EASY LEFTOVER FRIED RICE WITH CHICKEN
Chicken Fried Rice is one of my favorite leftover rice recipes. It's so easy to make and full of delicious flavors!
Provided by Izzy
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add sliced chicken and stir fry until the chicken is cooked through and turning brown on the outside, about 4-6 minutes. Remove the chicken from the pan. Set aside.
- Add ginger, garlic and vegetables. Fry about 5 minutes until tender, and then slide them to one side of the pan.
- Pour the beaten eggs onto the other side. Cook and scramble the eggs using a spatula.
- Once the eggs are cooked, add rice, cooked vegetables and chicken, soy sauce, oyster sauce into the skillet. Stir fry the mixture until heated through and combined.
- Taste test the rice and season with salt & pepper if needed.
- Drizzle with sesame oil and toss again. Serve with chopped green onions if desired.
24 SIMPLE WAYS TO USE LEFTOVER RICE
Looking for some easy leftover rice recipes? From risotto to fritters to soup, these simple meals make rice the star of the show.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a rice dish in 30 minutes or less!
Nutrition Facts :
12 GREAT LEFTOVER RICE RECIPES: FRIED RICE & MORE!
Here's how to make fried rice! Egg, veggies, garlic and ginger bring aromatic flavor to this homemade comfort food. Variation: Try Shrimp Fried Rice for added protein.
Provided by Sonja Overhiser
Categories Rice
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Mince the onion. Mince the garlic. Mince the ginger. Peel the carrots, then dice them. If using, chop the cabbage.
- In a large skillet or wok, heat 2 tablespoons of the sesame oil medium high. Saute the carrots and onion for 2 minutes. Add the cabbage, garlic and ginger and saute for 2 minutes. Stir in the rice, peas and salt for 1 minute.
- Push the rice to the side. Add 1 tablespoon more oil. Add the eggs and pinch of salt, and scramble them in for 1 to 2 minutes until cooked through.
- Add the soy sauce and fish sauce, if using. Taste and add additional soy sauce or salt if necessary. Heat for a minute or two, stirring, until all rice is coated. Serve hot.
LOVELY LEFTOVER RICE DISH
This is an example of less being more and with only 3 ingredients you just can't go wrong! This is absolutely gorgeous, just don't try to put anything with it and keep it simple! Pure comfort food, especially if made using basmati rice
Provided by robd16
Categories Lunch/Snacks
Time 7m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter on a medium heat in a frying pan, do not let it brown.
- Crack the eggs into a cup, season with salt and pepper and beat well.
- Add to the butter in the pan as if you were making scrambled eggs.
- When the eggs are half scrambled add the rice, crumbling into the pan if it has stuck together.
- Stirring constantly, cook the rice until completely warmed through and serve immediately.
Nutrition Facts : Calories 325.2, Fat 30.1, SaturatedFat 15.9, Cholesterol 476.4, Sodium 283.1, Carbohydrate 0.8, Sugar 0.8, Protein 12.8
CHEESY SHRIMP AND RICE
A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.
Provided by Yoly
Categories Main Dish Shrimp
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
- Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
- Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg
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