How to make fried rice

Enjoy cooking Recipes & learn how to make fried rice dish on Youtube.



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Shrimp Fried Rice Recipe

Enjoy cooking shrimp fried rice. This easy dish is great to make with leftover rice and whatever you have in the fridge.

Ingredients:

4 cups of Left-Over Rice
1 pack of frozen Shrimps
1 Onion
1 Stick of Celeri
1 cup of Green peas
1/2 Red Pepper
2 to 3 Bulbs of Garlic
100 grams of sliced cooked ham
1 egg
2 sticks of green onion
handful of cilantro
Oil
Salt & pepper
Dark mushroom soy sauce

Preparation:

Oil a pan or wok at high heat. Sprinkle salt and add onions, red peppers, garlic, green peas and celery. Mix for two to three minutes then take it off the heat and place in a plate.

Oil the pan/wok again and cook the shrimp at high heat for two to three minutes, then take it off the heat and put aside.

Put rice in pan/wok at high heat and add the vegetables, shrimp, cooked ham, green onions, cilantro and raw egg. Add salt, pepper and dark soy to taste. Mix and serve

Source: www.itsyourturntocook.com

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Spinach and lemon rice

This is a beautiful side dish when hot, but is also delicious served cold - just cool the rice before adding the spinach and parmesan.

Ingredients

2 cups (400g) basmati rice
3 1/4 cups water
1 large onion, finely chopped
1 tablespoon olive oil
black pepper 1/2 teaspoon
1 teaspoon salt
1 tablespoon lemon zest
300g spinach, finely chopped
1/2 cup grated parmesan cheese

Instructions

In a large saucepan, gently fry the onion in the oil for 5 minutes, until golden.

Add the black pepper, salt and lemon rind to the saucepan, along with the rice and water. Bring it to the boil, then lower the heat and cover with a lid. Simmer on a very low heat for 10-15 minutes or until the rice is tender and the water is absorbed.

Add the spinach and parmesan cheese and mix well. Leave it for 5 minutes, then transfer to a serving dish.

Source: Healthy Food

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Japanese rice and egg

Serves 4

Ingredients:

400 gm (2 cups) sushi rice (see note)
4 egg yolks
300 gm sashimi tuna, diced
1 bunch of chives, finely chopped
To serve: Seaweed salad (see note), pickled ginger, bonito flakes, salmon roe, and soy sauce

Preparation:

1. Rinse rice under cold running water, drain and place in a large saucepan, cover with 3 cups of cold water and bring to the boil over high heat, reduce heat to low, cover and cook for 12-14 minutes. Remove from heat and stand, covered, for 5-10 minutes.

2. Spoon rice into bowls, make a hollow in the centre of each and place an egg yolk in it. Place remaining ingredients in piles around the egg yolk and serve immediately, with soy sauce passed separately.

Note Sushi rice is available from supermarkets. Seaweed salad is available from Japanese grocery stores and selected fishmongers.

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Yogurt-spiced chicken with almond & coriander rice

Make a midweek chicken supper a stylish affair with this quick and easy dish of Yogurt-spiced chicken with almond & coriander rice.

Easy Recipe
Serves 2
Ready in 30 minutes

Ingredients

150ml natural yogurt
1 tbsp Madras or other Indian curry paste
2 chicken breasts
butter
1 onion , halved and sliced
3 cardamom pods , squashed
150g brown basmati rice
350ml chicken stock
1 tbsp flaked almonds , toasted
1 red chilli , finely chopped (optional)
½ bunch coriander , chopped

Method

1. Mix the yogurt and curry paste and toss with the chicken breasts. Heat a knob of butter in a wide shallow pan with a lid. Cook the onion and cardamom for 5 minutes then tip in the rice and stock. Bring to a simmer, cover and cook until all the stock is absorbed and the rice is tender (you might need to add a little more stock).

2. Griddle or grill the chicken breasts until golden and cooked through. Stir the almonds, chilli and coriander through the rice. Slice the breasts and sit on top of the rice.

Nutrition Per serving

591 kcalories, protein 53.2g, carbohydrate 67.4g, fat 14.1 g, saturated fat 3.9g, fibre 3.5g, salt 1.7 g

Recipe from olive magazine, December 2008.

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Mexican Red Rice

A Mexican meal is not truly complete without Red Rice. While there are many ways to prepare it, the following recipe is what you’ll find served in many homes throughout Mexico. Although the Serrano Chile and vegetables are marked as optional, they really do contribute to making this a delicious side dish.

Ingredients:

1 1/2 Cups Rice
Onion, quartered
4 Cloves Garlic
1 Serrano Chile Pepper, optional
1/2 Cup Tomato puree
1/2 Cup oil
2 Cups water
1 Cube Chicken Bouillon
1 Carrot, peeled and finely chopped, optional*
1/2 Cup peas, optional*
1/2 Cup corn, optional*
Salt to taste

Note: You can use 1 cup frozen mixed vegetables instead of fresh vegetables if you’d prefer.

Preparation:

Soak the rice in hot water for 15 minutes. Then drain thoroughly.

In a blender, combine the onion, garlic, serrano chile, and tomato puree and blend until smooth.

Heat the oil in a large saucepan over medium heat. Add the rice, stirring continuosly to coat the rice with the oil so it doesn’t clump. Fry well until golden brown. Drain oil.

Add tomato mixture and stir to combine with rice. Fry a minute longer.

Dissolve the chicken bouillon in the water and add the rice. Add the carrot, peas, corn, and salt. Stir to combine with rice. Cover tightly with a lid and reduce heat to low. Cook rice until there’s no more liquid remaining. This should take about 20 minutes, but you’ll want to check and taste the rice to make sure it’s done. Turn off the heat and let stand 5 minutes.

Use as a side dish to accompany anything from Carne Asada to Lentils.

Serves 4-6

Source http://mexicofoodandmore.com

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Italian Rice Recipe

Bring a bit of Italy to the table without the usual pasta and sauce. This colorful side dish recipe blends fluffy rice, fresh spinach and roasted red peppers. The amount of garlic can be adjust to fit your personal taste.

PrepTime: 15 min.

Ingredients - serves 4:

2 garlic cloves, minced
2 teaspoons olive oil
8 cups fresh spinach (about 10 ounces), chopped
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups hot cooked rice
1/2 cup chopped roasted sweet red peppers

Directions:

In a large nonstick skillet, saute garlic in oil for 1 minute. Stir in spinach. Cover and cook for 3-4 minutes or until tender; drain well. Add the vinegar, salt and pepper. Stir in the rice and red peppers until combined. Cook and stir until heated through.
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