Garlic Fried Rice
Fried rice with garlic rice is so fragrant and loaded with flavor…garlic rice will elevate your simple fried rice to a totally new level.
If you like garlic, like we do, you are in for a treat…this fried rice is loaded, packed, full of the fragrant garlic imbedded into each grain of rice…it is nothing magical or tricky…just plain garlic and rice…
– Why should you make fried rice using garlic rice?
Because it will bring a totally new deep flavor to the simple and traditional fried rice.
– What are the steps to make fried garlic rice?
First you make the garlic rice with lots and lots of garlic. Let it cool and refrigerate for a day or so like your leftover rice…by the way, the best fried rice uses leftover rice…and this is not different.
Use the garlic rice like your plain rice as a base of your fried rice. You can add whatever your palate calls for it…chopped vegetables, corn, ham, cubed chicken, shrimp, scrambled egg…the options are unlimited.
– Did I convince you to try it?
I hope so…
Ingredients:
3 tablespoons butter 12-15 cloves garlic, finely chopped, minced 1 shallot, finely chopped 1 ½ cup rice, washed and drained Enough chicken broth or water to cook the rice ¼ tsp salt (optional) Method:
In a large wok or skillet, heat the butter over medium heat. Add the minced garlic and shallot. Stir fry the garlic and shallot for 2-3 minutes, until it turns a light golden color and fragrant.
Carefully remove the garlic from the pan and add to the rice. Add the salt if using and the chicken broth or water. Cook the rice as you usually do, whichever method you use.
Once the rice is cooked remove from the heat and let it cool completely before storing it in the refrigerator. Next day prepare your fried rice as you would normally do using the garlic rice.
In this post I used 3 scallion, 2 cups of frozen mix vegetables, 2 large eggs scrambled, ½ lb shrimp.
– Looking for more rice dish recipes? Check on the following…
Did you know that garlic has many health benefits? Garlic had been widely studies and many scientific publications support the health value of it, such as protecting the heart, lung, brain and lowering cholesterol and blood pressure.
Thank you for visiting Color Your Recipes…have a colorful week! Green Rice with Chicken and Charred Corn
This is a super easy one pot meal dish…the rice is cilantro green loaded with shredded chicken and charred corn.
Being of Taiwanese background, it would be almost an offense not owing a Tatung rice cooker and steamer. I still remember my mom’s greenish color rice cooker, it was the everyday gadget since rice was present for lunch and dinner.
I must admit that I often use this gadget more as a steamer than rice cooker. Steaming can be kind of dangerous when done on the stove top as many times I forget about it and I just remember when smoke starts to arise from the pan…and all my stuff in it is infused with smoke flavor…not fun!
Now, my grandma would use this rice cooker and steamer as a multi cooker apparatus, she would cook rice, steam fish or chicken all at the same time, she had so wired that most of her meals would be done in this cooker…no need to mention that it was her favorite kitchen tool.
– Why is this dish so easy?
This green rice is mainly cooked in the Tatung rice cooker…I mean almost, as I like to sauté onion and garlic to bring all the aroma before adding to the rice, therefore it will be two pots instead of one. Nevertheless, it is super easy and when you less expect, the meal is ready.
– Please note…
The cup I use in this recipe refers to the cup which comes with the Tatung rice cooker and steamer and is equivalent to approximately ⅔ of your regular cup size.
Ingredients:
2 cups jasmine rice, rinsed and well drained 2 chicken breasts 1 small onion chopped 2 garlic cloves, finely minced 1 ½ cup frozen charred corn 1 bunch fresh cilantro 1 cup chicken broth 1 tablespoon olive oil Salt and fresh ground pepper to taste
Method:
Slice the chicken breast horizontally into 2 slices. Place in a bowl and add salt and fresh ground black pepper. Let it sit for a few minutes. In the meantime, place the cilantro in the small food processor with a little of water and make a paste.
Sauté the onion and garlic with the olive oil until golden brown and fragrant under medium heat.
In the Tatung rice cooker inner pot place the rice, the mix of onion and garlic, the cilantro paste, frozen charred corn, chicken broth, salt and pepper and complete with water until the mark “2”.
Gently layer the chicken breast onto the rice, and place two cups of water into the outer cooker. Place the lid and press the switch down to cook.
Once the rice is done, the light will turn off, leave for 10 to 15 minutes.
Remove the chicken breast from the pot and place on a plate. Use two forks to shred the chicken. Place the shredded chicken back to the pot and mix gently.
Serve hot.
– If you enjoy one pot meal dishes, you might want to look at the following…
Did you know that the distinctive smell of cilantro is due to is essential oil linalool? Interestingly people sense the smell of cilantro leave very differently, either they like, or they have aversion to it. Nonetheless, cilantro cleaves contain vitamin A, vitamin C, vitamin K and others. Every part of the cilantro plant is edible, and the stems have more flavor then the leaves, so please do not discard the stems. Thank you for visiting Color Your Recipes…have a colorful week!
