Fried Rice With Cilantro Recipes

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CILANTRO FRIED RICE



Cilantro Fried Rice image

The Cilantro Fried Rice recipe out of our category Rice! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h

Yield 4

Number Of Ingredients 13

200 grams Basmati rice
salt
200 grams green Peas
150 grams Corn (canned)
4 eggs
2 garlic cloves
2 centimeters fresh ginger
2 Tbsps vegetable oil
2 Tbsps yellow Curry powder
3 Tbsps roasted slivered almonds
2 Tbsps freshly chopped cilantro
1 Tbsp lemon juice
freshly ground peppers

Steps:

  • Boil rice in 400 grams (approximately 1 ounce) of salted water. Thaw peas and drain corn through a sieve.
  • Boil eggs for 8-10 minutes in hot water. Drain, shock in ice water, peel and quarter.
  • Peel and mince garlic and ginger. Heat oil in a pan and cook garlic and ginger. Add peas, corn and curry powder and sauté briefly.
  • Add cooked rice and flaked almonds to the mixture and stir.
  • Stir in cilantro and season with lemon juice, salt and pepper. Serve with eggs.

FRIED RICE WITH CILANTRO



Fried Rice with Cilantro image

A delicious fried rice. You can use either chicken, pork, bacon or seafood - great with calamari and prawns.

Provided by MITCHNSTEVE

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 4

Number Of Ingredients 11

4 tablespoons vegetable oil
5 cloves garlic, finely chopped
2 green chilies, diced
2 cups cubed skinless, boneless chicken breast meat
2 cups cooked jasmine rice, chilled
1 tablespoon white sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 teaspoons chopped green onion
2 tablespoons chopped fresh basil leaves
5 tablespoons chopped fresh 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.

Nutrition Facts : Calories 633.6 calories, Carbohydrate 84.4 g, Cholesterol 68.3 mg, Fat 17.3 g, Fiber 1.7 g, Protein 32.8 g, SaturatedFat 3.1 g, Sodium 562.4 mg, Sugar 4.6 g

CILANTRO SHRIMP & RICE



Cilantro Shrimp & Rice image

I created this dish especially for my son, who has the pickiest palate. The aroma of fresh herbs is so appetizing--even he can't resist! -Nibedita Das, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 packages (8-1/2 ounces each) ready-to-serve basmati rice
2 tablespoons olive oil
2 cups frozen corn, thawed
2 medium zucchini, quartered and sliced
1 large sweet red pepper, chopped
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 pound peeled and deveined cooked large shrimp, tails removed
1/2 cup chopped fresh cilantro
1 tablespoon grated lime zest
2 tablespoons lime juice
3/4 teaspoon salt
Lime wedges, optional

Steps:

  • Prepare rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn, zucchini, red pepper and pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through., Stir in rice, cilantro, lime zest, lime juice and salt. If desired, serve with lime wedges.

Nutrition Facts : Calories 243 calories, Fat 6g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 324mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

THE GARLICKIEST FRIED RICE



The Garlickiest Fried Rice image

Fried garlic boasts an incredible ease-to-"wow" ratio-put slices of garlic in cold oil, crank the heat, and fish them out when they're bronzed. But also the oil that's left behind is a flavor-packed product all its own, just waiting to be whisked into sauces or turned into a cooking medium for the most aromatic fried rice that ever was.

Provided by Andy Baraghani

Categories     Bon Appétit     Garlic     Rice     Side     Cilantro     Sesame     Egg     Vegetarian     Wheat/Gluten-Free     Dairy Free     Ginger

Yield 4 servings

Number Of Ingredients 10

8 garlic cloves, thinly sliced
1/3 cup grapeseed or vegetable oil
Kosher salt
1 (2") piece ginger, peeled, finely chopped
1 large egg, beaten to blend
3 cups chilled cooked short-grain rice
2 tsp. toasted sesame oil
4 scallions, thinly sliced on a diagonal
3/4 cup coarsely chopped cilantro
2 tsp. toasted sesame seeds

Steps:

  • Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt.
  • Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt.
  • Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.
  • Do Ahead
  • Garlic chips can be made 1 day ahead. Store airtight at room temperature.

FRIED RICE WITH CILANTRO



Fried Rice With Cilantro image

"A delicious fried rice. You can use either chicken, pork, bacon or seafood - great with calamari and prawns."

Provided by Lavender Lynn

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons vegetable oil
5 garlic cloves, finely chopped
2 green chilies, diced
2 cups chicken breasts, cubed skinless, boneless
2 cups cooked jasmine rice, chilled
1 tablespoon white sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 teaspoons green onions, chopped
2 tablespoons basil leaves, chopped fresh
5 tablespoons cilantro, chopped fresh

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.

