RED RICE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the mustard, vinegar, olive oil and salt.
- Using a paring knife, cut off the top and bottom of the oranges. Set each orange on an end and cut away the peel and pith, working top to bottom. Then cut along the membranes to free the segments. Add the segments to the bowl. Squeeze the juice from the membranes into the bowl and discard the membranes.
- Add the cucumber, fennel, radicchio, rice and basil to the bowl. Toss to combine. Cover and refrigerate for 1 hour to let the flavors marry. Let sit at room temperature for 20 minutes before serving.
COLD RICE SALAD
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
- For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
- Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.
EASY FRIED RICE
This easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that's easy to put together. -Lori Schweer, Mapleton, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside. , Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.
Nutrition Facts : Calories 476 calories, Fat 19g fat (4g saturated fat), Cholesterol 133mg cholesterol, Sodium 1077mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
CURRIED RICE & EGG SALAD
Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers
Provided by Cassie Best
Categories Side dish
Time 37m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
- Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
- Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.
Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
FRIED SHALLOT CAESAR SALAD
The dressing here is great on this salad, but it can find a second (and third, and fourth) life in so many other simple meals. Use it as a dip for grilled asparagus and broccolini; slather it on burgers and BLTs; or combine it 50-50 with Greek yogurt and add chopped dill and black pepper to make a fried shallot Ranch dressing for dipping crudités (or chicken wings). Add it to a roast beef sandwich (or just serve it with the roast beef). It's a great party dip for chips (or anything you'd serve French onion dip with). This recipe calls for making the mayo from scratch, but you can use store-bought mayo as the base to make it even easier.
Provided by J. Kenji López-Alt
Categories dinner, lunch, weeknight, salads and dressings, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the shallot aioli: Combine shallots, egg, lemon juice, mustard, fish sauce, Worcestershire sauce and garlic in the bottom of a jar just wide enough to fit the head of an immersion blender (see Tip). Add the neutral oil, pouring it in slowly so that it forms a distinct layer on top of the other ingredients. Place the head of an immersion blender all the way at the bottom of the jar. Turn on the blender and slowly pull it up through the jar so that the oil is slowly incorporated and forms a creamy emulsion.
- Transfer the mixture to a medium bowl. Whisk in the extra-virgin olive oil, then whisk in water as needed until the dressing forms a light, creamy consistency. Season to taste with salt and pepper.
- Prepare the salad: If using homemade shallots, skip to Step 4. If using store-bought shallots, toast the shallots in a large skillet over medium heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes.) Season generously with salt and transfer to a bowl.
- In a large bowl, toss the lettuce with a few tablespoons of the dressing, half of the fried shallots and the Parmesan until lightly coated. Taste some of it, then add more dressing and season to taste with salt and pepper as desired. Transfer to a serving bowl, sprinkle with remaining fried shallots, grate some more Parmesan on top, garnish with anchovies (if using) and serve. Leftover dressing can be stored in a sealed container in the fridge for up to 2 weeks.
More about "fried rice salad recipes"
VEGETABLE FRIED RICE SALAD - JAMIE GELLER
From jamiegeller.com
Cuisine ChineseCategory LunchServings 4Total Time 30 mins
- Sauce: 1. Whisk scallions, soy sauce, vinegar, honey, hot sauce, ginger, garlic, and oil together and set aside.
- 2. Add broccoli, peas, carrots, edamame, and scallions and stir fry until cooked through and lightly browned.
DELICIOUS FRIED RICE SALAD - HOT ROD'S RECIPES
From hotrodsrecipes.com
5/5 (1)Total Time 10 minsCategory SaladsCalories 333 per serving
- In a large bowl, combine the cooled brown rice, kale, peas, cucumbers, corn, green onions, and cilantro.
