CHICKEN, MUSHROOMS AND RICE
Steps:
- Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
- Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
- Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
- Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.
QUICK FRIED RICE
Our egg-fried rice recipe with peas, bacon and mushrooms is a great way to use leftovers. Ready in under 15 minutes, it makes a super-speedy one-pan supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 12m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Heat the oil in a frying pan, then tip in the egg. Leave to set for 30 secs-1 min, swirling every now and again, then tip it out and finely slice. Add the bacon and mushrooms to pan, then fry until golden, about 3 mins. Add the peas, garlic and ginger, then cook for 1 min.
- Mix the soy sauce and sugar together. Turn up the heat, add the cooked rice to the pan, heat through, then splash in the sweet soy sauce. Stir through the egg and serve straight away, with more soy sauce if you like.
Nutrition Facts : Calories 355 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.81 milligram of sodium
BACON AND CHICKEN FRIED RICE
Great side dish that doesn't take long to prepare and has lots of flavor. Don't cook the bacon too much; you don't want it to have a crunchy texture. This makes excellent leftovers!
Provided by ljburrill
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring water to a boil in a saucepan. Stir instant white rice into boiling water. Cook rice until softened, about 5 minutes.
- Heat oil in a separate skillet over medium heat. Cook chicken in hot oil until cooked through and no longer pink in the middle, 5 to 7 minutes.
- Fry bacon in a large wok or skillet over medium-high until hot and cooked through but not yet crunchy, 2 to 3 minutes per side. Remove bacon to a plate lined with paper towels. Drain fat from wok, reserving 1 to 2 tablespoons of drippings in the bottom of the wok. Cut bacon into small pieces.
- Return wok to medium-high heat and heat reserved bacon drippings. Combine rice, chicken, bacon, green onions, and soy sauce in the wok; cook and stir until evenly mixed and hot, 2 to 3 minutes.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 42.4 g, Cholesterol 56.1 mg, Fat 11.5 g, Fiber 1.5 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1668.2 mg, Sugar 0.8 g
MUSHROOM FRIED RICE
After moving, I couldn't find a Chinese restaurant that met my tastes. So, I decided to create my own Chinese dishes. This is one of my favorites, and can be served as a vegetarian main dish or side dish. -Jacob Kitzman, Seattle, Washington
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside., In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer., Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired.
Nutrition Facts :
CHICKEN FRIED RICE
Tasty with a variety of vegetables and eggs scrambled in it. The rice needs to be cooked ahead of time. Previously titled Quick Fried Rice.
Provided by Cookie in Ontario
Categories Brown Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil. Quickly stir-fry the onion and garlic.
- Add chicken and cook for a few minutes until just done. Push chicken to sides of pan.
- Scramble eggs in pan. Push to side.
- Add shrimp, mushrooms, bean sprouts, broccoli and parsley and rice.
- Mix in chicken and eggs and stir-fry 4-5 minutes. Do not burn.
- Add soy sauce and pepper and stir-fry another 2-3 minutes.
- Garnish with green onions.
Nutrition Facts : Calories 428.5, Fat 13.2, SaturatedFat 3.4, Cholesterol 152.2, Sodium 340.6, Carbohydrate 51.8, Fiber 4.7, Sugar 2.5, Protein 24.9
CHICKEN AND MUSHROOM RICE
Delicious dish of chicken with classic mushroom rice. Based on the recipe 'Mushroom and brown basmati pilaf' by Olive Magazine Weightwatchers points : 6
Provided by jdeclerc
Time 45m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Fry the chopped red onion with 1 tbsp of olive oil. Once the onion is glazed add the sliced mushrooms.
- When mushrooms are soft add the uncooked rice and the chicken stock. Season with the chopped basil and parsley leaves. Leave to simmer until all stock is reduced.
- While the rice is left to reduce fry the chicken breasts. Season with paprika and curry powder.
- Once the rice is reduced and the chicken breasts are cooked, add some chopped chives to the rice.
- Ready to serve.
CHICKEN FRIED RICE (LOW GI)
From the GI diet by Rick Gallop. "Chinese fried rice is generally high in fat and low in protein and fibre. This low-GI version is loaded with chicken and colourful vegetables and won't leave you feeling hungry again soon after eating it." - from his website.
Provided by Canuck Mum
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In saucepan, bring 1 1/4 cups of the chicken stock, rice and salt to boil. Reduce heat to low, cover and cook for 25 minutes or until liquid is absorbed. Fluff with fork and set aside.
- In large non-stick skillet heat sesame oil over medium high heat and cook chicken and mushrooms for about 8 minutes or until chicken is no longer pink. Add green onions, carrot, celery, chickpeas and cooked rice. Cook, stirring for 2 minutes, to combine.
- Add remaining chicken stock and soy sauce and cook for 5 minutes. Add bean sprouts and toss to combine.
Nutrition Facts : Calories 323.1, Fat 4.6, SaturatedFat 0.8, Cholesterol 37.8, Sodium 1350.3, Carbohydrate 48.6, Fiber 6.3, Sugar 4.9, Protein 22.7
MUSHROOM FRIED RICE
This is a GREAT fried rice recipe and a wonderful way to use up leftover rice. Adapted from a Gourmet Magazine recipe...
Provided by Miraklegirl
Categories Brown Rice
Time 18m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the soy sauce and broth together in a small bowl.
- Heat oil in a deep skillet or wok until hot but not smoking.
- Add garlic and stir fry for 15 seconds or so.
- Add fresh mushrooms and cook 1 to 2 minutes, until slightly softened.
- Add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes).
- Stir in scallions and cook until almost all liquid has evaporated.
- Add rice and cook, stirring frequently, about 2 minutes (or until heated through).
- Stir in soy and broth mixture, salt and pepper, and cilantro, if using.
