Prawn and egg fried rice recipe

Photo: Prawn and egg fried rice recipe
Photography by Ben Dearnley

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Prawn and egg fried rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Prawn and egg fried rice. 

This speedy fried rice is full of fresh Asian flavour.

INGREDIENTS 12
SERVINGS 4
DIFFICULTY Easy

Ingredients

2 1/2 tbs sunflower oil
3 eggs, lightly beaten
2 small red chillies, seeds removed, chopped
6 spring onions, finely shredded
2 garlic cloves, finely chopped
400g peeled green prawns, tails intact
200g medium-grain rice, cooked to packet instructions
1/3 cup (80ml) soy sauce
1 tsp sesame oil
2 tbs sweet chilli sauce
1 cup (120g) frozen peas
Coriander leaves and lime wedges (optional), to serve

Method

Heat 2 tsp sunflower oil in a wok or large frypan over medium- high heat. Add the egg and cook, stirring, for 1-2 minutes until softly scrambled. Remove egg from the pan and set aside.

Add remaining 2 tbs sunflower oil to the pan, then cook chilli, spring onion and garlic, stirring, for 1 minute or until fragrant. Add prawns and cook for 2-3 minutes until opaque. Return egg to the pan with rice, soy, sesame oil, sweet chilli sauce and peas, then cook, stirring, for 2-3 minutes to warm through. Garnish with coriander and serve with lime wedges, if using.

delicious. - October 2012 , Page 46
Recipe by Valli Little

More Rice Recipes:

Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger
Egg fried rice
Egg fried rice with ham  

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Paella (Spanish rice, seafood & saffron) Recipe

Photo: Paella (Spanish rice, seafood & saffron) Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Paella (Spanish rice, seafood & saffron) Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Paella (Spanish rice, seafood & saffron).

Takes 20 mins to prepare and 40 mins to cook
Serves 4

Ingredients
3tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
2 large tomatoes, skinned, deseeded and roughly chopped
1 large red pepper, deseeded and cut into thin strips
2 large, skinless chicken breasts, cut into chunks
2tsp paprika
300g long-grain rice
large pinch saffron
1.2 litre vegetable stock
ground black pepper
12 raw, peeled, tiger prawns (or cooked if you can't find raw)
3tbsp dry sherry
100g frozen peas
1 pack Tesco cooked mussels in garlic butter sauce
large handful fresh, flatleaf parsley, roughly chopped
1 unwaxed lemon, cut into wedges
salt

Method

Heat the oil in a very large, shallow frying pan and sauté the onion for 7-8 minutes until softened. Stir in the garlic, tomatoes, red pepper, chicken and paprika and heat gently for 10 minutes, stirring occasionally.

Stir in the rice and cook for 4-5 minutes until the grains are well coated. Add the saffron and stock. Season and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally until almost all the stock is absorbed.

Stir in the prawns, sherry and peas, then scatter the mussels over the top of the rice, cover with a tight-fitting lid and cook for 3-4 minutes until the prawns are pink. Stir lightly to combine and scatter the parsley over the top. Serve with the lemon wedges and some crusty bread.

Cook's tip

Try Tesco Finest Navarra Rosé wine (£5.99/ 75cl).
 

More Rice Recipes:

Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger
Egg fried rice
Egg fried rice with ham
Spicy prawn fried rice  
Fragrant Fried Rice Pilaf  
 

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Shrimp and Egg Fried Rice with Napa Cabbage Recipe

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The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Shrimp and Egg Fried Rice with Napa Cabbage Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Shrimp and Egg Fried Rice with Napa Cabbage.  

Total Time: 30 min
Prep 20 min
Cook 10 min

Yield: 4 servings

Level: Easy

Ingredients

6 tablespoons peanut oil
2 shallots, thinly sliced
1 (2-inch) piece ginger, peeled and grated
1/2 small head napa cabbage, core removed and finely sliced
Salt
2 cloves garlic, minced
1/2 pound medium shrimp, peeled and deveined
3 large eggs, lightly beaten
4 cups cooked long-grain white rice
1/2 cup frozen peas, thawed in warm water
3 tablespoons soy sauce
1/4 bunch scallions, sliced, for garnish
1/2 cup chopped peanuts, for garnish

Directions

Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.

Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

Recipe courtesy Tyler Florence
Show: Tyler's Ultimate Episode: Ultimate Dim Sum

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Rice Pilaf with Shrimp
Shrimp and Wild Rice Casserole
Sizzling Rice with Shrimp
Shrimp Rice Salad
Shrimp Fried Rice
Poblano Stuffed with Chorizo, Shrimp and Rice

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Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice Recipe

Photo: Spicy Coconut Shrimp with Spicy Mango Basil
Salsa and Lime Jasmine Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice Recipe. 

Total Time: 1 hr 20 min
Prep 25 min   
Inactive 30 min   
Cook 25 min   

Yield: 2 to 4 servings   
Level: Easy

I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.

Ingredients

Salsa:

1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
Kosher salt and freshly ground black pepper

Shrimp:

2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2--inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
Lime Jasmine Rice, recipe follows

Directions

For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.

For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.

Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.

Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.

Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.

Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.

Lime Jasmine Rice:

1 cup jasmine rice

3/4 cup coconut milk

3/4 cup water

Pinch salt

1/2 lime, zested

Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

Yield: 2 to 4 servings

Recipe courtesy Dave Lieberman 

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Beer Braised Shrimp with Louisiana Salsa and Rice
Rice Pilaf with Shrimp
Sizzling Rice with Shrimp
Shrimp Fried Rice
Shrimp Rice Salad 
Poblano Stuffed with Chorizo, Shrimp and Rice

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Prawn and rice noodles recipe

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The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Prawn and rice noodles Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Prawn and rice noodles. 

These Indonesian-flavoured noodles feature the delicious sweetness of kecap manis. Simply increase the prawns to make a main meal.

To Cook 0:25
INGREDIENTS 12
DIFFICULTY EASY
SERVINGS 4

Ingredients

250g Chang's rice vermicelli noodles
2 tablespoons vegetable oil
5 eschalots, peeled, thinly sliced
2 garlic cloves, thinly sliced
300g medium green prawns, peeled, tails intact, deveined
1 medium tomato, diced
2 cups roughly shredded wombok (Chinese cabbage)
1/4 cup kecap manis
2 tablespoons oyster sauce
1/2 teaspoon hot chilli sauce
1/2 teaspoon ground white pepper
1 egg, lightly beaten

Method

Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 4 minutes or until just softened. Drain.

Heat a wok over medium-high heat. Add oil. Swirl to coat. Add eschalots and garlic. Stir-fry for 1 minute or until softened. Add prawns. Stir-fry for 3 minutes or until prawns are just pink. Add tomato and wombok. Stir-fry for 1 minute or until heated through.

Add noodles, kecap manis, oyster sauce, chilli sauce and pepper. Toss to combine. Add egg. Stir-fry for 1 minute or until egg is cooked. Serve.

Notes

Serve with: Barbecued or steamed fish or barbecue chicken.

Nutrition

Energy 1604kJ
Fat saturated 1.70g
Fat Total 11.40g
Carbohydrate sugars -
Carbohydrate Total 53.50g
Dietary Fibre 2.20g
Protein 16.70g
Cholesterol 114.00mg
Sodium 1301mg

Super Food Ideas - February 2012 , Page 32
Recipe by Michelle Noerianto  

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Spicy prawn fried rice 
One-pan prawn pilau
Vietnamese prawn, rice & dill soup
Prawn fried rice
Prawn and chorizo Spanish rice
Prawn, pea & tomato curry

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Pineapple Thai Rice Recipe

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The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Pineapple Thai Rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Pineapple Thai Rice.

Ingredients

4 green onions (green part only)
1 large red chili, seeds removed
2 Tbsps cilantro
2 bags Success® Jasmine Rice, Success® White Rice or Success® Brown Rice
1 can (20 oz.) pineapple tidbits, drained (reserve 1/4 cup juice)
1 Tbsp olive oil
1 tsp garlic, minced
1 1/2 Tbsp soy sauce
1 lb frozen cooked shrimp, thawed and rinsed with cold water

Directions

Place green onions, chili pepper, and cilantro in a food processor and process until finely chopped.

