Spinach Fried Rice Recipes

Steps:

• Combine the red rice, 3 cups water and 1/2 teaspoon salt in a medium saucepan. Cover and bring to a simmer over medium heat. Reduce the heat to medium low and cook until the rice is tender, about 45 minutes. (Drain any excess water.)
• Meanwhile, heat the olive oil in a large deep skillet over medium-high heat. Add the onion; sprinkle with the sugar and season with salt and pepper. Cook, stirring, until the onion is soft, about 5 minutes. Add the ginger and dried cherries; cook, stirring, until the onion is golden brown, about 7 more minutes.
• Stir the prepared rice into the onion mixture. Add the baby spinach and orange juice and stir until the spinach is just wilted, about 1 minute. Season with salt and pepper.

Steps:

• In a saucepan, heat oil over medium-high heat; saute onion until tender. Stir in water, parsley, salt and pepper; bring to a boil. Stir in rice; top with spinach., Cover; remove from heat. Let stand until rice is tender, 7-10 minutes. Stir to combine.

Steps:

• In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
• Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.

Steps:

• In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix the soup, milk, jalapeno peppers, salt, and pepper.
• Melt the butter in a large skillet over medium-low heat, and cook the onion until tender. Mix in the cooked rice and spinach. Pour the soup mixture into the skillet, and continue cooking until heated through. Mix in the cubed processed cheese, and transfer to the prepared baking dish.
• Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Steps:

• In a wok or large frying pan over medium high heat, saute the spinach and garlic in the oil for 2 minutes, stirring constantly.
• Transfer to a platter In the same pan, heat the wine and saute the celery or bok choy and mushrooms, stirring constantly, for 3 minutes.
• Add the rice, scallions and spinach.
• Heat through.
• Season with soy sauce or tamari.

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
• crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.

Steps:

• With Rice that we have prepared in the above recipe, we will take 500 gr and mix with the spinach that have previously blanched for two minutes. Once mixed we will proceed to incorporate the ingredients and flavor to our plate. We incorporate finely chopped medium onion, 2 sliced ​​garlic and grated potato and to provide flavor, use 1/2 tsp turmeric, 1 tsp ginger 1/2 tsp cayenne pepper and two tablespoons of cornmeal.
• With the ingredients in the bowl, let's go knead with hands until the rice balls can be done without the grain is released. We begin to form as many balls of rice with spinach as we have in the container content. Once we have finalized all the balls, we are going to go through a pan with abundant oil and proceed to fry, turning slowly until golden brown.
• Remove from oil and place on absorbent paper to remove excess and proceed to emplatado. To file will use a slate plate painted with a yogurt sauce and will place the rice balls, adding a pinch of salt flakes over Visit our other recommendations or, better yet, subscribe to our youtube channel, if we reach the 1000 subs will cook showing complete :) http://www.youtube.com/c/conaceiteysal.

Steps:

• Wash spinach well, in several changes of water, to remove grit.
• Heat the ghee and peanut oil in a large skillet or wok.
• Stir-fry the sliced onion until golden brown.
• Add the garlic and ginger; and stir-fry for a further minute or two.
• Mix in the cumin seeds, ground spices and salt.
• Finally, add the spinach.
• Reduce heat to low and cook, uncovered, until the spinach has wilted and is cooked, stirring frequently.
• Add more water as necessary to prevent the spinach from sticking to the pan.
• Serve hot with rice or Indian breads.

Steps:

• Trim the root ends of the leeks. Cut off and discard the upper green parts, about 2 inches above the white bulbs. Make a slit along one side of each leek.
• Rinse the leek well under cold running water to remove any sand that has lodged in the layers. Slice them into 1/2 inch lengths. Place into a bowl.
• Place the spinach and the rice into separate bowls. Combine the soy sauce, lemon juice and zest in another bowl. In the last bowl, combine the ginger, garlic and onion.
• Heat a nonstick wok or large heavy bottomed skillet over high heat for 2 minutes. Add the oil then the onion mixture. Stir-fry for 30 seconds.
• Add the leeks and stir-fry for 1 minute. Add the spinach and stir-fry for 1 1/2 minutes.
• Add the rice and stir-fry for 1 minute to heat through. Use a spatula to break apart the cold rice into smaller pieces while you stir-fry.
• Add the soy sauce mixture and stir to combine. Add the cilantro and stir well. Remove from wok and serve.

Steps:

• Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons salt, pepper, cayenne, and green onions and cook for about 1 minute.
• Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
• Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
• Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
• Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.

Steps:

• Heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
• Stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.
• When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.

Steps:

• Cook rice mix according to package directions.
• Press spinach between paper towels to remove excess moisture.
• Combine rice, spinach, and all remaining ingredients.
• Spoon into a lightly sprayed or greased shallow casserole dish or baking pan.
• Bake, uncovered, at 350F for 35 to 40 minutes, or until heated through.
• NOTE: You can assemble this casserole ahead of time and refrigerate.
• Let stand at room temperature for 30 minutes, then bake.