Vegetable And Black Bean Fried Rice Recipes

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BLACK BEANS AND RICE



Black Beans and Rice image

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 10

Number Of Ingredients 8

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained
Calories140.4 calories
Carbohydrate27.1 g
Fat0.9 g
Fiber6.2 g
Protein6.3 g
SaturatedFat0.2 g
Sodium354.4 mg
Sugar0.6 g

Steps:

  • In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
  • Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

VEGETABLE AND BLACK-BEAN FRIED RICE



Vegetable and Black-Bean Fried Rice image

For your next batch of rice and beans, punch up both the flavor and the nutrition by adding sliced mushrooms for antioxidants, bell pepper for vitamin C, scrambled eggs for extra protein, and creamy avocado for healthy fats.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 30m

Yield Serves 4

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 large eggs, beaten
2 cups sliced cremini- or shiitake-mushroom caps (5 ounces)
Kosher salt and freshly ground pepper
1/4 cup sliced scallions, plus more sliced green tops for serving
1/4 cup finely chopped cilantro stems, plus 1/4 cup chopped leaves
1 red bell pepper, chopped (1 1/2 cups)
2 tablespoons hot sauce, such as Cholula, plus more for serving
3 cups cooked white rice (preferably day-old)
1 can (15.5 ounces) black beans, drained and rinsed
Diced avocado and lightly crushed tortilla chips, for serving

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over high. When it shimmers, add eggs and cook, undisturbed, 10 seconds. Stir with a spatula until just set, about 30 seconds; transfer to a plate.
  • Add 2 tablespoons oil and mushrooms to skillet; season with salt and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes. Add remaining 1 tablespoon oil, scallions, cilantro stems, and bell pepper; season with salt and pepper. Cook until soft, about 5 minutes more. Stir in hot sauce and rice. Spread mixture in a single layer and let cook, undisturbed, until underside crisps slightly, about 5 minutes.
  • Stir in beans and cook until warm, about 1 minute. Fold in eggs and cilantro leaves; season to taste. Serve with avocado, scallion greens, tortilla chips, and more hot sauce.

STIR-FRIED RICE NOODLES WITH BLACK BEAN SAUCE



Stir-Fried Rice Noodles With Black Bean Sauce image

The idea of this recipe comes from Marie Claire Style Noodles by Jody Vassallo. If you like meat with your noodles you may add swordfish or chicken. Add it before the garlic, ginger and onions step. Other additions to this recipe could be a small can black beans and use garlic chives instead of chives

Provided by Chef floWer

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon peanut oil
2 garlic cloves, crushed
1 tablespoon fresh gingerroot, grated
6 spring onions or 6 green onions, cut into 3cms lengths
1 kg rice noodles, fresh - 2 cms thickness
2 tablespoons black bean sauce, bottled
2 tablespoons chinese rice wine (shao hsing)
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
2 tablespoons sugar
1/2 teaspoon sesame oil
1 tablespoon chives, 5cm lengths
Calories992.5
Fat5.4
SaturatedFat1.1
Sodium710.6
Carbohydrate217.5
Fiber4.7
Sugar6.9
Protein9.7

Steps:

  • Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
  • Add the noodles and stir-fry until soft.
  • Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
  • Serve immediately and garnish with chives.

BEEF AND VEGETABLE FRIED RICE



Beef and Vegetable Fried Rice image

A simple and easy recipe to feed a hungry family. I took different variations of fried rice recipes I found and used ingredients and techniques I liked and that were easy.

