Category: Rice

Garlic Egg Fried Rice (10 minutes)

Garlic Egg fried rice is a comforting way to satisfy your hunger. Top with your favorite chili spice and enjoy a bowl full of satisfaction. The fried rice recipe is great as a main entree and perfect for a small side dish. When you find your self hungry and want to devour something delicious, I suggest giving this recipe a try.

This is a kid favorite in my house and can be on your table shortly after watching the video and following the instructions below. If you have a family that loves to eat everything on the table I suggest challenging them to finish a large bowl of this delicious Fried Rice. We love Fried Rice and I have developed many different variations over the years that my family truly enjoys. Like and share and return again soon for eatfoodlicious recipes daily.

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In a bowl: add eggs, salt & white pepper. Whisk well.

Add 2 tbsp oil to a wok/pan and heat up to high. Wait for 30 seconds. Pour in beaten eggs and mix or scramble.

Cook for 2-3 minutes or until done. Remove the eggs and set aside.

Add another 1 tbsp oil to the wok/pan. Place the chopped onion, minced garlic and cook for 2-3 minutes or until fragrant.

Add cold cooked rice, soy sauce, oyster sauce, sesame oil, salt and mix well or until well coated with the sauce.

Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir.

Add unsalted butter and mix/ stir until butter has fully melted. Remove from the heat.

Garnish with chopped green onions. Serve hot & enjoy!

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Garlic Egg Fried Rice (10 minutes)

Tasty simple fried rice everyone will enjoy.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course, Side Dish
Cuisine Asian, Chinese
Servings 4
Calories

Ingredients
  

  • 4 cups cold rice at least 1 day old
  • 5 garlic cloves minced
  • ½ onion chopped
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ tsp salt
  • 3 tbsp (divided) vegetable or canola oil 
  • 2 tbsp unsalted butter

Eggs

  • 6 large eggs
  • ½ tsp salt
  • ½ tsp white pepper

Instructions
 

Eggs

  • In a bowl: add eggs, salt & white pepper. Whisk well.

Cook

  • Add 2 tbsp oil to a wok/pan and heat up to high. Wait for 30 seconds. Pour in beaten eggs and mix or scramble. Cook for 2-3 minutes or until done. Remove the eggs and set aside.
  • Add another 1 tbsp oil to the wok/pan. Place the chopped onion, minced garlic and cook for 2-3 minutes or until fragrant.
  • Add cold cooked rice, soy sauce, oyster sauce, sesame oil, salt and mix well or until well coated with the sauce. Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir. Add unsalted butter and mix/ stir until butter has fully melted. Remove from the heat.

Garnish with chopped green onions. Serve hot & enjoy!

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    Greek Lemon Rice

    Delicious homemade Greek Lemon Rice is juicy, tender and very flavorful. This is a great side dish or comfort meal that is extremely tasty and fun to eat. Authentic natural favors make this succulent rice a definite “must try.” Rice is a very affordable item to have in the pantry. Like the Mediterranean infinite variations of flavors that result from a relatively small group of ingredients, rice has the potential to become almost anything. Here we are turning ordinary jasmine rice into a succulent meal that is full of tantalizing flavors and aromas.

    Watch the video, follow the instructions below to prepare something new/different for those you share your table and life with. Don’t forget to hit the subscribe button to stay up to date on all the latest publications. Like and share this or any of my videos you may find interesting form the growing catalogue of selections. Wonderfully well-flavored, delicious tender rice that is brought to eatable perfection through the gentle kiss of a well developed recipe that will bring joy and satisfaction to your next eatfoodlicious experience.

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    Add oil to the non-stick pan (recommended). Turn up the heat to medium-high. Add chopped onions, garlic and cook for 2-3 minutes or until translucent.

    Add rice and sauté for 3-4 minutes or until lightly toasted.

    Add chicken broth and bring to a simmer.

    Reduce the heat to low and cover with a lid. Cook for 15 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Remove the pan from the heat source. Let rest with lid on for another 10 minutes. Remove lid.

    Add lemon juice, chopped parsley and mix. Season with salt & pepper to taste.

    Serve & enjoy!

