Recipezaar: Long-grain rice,Stir-fry recipes

Vegetable Fried Rice

Sun, 05 Aug 2001 08:33:05 -0400

. -- posted by Ashley U

tequila Shrimp

Tue, 16 Jul 2002 22:52:39 -0400

This is a very quick and easy receipe that will impress everyone. The shrimp is rather spicy but the cilantro and tangyness of the rice mixture nicely balances the spicy seasonings. This receipe came from the July 2002 Cooking Light magazine. -- posted by Mrs.Habu

Spanish Rice With Chicken and Sausage

Mon, 09 Sep 2002 19:27:27 -0400

An all time favorite that combines sausage and rice, topped with chicken. This rice is absolutely the best! -- posted by yooper

Stir-Fry Rice With Veggies

Sat, 01 Mar 2003 20:00:10 -0500

Perfect dish for brunch or add some leftover cooked pork, shrimp or chicken for a satisfying main dish. Also nice for a chafing dish on a buffet table. -- posted by BoxO'Wine

Cajun Fried Rice

Mon, 14 Apr 2003 20:36:25 -0400

I got this off a Tabasco box. It seems complicated, but it's really easy. -- posted by ROBIN PENA

Vegetable Shrimp Fried Rice

Thu, 15 May 2003 20:02:54 -0400

Someone once described to me their version of "the perfect fried rice". This is hardly "the best" by most culinary standards, I'm sure, but it fit their criteria to a tee: dark rice, (not brown rice, but white rice that is dark) separate grains, not sticky and oily, NO peas, NO carrots, EXTRA bean sprouts. I managed to solve my problem of getting the rice "dark", (without using sooo much soy sauce that it turned into a salt lick), by making the rice using vegetarian mushroom broth instead of water. I am by no means an expert in wok cooking, but I tried to describe to the best of my ability the frenzied way I usually make this rice. The key, I find, for all wok cooking is to have all you stuff prepped and ready to go, cuz once you start, there's no turning back! Also, be sure to have a plate ready for the cooked shrimp and egg when they're removed from the heat. -- posted by Kozmic Blues

Shellfish Paella

Sat, 17 May 2003 20:06:33 -0400

My own variation of a popular one-pot meal. The addition of pepper flakes adds a bit of zip to an otherwise fairly bland dish. Serve with chunks of baguette, Italian bread or Pita. Of course, plenty of Chardonnay to wash down the rice. -- posted by TOOLBELT DIVA

Shrimp Fried Rice -A One Dish Meal

Wed, 09 Jul 2003 20:01:21 -0400

This is a great do ahead dish - get everything ready early in the day, refrigerate until 10 minutes before serving. This may be a meal in one or part of a chinese banquet . It is important to do the onions & garlic as suggested in the recipe steps. If you use large prawns keep them separate and half cook them before adding other ingredients - again - do not over cook the shrimp. Cook this right in front of your guests and serve from the wok. The colors from the ingredients are so attractive -- posted by Bergy

Chicken Fried Rice

Thu, 21 Aug 2003 20:00:35 -0400

-- posted by DjCalvin

Szechuan Fried Rice

Wed, 27 Aug 2003 20:03:50 -0400

This is one rice which rice loving people DO NOT want to miss:-) -- posted by Charishma Ramchandani

Egg Pulao

Wed, 27 Aug 2003 20:04:25 -0400

A wonderful meal all by itself! -- posted by Charishma Ramchandani

Mutton Pilaf

Mon, 29 Sep 2003 20:00:30 -0400

From the Thursday magazine. -- posted by Charishma Ramchandani

The Best Fried Rice

Thu, 02 Oct 2003 20:00:52 -0400

Probably not the quickest fried rice but I promise, worth the effort. If you want it spicy hot, add chili peppers with the Chinese sausages or ham. It's imperative to have all the ingredients assembled and ready to add to the wok before beginning to cook. This dish is a complete meal in a wok so it will make double or more the servings if used as a side dish. -- posted by sugarpea

Delicious Indian Chickpeas Pulao

Wed, 08 Oct 2003 20:01:11 -0400

A simple, tasty and easy recipe I like:) -- posted by Charishma Ramchandani

beef fried rice

Wed, 15 Oct 2003 19:59:55 -0400

our favourite beef fried rice - i think it originally came from food and wine, but it's been so long i cant remember -- posted by afr0bunny

Five Colour Pretty Indian Pulao(Pilaf)

Wed, 29 Oct 2003 20:02:24 -0500

This is a treat! It's colourful, flavourful and wonderful served hot. To me, it is a meal by itself. This is from Chef Sanjeev Kapoor. -- posted by Charishma Ramchandani

Tamarind Rice From Char's Kitchen!

