Nicea's Favorite Fried Rice

Since I am a known Rice Addict, I knew I had to make this as soon as I saw it.  I loved it.  There were a couple of family member's who freaked out about the peas (ok, fine, I was one of them) but they come out easily.  This makes a lot!!!


Nicea's Favorite Fried Rice
Recipe from Good Things Utah

Ingredients:

1-2 chicken breasts or 10 chicken tenders
3 scrambled eggs
2 carrots (finely grated)
½ white onion (finely chopped)
¾ cup frozen peas
½ cup butter
1-2 garlic cloves (crushed) or 1 tsp. garlic powder
2 cups white rice (not instant)

Directions:

Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking
In a large frying pan Cook chicken in small amount of olive oil, add carrots and onions and sauté until clear.  Add frozen peas and cook until soft.
In a separate pan cook rice then add to the mixture .
In another pan, scramble three eggs, chop finely and add to mixture
Melt 1/2 cup butter, add crushed garlic cloves to butter, stir and add to mixture.
Mix all together well, add soy sauce to taste.

Rice Balls with Meat Sauce

I've been told that I've taken my rice obsession too far with this recipe.  Deep fried, cheese filled rice balls?  Yes, please, sir, may I have some more??!!

I loved this so much, but I didn't follow the recipe exactly.  For instance, if I had added the artichoke hearts, the kids would have fainted.  If I had added the peas, the kids would have woke up from their faint and run screaming from the dinner table.  If I had added the mushrooms, flat out mutiny would have occurred and I'm sure flying rice balls would have been involved.


Rice Balls with Meat Sauce
Recipe from Taste of Home


Ingredients:

1 lb. ground beef
1 small onion, finely chopped (since I HATE onions, I used about 1 tsp. of onion so finely minced it is nearly non existent, more like onion juice I guess)
3 garlic cloves, minced
2 cans (15 oz. each) tomato sauce
1 can (14 oz.) water packed artichoke hearts, drained and chopped
1 cup frozen peas
1 jar (4 1/2 oz.) sliced mushrooms, drained
3 bay leaves
1 tbsp. sugar
2 tsp. dried oregano
2 tsp. dried basil
1/4 tsp. pepper
CHEESE STUFFED RICE BALLS:
3 eggs
2 1/2 cups cooked rice
1/3 cup butter, melted
2/3 Parmesan or Romano cheese
1/4 cup minced fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
2 oz. mozzarella cheese, cut into 3/8 inch cubes  (3/8 in.??  really???)
1 cup dry bread crumbs
oil for frying


Directions:

In a large saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.  Stir in the next nine ingredients.  Bring to a boil.  Reduce heat, cover and simmer for 1 hour, stirring occasionally.  In a bowl, lightly beat 2 eggs.  Stir in the rice, butter, Parmesan cheese, parsley, salt and pepper.  Cover and refrigerate for 20 minutes.  Roll into 1 1/2 inch balls.  Press a mozzarella cube into each; reshape balls.
In a small bowl, lightly beat remaining egg.  Dip each ball into egg, then roll in bread crumbs.  In a deep fryer or skillet, heat oil to 375 degrees.  Fry rice balls until golden brown, about 4 minutes.  Drain on paper towels.  Discard bay leaves from meat sauce; serve with rice balls.

Red Curry with Chicken and Pineapple Fried Rice

I made Thai tonight and it was delish. I will admit that I cheated a little. Instead of making my own curry sauce I bought this at Trader Joe's...

...and it was good. Spicy, but good. (I like Joe's Tikka Masala sauce, too.) What I did was sauteed the chicken in a little bit of oil until it was close to done and then added sliced red peppers, onions and carrots and sauteed until they were done. I poured in the sauce (which already had coconut milk in it) and then added some of Joe's frozen french green beans. I then covered it and let it simmer while I made the fried rice.

Now, I love this fried rice not only because it's yummy but because it reminds me of my friend Andrea (hi, Andrea!). She invited us over for dinner one night and she made this. I just had to have the recipe, it was so good! I sure do miss Andrea and all my friends in Sacramento. There is just a wonderful group of people down there. Sniff, sniff.

Thai Heavenly Pineapple Fried Rice
recipe courtesy Andrea

1 small can pineapple chunks, drained, OR 1 whole pineapple
3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
2-3 Tbsp. peanut, coconut, canola, or other vegetable oil for stir-frying
1-3 Tbsp. vegetable stock (or chicken stock if non-vegetarian) for stir-frying
2 shallots, thinly sliced
3 cloves garlic, finely chopped or pressed
1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice)
1 egg (vegans can omit)*
½ cup frozen peas

optional: 1 small carrot, grated (about 1/4 cup)
¼ cup raisins or currants
½ cup raw unsalted whole cashews
3 spring onions finely sliced
1/3 cup fresh coriander

STIR-FRY SAUCE:
2 Tbsp vegetarian fish sauce, or soy sauce (use regular fish sauce if non-vegetarian)
2 tsp. curry powder

Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside. In a cup, stir the fish sauce/soy sauce together with the curry powder. Place 1-2 Tbsp. oil in a wok/large frying pan and turn heat to medium-high. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time). Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs). Again, add a little stock when the wok/pan becomes dry. Add the carrot (if using), peas, cashews, plus the fish/soy sauce mixed with curry powder. Stir-fry 1 minute. Now add the rice, pineapple chunks, and currents. Gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be fairly dry. Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.) To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY! SERVES 4 *(I used soy sauce and cranberries instead of fish sauce and currents)