Browsing Category

Rice Dishes

Breakfast, Dinner, Eggs, Lactose Free, Recipes, Rice Dishes, Side Dishes, Veggies

Kale Fried Rice

March 8, 2021

Kale Fried Rice

There are countless versions of fried rice.  It can be a stand-alone meal or a splendid side dish. Some of my favorites are ramen fried rice and kimchi and Spam fried rice.  Quick and inexpensive, this particular version couldn’t be easier to make.  Leftover brown rice with wilted kale makes for a healthy meal.  I make it regularly and I don’t think I’ll ever tire of it.

Kale, Brown Rice, Turmeric, Eggs, Lime, Garlic, Ginger, Green Onions

Don’t skip the turmeric.  It’s what gives this dish a slightly earthy flavor and a gorgeous color.

Sliced Garlic, Kale, Light Green Onions, Ginger, Green Onions

Once the rice is warmed and crisped, handfuls of kale get tossed into the pan until wilted.  If your pan is hot enough, some of the kale will get a bit charred.  This adds another level of flavor to the fried rice.

Garlic, Green Onions, Ginger

The garlic is cut into thin slices then lightly browned until the edges are crisp.  Fresh ginger and green onions are stir-fried with the garlic before adding the turmeric and eggs.

Kale Fried Rice

You’ll end up with a gorgeous pan of fried rice that is healthy and delicious.  

Kale Fried Rice

Kale Fried Rice

I like to serve the fried rice with sriracha sauce which adds the perfect kick to this meal.  Sprinkle sliced green onions and squeeze fresh lime juice over the rice just before serving.

Kale Fried Rice
 
Save Print
Adapted from Bon Appetit
Author:
Serves: 2
Ingredients
  • 6 green onions, thinly sliced (set aside a tablespoon for serving)
  • 2 tablespoons grapeseed oil, divided (or another mild flavored oil such as canola)
  • 2 cups cooked short grain brown rice (day old is best)
  • 1 small bunch Tuscan kale, ribs and stems removed, leaves torn (about 2-3 ounces)
  • 2 small garlic cloves, thinly sliced
  • 1 tablespoon finely chopped peeled ginger
  • ¾ teaspoon ground turmeric
  • 2 large eggs
  • lime wedges for serving
Preparation
  1. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add rice, breaking up any lumps. Pat down into an even layer and cook, undisturbed until beginning to crisp, about 3 minutes. Toss and continue to cook, adding kale by the handfuls and letting wilt slightly before adding more. Toss occasionally, until rice is heated through and all the kale is wilted, about 3 minutes. Season with salt and transfer to a plate.
  2. Heat remaining 1 tablespoon oil in same skillet over medium-low heat. Add garlic, ginger, and green onions, stirring often until garlic is lightly browned (careful not to burn) around the edges, about 1-2 minutes. Turn heat up to medium sprinkle turmeric over, then stir in eggs. Using a pair of chopsticks or a heatproof spatula, blend whites and yolks with garlic, ginger, and green onions until the eggs are barely set. Return rice and kale to the skillet, tossing occasionally until hot, adjusting heat as necessary. Divide fried rice between two plates and top with reserved green onions. Serve with sriracha sauce.

 

 

Beef, Dinner, Eggs, Korean, Lactose Free, Recipes, Rice Dishes, Veggies

Korean Soybean Sprouts Rice Bowl

September 26, 2020

Soybean Sprouts Rice Bowl with Sunny-Side Up Egg

To say that I love rice would be an understatement, so making this umami filled rice bowl was an easy decision.  Once you do a little prep work, everything goes into a rice cooker.  It’s a suitable meal for lunch or dinner.

Soybean Sprouts & Kimchi

Even thought the sprouts are cooked with the rice and other ingredients, they still retain a nice texture.  The kimchi adds such a wonderful flavor to the rice, with just a bit of heat.

Soybean Sprouts

Soybean Sprouts, Kimchi & Filet Mignon over Rice

The original recipe from Korean Bapsang calls for adding a bit of seasoned beef or pork to the rice dish as an option. However, you can omit this for a vegetarian version. I have cooked this dish with and without meat and both are equally delicious.  All ingredients are added on top of the rice (pictured above) then cooked together.

Cooked Soybean Sprouts, Kimchi & Filet Mignon over Rice

Once your rice timer goes off, you are ready to serve your meal.