Sun, 02 Nov 2003 20:00:18 -0500

This is the way we make this in our sweet little kitchen - a favourite of mine! Recipe posted by request! -- posted by Charishma Ramchandani

Too Good Beef Biryani

Wed, 05 Nov 2003 20:01:26 -0500

This is from the City Times! -- posted by Charishma Ramchandani

Volcanic Tomato Pulao

Wed, 05 Nov 2003 20:02:13 -0500

I've christened this rice today and called it 'Volcanic Tomato Pulao' because of its amazing combo of flavours that almost seem to be exploding between your teeth while you eat this! This is a wonderful Indian recipe and a great pulao to have at lunch! -- posted by Charishma Ramchandani

Fried Rice with Ham and Peanuts

Fri, 07 Nov 2003 20:00:01 -0500

Make sure your rice is cold with this recipe, if it's warm or hot the grains will stick together. I use leftover chinese carry-out rice to make this and vary the ingredients according to what I have on hand. -- posted by Hey Jude

Fried Rice

Fri, 07 Nov 2003 20:00:15 -0500

I love Fried Rice. I have diddled with this recipe many times. I think it is finally worth posting. Don't let the long list of ingredients or detailed instructions put you off on this one. Other than the refrigerator time, it really only takes a few minutes to throw it all together. -- posted by ~SwoR~

Prawn Pulao

Thu, 13 Nov 2003 20:00:36 -0500

This is Hoorbanu Iqbal's recipe from the Thursday magazine. She is a wonderful cook with a very sweet smile that'll win your heart anytime and the magic in her fingers shows in her recipes and wonderful food! -- posted by Charishma Ramchandani

Vietnamese-Style Spicy Fried Rice

Tue, 02 Dec 2003 20:00:44 -0500

Spicy and flavorful, this easy dish provides a delicious change from Nasi Goreng or Chinese Fried Rice. Try to use Vietnamese fish sauce (Nuoc Mam), which is more pungent than other Southeast Asian fish sauces. Preparation time does not include the time needed to dry the rice overnight. -- posted by Daydream

Lime stuffing

Tue, 06 Jan 2004 20:00:45 -0500

A great poultry stuffing. -- posted by Missy Wombat

Nasi Goreng

Tue, 16 Mar 2004 20:00:09 -0500

This recipe was brought back from Singapore when my parents were there in the 1950's. i have tried other versions both commercial and at home, and still rate this the best. -- posted by Pete Flannery #2

One Dish Meal: Carrot and Tomato Pulao

Mon, 28 Jun 2004 20:00:21 -0400

This is Sanjeev Kapoor's light and oil-free rice preparation from the Young Times magazine. I hope you like it as much as my family does! -- posted by Charishma Ramchandani

Dad's Half-way Sindhi & Half-way Yellow Rice Pulao

Fri, 02 Jul 2004 19:59:58 -0400

Dad and I had made Doodhi Chane ki dal(Yellow lentils and white pumpkin lentil curry)on 17th May night for dinner. We wanted to have yellow rice with it as that's the combo that goes "the best", undoubtedly. However, I'd ne'er made the yellow pulao before, so what naturally occurred to me was to use turmeric powder to the rice while cooking the spices(viz. green cardamoms, cloves, bay leaves and cinnamon stick) in it, and then saute the rice lightly in the same pot, followed by water, and then ofcourse bringing it to a boil, then cooking it on a simmer until all the water has been absorbed by the rice. However, when I was thinking along these lines, I remembered I had my mom's recipe book in my recipe collection cupboard. I fetched that and searched for the yellow pulao recipe. Funny as it was, my eyes fell upon a recipe that mom had titled as, "Yellow rice(Sindhi style)". Voila, I was excited as I thought that I'd found the recipe. So, within minutes the knife was set in action and my chopping board was ready with all the required ingredients. Dad and me started cooking the pulao with, let's say, "delicious dreams" of what was to follow 30 minutes later;-). Half-way through the cooking process, we realised we were making the WRONG RECIPE!!!! Zoiks! LOL:)) So, between the main chef and the sous chef(you decide who wears which crown!), we mutually agreed not to use the chopped tomatoes in the pulao(Strange as it is, tomatoes have been giving me a hard time of late, especially when I was in some kind of a catch 22 situation in deciding whether or not to use these in Hyderabadi Biryani I'd made a week ago). The fire was lit, the pot was all set & the cooking process began. What followed 35 minutes later, was UNBELIEVABLE: Dad had prepared the most nicest, aromatic and the prettiest lightest yellow colour pulao I had ever seen! One thing's certain: If the way to a man's heart is through his stomach, it has simply got to be through this pulao. Try it and let me know what you think of this precious recipe(big smiles) -- posted by Charishma Ramchandani

Chicken and Lentil Rice

Fri, 02 Jul 2004 20:00:04 -0400

This is from the Food column by Anjali Vellody of the Weekend magazine. I hope you enjoy it! -- posted by Charishma Ramchandani

