Brown Rice Salad With Fried Whole Eggs Recipes

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BROWN RICE SALAD



Brown Rice Salad image

A delicious, nutty rice salad that is a meal on its own or fantastic to take to a BBQ as an impressive side dish.

Provided by JNS381

Categories     Beginner Cook

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups brown rice
1 red capsicum, chopped (red bell pepper)
1 green capsicum, chopped
3 spring onions, chopped
1/2 cup raisins or 1/2 cup sultana
1/2 cup cashews or 1/2 cup peanuts
1/2 cup olive oil
2 tablespoons soya sauce
1 crushed garlic clove
black pepper

Steps:

  • Cook brown rice until tender, allow to cool.
  • To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
  • In a large bowl add the rice and all other salad ingredients.
  • Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!

MEDITERRANEAN BROWN RICE SALAD



Mediterranean Brown Rice Salad image

Recipe video above. This Brown Rice Salad looks way too healthy to taste as good as it does! The fresh dill and coriander/cilantro with the bright lemon dressing totally makes it. The perfectly cooked, nutty brown rice helps. Everything else is customisable.Serves 6 to 8 as a side, 4 as a meal. Keeps for 3 days. Exellent work lunch option, and serving for lunch with friends.

Provided by Nagi

Categories     Side Dish     Side Salad

Number Of Ingredients 16

3 cups cooked brown rice (, cooled but not cold)
2 tomatoes (, diced)
2 cucumbers (, diced (or 1 long English/continental cucumber))
1/2 red onion (, chopped (sub 2 stems green onion))
40g/ 4 cups tightly packed baby rocket/arugula (, roughly chopped (or baby spinach))
1/3 cup coriander/cilantro leaves (, roughly chopped (Note 2))
1/3 cup fresh dill leaves (, roughly chopped (Note 2))
3 tbsp lemon juice
5 tbsp extra virgin olive oil
1 garlic cloves (, minced using garlic press)
1/2 tsp Dijon mustard ((Note 3))
3/4 tsp salt (, kosher/cooking salt (1/2 tsp table salt))
1/2 tsp black pepper
1/2 cup black olive slices
200g/7oz halloumi (, sliced then pan fried in a little olive oil until golden and crispy)
Other topping options: feta, parmesan, nuts (Note 4)

Steps:

  • Place Dressing ingredients in a jar and shake well to combine.
  • Place Salad ingredients in a big bowl. Drizzle over Dressing, toss well.
  • Transfer to serving bowl. If using Halloumi, pile on top.
  • Serve!

Nutrition Facts : Calories 179 kcal, Carbohydrate 21 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 226 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

EGG AND BROWN RICE SALAD



Egg and Brown Rice Salad image

Found this recipe about 10 years ago in the "Working Woman's Cookbook" It makes alot, and has been a hit at picnics.

Provided by Kathy

Categories     Grains

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

10 ounces frozen green peas
8 hardboiled egg, coarsely chopped
3 cups cooked brown rice or 3 cups white rice
1 cup celery, sliced
1/4 cup onion, chopped
4 ounces monterey jack cheese, cubed
2 ounces diced pimentos
1 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon lemon juice
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dill weed
paprika (optional)

Steps:

  • Rinse peas under cold water to separate; drain.
  • In a very large bowl mix together peas, eggs, rice, celery, onion, cheese, and pimiento.
  • In a small bowl combine mayonnaise, mustard, lemon juice, salt, pepper, and dill weed.
  • Toss with egg mixture.
  • Sprinkle with paprika.
  • Cover and refrigerate at least 4 hours, but no longer than 24 hours.

Nutrition Facts : Calories 176.3, Fat 6.8, SaturatedFat 3, Cholesterol 118.3, Sodium 353.7, Carbohydrate 18.8, Fiber 3.2, Sugar 3, Protein 9.8

FRIED RICE WITH EGG



Fried Rice with Egg image

It's simple to change this dish by adding two cups of cooked diced shrimp or chicken instead of egg, says Wilson. If you have a Chinese grocery store where you live, you can sometimes get a nice piece of seasoned and cooked roast pork, already cut into little pieces, and then you can have "roast pork and fried rice," which he knows is a real American favorite.