Prepare rice according to package directions.

While rice is cooking, mix pineapple tidbits and reserved 1/4 cup juice with chopped ingredients in a small bowl.

Heat oil in a large skillet on medium heat and add garlic. Saute garlic for 30 seconds. Add soy sauce and pineapple mixture to skillet, and heat to a boil. Remove from heat and add shrimp to skillet. Stir to heat shrimp. Fold in hot cooked rice.

Courtesy of Success® Boil-in-Bag Rice 

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Thai Chicken with Minted Rice 
Lamb curry with Thai rice 
Barbecued fish with Thai dressing and coconut rice 
Pad Thai Rice 
Thai rice soup 
Thai turkey mince with rice 

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Easy Spanish paella recipe

Photo: Easy Spanish paella recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Easy Spanish paella Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Easy Spanish paella.   

This top meal is inspired by Spanish cuisine, is full of flavour and can be served on its own or as part of a banquet.

Ingredients (serves 6)

1/4 teaspoon saffron threads
1 tablespoon boiling water
1 tablespoon olive oil
4 chicken thigh fillets, trimmed, cubed
2 (170g each) chorizo sausages, thickly sliced
1 large brown onion, thinly sliced
2 garlic cloves, crushed
2 teaspoons sweet paprika
4 medium tomatoes, chopped
1 1/2 cups medium-grain white rice
4 cups chicken stock
12 large green prawns, peeled (tails intact), deveined
1 cup frozen peas
lemon wedges, to serve

Method

Combine saffron and boiling water in a heatproof jug. Stand for 5 minutes.

Meanwhile, heat oil in a 28cm (base) deep frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes. Transfer to a bowl.

Add chorizo, onion and garlic to pan. Cook, stirring, for 5 minutes or until onion has softened. Add saffron mixture and paprika. Cook, stirring, for 1 minute or until fragrant. Add tomato. Cook, stirring, for 5 minutes or until softened.

Add rice. Stir to coat. Add stock. Bring to the boil. Reduce heat to medium. Return chicken to pan. Simmer, uncovered, for 20 minutes or until stock has absorbed.

Top rice with prawns and peas. Cook, covered, for 10 minutes or until rice is tender. Serve with lemon wedges.

Source
Super Food Ideas - October 2008, Page 34
Recipe by Kirrily La Rosa
 
More Rice Recipes:    

Arroz con pollo 
Almond, pea and coriander pilaf with chicken 
Chicken pilaf with mussels and saffron rice 
Chicken curry, mustard seeds and rice
Chicken and Tenderstem rice salad
Brown rice and barley salad

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One-pan prawn pilau recipe

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The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try One-pan prawn pilau recipe. Enjoy our collection of rice recipes and learn how to make One-pan prawn pilau.  

Make an exotic meal without fuss with this one-pan prawn pilau.

Easy
Serves 4
Ready in 25-30 mins
Low-fat

Ingredients

2 tbsp korma curry paste (Patak's is good)
1 small onion , finely chopped
300g basmati rice , rinsed and drained
700ml chicken stock made from a cube
150g pack cooked peeled prawns , defrosted if frozen
cupful frozen peas
1 red chilli , sliced into rings
handful coriander leaves, chopped
lemon wedges, to serve

Method

Heat a large wide pan and dry-fry the curry paste with the onions for 4-5 mins until the onion begins to soften. Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.
Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, peas and chilli. Cover the pan and leave to stand for 5 mins.
Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.

Try

Making it different

Add 400g/14oz chopped smoked haddock in with the stock, add chopped hard-boiled egg and omit the prawns to make kedgeree. Or use cooked, chopped chicken instead of prawns. Make some raita by mixing finely chopped cucumber and chopped mint with natural low-fat yogurt to serve.

Nutrition per serving

340 kcalories, protein 18g, carbohydrate 65g, fat 3 g, saturated fat 1g, fibre 2g, salt 2.38 g

Recipe from Good Food magazine, February 2005.
 
