THAI SPICY BASIL FRIED RICE RECIPE - FOOD.COM
This is a great use of leftover rice. It's important to use Thai sweet basil to get the authentic Thai restaurant taste. And don't skip the fish sauce, it smells strong in the bottle, but it blends in nicely with the other ingredients when it's all put together. Also, make sure you use chilled rice, or you'll end up with mush.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
- Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
- Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
- Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
- Push ingredients in the wok/pan aside and quickly scramble the egg.
- Add the oyster sauce mixture and stir everything together.
- Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
- Add more soy, oyster, or fish sauce, if necessary (or to taste).
- When everything is blended together and rice is hot, remove from heat and stir in the basil.
- Garnish with cilantro, if desired.
Nutrition Facts : Calories 188.2, FatContent 0.9, SaturatedFatContent 0.1, CholesterolContent 47.6, SodiumContent 1148.2, CarbohydrateContent 33.1, FiberContent 2.5, SugarContent 3.9, ProteinContent 11.6
FRIED RICE RECIPE - NYT COOKING
Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.
Provided by Sam Sifton
Total Time 20 minutes
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
- Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
- Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
- Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.
Nutrition Facts : @context http//schema.org, Calories 301, UnsaturatedFatContent 9 grams, CarbohydrateContent 41 grams, FatContent 11 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 1 gram, SodiumContent 545 milligrams, SugarContent 4 grams, TransFatContent 0 grams
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THAI COMBINATION FRIED RICE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Cuisine thai
- Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice — scooping it up and pressing it into the pan, then scooping it up again — for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.
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Reviews 4.7
Total Time 30 minutes
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KYLIE KWONG'S EVERYDAY FRIED RICE RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Lunch
1. Break eggs into a bowl and beat lightly. Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into the wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about one minute or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on paper towel. Set aside.
2. Heat remaining oil in the hot wok and stir fry onion, ginger, garlic, coriander roots, stems and bacon for one minute. Pour in wine or sherry and stir fry for one minute.
3. Add rice to the wok with spring onions, soy sauce, sesame oil and reserved omelette and stir fry for two minutes or until well combined and rice is heated through. Use a spatula to break up the omelette into smaller pieces while cooking. Transfer rice to a bowl and serve garnished with coriander.
Serve as a meal for four or as part of a shared meal for four to six. Try serving it with Kylie Kwong's prawn wontons (optional)
TIPS:
■ Fried rice is a great dish to make from leftover rice. Freshly cooked rice is also fine to use when making fried rice. Fried rice is also delicious when eaten cold! I love the subtle scent of Jasmine rice and I like to use medium-grained rice. Yet any rice is fine for this recipe.
■ Slice and dice your ingredients up as finely as possible so you end up with a whole lot of interesting, textural, tasty bits. Season your rice well, so it is flavoursome and moreish. This recipe is really like a basic fried rice – you can add to it however you like and make up your own version. Add in one tablespoon of the suggested soy sauce first, then add the rest if necessary. It will all depend on the saltiness of your bacon and your taste preferences.
■ Serve with a side of chilli: combine in a small bowl, one large red chilli, finely sliced with three tablespoons light soy and serve alongside your fried rice.
■ Stir-fry about 600 grams worth of peeled, roughly chopped king prawn meat until almost cooked through, then put this on top of your cooked fried rice.
■ Instead of using bacon, you could also use diced Chinese barbecued pork for extra flavour and caramelisation.
■ For vegetarians, substitute the bacon with one cup of fresh bean sprouts. Cook the bean sprouts at the same time I have instructed to cook the bacon, using the same method. Garnish the fried rice with one cup of finely sliced Chinese white cabbage and fresh Asian herbs (including round leaf mint, sweet Thai basil, Vietnamese mint). This vegetarian option may need more flavour, seeing we have omitted the salty bacon, so I suggest you definitely serve this version with the chilli-soy dipping sauce.
ITALIAN RICE BALLS RECIPE - DEEP-FRIED.FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 40 minutes
Calories 276.1 per serving
- Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!
ARANCINI BALLS RECIPE | JAMIE OLIVER RICE RECIPES
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 549 calories per serving
- Peel and finely chop the onions, finely grate the Parmesan, and zest the lemon.
- Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured.
- Turn the heat up to medium, pour in the risotto rice and stir for a few minutes, to ensure every grain is coated, then add the saffron and stir well.
- Pour in the wine and let it bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through – about 15 to 20 minutes.
- Stir in the grated Parmesan and a squeeze of lemon juice, then leave to cool while you make the filling.
- Place the pistachios in a bowl and cover with boiling water. Set aside for 20 minutes, then drain and remove the skins; this gives your filling a better colour and smoother texture.
- Chop the pistachios, mozzarella, caciocavallo cheese, and the tomatoes, then combine with the oregano and lemon zest. Season to taste with sea salt and black pepper.
- To form the arancini, scoop a portion of the cooled risotto into your hand. Spoon 1 tablespoon of the filling mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling.
- For the pane, place the flour, beaten eggs and breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside.
- To make the arrabbiata sauce, peel and finely slice the garlic, finely slice the chilli and pick the basil, finely chopping the stalks.
- Place the garlic, chilli and basil stalks in a pan over a medium heat with a splash of olive oil and fry for 2 minutes. Pour in the tomatoes, season and cook for 10 minutes over a medium-low heat. Transfer to a blender and blitz until smooth.
- Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over a high heat. To test the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it is ready.
- Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.
- Delicious served with fried capers, fresh oregano and basil leaves, grated Parmesan and the punchy arrabbiata sauce for dunking.
ITALIAN RICE BALLS RECIPE - DEEP-FRIED.FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 40 minutes
Calories 276.1 per serving
- Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!
ARANCINI BALLS RECIPE | JAMIE OLIVER RICE RECIPES
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 549 calories per serving
- Peel and finely chop the onions, finely grate the Parmesan, and zest the lemon.
- Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured.
- Turn the heat up to medium, pour in the risotto rice and stir for a few minutes, to ensure every grain is coated, then add the saffron and stir well.
- Pour in the wine and let it bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through – about 15 to 20 minutes.
- Stir in the grated Parmesan and a squeeze of lemon juice, then leave to cool while you make the filling.
- Place the pistachios in a bowl and cover with boiling water. Set aside for 20 minutes, then drain and remove the skins; this gives your filling a better colour and smoother texture.
- Chop the pistachios, mozzarella, caciocavallo cheese, and the tomatoes, then combine with the oregano and lemon zest. Season to taste with sea salt and black pepper.
- To form the arancini, scoop a portion of the cooled risotto into your hand. Spoon 1 tablespoon of the filling mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling.
- For the pane, place the flour, beaten eggs and breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside.
- To make the arrabbiata sauce, peel and finely slice the garlic, finely slice the chilli and pick the basil, finely chopping the stalks.
- Place the garlic, chilli and basil stalks in a pan over a medium heat with a splash of olive oil and fry for 2 minutes. Pour in the tomatoes, season and cook for 10 minutes over a medium-low heat. Transfer to a blender and blitz until smooth.
- Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over a high heat. To test the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it is ready.
- Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.
- Delicious served with fried capers, fresh oregano and basil leaves, grated Parmesan and the punchy arrabbiata sauce for dunking.
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From skinnytaste.com
Reviews 4.4
Total Time 30 minutes
Category Dinner
Cuisine Asian, Chinese, Malaysian
Calories 431 kcal per serving
- Divide and transfer into the hollowed out pineapples and garnish with cilantro.
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Reviews 4.4
Total Time 43 minutes0S
Calories 687 calories per serving
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