Provided by Food Network

Categories     side-dish

Time P1DT35m

Yield 4 servings

Number Of Ingredients 10

2 cups long-grain converted white rice, rinsed
Salt
1/4 cup oyster sauce
2 tablespoons light Japanese soy sauce
3 large eggs, beaten until just blended
2 tablespoons peanut or vegetable oil
1 cup frozen baby peas, thawed
2 or 3 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup
2 cups diced store bought roast pork, optional
Sesame oil, as needed

Steps:

  • At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
  • Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
  • Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
  • Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

BROWN RICE SALAD WITH FRIED WHOLE EGGS



BROWN RICE SALAD WITH FRIED WHOLE EGGS image

Categories     Egg     Fry     Low Fat     Vegetarian     Quick & Easy     High Fiber     Healthy

Yield 6

Number Of Ingredients 21

Brown rice ingredients
One 12 to 16 oz chuck tomatoes can
4 cup brown rice
1/2 cup red beans, soaked in water overnight
3 whole white corns, cooked in microwave
1/2 red onion, chopped
10 stem cilantro, chopped
2 tbsp extra virgin olive oil (optional)
Salt to taste
Fried whole eggs Ingredients
6 eggs
1/2 tsp of salt
Some water to boil eggs
Flour mix:
1/2 cup flour
1 tsp five spices
1/4 tsp white pepper
1 tbsp grated Parmesan cheese
A pinch of paprika
1/4 tsp salt
1/4 tsp sugar

Steps:

  • Brown rice directions: In large rice cooker place extra virgin olive oil, rice, beans, a can of tomatoes and water according to cooker's instruction. Cook 3 whole white corns including husk in microwave for 12 minutes. When it done unpeel the husk and shave corn kernels with the tip of knife. When rice cooker indicate it's done add salt, red onion, cilantro and white corn. Fried whole eggs Directions: Place water and salt in a pot to just barely cover the eggs, add eggs gently into the boiling water for 7 minutes with lid cover. This is very crucial state of time where the eggs will cook, but you do not want the yolk to be fully cooked. When the timer beeps rescue the eggs from the pot and place them into a metal colander. Tap the eggs with the back of spoon gently. When egg shell is cracked, peel shell gently one by one. As you can see, while you are peeling the egg shells, spin the egg and if they are wobbly, this indicates indicating that the yoke is still not fully cooked, and is still liquidity. Meanwhile place oil in a frying pan, with just enough oil to cover the egg to heat up until you see bottom of the pan is bubbling. Mix all flour ingredients into a small bowl, preferably a rounded base to get more eggs fit in a bowl, to lightly cover the egg before frying.

CRISPY BROWN RICE AND CAULIFLOWER WITH FRIED EGGS



Crispy Brown Rice and Cauliflower with Fried Eggs image

"This is one of my favorite ways to eat brown rice. I love white rice as much as the next person, but brown rice is equally as tasty and packs more health benefits," says Michael.

Provided by Michael Symon : Food Network

Time 20m

Yield 1 serving of cauliflower and eggs, plus six cups of brown rice

Number Of Ingredients 13

1/4 small head cauliflower, broken into florets
3 tablespoons extra-virgin olive oil
1/2 cup cooked brown rice (see below)
1 teaspoon grated fresh turmeric or 1/3 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 garlic clove, grated
1 teaspoon grated fresh ginger
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced
2 large eggs
1 tablespoon finely chopped fresh cilantro
Lime wedge, for serving
Hot sauce, for serving

Steps:

  • In a blender or food processor, pulse the cauliflower until the mixture has the consistency of rice.
  • Set a large heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat to shimmering. Add the brown rice, cauliflower rice, turmeric and cayenne and stir to combine, then shake the skillet to spread the mixture out into an even layer. Cook, without stirring, until the bottom gets crispy, about 3 minutes. Sprinkle the garlic and ginger across the top and season with a pinch of salt and a twist of pepper. Remove from the heat, stir in the scallions and set aside.
  • Set a large nonstick skillet over medium heat. Add the remaining 1 tablespoon olive oil and heat to shimmering. Carefully crack the eggs into the pan and cook until the whites begin to brown around the edges, about 2 minutes. Add the cilantro and season with a pinch of salt and a twist of pepper. Remove from the heat, add 1 tablespoon water, cover and let steam for 30 seconds for runny yolks, 1 minute for medium-set yolks and 1 1/2 minutes for fully set yolks.
  • Place the brown rice and cauliflower on a plate, top with the eggs and serve with a lime wedge and hot sauce.
  • Make the brown rice: Fill a large pot with 10 cups water and bring to a boil. Add 2 cups brown rice and a couple pinches of salt and cook at a gentle boil, covered, for 30 minutes. Drain the rice and return it to the pot. Cover and let rest for 10 minutes. Remove the lid and fluff with a fork. Spread the rice out on a sheet pan and let cool before transferring it to an airtight container. Cooked brown rice will last up to 3 days in the fridge.