Chinese Sausage Fried Rice
This is a very simple and versatile recipe for Asian inspired fried rice. Instead of sausage you can use bacon, ham or just egg. It is tasty and great as a side dish. I love rice dish, and this one is so easy and simple to make, particularly if you have leftover rice. I added some Chinese sausage to this rice, but you can add chicken, pork, shrimp or even bacon…whatever your palate calls for. The nice about this stir fried rice is that the rice grains are covered with a thin layer of egg…yum! This is sure a very simple dish to put together especially during this holiday season, where life seems busier than usual with parties, baking and lots of shopping…so get your ingredients ready and make sure that you make extra for your next day lunch…simply delicious!
Ingredients:
Approximately 2 cups of cooked rice, preferably long grain 1 tablespoon soy sauce (optional) 1 small onion, chopped 2 green onions finely chopped 3 links Chinese sausages sliced 2 cups frozen vegetables, boiled and drained 2 eggs lightly beaten 1 ½ tablespoons oil, preferably vegetable oil Salt and pepper to taste Method:
In a wok heat the ½ tablespoon of oil and add both onions, until slightly brown and add the soy sauce. Add the sliced sausage and sauté for a couple of minutes. Remove from the wok and set aside.
In the same wok add remaining oil, and the rice under medium heat. Make sure that all the grains are well separated. Stir fry until the rice is hot. Stir in the beaten egg and gently stir until all the rice grains are covered with a thin layer of egg.
Add back the sausage mixture and the vegetables. Stir until the rice mixture is well combined with the sausage and vegetables. Add Salt and pepper to taste.
Serve hot.
If you enjoy this simple egg fried rice dish, you might want to check on Kimchi Fried Rice recipe.
Did you know that Chinese sausage are slightly sweeter than your usual sausage? They are cured and dried, therefore these sausage can last longer. The ingredients for the Chinese sausage can vary, from chicken, pork, liver, duck, glutinous rice…you name it…or the combination of many ingredients. Thank you for stopping by Color Your Recipes…have a colorful week!
Kimchi Rice
This recipe was inspired from the one that I saw on Sissi’s blog, With a Glass, Kimchi Fried Rice, since then I wanted to make this kimchi fried rice. Well, I got a big jar of kimchi from Costco and here I am, for the very first time cooking with kimchi.
What is kimchi? Kimchi is a fermented dish which uses cabbage or radish, made with a mix of garlic, salt, vinegar, chili pepper and other spices. Yes, it is true, you might need to acquire the taste of it…especially the smell. Can you believe the kimchi is used in almost everything from soups to pizza topping and hamburger…yes, you read it right!
Anyway, once you get acquainted with the smell and taste you might even crave for it.
I pretty much adapt my “regular” fried rice recipe and just added kimchi to it. Ingredients:
2 eggs, scrambled 2 chicken breasts cut into small cubes 2 cloves garlic, finely chopped ½ tablespoon soy sauce 2 ½ tablespoon olive oil Salt and pepper to taste ½ tablespoon corn starch 1 small onion chopped 2 cups of cooked left over rice 2 ½ cups of frozen Soycutash from Trader Joe’s (or any frozen mixed vegetables) ½ to ¾ cup kimchi cut into bite size
Method:
Marinate the chicken breast with the garlic, soy sauce, ½ tablespoon olive oil, salt, pepper and corn starch. Let it sit for 5~10 minutes.
Quickly bring water to boil and cook the frozen vegetable as directed in the package, do not overcook. Drain and set aside.
In a wok sauté the chicken in 1 tablespoon of olive oil, browning slightly. Once the chicken is cooked set aside. In the same pan add one more tablespoon of olive oil and add the onion until slightly golden. Add the kimchi and mix gently, then add the rice, stir until well mixed.
Once the rice and kimchi are well blended, add the scrambled egg, veggies and the chicken. Stir gently until uniform. Add salt and pepper to taste.
Serve hot.
Did you know that kimchi in Korea is considered in “super food”? Kimchi is loaded of fiber, vitamins A, B and C and the main claim is due to the “healthy bacteria”, lactobacilli the ones that are found in yogurt, therefore helps digestion.
Thank you for stopping by Simple Recipes [dot] Me and have a great week! Saffron Rice with Golden Raisins and Pine Nuts from An Edible Mosaic
Today I have a very especial post…and yes, it is unusual for me to post on Friday but I had to make an exception since my friend Faith Gorsky from An Edible Mosaic just had her first cookbook released: An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. I could not wait until Monday to share with you such exciting news and I am so happy to be able to participate in her virtual book launch party. Faith’s book has over 100 Middle Eastern recipes, with a focus mainly on dishes from the Levant, but also a few recipes from other areas of the Middle East. She has a pretty unique story…after getting married Faith spent six months living in the Middle East, where she fell in love with the culture and cuisine. Subsequently, she returned four more times for visits, each time delving deeper into the cuisine and deepening her passion for and appreciation of the region. Recipes in her book are authentic Middle Eastern (taught to Faith mostly by her mother-in-law, Sahar), but streamlined just a bit for the way we cook today, with unique ingredients demystified and cooking techniques anyone can follow. If you didn’t grow up eating Middle Eastern food, it can be a difficult art to master; Faith understands that, and explains complicated dishes in an approachable, easy-to-follow way. The book is available to order on Amazon and Barnes & Noble!