Excellent Egg and Ginger Fried Rice

Tue, 20 Jul 2004 19:59:49 -0400

I love this with roasted chicken breast and a sprout salad. -- posted by Dancer^

Special Fried Rice

Thu, 26 Aug 2004 20:00:02 -0400

Another authentic asian recipe given to me. Try my beef and black bean sauce recipe with this. -- posted by Susie T

Egg Fried Rice With Bacon

Wed, 29 Sep 2004 19:59:20 -0400

This is great as a main dish or accompanying your favorite Oriental meal. Very easy way to use leftover rice or leftover roast. -- posted by littleturtle

Beef Chop Suey

Wed, 05 Jan 2005 19:59:57 -0500

Easy to make, and also very adaptable. Chop suey is the classic Chinese-American dish. This one's mainly a vegetable dish with beef added for extra flavor. -- posted by littleturtle

Thai Vegan Fried Rice (Khao Phad Jay)

Thu, 17 Feb 2005 19:58:42 -0500

Satisfying fried rice with no eggs, no fish sauce, and no meat, but lots of Thai flavor from pepper, garlic, and a bit of curry paste. From Foolproof Thai Cooking, by Ken Hom. He says this is a typical dish of a Thai Buddhist festival in the autumn, which people celebrate by eating only vegetables for a week. This is spicy, and I say this as someone who eats spicy Thai and Mexican foods on a regular basis. My favorite part of this dish was the black pepper, but it did make it hot. If you do not like spicy, do not make this. If you like spicy but not very hot, you may want to reduce the amounts of black pepper and garlic quite a bit. Yes, it says three Tablespoons of garlic. Yes, that's about two small heads of garlic - not cloves, heads. And if you do like things very spicy (mmm), use the amounts directed and enjoy. -- posted by Nose

Hainanese Chicken Rice

Tue, 16 Aug 2005 21:34:16 -0400

Chicken rice is one of my daughters favourite dish so instead of eating it at the chinese restaurants, I have learned to prepare it myself..and it taste just as great!!Dont be daunted by the amount of ingredients or work.It is actually simple and the end result is worth it.Sometimes, instead of using one whole chicken, I would mix chicken bones(for stronger flavor) and other parts of the chicken ie drumstick when boiling for the stock. After taking out the chicken, I would continue boiling the stock with the bones and adding in veg. like carrots, potatoes. To have as soup with the meal.And sometimes I prepare my other chicken recipe "chinese baked chicken" as another choice of style to have with the chicken rice beside the steam chicken. -- posted by syltel

Basque Chicken Casserole

Mon, 10 Oct 2005 20:29:07 -0400

This was my dinner tonight and i really loved the taste of the chicken and the rice. It is kind of a paella casserole -- posted by Swiss Miss

Yellow Chicken Curry

Fri, 14 Oct 2005 17:12:58 -0400

We have a Thai restaurant in town that makes the best yellow curry. I found they buy their curry paste at a local Asian market and that was the key to this recipe. A lot of curries have potatoes in them and you can certainly add it to this one but I prefer it with out. I serve with Naan flat bread to scoop it up with. -- posted by startnover

Chinese Restaurant Fried Rice

Sun, 23 Oct 2005 18:19:01 -0400

Chinese fried rice that tastes just like in the Chinese restaurants. I have tried many recipes and was never able to make it taste like in the restaurants until I met someone who was a chef in a Chinese restaurant and let me in on the secrets. -- posted by poune33

Thai Chicken Curry

Fri, 24 Mar 2006 15:29:08 -0500

A spicy melange of chicken, tomato, onion, sweet potato, firey hot peppers, mango and raisins, in a spicy red curry sauce flavored with cayenne pepper, ginger and garlic, served over rice. -- posted by ctc315

Charishma's Brown Rice and Puliogare Rice Mix

Tue, 28 Mar 2006 10:18:09 -0500

This is something I came up with a few days back when I cooked brown rice(for my mom who is diabetic) and she did not like the taste of it because she is so used to eating the Tilda White Basmati rice. So, I thought why not add in some of her favourite puliogare rice and prepare a new rice. I did what my instinct told me and voila - she loved it! Try this and please all your loved ones. Enjoy :) Note: You do not have to use garam masala powder for this. What you have to use is called PULIOGARE POWDER. It is available at any Asian spice store. Its got awesome flavour which all who love spicy food are going to enjoy for decades;) Zaar is not letting me post just "puliogare powder" and has taken it as puliogare garam masala powder. Please use ONLY puliogare powder and not garam masala powder. They are very different and you won't get the same taste if you used garam masala powder. -- posted by Charishma Ramchandani

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

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

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

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

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

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.

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

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

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

Fried Rice

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

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

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

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

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

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