Rice Bowl Sauce

The sauce is drizzled over the rice bowl.  I couldn’t resist adding a sunny-side up egg to mine.

Soybean Sprouts Rice Bowl with Sunny-Side Up Egg

Soybean Rice Bowl
 
Save Print
Adapted from Korean Bapsang blog
Author:
Serves: 2
Ingredients
  • 1 cup (measuring cup for rice cooker) short grain white rice
  • Vegetables & Meat:
  • 8 ounces soy bean sprouts, rinsed and drained well
  • 3 ounces filet mignon, thinly sliced (omit meat and next 4 ingredients for vegetarian version)
  • ½ teaspoon minced garlic
  • 2 teaspoons soy sauce
  • 1 teaspoon mirin
  • 1 teaspoon sesame oil
  • ½ cup kimchi, thinly sliced
  • 1 tablespoon kimchi juice
  • Sauce:
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon gochugaru (Korean red pepper flakes)
  • 1 teaspoon roasted sesame seeds
  • ½ teaspoon garlic, minced
  • ½ teaspoon sugar
  • 2 green onions, finely chopped
  • 2 sunny-side up eggs (optional)
Preparation
  1. Rinse rice and drain well. Place in rice cooker. Add water to 1 cup line minus 1 tablespoon.
  2. Marinate meat (if using) with garlic, soy sauce, mirin and sesame oil. Meanwhile, heat a small skillet with a 1½ teaspoons of canola oil over medium high heat. Stir fry kimchi for 2 minutes, adding some juice from the kimchi to intensify the flavor. Remove to a small plate. Add meat (if using) to the same pan and stir fry for a minute or two, just until barely cooked through.
  3. Spread soy bean sprouts over the the rice, followed by the kimchi, and meat. Start the rice cooker (do not use quick cooking option).
  4. While the rice is cooking, mix all of the sauce ingredients together in a small bowl. When the rice is nearly done, cook your sunny-side up eggs. When the rice timer goes off, gently fluff the rice distributing the bean sprouts, kimchi and meat. Serve in bowls with sauce drizzled over the rice and top with sunny-side up eggs.

 

Breakfast, Dinner, Eggs, Japanese, Korean, Lactose Free, Recipes, Rice Dishes

Instant Ramen Fried Rice

May 31, 2020

Ramen Fried Rice with Sunny Side Up Egg

I came across this recipe on the always interesting Serious Eats blog.  It seems that instant ramen fried rice is the latest food craze in Japan.  Everyone there has instant ramen in their cupboards, and so do many of us.  This dish is inexpensive, perfect for single servings, and most of all so tasty.

Bacon Spam & Kimchi Ramen

I added some Bacon Spam to my ramen fried rice for an extra umami boost but you may omit it to make things simpler and quicker. For just one serving, use your favorite flavor of Cup Noodles instant ramen.  I used Kimchi ramen since it was what I had available and it was perfect for the two of us.

Kimchi Ramen

Unlike many other ramen recipes that suggest you throw out the flavor packet and make your own soup, you’ll want to keep it this time.  This is suppose to be a no fuss meal after all.

Ramen Noodles

Crush the noodles into small pieces before adding the soup base and boiling water.

Crushed Ramen Noodles

Crushed Ramen Noodles with Soup Base

Pour just enough boiling water over the noodles and soup base to rehydrate the noodles.  You don’t want to use too much water which would lead to soggy fried rice. Give the noodles and soup base a quick stir, cover and let sit for a few minutes.

Ramen Noodles & Soup Base Rehydrating

Bacon Spam

With Spam (the unofficial state food of Hawaii), there are two options: either you like it (add it) or you loathe it (leave it out).

Ramen Fried Rice with Bacon Spam

Almost any type of rice will work in this recipe. I used 2 cups of cooked short grain brown rice.

Ramen Fried Rice with Bacon Spam

Since eggs are one of my favorite foods, I couldn’t resist frying up a couple of sunny side up eggs to eat with our ramen fried rice.  A good drizzle of sriracha sauce is the ideal accompaniment for this satisfying meal. Oishii!

