Peanut Fried Rice Recipes

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THAI PEANUT-PINEAPPLE FRIED RICE



Thai Peanut-Pineapple Fried Rice image

Put sweet and savory deliciousness on the menu with Thai Peanut-Pineapple Fried Rice. Thai Peanut-Pineapple Fried Rice is ready to eat in 35 minutes.

Provided by My Food and Family

Categories     Baking Ingredients

Time 35m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

1/4 cup teriyaki sauce
8 oz. firm tofu, cubed
1 Tbsp. PLANTERS Peanut Oil
1 red pepper, cut into strips
1/2 cup green onion pieces (1 inch)
2-2/3 cups cooked long-grain brown rice, chilled
1 can (8 oz.) pineapple tidbits in juice, drained
1/2 cup PLANTERS COCKTAIL Peanuts, chopped

Steps:

  • Pour teriyaki sauce over tofu in shallow dish. Refrigerate 10 min. Drain tofu, reserving the teriyaki sauce.
  • Heat oil in large skillet on medium heat. Add tofu; cook 3 to 4 min. or until golden brown on all sides, stirring occasionally. Remove tofu from skillet.
  • Add peppers to skillet; cook and stir 2 min. Add onions; cook and stir 1 min. Add rice and pineapple; mix lightly. Cook 2 to 3 min. or until heated through, stirring frequently. Add nuts, tofu and reserved teriyaki sauce; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 510, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g

VEGETABLE FRIED RICE



Vegetable Fried Rice image

This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.

Provided by dakota kelly

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 55m

Yield 4

Number Of Ingredients 12

3 cups water
1 ½ cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
¼ teaspoon red pepper flakes
3 green onions, thinly sliced
3 tablespoons soy sauce
1 cup frozen petite peas
2 teaspoons sesame oil
¼ cup roasted peanuts

Steps:

  • In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
  • Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
  • Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g

PEANUT FRIED RICE



Peanut Fried Rice image

A big part of healthy cooking includes the quality of the ingredients you choose. Look for low fat and low sodium items, but above all, look for organic and natural foods. Or, grow your own! This version of fried rice is chock full of nutrients, especially vital minerals.

Provided by D Rusak

Categories     Rice

Time 15m

Yield 2 serving(s)

Number Of Ingredients 16

4 ounces broccoli florets, broken up into smaller pieces
1 medium carrot, sliced thinly
1/2 leek, sliced thinly
1/2 cup yellow bell pepper, chopped
1/4 cup shelled peas
1 cup mustard greens, shredded
1 cup rice, day-old
1/4 cup sunflower seeds
1/4 cup peanuts, shelled
1 teaspoon tahini
1 1/2 tablespoons low-sodium peanut butter
1 teaspoon light coconut milk
1 1/2 tablespoons low sodium soy sauce
1/4 cup rice wine vinegar
1 teaspoon minced garlic
1/2 teaspoon red curry paste

Steps:

  • Mix sauce (last 7 ingredients) together in a blender so it's ready to go.
  • Saute broccoli and carrots in 2 tbsp of water for 3-4 minutes.
  • Add leek and pepper and cook 1-2 minutes.
  • Add peas and greens and cook 1-2 minutes.
  • Add rice, seeds, and nuts, and cook 1-2 minutes, stirring constantly.
  • Add sauce. Cook 1-2 minutes, stirring constantly, then serve.

Nutrition Facts : Calories 725.5, Fat 26.4, SaturatedFat 3.7, Sodium 460.9, Carbohydrate 104, Fiber 8.9, Sugar 6.3, Protein 23.5

FRIED RICE



Fried Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

8 dried shiitake mushrooms
3 tablespoons peanut oil
2 large eggs, lightly beaten with a pinch of kosher salt
4 scallions (white and green), thinly sliced
1/4 cup minced carrot
1 large clove garlic, minced
Pinch red chile flakes
1 teaspoon minced peeled fresh ginger
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 cups cooked long-grain rice
1 cup cooked meat cut in 1/2-inch cubes, such as pork, ham, beef, or chicken
1/2 cup frozen peas, defrosted in a strainer at room temperature

Steps:

  • Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
  • Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
  • Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.

FRIED RICE



Fried Rice image

You'll never buy the fried rice from the local Chinese restaurant when you discover how easy and (above all) great tasting this recipe is. The secret is the sesame oil. If you don't have that, don't bother making it! Can add cooked chunked baby carrots and peas, if desired. Cold rice works best so it doesn't get mushy. I usually cook my rice the day before and keep in the refrigerator until ready to prepare.

Provided by Claudia Dawn

Categories     Rice

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 eggs
1/2 teaspoon salt
5 tablespoons peanut oil
1 cup chopped green onion
4 cups cold cooked rice (= 2 1/2 Cups uncooked instant rice)
2 tablespoons chicken broth
3 tablespoons soy sauce
1/2 teaspoon pepper
2 teaspoons sesame oil
1/4 lb cubed cooked pork (optional)

Steps:

  • Beat eggs with ¼ tsp salt.
  • Heat 2 Tbls peanut oil in large skillet over medium heat 1 minute.
  • Pour in beaten eggs.
  • Stir continuously until eggs are cooked dry and separated into small pieces.
  • Remove eggs and set aside.
  • Heat 3 Tbls peanut oil over medium heat 1 minute.
  • Add green onions and rice.
  • Stir-fry 5 minutes.
  • Add chicken broth, remaining salt and soy sauce.
  • Stir to mix well.
  • Stir in cooked eggs, pepper and sesame oil and cooked pork (if desired).

Nutrition Facts : Calories 309.9, Fat 14.7, SaturatedFat 2.7, Cholesterol 70.5, Sodium 737.8, Carbohydrate 37.3, Fiber 0.9, Sugar 0.7, Protein 6.4

PEANUT TURKEY FRIED RICE



Peanut Turkey Fried Rice image

Generally, fried rice is a dish made with leftover rice from the day before, which serves as a nice base for a catch-all meal. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon olive oil
2 eggs, beaten
1/2 pound ground turkey
2 green onions, sliced
3 cups cold cooked rice
1 cup bean sprouts
1/4 cup minced fresh cilantro
1/4 cup reduced-sodium soy sauce
2 tablespoons chunky peanut butter
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger

Steps:

  • In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate; set aside., In the same skillet, cook turkey and onions over medium heat until meat is no longer pink. Stir the rice, bean sprouts and cilantro. In a small bowl, whisk the remaining ingredients until blended; stir into skillet. Chop egg into small pieces; stir into skillet and heat through.

Nutrition Facts : Calories 408 calories, Fat 19g fat (4g saturated fat), Cholesterol 144mg cholesterol, Sodium 1067mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein.

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