HOW DO YOU FRY BROWN RICE RECIPES
FRIED BROWN RICE RECIPE - FOOD.COM
This is delicious! The original recipe came from the Desperation Dinners column in my newspaper. I used garlic oil instead of peanut oil. You could add some cooked chicken, cooked pork, cooked shrimp or cooked beef to make a main dish.
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium.
- Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry.
- Remove to a plate and set aside.
- Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes.
- Ad mushrooms and garlic and cook and stir for 2 more minutes.
- Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes.
- Add green onions, peas and sesame oil.
- Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.
- Serve at once with extra soy sauce if desired.
Nutrition Facts : Calories 480.3, FatContent 13.1, SaturatedFatContent 2.5, CholesterolContent 105.8, SodiumContent 867.8, CarbohydrateContent 64.9, FiberContent 7.6, SugarContent 7.7, ProteinContent 14.1
HOW TO COOK PERFECT BROWN RICE | COOKING LIGHT
Learning how to cook brown rice is like scrambling eggs or cooking a juicy chicken breast—it’s one of those essential culinary skills that every home cook should master. When gently simmered on the stovetop, brown rice makes a perfect whole grain base for veggie-packed burrito bowls, stir fries, and stuffed peppers. It’s also an endlessly versatile side that pairs well with just about any protein or vegetable. Follow our basic stovetop method to make ultra-fluffy brown rice, every single time. But first—take these 5 trusted tips for perfect rice to heart: Stick to the Ratio. The secret to cooking perfect brown rice lies in one easy ratio: 1 cup brown rice to 2 ½ cups liquid. Swear by it, and you’ll never make sad, mushy rice again. (Our recipe uses a combo of chicken stock and water, but you can also use vegetable stock.) Simmer Means Simmer. Keep your rice humming along at a steady simmer to prevent the bottom from burning. You’ll know if you need to crank the heat down if you notice excess steam escaping through the lid of the pan. No Peeking. Resist the urge to remove the lid while your rice is cooking—doing so lets out precious steam that helps gently cook the rice. Choose the Right Pan. Use a saucepan that’s too small, and the liquid is likely to spill over during cooking. For 1 cup of rice, a 2-quart, medium-sized saucepan does the trick. Don’t Forget to Rest. The same resting rules for chicken or steak also apply to rice. Allowing the rice to cool for several minutes with the lid on gives it a firmer texture (and prevents it from burning the roof of your mouth).
Provided by Cooking Light
Total Time 50 minutes
Yield Serves 5 (serving size: about ¾ cup)
Number Of Ingredients 6
Steps:
- Heat a medium saucepan over medium heat. Add oil, swirling to coat pan. Add rice and toast until fragrant, shaking pan occasionally, about 5 minutes. Add water, broth, and salt. Bring to a boil, then reduce to simmer and cover. Simmer until water has evaporated, about 40 to 45 minutes. Remove from heat, keep pan covered, and let rice cool about 10 minutes. Fluff rice with a fork, mix in parsley, and serve.
Nutrition Facts : Calories 180, CarbohydrateContent 36 g, FatContent 2.5 g, FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 0 g, SodiumContent 140 mg, SugarContent 1 g
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