rice

I love boiled rice, with peppers and onion lightly fryed (in the spray oil thats really good for you) and I always put a bit of curry too

I don't know anything about the benefits or disadvantages to eating rice, but I eat it probably once a week. I love it with any asian themed recipes, or by itself, or make it into red beans and rice with vegetables.

I love it. Buy a good rice cooker.

I love rice!!!! If it didnt take 45 minutes to cook I would eat it every day! (Brown rice that is) I steam or boil it, put a bit of butter on it and salt. That is my favorite way to eat it. Sometimes I eat it plain. Or I boil it in chicken stock instead of water. You can put just about anything over rice! It's great for when you're really hungry and want to eat 1000 of something .

I love all kinds of rice! I agree that a rice cooker makes things much simpler.

does anybody have a recipe though? I'm looking for an Asian/Chinese healthy recipe for rice that has a lot in it besides the rice i only have 2 cups of rice i just need something to put in it like veggies or meat and spices. I already understand that its good for you in small amount \s but im trying to find an actually recipe for it for a dinner not just to cook the rice and I understand I need the rice cooker but for a newly graduate of high school going to collage without a job I can't really get one until its either Christmas or my birthday which both is a long time from now and I'm trying to plain this dinner for this week.

Stir fried rice. Take like 1tbs or so of oil, just enough so stuff doesn't stick, saute finely chopped veggies, ginger and garlic to taste. When they're soft, add rice. Sprinkle with sesame oil, siracha if you like spicy and a few tablespoons of soy sauce (or to taste). Add a scrambled egg and chopped cooked meat if you fancy.

I sautee onion in a pan, then scramble a couple eggs in there, toss in peas and some cold (precooked) rice and then stir in some soy sauce and thai fish sauce (about 1/4 tsp) to make a yummy fried rice. Also like to top with cooked chicken, peas (or any other frozen veggies) and onions with teriyaki. Or, stir in some pre-made pesto and top with diced chicken, chopped fresh tomatoes and a sprinkle of parmesan. And I used to make a good beans'n'rice but sauteeing onion, adding red beans and some garlic, top with salt, pepper and some red pepper flakes and then mix with cooked rice. Good luck!

Rice and stir fried chicken.
Chicken stir fry,in a little oil, your chicken which you've cut into thin strips until it's no longer pink, take it out of the pan add an onion some chopped garlic and grated fresh root ginger, cook them for a min or so. Return your chicken to the pan, add some light soy sauce, and rice wine or dry sherry about a table spoon and lots of veg, include some bean spouts during the last couple of mins - as they really bulk it out- I mean lots. Cook until the chicken is completely cooked.
I make a slimmed down version of yang chow rice- sauté an onion, some smoked turkey bacon, chopped green beans and any other diced veg that takes my fancy. Add your cooked rice and a splash of soy sauce. Cook until the rice is thoroughly mixed with the veg and is heated through. Some times I break an egg or two into the pan and stir it through the rice.

Tasty, filling, it includes some protein and you can tweak the amounts to suit your needs.- if your cals permit add a tsp of sesame oil to the rice at the end it really perks up the flavour. You could add some Szechuan peppercorns to the chicken dish when you cook your garlic about a tsp should do it. They are so tasty - if your boyfriend can tolerate peppercorns.

I made this recently. It was great! I am sure it would be great with shrimp too.

Better-Than-Takeout Chicken Fried Rice
Author: Rachel Schultz

Ingredients

3 cups rice, prepared
½ pound boneless, skinless chicken breasts, cooked
1 cup peas & carrots, frozen
1 white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
¼ cup soy sauce

Instructions

1. Prepare rice according to package instructions to yield 3 cups cooked rice.
2. Heat sesame oil in a large skillet on medium heat.
3. Add onion, garlic, peas, and carrots. Stir fry until tender.
4. Crack eggs into pan and scramble, mixing throughout vegetables.
5. Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

Recipe by Rachel Schultz at http://rachelschultz.com/2012/07/14/better-than-takeout-chicken-fried-rice/

Here is something more Mexican style.

http://soupspiceeverythingnice.blogspot.com/2013/08/santa-fe-rice-and-beans.html

http://soupspiceeverythingnice.blogspot.com/2013/01/mexican-white-rice.html

Indian Curry flavors.

http://soupspiceeverythingnice.blogspot.com/2014/04/bombay-chicken-and-rice.html

I use my leftovers to make a Mexican style goulash.....Though with his food allergy you'd need to be careful.
taco meat
rice
corn
salsa

I just cook my rice, and drain it. Then add other ingredients just to heat through. No specific measurement to ingredients it's more a matter of taste. You could garnish with shredded cheese, sour cream, and guacamole. Add a few tortillas or wheat pita chips for dipping if you like.

This is always good at our house..ww.simply food.com



Makes: 6 servings, about 2/3 cup each

Active Time: 15 minutes

Total Time: 30 minutes

NUTRITION PROFILE
Low calorie | Low saturated fat | Low cholesterol | Low sodium | Healthy weight | Heart healthy | Diabetes appropriate | Gluten free |

View Our Nutrition Guidelines » INGREDIENTS
2 tablespoons canola oil
1 cup long-grain white rice (see Brown Rice Variation)
1/2 cup finely chopped onion
1/4 teaspoon salt
1 tablespoon minced garlic
1 8-ounce can tomato sauce
1 1/2 cups reduced-sodium chicken broth or vegetable broth
1/2 cup frozen mixed vegetables (such as corn, peas and carrots), thawed


PREPARATION
Heat a large heavy saucepan with a tight-fitting lid over medium heat. Add oil and rice and cook, stirring, until the rice is just beginning to brown, 4 to 5 minutes. Add onion and salt and cook, stirring, until the onion begins to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute more. Pour tomato sauce over the rice and cook, stirring, for 1 minute.
Stir in broth and bring to a boil. Reduce to a simmer, cover and cook until the rice is cooked, about 15 minutes. Stir in vegetables and serve.
TIPS & NOTES
Brown Rice Variation: Use 1 cup long-grain brown rice and 1 3/4 cups broth. In Step 2, simmer for 45 minutes. Remove the rice from the heat and let stand, covered, for 15 minutes before adding the vegetables.
NUTRITION
Per serving: 193 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 4 g protein; 1 g fiber; 438 mg sodium; 254 mg potassium.

Nutrition Bonus: Folate (25% daily value).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 fat

i make a huge batch of brown rice at beginning of the week and store in the fridge.
stir fried chicken or turkey and veggies is mainly what i eat with it ..
stir fry the veggies in olive oil with some garlic and ginger .. i use courgettes / mushrooms / asparagus / broccoli / cauliflower mainly ..not always together .. lol
once its all browned off nicely add the strips of either raw or grilled chicken/turkey .. stir fry a couple of minutes till u can see its cooked then add the rice and stir fry again a bit longer..add soy sauce if you want and chinese 5spice .. once on the plate throw over the top some ground linseeds (flax) - ground pumpkin seeds and some sesame seeds ..makes a real nice dish
i usually make enough for 2 days and microwave it at work ..

also try for quickness .. frozen sprouts / chicken or turkey with the brown rice and the ground seeds added after .. i have this at work and don't even stir fry the boiled rice ..it just gets added in the dish ready to heat up later ..

tip for stir frying rice .. don't stir fry it from hot ..make sure its been cooled or stored in the fridge ..it tastes much better.