More Rice Recipes:                  

Spicy prawn fried rice 
Fragrant Fried Rice Pilaf 
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Chicken and Pineapple Fried Rice with Herbs 
Coriander chicken balls with rice noodle salad 
Barbecued fish with Thai dressing and coconut rice   

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Spicy prawn fried rice recipe

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The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spicy prawn fried rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Spicy prawn fried rice.

 Enjoy the hot summer nights with this easy spicy prawn rice using only six ingredients.

Cooking Time 30 minutes

Ingredients (serves 4)

1 1/2 cups jasmine rice
2 tablespoons sambal oelek (see note)
350g medium peeled green prawns, deveined (tails intact)
2 tablespoons peanut oil
3 green onions, thinly sliced
250g mini roma tomatoes, halved lengthways
1 cup fresh coriander leaves, roughly chopped

Method

Cook rice following packet directions. Drain. Rinse. Drain. Spread on a tray. Refrigerate for 2 hours or until cold.

Place sambal oelek into a medium bowl. Add prawns. Toss to coat. Set aside for 10 minutes.

Heat a wok over high heat. Add oil. Swirl to coat. Add prawns and sambal oelek mixture. Stir-fry for 2 to 3 minutes, or until pink and just cooked through. Add onion. Stir-fry for 1 minute. Add rice and tomatoes. Stir-fry for 2 minutes or until rice is hot. Add coriander. Toss to combine. Serve.

Notes

For less heat, reduce sambal oelek to 1 tablespoon. Allow 2 hours refrigeration time

Source

Super Food Ideas - December 2011, Page 23
Recipe by Annette Forrest   

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Fragrant Fried Rice Pilaf 
Spicy vegetable egg fried rice  
Chicken and Pineapple Fried Rice with Herbs 
Coriander chicken balls with rice noodle salad 
Barbecued fish with Thai dressing and coconut rice 
Fish with fragrant lemon grass and chilli rice 


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Vietnamese prawn, rice & dill soup recipe

Photo: Vietnamese prawn, rice & dill soup recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Vietnamese prawn, rice & dill soup  Recipe. Enjoy our collection of rice recipes and learn how to make Vietnamese prawn, rice & dill soup.

Fast, healthy and low in calories, this spicy one pot supper will perk up your taste buds on a chilly evening

Easy
Serves 2
Prep 5 mins
Cook 15 mins

Ingredients
75g basmati rice
750ml chicken stock
2 tbsp fish sauce
1 thumb-sized piece ginger , peeled and shredded
1 lime , juiced
3 plum tomatoes , seeded and diced
150g raw peeled prawns
15g dill , chopped
few sprigs coriander , to serve (optional)

Method
Cook the rice until al dente, drain and set aside.
 
Boil the stock and add the fish sauce, ginger, rice, lime juice, tomatoes, prawns and dill. Simmer for a few minutes until the prawns are cooked. Serve in two bowls with the coriander sprinkled over (if using).

Nutrition Per Serving

248 kcalories, protein 20g, carbohydrate 37.5g, fat 3 g, saturated fat 0.1g, fibre 2.2g, salt 6.22 g

Recipe from olive magazine, December 2010.
 

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Chinese-style pork fillet with fried rice  

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Seared Sea Scallops 

Chicken and Seafood Gumbo  

Cajun-spiced fish with basmati rice 

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Chicken and Seafood Gumbo Recipe

Photo: Chicken and Seafood Gumbo Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken and Seafood Gumbo recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Chicken and Seafood Gumbo.   

Total Time: 2 hr 50 min
Prep  20 min
Cook  2 hr 30 min

Yield: 6 to 8 servings
Level: Easy

Ingredients

1/2 cup vegetable oil
1/2 all-purpose flour
3 stalks celery, diced
1 medium onion, finely diced
1 green pepper, cored, seeded and diced
2 tablespoons bourbon
6 cups lower-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
2 pounds chicken thighs and leg, boneless, skinless, cut into 1-inch pieces
2 cups sliced okra
2 bay leaves
1 tablespoon hot sauce, recipe follows
1 teaspoon salt
1/4 teaspoon pepper
1 pound (16 to 20-count) shrimp, peeled and deveined
1/2 cup fresh cilantro leaves, roughly chopped
2 cups cooked white rice, recipe follows

Directions

Combine the oil and the flour in a heavy stockpot or Dutch oven over medium heat. With a wooden spoon stir the mixture slowly and constantly. After about 5 minutes the mixture will begin to foam. Keep stirring. As the roux cooks, the color will darken and the flour will have a nice nutty aroma. It should take about 15 minutes to fully develop a nice dark brown roux.