BROWN RICE SALAD



Brown Rice Salad image

A scrumptious salad bursting with flavor and textures is tossed with a creamy vinaigrette dressing!

Provided by dakota kelly

Categories     Salad     Grains     Rice Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 16

1 ⅔ cups uncooked brown rice
2 ½ cups water
1 cup low fat sour cream
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
2 teaspoons honey
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon salt
⅛ teaspoon black pepper
2 slices bacon
1 cup diced red bell pepper
1 cup chopped green onions
½ cup frozen green peas, thawed
¼ cup toasted almond slices
2 tablespoons chopped cilantro

Steps:

  • Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
  • In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
  • Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  • In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 30.5 g, Cholesterol 13.7 mg, Fat 6.8 g, Fiber 3.3 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 143.6 mg, Sugar 3.3 g

BROWN RICE SALAD



Brown Rice Salad image

Bottled salad dressing gives just the right amount of punch to this cold rice and bean salad that's perfect for warm summer picnics. -Rosemarie Bush of Bangor, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

2 cups cooked brown rice, cooled
1 can (16 ounces) kidney beans, rinsed and drained
2 celery ribs with leaves, chopped
1 medium red onion, chopped
2 garlic cloves, minced
4-1/2 teaspoons minced fresh parsley or 1-1/2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup fat-free Italian salad dressing

Steps:

  • In a large bowl, combine the first eight ingredients. Add salad dressing; toss to coat. Cover and refrigerate until chilled.

Nutrition Facts : Calories 162 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 522mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

MEDITERRANEAN BROWN RICE SALAD



Mediterranean Brown Rice Salad image

My family and friends all love this salad, which they've referred to as "the Greek salad." The recipe makes enough to feed a crowd, so it's a perfect bring-along for a big party. No matter what you're looking for-something with the Greek flavors you love, or just a healthy, simple salad-it will not disappoint! If you'd like, substitute orzo for the rice. -Sarah Hawkins, Wanatah, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 cups uncooked long grain brown rice
3-1/2 cups water
2 tablespoons white vinegar
2 tablespoons balsamic vinegar
1 garlic clove, minced
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup chopped fresh basil
6 ounces fresh baby spinach (about 8 cups), coarsely chopped
16 ounces cherry tomatoes, halved
6 green onions, thinly sliced
2 cups (8 ounces) crumbled feta cheese

Steps:

  • In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes., Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil., Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.

Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 291mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

AMAZING BROWN RICE SALAD



Amazing Brown Rice Salad image

A delicious brown rice salad recipe I concocted myself. Everyone loves it. Great to take to parties as a side dish.

Provided by Suzanne Gwinn

Categories     Salad     Grains     Rice Salad Recipes

Time 3h15m

Yield 4

Number Of Ingredients 7

2 cups water
1 cup brown rice
¼ cup diced red onion
½ cup diced celery
¼ cup dried cranberries
½ cup balsamic vinaigrette salad dressing
1 tablespoon sugar

Steps:

  • In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
  • Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.

Nutrition Facts : Calories 302 calories, Carbohydrate 49.7 g, Fat 10.3 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 364.6 mg, Sugar 9.9 g

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150g soft goat’s cheese. ½ cup (140g) thick plain yoghurt. sumac, for sprinkling. Place the rice, zucchini, almonds, currants, rocket, salt and pepper in a bowl and toss to combine. Mix together the lemon and honey, pour over the salad and toss to combine. To make the goat’s cheese dressing, place the goat’s cheese and yoghurt in a food ...
From donnahay.com.au


FRIED BROWN RICE: WITH BEEF, CHICKEN, PORK OR SHRIMP ... - THE …
2019-09-28 Once the brown rice is warmed (after 1 to 2 minutes of stir-frying), pour the prepared sauce evenly over the rice. Stir-fry for another 1-2 minutes to evenly distribute the sauce. Add in the seared meat. Spread 1 tablespoon of Shaoxing wine around the perimeter of the wok, and give everything a quick stir.
From thewoksoflife.com


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