- Give the whole thing a good toss.
CHICKEN FRIED RICE
Adapted from my Pork Fried Rice recipe, this also spells out how to cool the rice properly. Without doing this, the rice will turn gummy.
Provided by Late Night Gourmet
Categories Chicken
Time 9h
Yield 14 serving(s)
Number Of Ingredients 20
Steps:
- Bring 4 cups of water to a boil, then lower to a simmer and add rice. Give a quick stir to break up clumps, then simmer for 20 minutes or until water is absorbed. Remove rice from pot and spread evenly on a baking sheet. Place baking sheet in the freezer until ready to use.
- Cut the chicken into 1 inch chunks. Rub chicken with Chinese 5 Spice. Create a marinade with lime juice, 1 tablespoon of Chinkiang vinegar, 1 teaspoon of sesame oil, 1 teaspoon of garlic, 1 teaspoon of ginger, and a teaspoon of shredded cilantro. Place the chicken in the marinade overnight, ideally using a vacuum sealer.
- Put 1 tablespoon of canola oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
- Add snow peas, Brussels sprouts, and mushrooms to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
- Put remaining canola oil in the skillet, followed by garlic and ginger. Stir constantly for about a minute.
- Add chicken to the pan and cook for about 1 minute on each side. Remove the chicken and set aside.
- Add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
- Return vegetables to the skillet and stir to integrate. Add mirin and water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add additional Chinkiang vinegar and soy sauce if necessary. Turn off heat, stir in the cilantro and serve.
Nutrition Facts : Calories 226.1, Fat 7.4, SaturatedFat 1.2, Cholesterol 53.5, Sodium 98.6, Carbohydrate 29, Fiber 2.4, Sugar 2.2, Protein 10.8
MUSHROOM CHICKEN OVER RICE
I first saw this recipe in a Good House Keeping Cooking Book years ago. And it has turned into one of my families favorite. This is a great recipe as you can use just the number of breast you need or add more without having to add more other ingredients. Follow Rice package instructions for prep on rice. Is good over white or brown. I usually use milk, at least 1/4 cup as I don't often have cream on hand but the cream does make it scrumptious. We usually use more mushrooms because we love the mushrooms. You can sub canned mushrooms but they don't add as nice a flavor to the finished dish. Try Beef Broth for a heartier taste as well. If you follow the recipe exactly in preparation it will come out perfect everytime. Even if the gravy starts out lumpy!
Provided by LyndaV
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In Skillet melt 2 - 3 Tablespoons Butter over medium heat.
- Sear Chicken on both sides. Remove to plate leave drippings.
- Melt 2 - 3 Tablespoons additional Butter
- Saute Mushrooms until color changes, remove to plate leave drippings.
- Add remaining Butter.
- Whisk Flour into melted butter and drippings.
- Add can of Chichen Broth. Stirring with whisk.
- Stir in Cream or Milk. Salt and Pepper to taste.
- Return Chicken and Mushrooms to gravy. Cover with lid and simmer for 20 minutes.
- Serve over Rice.
Nutrition Facts : Calories 442.6, Fat 29.8, SaturatedFat 17.9, Cholesterol 145.8, Sodium 866.7, Carbohydrate 9.3, Fiber 0.4, Sugar 0.6, Protein 33.5
CHICKEN AND MUSHROOM FRIED RICE
Use chicken thighs in this shiitake mushroom dish, and season it with soy sauce, sesame oil and fresh ginger.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
- Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the ginger, Shaoxing wine, soy sauce and 1/4 teaspoon salt and stir until the ginger is tender, 1 to 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Drizzle with the sesame oil, sprinkle with scallions and serve.
MUSHROOM RICE
Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g
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- Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
- Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
- In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.
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- In a small pot, combine the rice with 1 1/2 cups water and bring to a boil over high heat. Immediately reduce the heat to the lowest setting, cover the pot and simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes. Let the rice cool completely, stirring it occasionally.
- Season the chicken with sea salt and freshly ground pepper. In a small nonstick or cast-iron frying pan, heat the olive oil over medium high heat. Add the chicken and sear for 1 minute. Turn the chicken, reduce the heat to low, cover the pan and cook for 8 minutes. Remove the pan from the heat and let it sit, covered, for 10 minutes. When the chicken is cool enough to handle, shred it using 2 forks.
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- Soak the dehydrated mushrooms in water. You can soak them in cold water overnight or in hot water for 20 minutes.
- Wash the rice grains and drip dry in a colander to make sure they’re clean. Drizzle some oil over the rice and mix in well for additional flavour. Try to do this the night before to have the grains as dry as possible.
- When you’re ready to begin cooking, squeeze the water out of the mushrooms. Keep the mushroom liquid.
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- In a small bowl, whisk together the soy sauce, sake, cornstarch and sesame oil. Put the chicken in the bowl and toss to coat the chicken with the marinade. Set the chicken aside while you prep the rest of the ingredients.
- When the rice is near done, heat a small frying pan over medium heat. Use a little sesame oil or cooking spray to coat the bottom of the pan. Add the eggs, let cook until they start to set, then stir to scramble, but stop when they are still very wet and a little soupy. Take the eggs out of the pan and rinse, then wipe the pan. (The eggs will finish cooking in the rice.)
CREAMY CHICKEN AND RICE WITH MUSHROOM - THE FLAVOURS …
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- Heat 1 tablespoon of butter in a skillet. Add sliced mushrooms and a 1/4 teaspoon salt. Let it cook undisturbed for about 5 minutes on high heat. Mushroom would release a lot of water.
- Then lower the heat and cook until the mushroom looks brown and crispy. Take out of the skillet and keep aside.
- To the same pan, add the rest of the butter. When butter melts add chopped onions and minced garlic.
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