Creole Fried Rice Recipes

CREOLE SHRIMP & RICE

Steps:

• In a large skillet, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, soup mix, Worcestershire sauce, bay leaf and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Add shrimp; heat through. Discard bay leaf. Serve with rice. Freeze option: Stir in shrimp but do not heat through. Cool mixture; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with rice.

CAULIFLOWER FRIED RICE

Steps:

• Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute.
• Add Green Giant Riced® Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are until tender-crisp.
• Stir in soy sauce and cook 1 minute.
• Stir in cooked egg and continue cooking 1 minute or until heated through.

CREOLE FRIED RICE

Steps:

• Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.
• Cut chicken thighs into 1-inch pieces, and toss with 1 teaspoons Creole seasoning.
• Cook chicken in hot oil in a large skillet over medium heat 3 minutes; add sausage, and cook 3 to 4 minutes or until lightly browned. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 teaspoons Creole seasoning. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.

CREOLE RICE

Steps:

• In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through.

RICE CREOLE

Steps:

• Bring the water to a boil in a saucepan. Add salt and the rice. Stir well. Bring to a boil, cover and simmer 17 minutes.
• Drain the rice in a colander.
• Return the rice to the same saucepan and add the butter, lemon juice and pepper. Blend gently until the grains are well coated. Serve.

CREOLE FRIED RICE

Steps:

• 1. Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.
• 2. Cut chicken thighs into 1-inch pieces, and toss with 1 tsp. Creole seasoning. Cook chicken in hot oil in a large skillet over medium heat 3 minutes. Add sausage, and cook 3 to 4 minutes or until lightly browed. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 tsp. Creole seasoning.
• 3. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.

CAJUN CREOLE STYLE RICE

Steps:

• saute vegetables in butter over medium heat until soft.
• add all other ingredients and stir well bring to a boil reduce the heat and cover.
• turn heat to low for 25 minutes.

CREOLE RICE

Steps:

• Bring the water, with salt, to a boil in a saucepan. Add the rice and stir well. Bring back to a boil and simmer for about 15 minutes, stirring occasionally.
• Drain the rice well. Add the butter, lemon juice, Tabasco, ground pepper and parsley. Blend well and serve.

FRIED RICE WITH CILANTRO

Steps:

• Heat the oil in a wok or large skillet, over medium-high heat. Fry the garlic until golden, then add the chili pepper and chicken meat, and stir-fry until cooked through.
• When the chicken is cooked, add the rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.