FRIED RICE WITH CILANTRO AND PEAS



Fried Rice with Cilantro and Peas image

Categories     Herb     Rice     Side     Vegetarian     Quick & Easy     Oscars     Back to School     Dinner     Winter     Potluck     Gourmet

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 8

1 cup fresh cilantro sprigs
4 scallions
2 teaspoons cumin seeds
1 tablespoon vegetable oil
4 cups chilled cooked white rice (see note above)
1 tablespoon seasoned rice vinegar
1 tablespoon soy sauce such as Kikkoman
1 cup frozen peas

Steps:

  • Chop cilantro and thinly slice scallions. In a large nonstick skillet cook cumin seeds in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add rice and fry, stirring occasionally, until heated through, about 3 minutes. Add vinegar and soy sauce, stirring to coat rice, and stir-fry until liquid is evaporated. Stir in cilantro, scallions, and peas and stir-fry until heated through, about 2 minutes, seasoning with salt if necessary.

FRIED RICE WITH CILANTRO



Fried Rice with Cilantro image

A staple in most Asian countries, the unique quality of fried rice is how it is grainy in consistency and not clumped together. Loaded with vegetables, it is a complete meal which can be rustled up quickly. This dish is a part of most Chinese menus and is one of the most popular Chinese takeout enjoyed with copious amounts of sauces. Make this fried rice on a day when you have a mix of vegetables in your fridge and you want o use them all up. Tweak a recipe and add scrambled eggs to make a delicious egg fried rice. Health Benefits Rice supplies energy and helps fight inflammation.

Provided by Sara Miller

Time 30m

Yield 4 Servings

Number Of Ingredients 12

2 carrots, chopped
2 sticks celery, finely chopped
4 mushrooms, diced
1 onion, chopped
1 cup rice
½ cup soya sauce
1 cup sesame seeds
cilantro, chopped
sunflower oil
salt - to taste
freshly ground black pepper - to taste
water - as needed

Steps:

  • Heat the sunflower oil in a pan on low heat. Add chopped onions, fry until light brown and add the chopped vegetables. Add salt and freshly ground black pepper and fry the vegetables on low heat until they are partially cooked. To a pot, add a glass of water, salt and sunflower oil. Add rice to it when the water boils, and cover the pot to let the rice cook on medium flame for 5 to 10 minutes. Add the cooked rice to the pan with vegetables, spoon in the soya sauce and keep cooking for another 5 minutes. Sprinkle the sesame seeds and cilantro leaves, stir well. Trivia Rice is the oldest known food on earth. It can be dated back to almost 5000 years ago! Asia produces 90% of the world's total rice produce and consumes it as well.

Nutrition Facts : Calories 1126, Carbohydrate 56.64 g, Protein 38.64 g, Fat 93.03 g, Sodium 1241 mg, Cholesterol 0 mg

CILANTRO RICE



Cilantro Rice image

Borrowing from the fresh flavors of arroz verde and reminiscent of Chipotle's cilantro-lime rice, this simple dish is a low-effort, high-reward accompaniment to all good things, such as pork chops and crispy tofu. Though diced fresh onion could season the rice, onion powder is a savory bedrock with its concentration of umami, especially once bloomed in oil. This aromatic dish plays to the strengths of the cilantro plant: The stems cook with the rice, lending their peppery brightness, and the tender leaves confetti the dish for a final viridescent flourish.

Provided by Eric Kim

Categories     grains and rice, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 tablespoon onion powder
1 bunch cilantro, stems and leaves separated, both finely chopped
1 cup long-grain white rice, such as jasmine or basmati
1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste
1 large jalapeño, thinly sliced
Juice of 1/2 lime, plus more to taste

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add the oil, then stir in the onion powder and cilantro stems until fragrant, about 30 seconds. Add the rice and stir until oil-slicked, just a few seconds.
  • Add 1 1/2 cups water, raise the heat to high and bring to a simmer. Reduce the heat to low, cover the saucepan and cook until all of the water is absorbed, 17 to 20 minutes. Remove from the heat and let the rice sit, covered, to steam for 10 more minutes.
  • Fold in the salt, cilantro leaves, jalapeño and lime juice. Taste for seasoning, adding more salt and lime juice as desired.

BACON-CILANTRO FRIED RICE



Bacon-Cilantro Fried Rice image

Make and share this Bacon-Cilantro Fried Rice recipe from Food.com.