When the roux is ready add the celery, onions and peppers (the Trinity) and cook for about 10 to 15 minutes. Once the vegetables have softened, add the bourbon and stir for 2 minutes, add chicken broth a little at a time to make sure the roux mixes well and is incorporated. Add the remaining ingredients, diced tomatoes, chicken, okra, bay leaves, hot sauce and season with salt and pepper.

Bring to a boil then lower heat and simmer uncovered for 1 1/2 hours, skimming off any fat that rises to the surface and stirring occasionally. In the last 7 minutes, add the shrimp and cook until no longer pink. At the very last minute add the fresh cilantro. Season with more salt and pepper, if necessary. Remove bay leaves and serve with rice and crusty flat bread.

Hot Sauce

5 red Fresno chiles
5 jalepenos
1/2 (14.5-ounce) can diced tomatoes
1/4 cup apple cider vinegar
2 cloves garlic
1/2 teaspoon sugar
Salt
Water, if necessary
Roughly chop the chiles and jalepenos discarding the seeds. Add to a food processor, along with the tomatoes, apple cider vinegar, garlic, sugar and salt. Process until desired consistency. If it's too dry add a little water. Pour mixture into a small saucepan and simmer for about 10 minutes. At this point you can strain it for a loose hot sauce or leave it as it is for a chunky hot sauce. Season with more salt, if necessary.

White Rice:

2 cups long-grain rice
4 cups chicken stock
1 1/2 teaspoons salt

In a medium covered saucepan bring salted water to a boil. Add the rice, cover and lower the heat. Cook for 20 minutes until water is absorbed. Serve with gumbo.

Recipe courtesy Danny Boome
Show: Rescue Chef Episode: Lucy's Gumbo 

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Cajun-spiced fish with basmati rice 

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Baked Brown Rice 

Honey Rice Pudding  
Alton Brown's Baked Brown Rice 
Lamb curry with Thai rice 

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Shrimp and Wild Rice Casserole Recipe - How to Make Shrimp and Wild Rice Casserole

Photo: Shrimp and Wild Rice Casserole

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Shrimp and Wild Rice Casserole Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Shrimp and Wild Rice Casserole. 

Total Time: 1 hr 10 min
Prep 10 min
Cook 1 hr 0 min

Yield: 6 to 8 servings
Level: Easy

Ingredients
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper

Directions

Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Cozy Comfort Food 

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Lamb curry with Thai rice 
Thai red curry and chicken rice 
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Rice Pilaf with Shrimp Recipe - How to Make Rice Pilaf with Shrimp

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice Pilaf with Shrimp recipe. Enjoy quick & easy rice recipes and learn how to make Rice Pilaf with Shrimp.  

Don’t be surprised if you start humming the jingle about the San Francisco treat while you’re eating this herb-infused pilaf. Quick-cooking shrimp and tender baby lima beans turn this side dish into a quick main course. Not a lima lover? Try frozen shelled edamame instead. Serve with steamed or roasted asparagus.

4 servings, about 1 1/4 cups each

Active Time: 15 minutes

Total Time: 30 minutes 

Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1/3 cup chopped shallots
1/4 cup finely chopped prosciutto (about 2 ounces)
3/4 cup fine egg noodles, broken up into small pieces
3/4 cup instant brown rice
1/4 cup dry white wine
1 cup frozen baby lima beans or edamame
1 1/2 cups reduced-sodium chicken broth
1 pound peeled and deveined raw shrimp (31-40 count; see Note)
2 tablespoons lemon juice
1 tablespoon chopped fresh dill, plus more for garnish
Freshly ground pepper to taste 

Preparation

Heat 1 tablespoon oil in a large skillet over medium heat. Add shallots and prosciutto and cook, stirring often, until the shallots are translucent, about 2 minutes. Add noodles and rice and cook, stirring often, until the noodles begin to brown, about 3 minutes. Add wine and cook, stirring constantly, until it has evaporated, 30 seconds to 1 minute. Add lima beans (or edamame) and broth and bring to a boil.

