TOMATO & CHORIZO RICE RECIPE - BBC GOOD FOOD
Spanish sausage and sweet smoked paprika flavour this basmati one-pan storecupboard supper with olives and cherry tomatoes
Provided by Sara Buenfeld
Categories Main course
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large frying pan on a medium-high heat. Add the sliced chorizo halves, cut-side down, and cook until the oil starts to come out and they begin to crisp at the edges.
- Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Stir everything, then cover the pan with a lid and cook for 5 mins.
- Stir in the tomatoes and olives, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.
Nutrition Facts : Calories 494 calories, FatContent 18 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 56 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 22 grams protein, SodiumContent 2.2 milligram of sodium
FIVE-SPICE PORK FILLET WITH FRIED RICE RECIPE - BBC GOOD FOOD
A low-fat family favourite with tender pork that's simple to make, a great mid-week meal
Provided by Good Food team
Categories Dinner, Main course
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.
- Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.
Nutrition Facts : Calories 319 calories, FatContent 9 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 29 grams protein, SodiumContent 1.53 milligram of sodium
More about "frying rice recipes"
TOMATO & CHORIZO RICE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Main course
Cuisine Spanish
Calories 494 calories per serving
- Stir in the tomatoes and olives, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.
FIVE-SPICE PORK FILLET WITH FRIED RICE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course
Cuisine Chinese
Calories 319 calories per serving
- Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.
WHITE WINE RISOTTO RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 569 calories per serving
- Heat the stock. Peel and finely chop the onion and garlic. Trim and finely chop the celery.
- Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. This is called a soffrito. When the vegetables have softened, add the rice and turn up the heat.
- The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring – it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
- Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
- Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
- Remove from the heat and add the 70g butter and grate in the Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be. Eat it as soon as possible, while it retains its beautiful texture.
RICE CAKES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Calories 558 per serving
- Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.
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