BEST FRIED RICE RECIPE - HOW TO MAKE PERFECT FRIED RICE
From delish.com
10 BEST COLD RICE SALAD RECIPES | YUMMLY
From yummly.com
FRIED RICE RECIPES | ALLRECIPES
From allrecipes.com
RICE SALAD RECIPES | ALLRECIPES
From allrecipes.com
COLD RICE SALAD - STAY AT HOME MUM
From stayathomemum.com.au
FRIED RICE RECIPE FROM LEFTOVERS - THE SPRUCE EATS
From thespruceeats.com
CLASSIC RICE SALAD WITH INSTANT WHITE RICE | MINUTE® RICE
From minuterice.com
SHRIMP FRIED RICE RECIPE | SOUTHERN LIVING
From southernliving.com
ASIAN RICE SALAD RECIPE | GOOD FOOD
From goodfood.com.au
BEST TOMATO FRIED RICE SALAD RECIPE - DELISH
From delish.com
Total Time 40 mins
- Transfer leaves and ribs to a large mixing bowl, then add oil, Italian seasoning, salt, and pepper and use your hands to massage the oil into the kale until leaves turn slightly translucent, about 5 minutes.
8 FRIED RICE RECIPES FOR EASY WEEKNIGHT MEALS - JUST ONE COOKBOOK
From justonecookbook.com
FRIED RICE SALAD - 9KITCHEN - NINE.COM.AU
From kitchen.nine.com.au
FRIED RICE RICE-A-RONI SALAD - RECIPES - COOKS.COM
From cooks.com
KIMCHI FRIED RICE WITH SCALLION SALAD | THE LEMON APRON
From thelemonapron.com
LAZY FRIED RICE SALAD – THE NAKED KITCHEN
From thenakedkitchen.com
13 RICE SALAD RECIPES (+ EASY MEAL IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
EASY FRIED RICE SALAD RECIPE | COUNTDOWN
From countdown.co.nz
LUNCHBOX FRIED RICE SALAD - KIDGREDIENTS
From kidgredients.com.au
TOMATO FRIED RICE SALAD - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
MEDITERRANEAN BROWN RICE SALAD | RECIPETIN EATS
From recipetineats.com
RICE SALAD - PLANT BASED SCHOOL
From theplantbasedschool.com
UNFRIED RICE SALAD RECIPE | MYRECIPES
From myrecipes.com
SUMMER RICE SALAD | RICARDO
From ricardocuisine.com
RICE SALAD RECIPES - WHITE, BROWN, WILD & MORE | TASTE OF HOME
From tasteofhome.com
BEST TOMATO FRIED RICE SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
"FRIED" RICE SALAD - PREP
From prepplantbasedmeals.co.nz
FRIED CHICKEN AND RICE SALAD (QUICK AND EASY RECIPE) - SUCCESS® …
From successrice.com
STIR-FRIED RICE SALAD | RECIPES WIKI | FANDOM
From recipes.fandom.com
RICE SALAD RECIPE - BBC FOOD
From bbc.co.uk
PORK FRIED RICE SALAD | IN JENNIE'S KITCHEN
From injennieskitchen.com
WHAT TO SERVE WITH FRIED RICE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
LEFTOVER RICE RECIPES: 9 WAYS TO USE COOKED RICE | GOODTO
From goodto.com
RICE SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MOLLY YEH’S CRISPY RICE SALAD WITH KALE - FOODIE BADGE
From foodiebadge.com
CHICKEN FRIED RICE SALAD - COOKS WELL WITH OTHERS
From cookswellwithothers.com
AUTHENTIC NAEM KHAO RECIPE - CRISPY COCONUT RICE SALAD RECIPE
From cookingwithlane.com
CRISPY RICE WITH GINGER-CITRUS CELERY SALAD RECIPE - BON APPéTIT
From bonappetit.com
10 BEST FRIED RICE SALAD RECIPES | YUMMLY
From yummly.co.uk
NOI’S THAI FRIED RICE BALLS WITH CUCUMBER SALAD
From splendidtable.org
10 BEST FRIED RICE SALAD RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love