BARBECUED PORK FRIED RICE
Another way to use Chinese barbecued pork. This makes fried rice as good as any restaurant's and you don't have to leave home for it! It's easy to embellish on this combination--you can add some thawed frozen green peas, bean sprouts or sauté some diced carrots briefly before adding the eggs and onions. Original recipe is from Dorothy Huang, a local chef and cookbook author.
Provided by Leslie in Texas
Categories Pork
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs lightly.
- Heat the oil in a wok over high heat.
- Add the green onions and eggs, and stir for 10 to 20 seconds.
- Add rice and the diced pork; stir briskly for 2 minutes.
- Season with salt and soy sauce; mix well and serve.
Nutrition Facts : Calories 659.7, Fat 13.6, SaturatedFat 2.3, Cholesterol 105.8, Sodium 580.3, Carbohydrate 117.3, Fiber 2.4, Sugar 0.5, Protein 13.5
GRILLED RICE BALLS
Steps:
- For this recipe it's important that you use Japanese short-grain white rice, also sometimes called sushi rice. Brown rice and long-grain rice will not work. Cook the rice according to the package directions along with the salt. While the rice is cooking bring the soy sauce and mirin to a boil over low heat until it's reduced by about half. Take it off the heat and whisk in the butter.
- When the rice is done and cooled down just a bit (it should still be hot), cut off a square piece of plastic wrap and pile 1/4 of the cooked rice in the center. Wrap the plastic around it and use your hands to press it together into 1-inch thick triangle. Make sure they are densely packed together so they won't fall apart on the grill. Repeat with the remaining rice and plastic wrap.
- Preheat the grill to medium.
- Use a pastry brush to baste 1 side of the rice balls with the butter mixture and put them on the grill, buttered side down. Let them grill until browned and crisp on 1 side, about 5 minutes) then brush the tops of the rice balls with the butter mixture. Flip them over using tongs and grill until the second side is crisp. Transfer the rice balls to a serving platter. Brush again with the butter mixture and garnish with chives.
BBQ CHICKEN & RICE DINNER
Discover your new favorite chicken and rice dinner. Tangy with BBQ sauce and ready to eat in just 25 minutes, BBQ Chicken and rice Dinner could very well become your new favorite weeknight dish too.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
- Add water, corn and barbecue sauce to same skillet; stir. Bring to boil, stirring occasionally. Stir in rice.
- Top with chicken; cover. Cook on low heat 5 min.
Nutrition Facts : Calories 480, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
BROILED BBQ CHICKEN WITH BROWN RICE PILAF
Savor the flavor of this Broiled BBQ Chicken with Brown Rice Pilaf. This Broiled BBQ Chicken with Brown Rice Pilaf includes BBQ chicken, brown rice, mushrooms and peas.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat broiler.
- Broil chicken, 6 inches from heat, 5 to 6 min. on each side or until done (165ºF) brushing frequently with barbecue sauce.
- Meanwhile, bring broth and water to boil in large skillet on medium-high heat. Stir in rice and vegetables; cook on low heat 5 min. or until vegetables are tender. Cover. Remove from heat. Let stand 5 min.
- Serve chicken with rice.
Nutrition Facts : Calories 420, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g
BARBECUE CHICKEN WITH FRIED RICE
Sweet glazed chicken and tasty fried rice makes a great, simple meal. Time does not include marinating.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the chicken thighs, barbecue sauce, honey, oyster sauce, olive oil and 2 cloves chopped garlic. Cover and marinate in the fridge for 2-4 hours.
- Preheat the oven to 375°F Transfer the marinated chicken to a roasting tin.
- Roast in the oven for 40 minutes, turning now and then, until the chicken is cooked through.
- Meanwhile, rinse the rice to wash out excess starch. Place in a medium-sized heavy saucepan. Add 1 1/4 cups water and season with salt.
- Bring to the boil, reduce heat, cover tightly and simmer over a very low heat for 15 minutes until the water has been absorbed and the rice is tender.
- Spread the rice out on a large plate to cool.
- Heat a wok until very hot. Add the oil and heat through. Add the garlic and stir-fry for one minute.
- Add the cooled rice and mix thoroughly with the garlic.
- Crack the eggs into the rice and add the cooked peas. Stir-fry until the eggs are cooked. Season with salt and pepper.
- Serve the barbecue chicken with the fried rice.
Nutrition Facts : Calories 479.4, Fat 18.2, SaturatedFat 3.9, Cholesterol 255.5, Sodium 432, Carbohydrate 41.4, Fiber 1.4, Sugar 7.3, Protein 35.3
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