Confetti Fried Rice Recipes

Steps:

• Heat the oil in a heavy, large saucepan over medium-high heat. Add the onion, red peppers and jalapeño and cook, stirring often, until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, 1 minute, being careful not to let it burn.
• Add the rice and corn and saute 1 minute, stirring constantly to toast the rice and coat with oil. Sprinkle with the cumin and 1 teaspoon each salt and pepper. Pour in the chicken stock, raise the heat to high and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 12 to 15 minutes.
• Fluff the rice with a fork and carefully fold in the cilantro and diced tomatoes. Season with additional salt and pepper to taste.

Steps:

• Heat the stock and butter in a sauce pot over medium heat and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cover and cook for 18 minutes, then fluff the rice with a fork and transfer it to a serving bowl. Stir in the peppers and the lime juice and serve.

Steps:

• Heat 2 tablespoons oil in a 12-inch skillet. Add eggs. Tilt skillet so eggs form about a 6-inch pancake. Cook until set spooning oil over eggs where necessary to set edges. Remove from skillet with a spatula. Cool; cut into strips.
• Add 3 tablespoons oil to skillet. Saute garlic and ginger. Add rice; stir fry, lifting from from the bottom until grains separate. Add water chestnuts, ham, carrots, peas, green onion and soy sauce. Continue to lift from bottom while stir-frying. Remove from heat. Stir in egg strips.

Steps:

• Line a 9x13-inch cake pan with parchment paper.
• Melt butter in a large pot over medium-low heat, cooking and stirring until butter is golden brown and smells nutty, 3 to 4 minutes. Stir marshmallows into brown butter and cook until melted, 2 to 3 minutes. Add bourbon and 1 teaspoon salt; stir until incorporated. Mix cake mix into marshmallow mixture until dissolved; remove pot from heat.
• Mix 1/2 the rice cereal and 1/2 the fruit-flavored cereal into marshmallow mixture until evenly coated. Mix remaining rice cereal and fruit-flavored cereal into marshmallow-cereal mixture; press into the prepared baking dish. Sprinkle sea salt over the top.

Steps:

• Place rice in a large bowl. Season with garlic powder, onion powder, salt, and black pepper.
• Heat oil in a large skillet over medium heat. Add red bell pepper, carrot, and celery; cook and stir until tender, about 5 minutes. Add seasoned rice and water; cook until rice is heated through, about 5 minutes. Add French-fried onions; toss to combine.

Steps:

• Whisk egg and 1 tablespoon water in small bowl to blend. Whisk in 2 tablespoons onions, 1/2 tablespoon soy sauce, and 1/2 teaspoon sesame oil. Heat 1 teaspoon vegetable oil in small nonstick skillet over medium-high heat 1 minute. Add egg mixture and tilt skillet to coat bottom. Cook until omelet is set, about 1 minute. Turn out omelet; cut into strips.
• Add broccolini, carrots, and remaining 1/3 cup water to same skillet. Cook uncovered over medium-high heat until vegetables are just tender and water evaporates, stirring often, about 3 minutes.
• Heat wok or large nonstick skillet over high heat 1 minute. Add remaining 2 teaspoons vegetable oil, ginger and garlic. Stir 20 seconds. Add broccolini, carrots, rice, and tofu. Toss to blend. Add vinegar, remaining 2 1/2 tablespoons soy sauce, and 2 teaspoons sesame oil. Toss until mixture is heated through, about 3 minutes. Add omelet strips and remaining 1/2 cup green onions; toss 1 minute.

Steps:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Stir in peppers. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender., Remove from the heat. Stir in peas. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed. Stir in parsley.

Steps:

• Bring water to boil in medium saucepan. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
• Spoon rice mixture into large bowl. Cool to room temperature. Fluff with fork.
• Mix bell pepper, onion, oil, vinegar and black pepper in medium bowl. Add to rice mixture; mix well. Sprinkle with pecans. Serve immediately. Or, cover and refrigerate until ready to serve. (Do not add pecans until ready to serve).

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoon drippings. , In same skillet, saute carrots and celery in drippings until crisp-tender. Add the rice and peas; cook and stir until heated through. Stir in bacon. Serve with soy sauce if desired.