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    Greek Lemon Rice

    Succulently simple rice with greek inspired flavors.
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Side Dish
    Cuisine Greek, Mediterranean
    Servings 4
    Calories

    Ingredients
      

    • 2 cups low sodium chicken broth/stock
    • 1 cup white rice
    • 2 tbsp extra virgin olive oil
    • 2 tbsp fresh lemon juice
    • 2 garlic cloves minced
    • ½ onion chopped
    • 1-2 tbsp fresh parsley chopped
    • salt & pepper to taste

    Instructions
     

    • Add oil to the non-stick pan (recommended). Turn up the heat to medium-high. Add chopped onions, garlic and cook for 2-3 minutes or until translucent.
    • Add rice and sauté for 3-4 minutes or until lightly toasted. Add chicken broth and bring to a simmer.
    • Reduce the heat to low and cover with a lid. Cook for 15 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Remove the pan from the heat source. Let rest with lid on for another 10 minutes. Remove lid.
    • Add lemon juice, chopped parsley and mix. Season with salt & pepper to taste.

    Serve & enjoy!

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      Salmon Kimchi Fried Rice

      Salmon Kimchi Fried Rice with an over easy egg is deliciously filling and fun to eat. This recipe is one of my go to dinners when I want something simple, rewarding and satisfying. The runny yolk of the egg adds richness and goes great with the seared salmon cubes. Salmon is a versatile fish that goes great with kimchi and fried rice. The seared Salmon adds juicy chunks of meat to complete this well balanced and satisfying meal. The kimchi can be a bit spicy so be sure to sample/taste yours to make sure you like it. But for me, I love the spice and I make my own homemade kimchi. So this dish is a personal favorite that I believe everyone can make and appreciate. I love the tart and spice of crunchy kimchi and warm spoonfuls of filling rice and I am sure you will too.

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      Clean, chop (½” cubes) and pat the salmon dry with a paper towel. Place them in a bowl. Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

      Add 2 tbsp of oil to a wok/pan and heat up to medium-high. Add salmon and cook for 4-5 minutes. Make sure all sides are nicely seared. Remove salmon and set aside.

      Place the chopped onions and minced garlic in the pan/wok. Cook for 1-2 minutes or until fragrant.

      Turn up the heat to high. Add cold cooked rice, soy sauce, oyster sauce. Then mix everything together. Cook for 2-3 minutes.

      Add chopped cabbage kimchi and juice.

      Mix everything together until the rice is well coated with the sauce. Remove from heat source. Add cooked salmon.

      Serve with fried eggs. Garnish with chopped green onions &  Fumi Furikake (Seaweed Rice Seasoning). Enjoy!

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      Salmon Kimchi Fried Rice

      Salmon Kimchi Fried Rice is an awesome light dish that is packed with flavor.
      5 from 5 votes
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      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes
      Course Main Course
      Cuisine Asian, Korean
      Servings 4
      Calories

      Ingredients
        

      • 4 cups cold cooked rice at least 1 day old
      • 1 cup Napa cabbage kimchi with juice chopped
      • 2 tbsp kimchi juice
      • 1 tbsp soy sauce
      • 1 tbsp oyster sauce
      • ½ onion chopped
      • 3 garlic cloves minced
      • 2 tbsp vegetable or canola oil 

      Marinate

      • 8 oz salmon cut into ½" cubes
      • 1 tbsp soy sauce
      • 1 tbsp brown sugar
      • ½ tbsp ground gochugaru Korean Chili Powder

      Instructions
       

      Marinate

      • Clean, chop (½" cubes) and pat the salmon dry with a paper towel. Place them in a bowl. Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

      Cook

      • Add 2 tbsp of oil to a wok/pan and heat up to medium-high. Add salmon and cook for 4-5 minutes. Make sure all sides are nicely seared. Remove salmon and set aside.
      • Place the chopped onions and minced garlic in the pan/wok. Cook for 1-2 minutes or until fragrant.
      • Turn up the heat to high. Add cold cooked rice, soy sauce, oyster sauce. Then mix everything together. Cook for 2-3 minutes.
      • Add chopped cabbage kimchi and juice. Mix everything together until the rice is well coated with the sauce. Remove from heat source. Add cooked salmon.

      Serve with fried eggs. Garnish with chopped green onions &  Fumi Furikake (Seaweed Rice Seasoning). Enjoy!

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        Instant Pot Basic Congee (Rice Porridge)

        Instant Pot Basic Congee is a filling simple to make traditional peasants meal that goes great with just about anything you throw at it. The Congee is best served steaming hot and covered with your favorite toppings. I normally serve this with some sort of protein such as eggs, strips of chicken, or Chinese sausage. You can turn up the heat with a couple of Thai peppers or jalapeños if you like. A hot bowl is also nice when you feel a bit under the weather and need something easy on the tummy to digest. This meal makes a bag of rice go a long way. Fresh green onions and dried shallots make a nice combination but feel free to experiment and change the flavors to your liking. I love this meal because it is cheap to make and it fills the tummy with a nice warm feeling that lasts. My family loves to dip toasted French bread or Chinese fried bread in their hot bowls to make for a mouthwatering appetizer while the Congee cools a bit. 

