20-MINUTE CHICKEN AND RICE STIR-FRY
Make a chicken and rice stir-fry quick with our 20-Minute Chicken & Rice Stir-Fry! This tasty stir-fry meal can be part of a smart eating plan.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add vegetables; stir-fry 5 min.
- Stir in water and soy sauce. Bring to boil.
- Add rice and chicken; mix well. Cover; cook on low heat 5 min. or until rice is tender and chicken mixture is heated through.
Nutrition Facts : Calories 390, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
RICE STIR-FRY
This colorful stir-fry comes together in no time with leftover long grain rice. Quick and easy, it's a family favorite that takes just minutes to prepare. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 181 calories, Fat 6g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 166mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
STIR-FRIED RICE
Fried rice in 15 minutes! Cook Minute® Rice with chicken broth, stir-fry vegetables, soy sauce and egg. You'll feel good about serving your family this low- calorie, low-fat dish.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
- Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
- Stir in cooked eggs. Serve immediately.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 60.2 g, Cholesterol 142.2 mg, Fat 8.9 g, Fiber 0.8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1534.4 mg, Sugar 4.8 g
TOFU STIR-FRY WITH FRIED RICE
Provided by Danny Boome
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place wok over medium heat. Add 2 tablespoons sesame oil once hot add marinated tofu and cook for 2 minutes, then add mushrooms, carrots, bok choy, yellow pepper and scallions. Stir-fry vegetables quickly then add the soy sauce and oyster sauce. Stir well. Within 5 minutes stir-fry should be cooked. Once satisfied with texture place mixture on a serving plate. In the same wok add the remaining tablespoon of oil and add the lightly beaten eggs. Scramble the eggs then add the cooked rice. Stir and fry. Serve with tofu vegetable mixture.
- In a medium bowl add tofu, red chili flakes, soy sauce and rice wine vinegar. Stir making sure tofu is covered. Let tofu sit for 10 minutes.
- In medium saucepan add 2 cups water and salt, bring to a boil add rice and cover. Lower heat and cook for about 20 minutes.
Nutrition Facts : Calories 464 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 106 milligrams, Sodium 1154 milligrams, Carbohydrate 58 grams, Fiber 7 grams, Protein 19 grams, Sugar 8 grams
SAVORY STICKY RICE BOWLS (OR STIR-FRIED STICKY RICE)
Provided by David Tanis
Categories dinner, one pot, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Rinse, soak and steam rice according to directions in the recipe for Basic Sticky Rice. While rice steams, cook bacon and sausage in a wok or skillet over medium heat, to render a little fat. Add diced onion and stir-fry until onion is soft and lightly browned, about 5 minutes.
- Add red chiles and dried shrimp and cook for 1 minute. Add mushrooms, season well with salt and pepper, and cook until softened, about 5 minutes. Add ginger, soy sauce, sesame oil and sweet wine. Stir and scrape bottom of pan with a wooden spoon to deglaze. Add 1/2 cup water and simmer 1 minute.
- Turn off heat and add cooked sticky rice. Sprinkle lightly with salt and mix well with 2 spoons to incorporate. Serve immediately or transfer to several individual heatproof bowls. (Rice may be reheated later in a water bath.) If desired, invert bowls onto plates. Garnish with scallions and cilantro.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams
EASY FORBIDDEN RICE STIR-FRY
Make and share this Easy Forbidden Rice Stir-Fry recipe from Food.com.
Provided by Siava
Categories Rice
Time 45m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package. Set aside and keep warm.
- In a large skillet over medium heat, sauté onion, pepper, and garlic in oil until onion is translucent.
- Add egg to vegetables and scramble until almost cooked.
- Increase heat to medium-high. Add rice to vegetable/egg mixture and stir-fry until heated through, approximately 10-15 seconds.
- Remove from heat. Add salt and pepper to taste. Top with scallions. Toasted sesame seeds are nice, too. Enjoy!
