Rice Stir Fry Recipes

RICE STIR-FRY

Steps:

• In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.

STIR-FRIED RICE

Steps:

• Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
• Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
• Stir in cooked eggs. Serve immediately.

CHINESE FRIED RICE

Steps:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
• Allow wok to cool slightly.
• Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
• Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
• Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
• Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
• Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
• Set out additional soy sauce on the table, if desired.

20-MINUTE CHICKEN AND RICE STIR-FRY

Steps:

• Heat oil in large skillet on medium-high heat. Add vegetables; stir-fry 5 min.
• Stir in water and soy sauce. Bring to boil.
• Add rice and chicken; mix well. Cover; cook on low heat 5 min. or until rice is tender and chicken mixture is heated through.

CAULIFLOWER RICE STIR-FRY

Steps:

• Heat sesame oil in a large nonstick skillet over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add riced cauliflower medley and cook, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Stir in soy sauce and cook for 1 minute.
• Move cauliflower mixture to one side of the skillet and pour eggs into the other side. Cook and stir until eggs are scrambled, about 3 minutes. Mix eggs and cauliflower mixture together and cook until heated through, about 1 minute.

SAVORY STICKY RICE BOWLS (OR STIR-FRIED STICKY RICE)

Steps:

• Rinse, soak and steam rice according to directions in the recipe for Basic Sticky Rice. While rice steams, cook bacon and sausage in a wok or skillet over medium heat, to render a little fat. Add diced onion and stir-fry until onion is soft and lightly browned, about 5 minutes.
• Add red chiles and dried shrimp and cook for 1 minute. Add mushrooms, season well with salt and pepper, and cook until softened, about 5 minutes. Add ginger, soy sauce, sesame oil and sweet wine. Stir and scrape bottom of pan with a wooden spoon to deglaze. Add 1/2 cup water and simmer 1 minute.
• Turn off heat and add cooked sticky rice. Sprinkle lightly with salt and mix well with 2 spoons to incorporate. Serve immediately or transfer to several individual heatproof bowls. (Rice may be reheated later in a water bath.) If desired, invert bowls onto plates. Garnish with scallions and cilantro.

CAULIFLOWER "RICE" STIR-FRY

Steps:

• Pulse cauliflower florets in a food processor until finely chopped.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add 1/2 sliced red onion and 2 minced cloves garlic and cook, stirring, until tender, about 6 minutes. Add cauliflower and season with coarse salt. Stir in Cleansing Broth and steam, covered, until broth has evaporated and cauliflower is tender, about 6 minutes. Transfer to a bowl and cover.
• Wipe pan and heat 1 tablespoon oil over medium-high heat. Add 1/2 sliced red onion and cook, stirring, until tender, about 5 minutes. Add 2 minced cloves garlic, ginger, and chile and cook 1 minute. Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about 5 minutes. Season with salt. Remove from heat and add lemon juice.
• For each serving, top cauliflower with vegetables and sprinkle with 1 tablespoon pumpkin seeds and 1 tablespoon cilantro.

RICE STIR-FRY

Steps:

• Cook and drain regular rice as directed on package-except omit salt. Cook and drain wild rice as directed on package-except omit salt.
• Cook onion, garlic and broth in 10-inch nonstick skillet over medium-high heat 5 to 6 minutes, stirring occasionally, until liquid has almost evaporated. Stir in regular rice, wild rice, bell pepper, raisins, apricots, salt and pepper. Cook over medium heat about 2 minutes, stirring constantly, until heated through. Stir in parsley, vinegar and oil.

KOREAN RICE CAKE STIR-FRY

Steps:

• Combine the shiitakes, garlic, 3 tablespoons soy sauce, 1 tablespoon sesame oil and the sugar in a large bowl. Add the beef and toss to coat well; set aside.
• Bring a large pot of water to a boil over medium-high heat. Add the rice cakes and cook, stirring to prevent sticking, until softened, about 1 minute. Drain and transfer to a large bowl; toss with 1 tablespoon sesame oil and the remaining 1 teaspoon soy sauce.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion, carrot and zucchini; season with salt and pepper. Cook, stirring, until just tender, about 5 minutes. Add the vegetables to the bowl with the rice cakes.
• Add the shiitakes and beef to the empty skillet and cook, undisturbed, until browned, 1 to 2 minutes. Flip over to finish cooking the other side, about 1 more minute.
• Return the vegetables and rice cakes to the skillet. Drizzle with the remaining 1 tablespoon sesame oil and toss well to combine. Season with salt and pepper.

STIR FRY VEGGIES WITH RICE

Steps:

• Boil 2 cups of chicken broth. Add rice; cover and remove from heat and let sit for 5 minutes.
• In a large skillet heat oil until hot but not smoking over medium heat.
• Add carrots and stir fry for 1 minute.
• Add broccoli and squash stir fry for 2 minutes.
• Sprinkle with garlic powder and ginger.
• Add chicken broth and salt. Cook for about 3 minutes or until carrots are crisp tender.
• Mix together water and cornstarch. Add to veggie mixture; stir until thickened.
• Serve over rice.