Kates Loaded Fried Rice Recipes
SHEET PAN FRIED RICE WITH TOFU
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Whisk together the soy sauce, sesame oil, garlic and ginger in a medium bowl until just combined. Set aside. Combine the rice, tofu and vegetables in a large bowl. Add the sauce and gently fold together with a rubber spatula until the rice is fully coated. Spread the mixture on the prepared baking sheet and cover with aluminum foil. Bake for 10 minutes. Remove the foil and bake until slightly browned, another 12 to 15 minutes. Garnish with the scallions and serve with hot sauce, if desired.
KATE'S LOADED FRIED RICE
This has a lot going on and filled up my 6-quart Calphalon Elite Nonstick Essential Pan. This is a great dish to feed 6 hungry adults, but we're not sad about having leftovers, either! When making fried rice (or any stir-fry), use Double Black Soy Sauce (I bought Koon Chun brand online) instead of regular soy sauce; if you don't have Double Black Soy Sauce on hand while making this, use regular soy sauce and add 1 tablespoon of Grandma's Molasses. We had leftover cooked pork chops and cooked chicken breast, so DH wanted those included. Recipe #232567 called for baby carrots, but I prefer using medium carrots, which seemed to cook through better. I am posting this because I blended 2 recipes, and it was rather confusing to keep referring to both. As you can see, I like to organize my ingredients for mise en place, as there is a lot of advance preparation.
Provided by KateL
Categories Brown Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a 6-quart nonstick wok or 6-quart Le Creuset pot, heat the wok/pot over medium-high heat, and then heat oil until glistening.
- Add 1st bowl (onion, carrots, white parts of scallions), and stir-fry over medium-high heat until softened, about 4 minutes.
- Add 2nd bowl (mushrooms, garlic, ginger) and cook until fragrant, about 1 minute.
- Add soy sauce (and optional dry sherry) and 3rd (large) bowl (rice, chicken, pork). Continue to cook, stirring occasionally, for about 3 minutes.
- Add 4th bowl (green parts of scallions, peas), and mix.
- Push the fried rice to the outer edge of the wok or pot to create a well. Pour the slightly beaten eggs into the well, and cook, stirring gently, until nearly set.
- Toss rice and eggs together. Portion fried rice in bowls and garnish with the reserved 1 tablespoon of scallion greens. Serve.
Nutrition Facts : Calories 369.9, Fat 13.3, SaturatedFat 3.4, Cholesterol 125.5, Sodium 512.3, Carbohydrate 35.7, Fiber 5.5, Sugar 5.2, Protein 26.8
KATE'S BANANA GLUTEN FREE CREAM OF RICE HOT CEREAL FOR GROWNUPS
A thick 'n' creamy, comforting, and satisfying Southern hot cereal made with 100% whole grain brown rice grits.
Provided by Garden Gate Kate
Categories Breakfast
Time 6m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine Rice & Shine and milk. Bring to a low boil, uncovered, on medium high heat. Watch carefully because the casein in the milk will make it boil over and burn rapidly. Simmer on low for five minutes with lid ajar. Stir occasionally to prevent sticking.
- Meanwhile, mash or slice banana in a cereal bowl (slicing gives more texture, but mashing distributes the banana flavor better). Stir brown sugar into banana.
- Pour hot cereal over banana mixture and stir until combined. Add a sprinkle of salt, and stir in more milk if desired. Note: The directions on the box are different than these directions. I have made it both ways and I like this version better.
Nutrition Facts : Calories 356.7, Fat 13.8, SaturatedFat 8.5, Cholesterol 51.2, Sodium 181.8, Carbohydrate 48.5, Fiber 3.1, Sugar 18.9, Protein 13.3
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