Nutrition Facts : Calories 187.9, Fat 6, SaturatedFat 1.1, Cholesterol 31, Sodium 231, Carbohydrate 27.9, Fiber 0.8, Sugar 0.9, Protein 4.9
FRIED RICE
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
- Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
- Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.
KOREAN RICE CAKE STIR-FRY
This classic Korean dish, Gungjung Tteokbokki, translates to Royal Court Rice Cakes. It was a meal for kings and queens (gungjung means "royal court") in the Joseon Dynasty, the longest imperial period in Korea (1392-1910). The dish is traditionally prepared with long cylindrical Korean rice cakes, but you can also use sliced disk-shaped rice cakes, like we did in this recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the shiitakes, garlic, 3 tablespoons soy sauce, 1 tablespoon sesame oil and the sugar in a large bowl. Add the beef and toss to coat well; set aside.
- Bring a large pot of water to a boil over medium-high heat. Add the rice cakes and cook, stirring to prevent sticking, until softened, about 1 minute. Drain and transfer to a large bowl; toss with 1 tablespoon sesame oil and the remaining 1 teaspoon soy sauce.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion, carrot and zucchini; season with salt and pepper. Cook, stirring, until just tender, about 5 minutes. Add the vegetables to the bowl with the rice cakes.
- Add the shiitakes and beef to the empty skillet and cook, undisturbed, until browned, 1 to 2 minutes. Flip over to finish cooking the other side, about 1 more minute.
- Return the vegetables and rice cakes to the skillet. Drizzle with the remaining 1 tablespoon sesame oil and toss well to combine. Season with salt and pepper.
Nutrition Facts : Calories 640, Fat 30 grams, SaturatedFat 6 grams, Cholesterol 30 milligrams, Sodium 867 milligrams, Carbohydrate 77 grams, Fiber 4 grams, Sugar 9 grams, Protein 20 grams
CHICKEN STIR FRY RICE
Make and share this Chicken Stir Fry Rice recipe from Food.com.
Provided by Sageca
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Stir together ginger, soy sauce, hot pepper sauce and garlic. Add to chicken and refrigerate unitl ready to use.
- Saute onions, red peppers and celery in hot oil for 3-4 minutes. Add chicken stock, 1 tsp soy sauce, broccoli and bean sprouts. Cook another 4 minutes.
- Stir in seasonned chicken and cooked rice.
- Stir fry until piping hot.
- Serve.
Nutrition Facts : Calories 254.6, Fat 6.7, SaturatedFat 1.3, Cholesterol 27.1, Sodium 785, Carbohydrate 33.2, Fiber 5.3, Sugar 11, Protein 18.1
RICE STIR-FRY
Enjoy your dinner with this stir-fry made with rice and veggies that is ready in an hour- perfect if you love Asian cuisine.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Cook and drain regular rice as directed on package-except omit salt. Cook and drain wild rice as directed on package-except omit salt.
- Cook onion, garlic and broth in 10-inch nonstick skillet over medium-high heat 5 to 6 minutes, stirring occasionally, until liquid has almost evaporated. Stir in regular rice, wild rice, bell pepper, raisins, apricots, salt and pepper. Cook over medium heat about 2 minutes, stirring constantly, until heated through. Stir in parsley, vinegar and oil.
Nutrition Facts : Calories 195, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg
CHICKEN, LEEK & BROWN RICE STIR-FRY
Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make
Provided by Samuel Goldsmith
Categories Dinner
Time 19m
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.
- Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.
- Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.
Nutrition Facts : Calories 398 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium
STIR-FRY WITH BROCCOLI & BROWN RICE
Combine ready-to-cook vegetarian, chicken-style pieces with super-healthy broccoli, ginger and garlic for a quick, veggie dinner
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 11
Steps:
- In a medium pan, pour boiling water over the broccoli then boil for 4 mins.
- Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the vegetarian, chicken-style pieces and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.