The recipe from the book that I’m sharing with you today is for Saffron Rice with Golden Raisins and Pine Nuts. The recipe is vegan therefore easily incorporated into a vegan or vegetarian meal, but it is just as delicious served with chicken, beef, lamb, or seafood, and it would be really fantastic with just about any curry dish. (In the cookbook, Faith recommends pairing Shrimp in Aromatic Tomato Sauce with this rice dish.)
Saffron Rice with Golden Raisins and Pine Nuts. (ROZ MLOW’WAN) Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.
Serves 4 to 6 Preparation Time: 10 minutes Cooking Time: 20 minutes, plus 15 minutes to let the rice sit after cooking
Ingredients:
1½ cups (325 g) basmati rice, rinsed 2 tablespoons olive oil 3 tablespoons pine nuts 1 onion, finely diced 4 tablespoons sultanas (golden raisins) 1¾ cups (425 ml) boiling water ¾ teaspoon salt ½ teaspoon saffron threads (or ½ teaspoon turmeric)
Method:
1. Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil. 2. Add the oil to a medium, thick-bottomed lidded saucepan over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Transfer the pine nuts to a small bowl and set aside. 3. Add the onion to the saucepan you cooked the pine nuts in, and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice and cook 2 minutes, stirring frequently. Stir in the sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to high, and bring it to a rolling boil. 4. Give the rice a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the rice sit (covered) 15 minutes, then fluff with a fork. 5. Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.
OPTIONAL Add two pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time that you add the rice.
On Faith’s book you will find a variation of this rice recipe, Mixed White and Yellow Rice.
Please head over to Faith’s blog to check out her virtual book launch party to see the other bloggers who are participating. Also, as part of her virtual book launch, Faith is hosting a giveaway of a fabulous set of prizes. Be sure to head over and enter!
Thank you for stopping by Simple Recipes and have a great weekend!
Fried Rice with Leftover Ham
Well, you must be asking where did the leftover ham come from? I must admit that ham was leftover from Easter dinner, after having so much ham, we just could not see ham anymore, I still had one more chunk left, so I froze it. Now after a while I just thought of reviving the piece of ham that was stored in the freezer…to make the story short, I decided to use the ham to make this simple and easy fried rice, and of course the rice was leftover as well. If you do not have ham, you can always substitute for chicken, sausage or if you prefer, no meat at all :-).
Ingredients:
2 eggs, lightly scrambled ½ bunch of green onion finely chopped ½ large onion chopped 2 cups of frozen vegetables 3/4 to 1 cup ham, chopped 3 cups cooked rice 2 tablespoon olive oil Salt and pepper to taste
Method:
Sautee the green onion and onion in 1 tablespoon olive oil, once lightly browned add the ham. Stir fry for a couple of minutes and reserve.
Add the remaining olive oil in the pan and stir in the rice, make sure that is well mixed and loose, add the cooked frozen vegetables, egg and ham.
Stir gently until well mixed.
Serve hot.
Thank you for stopping by Simple Recipes and have a great week! Pork Chop with Cranberry Rice
This is a very easy and simple recipe to prepare pork chop. I usually grill the chops, but this time I decided to bake first and then pan fry. I served the pork chops with cranberry rice. It is a great combination of flavor…very fruity and colorful.
Pork Chop
Ingredients:
2~3 lb pork chop 6 garlic cloves, minced ½ tablespoon sesame oil ¼ cup light soy sauce 2 teaspoon sugar 2 tablespoon cooking wine ¼ cup lemon juice Salt and pepper to taste Method:
Marinate the pork chops with all the above ingredients. Let it set in the refrigerator for at least 6 hours (preferably overnight).
Arrange the pork chops in an oven safe tray and bake for 40~45 minute at 350 F.
Remove the pork chops from the oven and place them in a fry pan over high heat just to brown, both side.
Cranberry Rice
Ingredients:
1 cup basmati rice 2 cup boiling water 1/3 cup cranberries ½ teaspoon ground cinnamon 1 small onion finely chopped 1 tablespoon olive oil Method:
In medium heat sauté the onion in the olive oil, add the cranberries until the cranberries are slightly soft. Add the rice pre-rinsed and drained, the salt and the ground cinnamon, mixing gently. Add the boiling water and reduce the heat until all the water is absorbed.
Did you know that cranberries like grapes contain large amount of polyphenols? Polyphenols have the ability to scavenge free radical, therefore are considered antioxidants. Cranberries have been recommended to prevent urinary tract infection due its tannins content.
Thank you for stopping by Simple Recipes and have a great week!