RICE PAPER WRAPS WITH VEGETABLES
Steps:
- In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
- To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.
- In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
- Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.
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.
RICE PAPER WRAPS
Make these rice paper wraps for an easy snack or appetizer. Kids will love them and they're wholesome, too, filled with plenty of protein and veg
Provided by Lulu Grimes
Categories Dinner, Lunch, Side dish, Snack, Starter
Time 23m
Number Of Ingredients 9
Steps:
- Put the noodles in a pan of water and bring to the boil, simmer for 3 mins, then cool under running water. Drain thoroughly.
- Cut the carrot into matchsticks using a knife or a mandoline. Cut the avocado into strips and the cucumber into thin sticks. Soak 2 of the rice paper wraps in cold water for 1-2 mins until floppy.
- Lift 1 sheet of rice paper out of the water, shake gently, then lay it carefully on a board. Place 2 prawns in the centre, with a mint leaf between them. Add a strip of avocado, pile some noodles on top, then add a layer of carrot and cucumber. Fold the bottom half of the rice paper over, then fold the sides in and tightly roll it up. Repeat using the second wrapper and soak 2 more to make 2 more rolls.
- Make the rest of the rolls up using the remaining 4 wraps and the shredded chicken instead of prawns. Serve the rolls with the sweet chilli sauce for dipping.
Nutrition Facts : Calories 125 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
FRIED RICE PAPER WITH FURIKAKE
Got leftover rice paper wrappers from making Vietnamese summer rolls or spring rolls? Fry them up for a super quick, super easy crunchy snack. A generous sprinkling of Japanese furikake with its sesame, dried seaweed, and a hint of salt and sugar is the perfect topping.
Provided by Food Network Kitchen
Time 5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Fill a large heavy-bottomed pot or Dutch oven with 1 inch of oil. Clip a deep-fry thermometer to the pot. Heat over medium-high heat until the thermometer registers 380 degrees F. Line a baking sheet with paper towels.
- Gently place 1 rice paper wrapper in the oil and fry, pushing the wrapper down slightly with a slotted spoon, until doubled in size, puffed, crisp and white, 3 to 5 seconds. Transfer with the slotted spoon to the prepared baking sheet to drain. Sprinkle generously with furikake while hot. Repeat with the remaining rice paper wrappers. Break into small pieces and serve.
RICE AND CHICKEN WRAPS
Make and share this Rice and Chicken Wraps recipe from Food.com.
Provided by Donna
Categories Lunch/Snacks
Time 24m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Spray large skillet with nonstick cooking spray.
- Add chicken, cook over medium-high heat 10-12 minutes till lightly browned on both sides Add water, rice and contents of seasoning packet, bring to a boil.
- Cover and reduce heat, simmer 10 minutes until chicken is no longer pink in the center and water is absorbed.
- Stir in salad dressing.
- Spoon rice mixture evenly down the center of each tortilla; top with lettuce.
- Fold in both sides of tortilla; roll up tortilla tightly from the bottom, keeping filling firmly packed.
- Slice each wrap diagonally in half.
SHEET PAN FRIED RICE
Our restaurant favorite with crisp-tender veggie bites among salty fried rice, drizzled with a creamy Sriracha mayo. By cooking this on a sheet pan, the rice gets crispy all around the edges, which isn't so easy in a regular skillet. Plus, it makes for a fun presentation and a super easy clean up. Add cooked chicken or shrimp if desired.
Provided by NicoleMcmom
Categories Fried Rice
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Set an oven rack in the center of the oven and preheat the oven's broiler.
- Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
- Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.
- Broil in the preheated oven for 5 minutes.
- Add rice, salt, and pepper to the sheet pan and toss to coat.
- Broil until rice is just golden, 8 to 10 minutes, stirring halfway through.
- Add frozen peas, garlic, and soy sauce; toss to evenly coat and spread in an even layer. Use the back of a spoon to form 4 indentations in the rice mixture. Crack an egg into each indentation.
- Broil until egg whites are set, about 3 minutes.
- To serve, drizzle with Sriracha mayo and sprinkle with green onions.
Nutrition Facts : Calories 519 calories, Carbohydrate 65.6 g, Cholesterol 191.2 mg, Fat 21.9 g, Fiber 3.2 g, Protein 14.1 g, SaturatedFat 3.8 g, Sodium 819.9 mg, Sugar 4.1 g
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