Provided by loveleesmile

Categories     Chinese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 eggs
8 slices bacon, cut into 1/2-inch dice
1 tablespoon minced garlic
1 tablespoon minced ginger
1 bunch scallion, sliced thinly separate white and green
8 cups cooked jasmine rice, day old
1 tablespoon naturally brewed soy sauce
2 tablespoons chopped cilantro
kosher salt & freshly ground black pepper
canola oil (for cooking)

Steps:

  • In a medium bowl, whisk eggs together until well-combined.
  • In a large sauté pan over high heat coated with 1/4-inch of oil, gently lower the eggs in and season.
  • Eggs will puff up and cook through very quickly; transfer eggs and oil to a paper towel-lined plate.
  • In the same pan, cook the bacon. When bacon is almost fully cooked, add the garlic, ginger and scallion whites and stir-fry for 1 minute, until softened and fragrant.
  • Add the rice, naturally brewed soy sauce and eggs and stir to heat through and break up the eggs.
  • Check for flavor and season if necessary.
  • Toss in the cilantro and scallions greens and serve.

Nutrition Facts : Calories 625.8, Fat 26.1, SaturatedFat 8.5, Cholesterol 242.3, Sodium 717.2, Carbohydrate 75.3, Fiber 3.6, Sugar 0.7, Protein 19.2

BASIL AND TOMATO FRIED RICE



Basil and Tomato Fried Rice image

Summer's dynamic duo of tomato and basil make a surprising appearance in this aromatic fried rice. The tomatoes cook down slightly and become sweeter, coating the rice in their vibrant, sun-kissed juices, while basil adds a peppery perfume. This recipe is very adaptable, so make it your own. Use any tomato variety you like. Add more or less basil, or use Thai or holy basil in its place for even bolder flavors. If you want more heat, leave the seeds in the chiles. Finally, for a fresh element, serve with cucumber slices and a lime wedge on the side.

Provided by Hetty McKinnon

Categories     dinner, easy, lunch, quick, weekday, grains and rice, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 eggs
Kosher salt (such as Diamond Crystal) and black pepper
Neutral oil, such as canola or vegetable oil
1 yellow onion, peeled and diced into 1/2-inch pieces
4 garlic cloves, peeled and finely chopped
1 to 2 bird's-eye chiles (or other hot chiles), deseeded and finely chopped
2 pounds firm, ripe large or cherry tomatoes (see Tip), cut into 3/4-inch wedges if using large tomatoes
5 to 6 cups cooked leftover rice, preferably jasmine
2 tablespoons soy sauce
1 1/2 cups tightly packed basil leaves

Steps:

  • In a bowl, whisk the eggs with 1/2 teaspoon salt.
  • Heat a large wok or 12-inch well-seasoned cast-iron or nonstick skillet over medium-high. When hot, add 1 tablespoon of oil, then pour in the beaten egg. Cook for 15 to 30 seconds, allowing the bottom to set slightly, before stirring and turning until just set. Break up the egg slightly, then remove from the wok and set aside.
  • Heat the wok over high. Add 2 tablespoons of oil, along with the onions, and stir-fry for 1 minute, until slightly softened. Add the garlic and bird's-eye chiles and stir for 15 to 30 seconds, until fragrant. Next, add the tomatoes and 1 teaspoon of salt, and cook for 3 to 4 minutes, tossing every now and then, until the tomatoes are softened. (Reduce heat to medium-high if it starts getting too smoky or the garlic begins to scorch.)
  • Add the rice, soy sauce and half the basil, and season with 1 to 2 teaspoons of salt, to taste. Reduce heat to medium-high and stir-fry for 5 to 6 minutes, allowing the rice to soak up the tomato juices. As the liquid cooks off, the rice will char (though less so if using a nonstick pan) and develop some smoky flavors.
  • Add the egg and remaining basil and toss for 1 minute. Turn off the heat and check seasonings, adding some black pepper and more salt if needed. Serve immediately.

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EASY CILANTRO LIME RICE RECIPE (+VIDEO) | LIL' LUNA
2022-05-04 Begin, by pouring rice, chicken broth, salted butter, fresh cilantro leaves (remove the stems), diced green chiles, lime juice, and salt and pepper into a large saucepan and bring to a boil on the stove top. SIMMER. Add the lid, reduce the heat to low and simmer for about 20-25 minutes or until the rice is cooked and tender.
From lilluna.com
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CILANTRO FRIED RICE BOWL + AVOCADO AND POACHED EGG
2016-10-31 Then add bean sprouts, soy sauce, mirin, sesame oil, pepper and salt. Stir to mix thoroughly and let it begin to simmer. Add rice and mix immediately. Once rice is mixed into liquid, add lemon zest and mix again. Ensuring rice is fully warmed/hot, add cilantro at last minute. Serve immediately with avocado and poached egg.
From thewoodenskillet.com
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