Creole Fried Rice Recipes

Steps:

• Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
• Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.

Steps:

• In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through.

Steps:

• Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute.
• Add Green Giant Riced® Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are until tender-crisp.
• Stir in soy sauce and cook 1 minute.
• Stir in cooked egg and continue cooking 1 minute or until heated through.

Steps:

• Combine water and sugar in a small bowl. Add yeast and let stand until foamy, about 10 minutes. Add rice and stir well. Cover with plastic wrap and leave at room temperature, about 10 minutes.
• Lightly mash the rice mixture, leaving some grains intact. Stir in eggs, raisins, salt, vanilla extract, cinnamon, and nutmeg. Mix in flour and cashews until well incorporated. Cover and let rise in a warm place for 1 hour.
• Heat enough oil in a large saucepan to cover the beignets. Drop spoonfuls of batter into the hot oil; cook until browned, turning once, about 5 minutes. Drain on paper towels. Promptly sprinkle with confectioners' sugar.

Steps:

• Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.
• Cut chicken thighs into 1-inch pieces, and toss with 1 teaspoons Creole seasoning.
• Cook chicken in hot oil in a large skillet over medium heat 3 minutes; add sausage, and cook 3 to 4 minutes or until lightly browned. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 teaspoons Creole seasoning. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.

Steps:

• Fry bacon till crisp.
• You can also use ham slices but bacon taste best to me.
• Drain all but 2 Tbs drippings.
• Add onions,pepper,cook till tender.
• Stir in rice,tomatoes,broth,and seasonings.
• Bring to a boil,cover and simmer over low heat 20 mins.
• Allow to stand for 10 mins before serving.

Steps:

• 1. Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.
• 2. Cut chicken thighs into 1-inch pieces, and toss with 1 tsp. Creole seasoning. Cook chicken in hot oil in a large skillet over medium heat 3 minutes. Add sausage, and cook 3 to 4 minutes or until lightly browed. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 tsp. Creole seasoning.
• 3. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.

Steps:

• Cook rice until very soft.
• Drain, mash, and cool to lukewarm.
• Add yeast, beat and let rise overnight.
• In the morning, add remaining ingredients.
• Beat again and let rise about 20 minutes in a warm place.
• Preheat oil to 365°F.
• Drop batter by tablespoons into oil and fry until golden brown.
• Drain on paper towels and serve hot.

Steps:

• Combine flour, salt, paprika, poultry seasoning, 1/8 teaspoons pepper and mix well. Coat chicken pieces well in seasoned flour. Place skin side down in melted butter in a 9 x 13 inch pan. Bake, uncovered, at 400 degrees F. for 25-30 minutes or until lightly browned. Remove chicken from pan; add rice, onion, celery, garlic and parsley. Place chicken over mixture.
• Combine broth, tomatoes, salt and pepper in a saucepan; bring to a boil and then pour over chicken, completely covering rice. Bake, uncovered, 40-45 minutes longer or until chicken is tender and rice is fluffy.
• ***Add additional broth or hot water during baking to prevent dryness if necessary.

Steps:

• saute vegetables in butter over medium heat until soft.
• add all other ingredients and stir well bring to a boil reduce the heat and cover.
• turn heat to low for 25 minutes.