Reduce heat to maintain a gentle simmer; cover and cook for 10 minutes.

Meanwhile, toss shrimp with the remaining 1 teaspoon oil in a medium bowl. Add lemon juice and toss to coat.

Scatter the shrimp in an even layer over the pilaf; drizzle any remaining lemon juice over the shrimp.

Cover and continue cooking until the shrimp are pink and firm, about 5 minutes more.

Remove from heat and let stand, covered, for 3 minutes. Stir in 1 tablespoon dill and season with pepper. Garnish with more dill, if desired. 

Tips & Notes

 Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. 

Nutrition

Per serving: 353 calories; 9 g fat ( 2 g sat , 4 g mono ); 189 mg cholesterol; 30 g carbohydrates; 0 g added sugars; 34 g protein; 3 g fiber; 774 mg sodium; 543 mg potassium.

Nutrition Bonus: Iron (25% daily value), Magnesium (24% dv), Vitamin C (17% dv), Potassium (16% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 4 lean meat, 1 fat

From EatingWell:  March/April 2011 

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Pumpkin Rice Pudding 
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Prawn and chorizo Spanish rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Prawn and chorizo Spanish rice recipe. Enjoy quick & easy rice recipes and learn how to make Prawn and chorizo Spanish rice.   

We all need some more 'me' time, so let's get dinner on the table in a flash — then relax!

Ingredients (serves 4)

450g packet white long-grain rice in 21/2 minutes
2 tablespoons olive oil
1 red onion, cut into thin wedges
2 garlic cloves, crushed
1 (120g) chorizo sausage, thinly sliced
1 medium red capsicum, cut into 1cm pieces
2 teaspoons mild paprika
250g frozen cooked and peeled prawns, thawed
1 cup frozen peas
Lemon wedges and crusty bread, to serve

Method

Cook rice following packet directions. Set aside.

Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add chorizo and capsicum. Cook for 5 minutes or until chorizo is golden.

Add paprika and prawns. Cook for 2 to 3 minutes or until prawns are heated through. Add peas and rice. Season with salt and pepper. Cook, tossing, for 3 to 4 minutes or until heated through. Spoon into bowls. Serve with lemon wedges and crusty bread.

Notes

Super saver: Use 4 cups cooked white rice instead of instant long-grain and save around $3.63 in total.

Source
Super Food Ideas - October 2009, Page 44
Recipe by Annette Forrest
 
More Rice Recipes:

Texas Style Pesto with Pork Tenderloin and Spanish Rice
Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice
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Arroz: Spanish Rice
Smoky Spanish Rice

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Prawn, mango and rice noodle salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Prawn, mango and rice noodle salad recipe. Enjoy quick & easy rice recipes and learn how to make Prawn, mango and rice noodle salad.

Ingredients (serves 8)

200g dried rice-stick (pad Thai) noodles
1 medium red capsicum, thinly sliced
3 green onions, thinly sliced diagonally
50g snowpea sprouts, trimmed
1 large mango, thinly sliced crossways
200g small cooked peeled prawns
1/4 cup chopped fresh coriander leaves
Sweet chilli dressing
2 tablespoons peanut oil
1/4 cup lime juice
2 tablespoons Trident sweet chilli sauce

Method

Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 10 minutes or until just tender. Using a fork, separate noodles. Drain. Rinse under cold water. Drain. Return to bowl.

Make dressing Place oil, juice and sauce in a screw-top jar. Shake to combine.

Add capsicum, onion, sprouts, mango, prawns and coriander to noodles. Drizzle with dressing. Toss to combine. Serve.

Notes

Storage tip: Store in an airtight container. Chill until ready to serve.

Super saver: Use 1 large cooked chicken breast, shredded, instead of prawns, and save around $1.91 in total.

Source
Super Food Ideas - December 2009, Page 80
Recipe by Tracy Rutherford

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Beer Braised Shrimp with Louisiana Salsa and Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Beer Braised Shrimp with Louisiana Salsa and Rice recipe. Enjoy quick & easy rice recipes and learn how to make Beer Braised Shrimp with Louisiana Salsa and Rice. 

