Anything But Over Rice Recipes

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EASIEST FRIED RICE (USING UNCOOKED RICE)



Easiest Fried Rice (Using Uncooked Rice) image

Found this on an Aussie Website and have used it ever since. It is the easiest fried rice I've ever made and it is so good. I have often wanted to cook fried rice and I have had no leftover cooked rice ready well you don't use leftover rice for this recipe so it is a very handy recipe.

Provided by Ninna

Categories     Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup rice, uncooked (I use Basmati)
1 -2 cup chicken stock
2 -3 slices bacon, cooked & chopped
2 tablespoons shallots (green onions)
1 cup prawns, cooked (or add chicken, pork or anything you like instead)
2 eggs
1 tablespoon lemon juice (if using prawns)
2 -3 tablespoons soy sauce, to taste

Steps:

  • Cook the eggs in a pan with a quick spray of olive oil. I break the yolks and run a knife through them and cook until just set then cut into small strips.
  • Fry rice until browned, add stock and cook until moisture is absorbed and rice is tender.
  • Add shallots, then egg and bacon pieces, cooked prawns and heat through.
  • Add lemon juice (if using prawns) and soy sauce to taste.

Nutrition Facts : Calories 197.1, Fat 5.7, SaturatedFat 1.8, Cholesterol 76.8, Sodium 479.4, Carbohydrate 28.5, Fiber 0.5, Sugar 0.9, Protein 6.8

ANYTHING BUT... OVER RICE



Anything But... over Rice image

A versatile recipe that can utilize anything but land animals. I make this as a seasonal dish, using whatever is in season from parsnips to corn to zucchini. I've made it with and without the cream. I've used tempeh instead of shellfish and basil instead of thyme or rosemary. It truly can be what you want it to be!

Provided by DALSOBROOKS

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup chopped onion
2 cups chopped cremini mushrooms or 2 cups shiitake mushrooms
1 tablespoon minced garlic
2 tablespoons olive oil
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 cup sliced green pepper
2 cups chopped roma tomatoes
1 tablespoon chopped olives or 1 tablespoon olive tapenade
15 ounces tomato sauce
1 tablespoon cream
3/4 lb bay scallop
1/2 lb cleaned squid, cut into 1/4-inch strips
1/2 lb cleaned shrimp
feta cheese

Steps:

  • Cook brown rice as indicated. Usually takes about 40-45 minutes. While the rice simmers, begin the main dish.
  • Heat 1 TBS olive oil over medium-high heat. Saute onions and garlic until color change occurs. Add mushrooms and cook until golden brown, about 3-5 minutes.
  • Add 1/2 of fresh herbs and green peppers. Cook another 2 minutes. Salt and pepper to taste.
  • Add tomatoes and tomato sauce. Stir well, cover and simmer over medium heat.
  • Heat remaining oil over medium-high heat. Saute shrimp until pink. Add to tomato/mushroom mixture, while preserving oil. Add scallops to oil and cook until done, 3-5 minutes. Add to tomato/mushroom mixture, while preserving oil. Cook squid strips in remaining oil (it doesn't take long before they become chewy). Add to tomato/mushroom mixture.
  • Add remaining herbs and cream to mixture. Stir well while heating for an extra minute or two. Ladle over rice and top with feta crumbles and sprig of thyme or rosemary.

Nutrition Facts : Calories 335.3, Fat 10.8, SaturatedFat 2.2, Cholesterol 274.8, Sodium 877.6, Carbohydrate 22.1, Fiber 4.1, Sugar 9.6, Protein 38.2

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