FRIED RICE WITH ZUCCHINI, CORN, AND BEANS
Make and share this Fried Rice With Zucchini, Corn, and Beans recipe from Food.com.
Provided by ratherbeswimmin
Categories Long Grain Rice
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Make the rice at least 4 hours and up to 1 day before serving; bring the rice, 4 cups water, and ½ teaspoon salt to a boil in a saucepan over high heat.
- Decrease the heat to low and cover tightly; simmer about 18 minutes or until the liquid has evaporated and the rice is tender.
- Remove pan from heat and let stand for 5 minutes.
- Fluff the rie with a fork and transfer to a large bowl; cool to room temperature.
- Cover and refrigerate until the rice is well chilled, at least 4 hours.
- Heat 2 T. oil in a large skillet over med-high heat.
- Add in the zucchini; stir/saute 5 minutes or until the zucchini is crisp-tender.
- Add in the scallions and garlic; stir 1 minute or until the scallions are wilted.
- Add in the corn, beans, and ½ cup of broth; cook about 3 minutes or until the corn and beans are heated through.
- Transfer to a platter, loosely cover and keep at room temperature.
- Heat the remaining 2 tablespoons oil in a large Dutch oven over med-high heat.
- Add the rice and remaining 1 cup of broth; cook, stirring often to break up the clumps of rice for about 3 minutes or until it is hot.
- Add in the vegetables and the remaining broth; stir until everything is heated through (2 minutes.).
- Season with salt and pepper; transfer to a serving bowl; garnish with scallions and serve.
PAN-FRIED ZUCCHINI WITH FRESH CORN
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the ends of the zucchini and slice the vegetable thin. Cut the kernels of corn off the ears.
- Heat the oil over medium-high heat in a large nonstick skillet. Place the zucchini, salt and pepper and the cumin in the skillet. Cook, tossing and stirring, for about 3 minutes.
- Add the corn and the scallions. Cook and stir for 2 more minutes and blend well. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 501 milligrams, Sugar 7 grams, TransFat 0 grams
SHRIMP FRIED RICE
Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable comfort. Frying the shrimp first in oil, just until they're cooked, and reserving them to add back at the end means they stay tender. Plus, you're left with the most aromatic shrimp oil in which to fry the rice and vegetables. The shortcut of bagged frozen mixed vegetables comes in handy here, not least because they need only to be thawed by the skillet's high heat. The yum yum sauce, a mayo-ketchup dipping sauce that is ordinarily reserved for grilled hibachi meats, tastes fabulous splattered over the finished rice - not unlike how the artist Jackson Pollock flung paint on canvas.
Provided by Eric Kim
Categories dinner, easy, lunch, weeknight, grains and rice, seafood, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
- Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
- Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
- Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
- Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.
FRIED RICE AND BEANS (GALLO PINTO)
My dad's black bean recipe. He is from Costa Rica. I eat these 4 different ways: as "gallo pinto," plain rice and beans for a side dish, as black bean soup, or mash them to make a dip. Serve gallo pinto with a fried egg and bacon.
Provided by tconstantine
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 2h30m
Yield 1
Number Of Ingredients 8
Steps:
- Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
- Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
- Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
- For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.
Nutrition Facts : Calories 1917.9 calories, Carbohydrate 354.7 g, Fat 11.9 g, Fiber 71.1 g, Protein 105.2 g, SaturatedFat 2.6 g, Sodium 2352.6 mg, Sugar 10.7 g
BLACK BEANS, CORN, AND YELLOW RICE
I put this together with what I had in my pantry. It makes a lot and is quite inexpensive. Serve with tortilla chips or as a filling for flour tortillas. It's even better the next day.
Provided by tahoegirl
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 15.1 g, Fat 4.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 195.1 mg, Sugar 1.7 g
BROWN FRIED RICE - FIVE TREASURE
The sky is the limit when it comes to preparing fried rice. With this recipe we use brown rice and a little canola oil to make it healthier and 5 different types of vegetables. It's important the brown rice is well chilled so the starch hardens and makes it fry-able. If you use fresh rice you will have a gummy mess. Using ginger, scallions and garlic helps boost the flavour or you could even add some sesame oil or chile peppers. You could substitute the canola for sesame oil to add more flavour. Change any of the vegetables to asparagus; zucchini, peas, mushrooms, bok choy, bean spouts, jicama and even fruit such as mandarin oranges or pineapple.. To make it more of a meal I would add protein like chicken, shrimp, ham or even tofu...but then it wouldn't be Five Treasure now. Cooking time includes cooking the rice and chilling it. To speed the process up at dinner time, prepare the rice and chopped veggies the day before. This recipe came from Fine Cooking.
Provided by heather in Ont
Categories Brown Rice
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat all but 1 tsp of the oil in a large non-stick skillet or stir-fry pan over medium heat.
- Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes.
- Add the edamame and corn and cook until the edamame is thawed, about 1 minute.
- Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute.
- Add the cold rice and bacon and cook, stirring until heated through 3- 5 minutes.
- Make a 3 inch well in the center of the rice mixture.
- Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled.
- Stir the eggs into the rice mixture.
- Stir in the soy sauce and serve.
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