Total Time: 50 min
Prep 20 min
Cook 30 min

Yield: 6 servings
Level: Intermediate

Ingredients

4 cloves garlic, grated or finely chopped
6 to 8 small ribs celery from the heart, chopped
1 large or 2 medium green bell peppers, seeded and chopped
1 medium-large red onion, chopped
2 tablespoons chopped fresh thyme, finely chopped
4 tablespoons butter
1 1/2 cups enriched white rice
2 1/2 cups chicken stock
Salt and freshly ground black pepper
2 red jalapeno chile peppers, very thinly sliced
1 pint grape or cherry tomatoes, heirloom multi colored, red or yellow, halved
2 limes
2 tablespoons extra-virgin olive oil
2 pounds large shrimp, deveined, tail on
1 tablespoon seafood seasoning (recommended: Old Bay)
1 tablespoon Worcestershire sauce
1/4 cup hot sauce
1 bottle beer
3 tablespoons butter
1 bunch scallions, thinly sliced on an angle

Directions

In a medium bowl combine the garlic, celery, peppers, onions and thyme.

Heat a medium pot with 1 tablespoon butter over medium heat. Add about 1/3 of the vegetables to the pot, saute 2 to 3 minutes, add rice and toss around for 1 to 2 minutes more. Stir in the chicken stock and cover pot, bring to a boil. Simmer rice 15 to 18 minutes until tender, fluff with fork and season with salt and pepper.

Combine remaining vegetables with red chile peppers and tomatoes and dress with the juice of 1 lime. Season with a little salt.

Heat 2 tablespoons olive oil in a large skillet over medium-high to high heat. Add shrimp and season with seafood seasoning, Worcestershire and hot sauce. Toss shrimp for about 2 minutes then add beer, reduce heat to simmer and braise 5 to 6 minutes. Cut butter into small bits and melt into sauce then add in scallions. Squeeze the juice of 1 lime over the pan.

Serve shrimp in shallow bowls, top with a generous scoop of rice and garnish with generous spoonfuls of salsa. If you prefer lots of rice to a little bit of seafood, reverse the order and fill bowl with rice, top with shrimp and salsa.

Recipe courtesy Rachael Ray, 2008
Show: 30 Minute Meals Episode: Bayou Sizzle 

More Rice Recipes:

Coconut rice & prawn salad
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole
Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice
Steak with spiced rice & beans
Chinese five spice beef with rice 

Save and share Beer Braised Shrimp with Louisiana Salsa and Rice Recipe

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Coconut rice & prawn salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Coconut rice & prawn salad recipe. Enjoy quick & easy rice recipes and learn how to make Coconut rice & prawn salad.

Easy | Serves 4 |  Prep 10 mins | Cook 15 mins | Low-fat

Ingredients

200g basmati rice
200ml reduced-fat coconut milk
zest and juice 2 limes
4 tbsp sweet chilli sauce
200g bag frozen, cooked large prawns , defrosted
½ cucumber , halved and sliced diagonally
handful coriander leaves, chopped
100g pack sugar snap peas , halved lengthways

Method

Tip the rice into a saucepan with the coconut milk and enough cold water to cover by a finger-nail's depth. Bring to the boil, then cook over a medium heat for 10 mins or until the liquid has gone. Stir, cover, take off heat and leave for 5 mins until fluffy. Spread over a dinner plate to cool quickly.

Meanwhile, make a dressing by stirring together the lime zest and juice and sweet chilli sauce. Stir prawns into the dressing and set aside while the rice finishes cooling.

Fluff up the rice with a fork, then toss with the cucumber, coriander leaves and sugar snap peas. Serve in bowls, scattered with prawns and dressing.

Nutrion Per serving

293 kcalories, protein 17g, carbohydrate 46g, fat 6 g, saturated fat 5g, fibre 1g, sugar 5g, salt 2.16 g

Recipe from Good Food magazine, June 2006.