Nutrition Facts : Calories 436 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 2 milligram of sodium
BROCCOLI & RICE STIR FRY
Easy and quick for a weeknight dinner, especially if you have cooked rice on hand. Using fresh garlic and ginger (rather than powdered) doesn't take too much extra prep time, and gives this recipe a much more complex flavor.
Provided by what-a-kerfuffle
Categories Rice
Time 20m
Yield 3 , 3 serving(s)
Number Of Ingredients 8
Steps:
- Place broccoli in a microwave-safe bowl with 1/2 c water. Cover loosely and microwave 7-10 minutes or until mostly cooked.
- In large skillet or wok, heat both oils. Add garlic, ginger, and red pepper; cook about 1 minute, or until fragrant. Do not allow garlic to brown.
- Stir in cooked broccoli and stirfry until cooked to desired doneness. Stir in cooked rice and stir fry sauce. Stir until heated through.
RICE COOKER STIR FRIED RICE (CHINESE STYLE)
We love stir fried rice, and this is pretty close to the pan-fried version, but with less time investment, less work and less dishes! I just made it up - if you end up modifying it, I'd love to hear your comments!
Provided by CanadianEmily
Categories White Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients to the rice cooker bowl, stir and turn to cook. Watch the liquid level near the end of the cooking time, as you may want to add a little more water. When the rice cooker switches to 'warm', fluff with a paddle. It can sit on 'warm' if you are not ready to serve.
- I add all the ingredients at once and let the rice cooker do its thing. If you want the vegetables to have more crunch, add them about 10 minutes after you turn the rice cooker on.
- You could easily modify this recipe by adding steamed vegetables, or diced cooked chicken for the carnivores.
- The number of servings depend on how many other dishes you have; for us it makes 3 servings as a side with one other dish, but if you have two other dishes I would say you could get 4 servings out of this.
Nutrition Facts : Calories 311.8, Fat 2.9, SaturatedFat 0.5, Sodium 665.4, Carbohydrate 63, Fiber 3, Sugar 3.1, Protein 7.2
PRAWN & RICE NOODLE STIR-FRY
This simple, midweek meal is low fat, low calorie and bursting with Asian flavours - it's ready in under half an hour too
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Pour boiling water over the rice noodles in a large heatproof bowl and leave for 3-5 mins to soften. Meanwhile, in a large wok or frying pan, heat the oil, add the leek and stir-fry over a high heat until starting to soften. Add the green beans and beansprouts, then cook for another 3 mins. Add the garlic and prawns, and cook until the prawns are starting to turn pink. Splash in the soy sauce and heat until everything is cooked through.
- Tip the contents of the wok onto a large serving dish, drain the rice noodles, add to the serving dish, then toss everything together. Top with the toasted sesame seeds and pickled ginger to serve.
Nutrition Facts : Calories 303 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
STIR FRY VEGGIES WITH RICE
I was looking for a stir fry recipe and Chef Neta was kind enough to locate one by Chef Bec. Unfortunately I didn't have all the ingredients to make what I'm sure is a wonderful dish, so I had to work with what I had on hand. This is the end result. If you try it I hope you enjoy it. Submitted on March 29th, 2006.
Provided by Chef shapeweaver
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil 2 cups of chicken broth. Add rice; cover and remove from heat and let sit for 5 minutes.
- In a large skillet heat oil until hot but not smoking over medium heat.
- Add carrots and stir fry for 1 minute.
- Add broccoli and squash stir fry for 2 minutes.
- Sprinkle with garlic powder and ginger.
- Add chicken broth and salt. Cook for about 3 minutes or until carrots are crisp tender.
- Mix together water and cornstarch. Add to veggie mixture; stir until thickened.
- Serve over rice.
Nutrition Facts : Calories 271.7, Fat 5.1, SaturatedFat 0.6, Sodium 808.8, Carbohydrate 47.3, Fiber 3.8, Sugar 3.1, Protein 9.1
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