Provided by Kris

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 1h53m

Yield 12

Number Of Ingredients 23

2 scallions, thinly sliced
2 cloves garlic, minced
1 (1/2 inch) piece ginger root, minced
1 cup water
6 tablespoons soy sauce
6 tablespoons white sugar
1 tablespoon cornstarch
1 ½ pounds beef stew meat, quartered
1 ⅓ cups water
½ cup white sugar
½ cup soy sauce
2 tablespoons soy sauce
cooking spray
4 eggs
2 tablespoons sesame oil
2 cloves garlic, diced, or more to taste
1 (1/2 inch) piece ginger root, diced
4 carrots, cut into bite-sized pieces
1 onion, chopped
1 cup bean sprouts, or to taste
1 (15.25 ounce) can whole kernel corn, drained
1 (10 ounce) package frozen peas
6 cups cooked and refrigerated white rice
Calories388.4 calories
Carbohydrate52.7 g
Cholesterol93.3 mg
Fat12.3 g
Fiber2.9 g
Protein17.6 g
SaturatedFat4 g
Sodium1391 mg
Sugar19 g

Steps:

  • Whisk scallions, minced garlic, minced ginger, 1 cup water, 6 tablespoons soy sauce, 6 tablespoons sugar, and cornstarch together in a large bowl. Add beef; mix gently to coat. Cover with plastic wrap and refrigerate for 1 hour.
  • Whisk 1 1/3 cups water, 1/2 cup sugar, and 1/2 cup plus 2 tablespoons soy sauce in a bowl to make the sauce.
  • Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Transfer scrambled eggs to a bowl.
  • Heat sesame oil in the same skillet over medium-high heat. Add diced garlic and diced ginger. Saute until golden brown and fragrant, about 2 minutes. Add carrots and onion; saute until carrots are tender and onions are translucent, about 5 minutes.
  • Strain beef from marinade and add to skillet. Cook and stir until beef can be easily pulled apart with a fork, 5 to 7 minutes.
  • Stir in bean sprouts; cook until translucent, about 1 minute. Add corn and peas; cook and stir until heated through, about 2 minutes. Create a pocket in the center of the skillet and slowly add rice, stirring to incorporate, about 1 minute. Add sauce and stir until rice is evenly coated, about 1 minute. Add scrambled eggs, stir and let heat through, about 1 minute.

CHICKEN FRIED RICE WITH FERMENTED BLACK BEANS



Chicken Fried Rice with Fermented Black Beans image

Categories     Bean     Chicken     Rice     Side     Stir-Fry     Spring     Sugar Snap Pea     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 4 as a main course

Number Of Ingredients 18

For marinade
3 tablespoons soy sauce
2 tablespoons minced garlic
1 teaspoon Asian sesame oil
2 skinless boneless chicken breast halves (about 3/4 pound total)
1 red onion
1 large red bell pepper
1/2 pound snow peas
3 tablespoons fermented black beans
2 1/2 tablespoons corn or safflower oil
For seasoning liquid
1 tablespoon chicken broth
3 tablespoons soy sauce
1 1/2 tablespoons Chinese rice wine or sake
1 1/2 teaspoons sugar
5 cups chilled Chinese-style white or brown rice
2 tablespoons minced garlic
2 tablespoons minced peeled fresh gingerroot

Steps:

  • Make marinade:
  • In a small bowl stir together marinade ingredients. Add chicken to marinade, turning it to coat. Marinate chicken at room temperature while preparing vegetables. Cut onion and bell pepper into 1/4-inch dice. Trim snow peas and cut crosswise into 1/4-inch slices. Rinse black beans and mince.
  • Remove chicken from marinade and pat dry. Discard marinade. In a heavy non-stick skillet heat 1/2 tablespoon corn or safflower oil over moderately high heat until hot but not smoking and sauté chicken until browned on bottom, about 4 minutes. Turn chicken over and cook over moderate heat 6 minutes, or until just cooked through. Transfer chicken to a plate and cool completely. Recipe may be prepared up to this point 1 day ahead and ingredients chilled separately in sealable plastic bags.
  • Cut chicken into 1/2-inch cubes.
  • Make seasoning liquid:
  • In a small bowl stir together seasoning liquid ingredients.
  • Spread rice in a shallow baking pan and separate grains with a fork.
  • In a deep 12-inch heavy non-stick skillet heat remaining 2 tablespoons corn or safflower oil over moderately high heat until hot but not smoking and stir-fry black beans, garlic, and gingerroot 20 seconds, or until fragrant. Add onion and bell pepper and stir-fry 2 minutes. Add snow peas, chicken, and rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.

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