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Steak with spiced rice & beans
Chinese five spice beef with rice
Sizzling Korean-style beef 

Save and share Braised pork with plums recipe

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Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks recipe. Enjoy a collection of quick & easy recipes and learn how to make Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks.

Cook Time: 20 min | Level: Easy | Yield: 4 servings

Ingredients

2 to 2 1/4 pounds flank steak
1 1/2 tablespoons grill seasoning, a palm full and a half
1 tablespoons dark Mexican chili powder, a palm full
1 lime, zested
Cooking spray or oil to coat grill or grill pan
2 tablespoons butter
1 cup white rice
1 small onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
2 cups chicken stock
2 tablespoons tomato paste
2 teaspoons hot sauce, eyeball it
1 pound small to medium shrimp, peeled and deveined
2 tablespoons finely chopped cilantro leaves or flat-leaf parsley
Salt
2 ripe beefsteak tomatoes, sliced
2 Hass avocados, halved, scooped from skin and sliced
1/2 lemon
1 small red onion, thinly sliced
1/2 cup crumbled queso Asadero

Directions

Preheat outdoor grill or indoor grill pan to high. Rub the meat with a mixture of grill seasoning, chili powder and the lime zest. Let meat stand 10 minutes. Grease grill surface then add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness.

For the rice, heat a medium sauce pot over medium heat. Add butter, and when melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender. Add shrimp to the pot in the last 5 minutes of cooking. The shrimp will steam on top of the rice. Cook the shrimp until pink and firm. Combine the seafood and cilantro into the rice and season with salt, to taste.

Season sliced tomatoes with salt and dress the avocado with lemon juice. Make 4 stacks alternating the tomatoes with avocado and onions.

Slice the steaks and serve on a bed of shrimp rice, the guacamole stacks alongside. Garnish the guacamole stacks with cheese crumbles.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Surf N Turf Mexican Style 

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Save and share Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks Recipe

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Paella fried rice

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Paella fried rice recipe. Enjoy a collection of quick & easy recipes and learn how to make Paella fried rice.

Easy
Serves 4
Prep 5 mins
Cook 5 mins
Low-fat

Ingredients

1 tbsp vegetable oil
2 small chorizo sausages, cut into slices
1 onion , sliced
1 garlic clove , chopped
½ tsp turmeric
600g cooked plain rice
200g frozen cooked prawns
100g frozen peas
lemon wedges, to serve

Method

1. Heat oil in a frying pan. Tip in the chorizo, onion and garlic, then cook for a couple of mins until softened. Stir through turmeric, followed by the rice, prawns and peas and 150ml boiling water.

2. Keep stirring until everything is warmed through and the water has been absorbed. Serve with lemon wedges.

Nutrition per serving
347 kcalories, protein 20g, carbohydrate 50g, fat 9 g, saturated fat 2g, fibre 2g, sugar 3g, salt 1.19 g

Recipe from Good Food magazine, May 2008.

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Creamed coconut rice pudding

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Spanish rice with prawns & chorizo recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spanish rice with prawns & chorizo recipe. Enjoy quick & easy rice cooking and learn how to make Spanish rice with prawns & chorizo.

This colourful dish uses small quantities of expensive ingredients, making it great value

Easy
Serves 2
Prep 5 mins
Cook 25 mins

Ingredients

1 onion , sliced
1 red pepper , cut into chunks
olive oil
100g chorizo , chopped into pieces
150g paella rice
pinch saffron
400ml chicken stock , hot
125g cooked prawns
1 lemon , halved
small bunch parsley , chopped

Method

1. Cook the onion and pepper in 2 tbsp olive oil in a wide, shallow pan until softened. Add the chorizo and cook for a couple of minutes until the oil is released. Stir in the rice until coated in all the oils. Stir the saffron into the stock then add to the pan and stir well. Put on a lid and cook for 15 minutes until the rice is tender and the stock absorbed.

2. Stir in the prawns until heated through completely, then squeeze over lemon and toss through the parsley.

Nutrition per serving
627 kcalories, protein 32.3g, carbohydrate 71.2g, fat 25.6 g, saturated fat 6.8g, fibre 3.4g, salt 4.49 g

Recipe from olive magazine, May 2010. 
 
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