Asian Rice Recipes

SIMPLE ASIAN RICE

Simple Asian Rice image

Make this simple Asian Rice as a side dish for your favorite stir fries!

Provided by Mary Younkin

Time 30m

Number Of Ingredients 7

Ingredients

3 cups chicken stock
1 1/2 cups jasmine rice
1 tablespoon low sodium soy sauce
1 tablespoon sesame oil
Optional: 1/2 cup frozen peas
1/2 teaspoon kosher salt, only as needed
2 green onions, very thinly sliced

Steps:

Combine the rice and the chicken stock in a large saucepan or skillet, cover with a lid and bring to a boil. Reduce the heat to low and simmer for 18 minutes.
At the end of the cooking time, stir the rice and check the rice for tenderness. If the liquid has been absorbed, drizzle with the soy sauce and sesame oil and toss well to coat.
Add frozen peas, if desired, and stir to combine. The heat of the rice will cook them in just a minute or two. Taste the rice, and add salt, only if needed. Add the green onions, stir and keep covered until ready to serve. Enjoy!

Nutrition Facts : Calories 234 kcal, Carbohydrate 41 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 341 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

ASIAN RICE PILAF

Asian Rice Pilaf image

We love this Asian rice recipe that's loaded with veggies and a hint of gingery freshness. It's so versatile, and even the picky eaters in our family love it! -Teri Lindquist, Gurnee, IL

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1 cup uncooked long grain rice
2 cups hot water
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons dried parsley flakes
2 teaspoons chicken bouillon granules
1/2 teaspoon ground ginger
2-1/2 cups frozen peas (about 10 ounces), thawed

Steps:

In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated., Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes., Gently stir in peas. Cover and heat through.

Nutrition Facts : Calories 233 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 699mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

ASIAN RICE

Asian Rice image

I love hearty suppers after a long day on the ranch, but I don't look forward to spending a lot of time in the kitchen. This recipe is great because it can be made ahead and reheated in short order.-Tammi Littrel, Chadron, Nebraska

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds ground beef
1-1/2 cups water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 celery ribs, chopped
3/4 cup uncooked long grain rice
1 can (8 ounces) sliced water chestnuts, drained
1 medium onion, chopped
1/2 cup chopped green pepper
3 tablespoons soy sauce
1/2 teaspoon salt

Steps:

In a skillet, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients and mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1-1/2 hours or until heated through.

Nutrition Facts :

CHINESE FRIED RICE

Chinese Fried Rice image

This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.

Provided by PalatablePastime

Categories Chicken

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

Steps:

Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.

DAN'S ASIAN RICE

Dan's Asian Rice image

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.

Provided by Lindas Busy Kitchen

Categories Brown Rice

Time 30m

Yield 4 1 c. servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
6 celery ribs, chopped
4 carrots, chopped
2 medium onions, chopped
1 tablespoon fresh garlic, chopped
1 -1 1/2 teaspoon sambal oblek chili paste (depending on how spicy you like it)
4 cups brown basmati rice, cooked
2 tablespoons light soy sauce
2 tablespoons sweet soy sauce (Kecap Manis ABC brand)

Steps:

Cook rice or use left overs. Set aside.
In a wok, over medium-high heat add olive oil. Let the wok get hot, then add in the celery and carrots. Cook for 2 minutes stirring.
Add onions. Cook 2 minutes.
Add garlic and chili paste, and cook for 1 minute, stirring as you cook.
Turn heat down to medium, then add in the rice. Mix rice in well with vegetables.
Add soy sauces, and mix well. Let rice get nice and hot before serving.
Serve.

Nutrition Facts : Calories 809.5, Fat 12.5, SaturatedFat 2.1, Sodium 608.5, Carbohydrate 156.9, Fiber 10.2, Sugar 8.1, Protein 17.4

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