, 2 Tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon salt (or perhaps one of Mrs Dash's 13 choices) and 1/4 teaspoon freshly ground black pepper and a sprinkling of chopped green onions. Make sure you have it all chopped and ready so that cooking it will be a breeze. ;) -- posted by Manami

Mabo Tofu

Tue, 26 May 2009 01:37:42 -0400

Tofu with sauce. To go over rice -- posted by Chef #1277805

Fried Rice

Tue, 23 Jun 2009 01:54:24 -0400

An easy, tasty dish. -- posted by Rather be Cookin' #2

Spicy Sausage Rice

Mon, 06 Jul 2009 16:09:00 -0400

I found this little gem on the Love Food Hate Waste website, tried it at home and realized how great it is! The taste is amazing, and you can alter how spicy it is by what type of salsa you add. This recipe is also great for families, if you want to use up some of your leftover sausages! Thanks, Love Food Hate Waste! NOTE: For the stock, I use whatever flavor stock that my sausages are, beef/chicken etc. If you aren't into too much of a spicy kick, try mild salsa. Remember, that stock is the stock powder + water, not just the powder. -- posted by Country Girl825

Best Ever Fried Rice

Wed, 08 Jul 2009 02:00:11 -0400

This recipe comes from Cooking Light, September 2005 and is without a doubt the best fried rice I have ever tasted. Not only great tasting but very easy to make as well. I have modified the original recipe slightly to reflect our preferences for oil, meat, veggies etc. The original recipe calls for shredded lettuce as an ingredient however I have never tried it this way. I will list it as an optional ingredient. The sesame oil is the secret ingredient as far as I am concerned!! Don't be shy, give it a try!! -- posted by NanuqsMom

Fried Rice With Bacon (Oriental Style)

Sun, 12 Jul 2009 09:24:47 -0400

One of my fondest memories growing up is the reaction my best friend had about my mom's fried rice. She was so addicted to it she would randomly request that mom make some. I have been craving it lately but knowing that it needs to be done with "yesterday's" leftover rice gets me every time. (If fresh rice is used it will stick together in a mushy mess instead of separating out into individual dry pieces.) Well, as luck would have it I spaced when making rice a few nights ago & instead of loading the rice cooker with 2 cups rice & 4 cups water I put in 4 cups of both! So I added another 4 cups of water & wow... that was a lot of leftover rice! So, last night I combined what I could remember of mom's fried rice with what I had on hand & my family loved it. We ate this for a main meal but usually it's served as a side. The first bite I took really did take me back 25 years! I hope you enjoy it too! :) -- posted by **Tinkerbell**

Chicken Fried Rice

Wed, 12 Aug 2009 15:03:42 -0400

I used the food processor to do my chopping and used leftover roast chicken along with leftover rice from Chinese take-out. This will serve 2 persons as a main dish or 4-6 as a side dish. As always, feel free to switch the meats and veggies to your taste. -- posted by Sue L

Garlic Pepper Fried Rice W/ Beef or Chicken

Sun, 06 Sep 2009 20:05:01 -0400

This is my adaptation to Bobbie rice's Fried Rice recipe (http://www.recipezaar.com/Fried-Rice-8594). It's a good recipe, but it was missing two of my favorite flavors, garlic and red pepper. -- posted by ATM 67

Chaulafan De Pollo or Ecuadorean Chicken Fried Rice

Wed, 09 Sep 2009 01:32:52 -0400

I found this recipe on an international recipe site I use. It's absolutely incredible and worth the effort. Give it a try, you won't be disappointed!!! I also like to add some chopped,roasted jalapenos! -- posted by hannahs dad

Favorite Pork Fried Rice

Mon, 14 Sep 2009 17:49:46 -0400

Needed a recipe to use up my leftover Recipe #238438, and I ended up creating my DH's new favorite meal. He likes to add Thai chili sauce (called Sriracha), but I like mine without. We prefer our fried rice without eggs, but you could certainly scramble a couple in the corner of the pan at the end of cooking and then mix it in to the rice. -- posted by KissKiss

Easy Chinese Egg Fried Rice

Tue, 20 Oct 2009 13:11:44 -0400

Something quick for breakfast using leftover rice from the night before. My Ayi (Chinese for "aunt," home help in China) taught me this easy recipe. I never realized until now how simple and tasty fried rice could be. -- posted by ShowShanti

Hellboy's Fried Rice

Fri, 23 Oct 2009 15:50:44 -0400

My Fried Rice recipe, a bit of an amalgamation of several recipies I've tried in the past. Is reasonably easy to cook, and a favorite at home! Feel free to add a range of vegetables and spices to your liking. -- posted by hellboy1975

Stir-Fry Chicken With Rice

Mon, 16 Nov 2009 12:03:42 -0500

Easy delicious chicken with rice egg carrots and peas -- posted by MrsDiQ

Fluffy White Rice

Mon, 23 Nov 2009 14:51:30 -0500

White rice like the rice served at a good Chinese restaurant. Two variations are given, one fluffy version for eating with foods like stir frys, and another for making fried rice. I have met so many people who marvel at perfect white rice. It's very easy to make. Here's how... -- posted by RudyH

Red Pepper Pineapple Chicken on Rice

Mon, 23 Nov 2009 18:07:26 -0500

An easy but tasty recipe! Doesn't need exact proportions, add list of ingredients as you desire or according to what you have available. -- posted by collettemae

Bringhe (Filipino Paella)

Mon, 07 Dec 2009 15:06:38 -0500

This recipe is thought to be a Filipino version of the Spanish Paella and is popular in the northern provinces of Bulacan and Pampanga, north of Manila. The use of cayanne pepper is not traditional but is used to give balance to the recipe. -- posted by Celticevergreen

Boombambam Fried Rice!

Wed, 09 Dec 2009 17:17:19 -0500

This recipe is one of the first recipes I learned to make. When I was little, my mother would make fried rice like once a week and apparently I sort of realized/figured out how she made it as I grew older. I usually use whatever i have in my kitchen... Random veggies, random poultry, random everything! ENJOY! (: I normally use shrimp, ham, chicken, peas, corn, carrots, peppers, eggs, and etc. -- posted by BOOMBAMBONBON!

Basil Stir Fry

Fri, 11 Dec 2009 17:07:29 -0500

Great fresh veggie stir fry with lots of flexibility, and lightly flavored without heavy sauce. I have written in the ingredients I used and added "or" ingredients per the original recipe. Feel free to use what you have on hand, this recipe seems to handle substitutions really well. Modified from RecipeKey.com based on my pantry contents! Great tool, wish RecipeZaar had one. Had to copy this here so I can have it accessible. -- posted by @ home in SF Bay

Tricolor Pepper Steak

Sun, 27 Dec 2009 20:06:54 -0500

Ellie Krieger's dinner for four under $10.00. The Food Network chef offers up a healthy steak dish - "Healthy Appetite with Ellie Kirieger" airs Saturday's at 8:30 am on Food Network.;) -- posted by Manami

Basil Beef Fried Rice

Thu, 14 Jan 2010 11:51:53 -0500

This recipe is from a local Thai cooking class I took. The instructor tried to adapt the traditional recipe to use locally-available ingredients. This is delicious - different than any other fried rice we've had before. The Thai basil (I found it in an Asian grocery store in the city) really makes a difference. -- posted by flowers22

Super Yummy Vegetarian Fried Rice

Mon, 01 Feb 2010 10:21:53 -0500

More stuff that came out of my fridge, to make yummy vegetarian fried rice! -- posted by vpetite