Ramen Fried Rice with Sunny Side Up Egg

Ramen Fried Rice
 
Save Print
Adapted from Serious Eats blog
Author:
Serves: 2
Ingredients
  • 1 package (about 4.25 ounces) kimchi ramen
  • 2 cups cooked short grain brown rice
  • 2 eggs, lightly beaten
  • 2 pieces Bacon Spam, diced small and fried until crisp (optional)
  • 2 sunny side up eggs (optional)
  • cilantro for sprinkling over fried rice (optional)
  • Sriracha (optional)
Preparation
  1. Crush ramen noodles and place in a bowl with soup base. Pour boiling water over noodles (just enough to barely cover the noodles) and give them a quick stir. Cover and rehydrate noodles while you continue with the recipe.
  2. Heat 2 tablespoons canola oil in a large (I use 11") non-stick skillet over medium-high heat. Once the oil is shimmering, add beaten eggs and scramble just until barely set. Add rice to the pan and heat through, breaking up any large lumps, about 1-2 minutes. Add cooked Spam cubes if using.
  3. Add noodles along with any liquid (you shouldn't have too much liquid left after rehydrating the ramen) to the rice and stir constantly until excess moisture has cooked off. Taste and season with salt if needed. Press the rice mixture in an even layer on the bottom and up the sides of the pan to allow crispy bits to form. Serve ramen fried rice with sunny side up eggs, cilantro, soy sauce and sriracha.

 

Dinner, Japanese, Lactose Free, Recipes, Rice Dishes, Side Dishes, Vegan, Vegetarian

Brown Rice with Edamame

October 19, 2019

Brown Rice with Edamame

If I had to compile a list of my favorite foods, rice (and eggs) would be at the top.  This humble grain is simple to prepare, can be an accompaniment to a number of dishes including tempura or seared ahi, or it can be turned in to something show stopping like this dish.  Here is a healthy and flavorful rice dish that is a snap to make.  The edamame mix beautifully with the cooked brown rice and sesame seeds.

Frozen Edamame

Brown Rice

Brown rice can take a while to cook so plan ahead.  You can make this in the morning, cover and refrigerate then heat slightly before serving.  This dish is best served at room temperature.

Brown Rice with Edamame

This rice goes well with orange chicken, grilled teriyaki salmon, and all types of tofu dishes.  I can be thoroughly content eating this rice with a side of kimchi or Japanese pickles.

Brown Rice with Edamame

Brown Rice with Edamame
 
Save Print
Adapted from Martha Stewart's recipe
Author:
Serves: 2 - 4
Ingredients
  • 1 cup medium grain brown rice, cooked according to package directions
  • 1 cup frozen shelled edamame
  • ½ teaspoon sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon sesame oil
  • kosher salt
  • 2 scallions thinly sliced on the diagonal
  • black roasted sesame seeds
Preparation
  1. Cook rice in a rice cooker or on the stovetop according to package directions.
  2. Cook frozen edamame in a small pot of boiling water for 4-5 minutes. Drain well.
  3. In a small bowl, dissolve sugar in lime juice and rice vinegar. Add sesame oil and stir to combine. Set aside.
  4. Transfer rice to a medium bowl. Fluff rice with a fork. Sprinkle ¼ teaspoon of kosher salt and stir into the rice . Add edamame, dressing and sesame seeds. Stir well to combine the flavors, adding more salt to taste. Sprinkle scallions over the rice before serving.

 

Dinner, Dressing, Lactose Free, Mexican, Recipes, Rice Dishes, Salad, Side Dishes, Vegan, Vegetarian

Cilantro Brown Rice

June 28, 2019

Cilantro Brown Rice Bowl with Avocado, Tomato & Cucumbers

During a recent trip to Seattle to visit family, we baked up some Enchiladas Suizas for a luncheon one afternoon.  My stepdaughter Jessica made a delicious cilantro rice side dish she had recently discovered on What’s Gaby Cooking blog.  Generally there’s no middle ground on the subject of cilantro.  You either love or hate it.  Even though she may not yet be a fully converted cilantro lover, I’m happy she shared this recipe with us.  It’s truly delicious.

Fresh Cilantro

Besides waiting for the brown rice to cook, the only other step that takes a few minutes to complete is removing the stems from the cilantro sprigs. Otherwise, it’s a snap to make.  I used our immersion blender the first time I made the cilantro dressing. It did a decent job but our Vitamix turned out perfectly pureed ingredients in just a few seconds.

Cilantro Dressing

Brown Rice & Cilantro Dressing

The rice makes a wonderful side dish for any Mexican meal or as a meal of its own served with avocado and crispy cucumbers.  Mexican Style Grilled Chicken is the perfect main dish to serve with this rice.

