Fried Rice

There's something deeply satisfying about cooking up a flavorful, satisfying dinner in a matter of minutes. And I particularly appreciate things that reheat well and that I don't mind eating several days in row. This fried rice checks all the boxes. The only downside being that good fried rices takes a little forethought as cooked and cooled rice is needed. When it's on my meal plan for the week, I cook up the rice ahead of time, spread it out on a baking sheet, and leave it lightly covered in the refrigerator for a few days or until I'm ready to use it.

 

FRIED RICE

• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce 
• 3 tablespoons vegetable oil or peanut oil 
• 3 eggs, beaten lightly
• 1 cup frozen peas, thawed
• 2 cups bok choy, chopped 
• 1/2 pound bacon, cooked and crumbled (or ham, chopped into small pieces) 
• 2 cloves garlic, minced
• 4 cups rice, cooked and cooled 
• 5 green onions, sliced thin

Combine oyster and soy sauce in a small bowl; set aside. 

Heat 1 1/2 teaspoons oil in large nonstick skillet over medium heat until just smoking. Swirl to coat pan bottom, add eggs and cook, without stirring, until just set, about 20 second. 

Scramble and break eggs into small pieces and cook, stirring constantly, until cooked through but not browned, about 1 minute. Set aside. 

Increase heat to high and heat remaining 2 1/2 tablespoons oil until just smoking. Swirl to coat pan bottom, add peas and bacon and cook, stirring constantly, for 30 seconds. 

Stir in garlic and cook until fragrant, about 30 seconds. 

Add rice and oyster/soy sauce mixture and cook, stirring constantly and breakup up rice clumps, until heated through, about 3 minutes.  

Add eggs, bok choy, and green onions and cook, stirring constantly, until heated through, about 1 minute.  

Source: modified from America's Test Kitchen

Mediterranean Rice

This is pretty much just another rice recipe.  Not super exciting, but still important in its own way.  It has nice lemony flavor that goes nicely with gyros.     

MEDITERRANEAN RICE

• 2 tablespoons olive oil
• 1 cup onion (1/2 large onion), diced
• 2 cloves garlic, minced
• 2 cups rice (I used Basmati)
• 4 cups chicken stock
• 3 teaspoons lemon zest
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup parsley, chopped and divided

Cook onion and garlic in olive oil in a medium pan.


Add rice and cook until rice is browned. 


Add chicken stock, lemon zest, cumin, salt, peppper, and 1/4 cup chopped parsley.


Bring to a boil, cover, and cook for 20 minutes. 


Add additional 1/4 cup of parsley. 


Source:  Megan Porter

Coconut Thai Rice

I made this rice to go along with lemon chicken and peanut sauce.  The flavor is subtle, but yum-o.  The coconut milk is key.  They sell it at Trader Joe's.  I feel like I should get some sort of cut for promoting TJ's so often. 

 

COCONUT THAI RICE

• 2 tablespoons butter
• 2 cloves garlic
• 1/2 medium onion
• 1 1/2 cup Jasmine rice
• 1 cup chicken broth
• 2 cups coconut milk (1 can)
• handful of chopped cilantro
• 1 teaspoon salt
• juice and zest of 1 lime

Cook garlic and onion in butter.


Add rice and brown. 


Add chicken broth, coconut milk, cilantro, salt, and lime juice and zest.


Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.

Cilantro Lime Rice

My last month of college I budgeted a pretty hefty sum of money to eat at Cafe Rio, a fresh-Mex-ish restaurant in Utah that is better than the average fresh Mex.  When I visit Utah, my plans usually revolve around when I can eat there.  Sometimes I dream about it.  My sister and I have talked about a 6 hour road trip to eastern Washington to visit a new location there.  It's that important and that good. 

There are lots of copy-cat recipes out there, but this is my fave for the rice.  It is served at the bottom of a Cafe Rio salad and topped with many other delicious things that I will post at some later date.  I also like this as a side dish for anything Mexican. 

I used Basmati rice this time because it is what I had.  It tasted great!  I also made it the night before and reheated it on the stove.  I added some chicken stock so that it wouldn't be too dry.  It was de-lish!

 

CILANTRO LIME RICE

• 2 tablespoons butter
• 1 ¼ cup uncooked white rice
• juice and zest of 2 limes
• 2 ¼ cups chicken broth
• 2 tablespoons (or more) finely chopped cilantro
• ¾ teaspoon salt
• ¼ teaspoon cumin
• pepper to taste

In a skillet melt butter with rice.

 

 

Add the chicken broth and the rest of the ingredients.

 

 

Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.
 

 

Source:  The Girl Who Ate Everything