Anything But Over Rice Recipes
EASIEST FRIED RICE (USING UNCOOKED RICE)
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
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
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
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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