Cilantro Brown Rice

Cilantro Brown Rice
 
Save Print
Adapted from What's Gaby Cooking
Author:
Serves: 6
Ingredients
  • 2 cups long grain brown rice
  • 2 tablespoons roughly chopped shallot
  • 2 cups tightly packed fresh cilantro, tough stems discarded
  • 1 medium garlic clove
  • ¼ teaspoon red pepper flakes (more if you prefer a spicier flavor)
  • ⅓ scant cup mild olive oil, or a mix of canola and extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
Preparation
  1. Cook brown rice in a rice cooker or on the stove top according to package directions.
  2. Combine shallot through salt in a blender (Vitamix or other high-powered blender works best). Blend ingredients for about 20 seconds. Scrape down the sides as needed. Blend another 15 seconds, or until the cilantro dressing is very smooth.
  3. Place cooked brown rice in a large serving bowl. Pour cilantro dressing over the rice and toss to coat well.
  4. The rice is best eaten when warm. You may reheat the rice if made in advance or if frozen, defrost in the refrigerator and reheat gently.

 

Chicken, Lactose Free, Recipes, Rice Dishes, Soups

Chicken & Rice Soup with Chile & Ginger

May 10, 2018

Chicken & Rice Soup with Chile & Ginger

I fell in love with this soup the first time I made it.  The simple addition of lime juice and fish sauce that flavors the broth may not sound all that extraordinary, but they both have big flavors that make this soup stand out. I switched out the chicken thighs from the original recipe. I substituted my favorite chicken tenders and added a few stems of baby bok choy for taste and color.  I found that cooking the rice separately, then adding it to the bowl before serving, worked better.  Though it is an extra step, leftover rice and broth should be stored separately. If put together for storage, there will be little broth left the next day since the rice absorbs most of the liquid.

Jasmine Rice

Jasmine rice is perfect for this soup, however, you could substitute what you have available: basmati, white rice (medium or short grain), or brown rice.

Calamansi

These pretty citrus fruits are calamansi and are sold locally in Hawaii and widely grown in the Philippines.   The calamansi are very small with a tangy, sour flavor.  I just happened to see them at the market the day I made the soup and thought it would be a great addition.

Chicken & Rice Soup with Chile & Ginger

Chicken & Rice Soup with Chile & Ginger
 
Save Print
Adapted from Bon Appetit
Author:
Serves: 4
Ingredients
  • 1 tablespoon sugar
  • 1 1-inch piece ginger, peeled and cut into very thin matchsticks
  • ¾ cup jasmine rice rinsed well
  • 1 pound chicken tenders, trimmed
  • 1 carton (32 ounce) chicken stock + 1 can (14.5 ounce) chicken broth
  • 3 small shallots, halved
  • 4 medium garlic cloves, peeled
  • 2 tablespoons fresh lime juice
  • 2 teaspoons fish sauce (Red Boat brand recommended)
  • 4 baby bok choy, stalks separated and washed well
  • kosher salt
  • 1 Fresno pepper thinly sliced
  • 4 scallions, thinly sliced
  • ¼ cup crushed salted peanuts
Preparation
  1. Combine sugar and ½ cup hot water in a small bowl, stirring to dissolve sugar. Add ginger and let cool; drain and set aside.
  2. Bring a medium saucepan of salted water to a boil. Add rice and gently boil until rice is just done, about 10 minutes. Rinse and drain well.
  3. Pour chicken broth (14.5 ounce can) in a 2 cup measuring cup. Top off with enough water to measure 2 cups. Pour the broth and chicken stock into a large saucepan along with chicken, shallots and garlic. Bring to a boil then reduce heat and simmer until chicken is cooked through, about 8 minutes. Transfer chicken and garlic to a plate and let cool. Strain stock through a cheesecloth lined sieve (discard shallots). Return broth to the saucepan.
  4. Shred chicken; set aside.
  5. Smash garlic to a paste using the side of a chef's knife. Add garlic paste to broth and bring back to a gentle boil. Place bok choy stalks in the broth for a minute just until they are tender. Remove to a plate. Turn off the heat.
  6. Add lime juice, fish sauce, and reserved chicken to the soup. Taste and adjust seasoning adding salt and more fish sauce if needed.
  7. Divide rice among 4 bowls, ladle hot soup over the rice with some of the chicken. Top with reserved ginger, bok choy, Fresno pepper slices, scallions, and peanuts.

 

 

Follow

Get every new post delivered to your Inbox

Join other followers: