QUICK RICE RECIPE RECIPES

Name: Quick Fried Rice
Prep time: 20 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 1/3 cup chopped onion; 1/4 cup butter; 4 cups cold cooked rice; 3 tablespoons teriyaki sauce; 2 tablespoons minced fresh parsley; 1 teaspoon garlic powder; 1/8 teaspoon pepper; 1 egg, lightly beaten

QUICK FRIED RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Quick Fried Rice Recipe: How to Make It - Taste of Home image

I revised this recipe from an old cookbook. It's a great way to use up leftover cooked rice and it can be ready in just a few minutes.—Rhonda Olivieri, East Earl, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/3 cup chopped onion
1/4 cup butter
4 cups cold cooked rice
3 tablespoons teriyaki sauce
2 tablespoons minced fresh parsley
1 teaspoon garlic powder
1/8 teaspoon pepper
1 egg, lightly beaten

Steps:

In a large skillet, saute onion in butter until tender. Stir in the rice, teriyaki sauce, parsley, garlic powder and pepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add the egg; cook and stir until egg is completely set, about 3 minutes.

Nutrition Facts : Calories 344 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 592mg sodium, CarbohydrateContent 48g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

PERFECT RICE RECIPE | JAMIE OLIVER RICE & NOODLE RECIPES

Perfect rice recipe | Jamie Oliver rice & noodle recipes image

This foolproof, hassle-free way to cook rice will give you that light, fluffy texture you love

Total Time 25 minutes

Yield 4

Number Of Ingredients 1

Ingredients

350 g basmati rice

Steps:

1. This is my basic recipe for getting perfect rice every time. Have a go at mastering it – you’ll be amazed at the light and fluffy results.
2. Once you’ve got the hang of that, you can have a go at flavouring it - any flavouring you boil with the rice will infuse it with wonderful fragrances and flavours. So try boiling things like fresh herbs, a cinnamon stick, a few cardamom pods, a strip of lemon zest or even a green tea bag in the water with the rice.
3. Doubling the amounts in the recipe will give you enough rice to serve 8-12 people.
4. Put a large pan of salted water on a high heat and bring to the boil. Rinse the rice in a colander under running water for about 1 minute, or until the water runs clear (this will stop the grains sticking together later). Add your rice to the boiling water and wait for the grains to start dancing around. From that point, boil for 5 minutes
5. Drain the rice in a colander. Pour 2.5cm of water into the pan, put it back on the heat and bring it to the boil again, then turn down to a simmer. Cover the rice in the colander with foil or a lid. Place the colander on top of the pan of simmering water and let the rice steam over it for 8 to 10 minutes. Remove from the heat and if you’re ready, serve immediately. If not, leave the foil or lid on and put aside until ready to serve – it should stay warm for about 20 minutes.

Nutrition Facts : Calories 314 calories, FatContent 0.4 g fat, SaturatedFatContent 0.0 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 69.8 g carbohydrate, SugarContent 0.0 g sugar, SodiumContent 0.15 g salt, FiberContent 0.0 g fibre

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This foolproof, hassle-free way to cook rice will give you that light, fluffy texture you love
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1. This is my basic recipe for getting perfect rice every time. Have a go at mastering it – you’ll be amazed at the light and fluffy results.
2. Once you’ve got the hang of that, you can have a go at flavouring it - any flavouring you boil with the rice will infuse it with wonderful fragrances and flavours. So try boiling things like fresh herbs, a cinnamon stick, a few cardamom pods, a strip of lemon zest or even a green tea bag in the water with the rice.
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4. Put a large pan of salted water on a high heat and bring to the boil. Rinse the rice in a colander under running water for about 1 minute, or until the water runs clear (this will stop the grains sticking together later). Add your rice to the boiling water and wait for the grains to start dancing around. From that point, boil for 5 minutes
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