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        Watch the video and follow the simple instructions below to have this budget friendly comfort food for your next meal. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all of my latest eatfoodlicious publications. IP Basic Congee is a dish anyone can make that everyone will enjoy. Leave a comment and let us know what your favorite toppings are with your bowl of Congee. I hope you enjoyed this recipe and will return again soon.

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        Instant Pot Basic Congee (Rice Porridge)

        Instant Pot is much easier and quicker when cooking Congee (rice porridge) compared to the traditional stove top method. With the Instant Pot you’ll have home cooked hot soup within 30 minutes. 
        5 from 4 votes
        Print Recipe Pin Recipe
        Cook Time 20 minutes
        Total Time 20 minutes
        Course Main Course, Soup
        Cuisine Asian, Chinese, vietnamese
        Servings 6
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 1 cup white rice
        • 4 cups low- sodium chicken broth
        • 4 cups hot boiling water or chicken broth
        • 1 oz fresh ginger about 4 slices
        • ½ tsp salt

        Toppings: fried garlic, fried shallots, chopped green onion, chinese sausage, Thai peppers, chili oil, soy sauce, soft-boiled egg or chinese donut.

        Instructions
         

        • Rinse and drain the rice twice. Place rice, water, broth, salt and gingers in the cooker.
        • Place the lid on. Pressure cook on high for 20 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 
        • Discard the gingers and stir. Season with salt to taste.

        Garnish with fried garlic, fried shallots, chopped green onion, chinese sausage, Thai peppers, chili oil, soy sauce, soft-boiled egg or chinese donut. Serve and enjoy!

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          Spam Musubi

          Soft rice wrapped in a good quality seaweed featuring braised mouthwatering pan fried spam. My kids love this simple recipe for Spam Musubi. Easy to make with very little clean up, these rolls make for an interesting and affordable meal. Not sure what it is about slightly salty food, but my kids tear this stuff up. It is satisfying as a parent to watch your kids have fun making their own food in the kitchen using your parent approved recipe. This stuff travels well also, pack some to take with you and enjoy this handheld tummy tamer with you on the go.

          Watch this video with the kids, have them follow the simple instructions below and they will bo on their way to self meal preparation. This is also easy to make for those that may have a limited kitchen space and just want to make a snack or meal that is tasty and filling. Like and share this or any of the meal suggestions you find interesting from my growing catalogue of eatfoodlishous recipes. Leave a comment if you have a favorite easy to make sushi style meal suggestion and I will give it a try.

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          Spam Musubi

          5 from 1 vote
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          Prep Time 20 minutes
          Cook Time 10 minutes
          Total Time 30 minutes
          Course Appetizer, Main Course, Snack
          Cuisine Asian, Hawaiian
          Servings 8
          Calories

          Ingredients
            

          • 5-6 cups cooked sushi rice or short-grain white rice
          • 12 oz spam
          • 2 tbsp soy sauce
          • 2 tbsp granulated sugar
          • 3-4 sheets sushi nori (dry seaweed) cut into ¼ – â…“

          Instructions
           

          • Cut the spam horizontally into 8-10 slices (depending how thick you prefer); set aside. Heat the non-stick pan to medium. Add sugar, soy sauce and mix. Place the sliced spam in the pan. Cook both sides of the spam until lightly brown and crisp.
          • Place on the sushi nori (dry seaweed) on a cutting board/plate. Put the musubi mold in the center of sushi nori. Add ½ cup of rice in the musubi mold and use the mold top to press the rice down firmly; remove the mold. Place cooked spam on top of the rice. Wrap the sushi nori around the rice and spam.
            Musubi can hack: use an empty spam can. Place plastic wrap in the can, add rice and use a spoon to press the rice down. Pull the plastic wrap out of the can, remove the rice and place on top (center) of the sushi nori. Then, place the spam on top of the rice. Wrap the sushi nori around the rice and spam.

          Serve immediately & enjoy!

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            Dan Dan Noodles (Spicy Sichuan Noodles)

            Softly coated in a glistening chili oil, these tender Dan Dan Noodles are pleasantly filling and tastily rewarding to dine on. I love to quietly sit and appreciate a small bowl of these noodles with a couple of my favorite vegetable. Partner these with a steamed or blanched to perfection yu choy or bok choy vegetable for a palate cleansing green flavored nectar that spills with every bite. Treat yourself to a pleasant meal with this recipe and have left overs for a light day the next lunchtime. That is my kind of easy to prepare meal.

            A simple dish full of eye appeal and delivers on satisfaction when combating the nature of hunger. Watch the video and follow the instructions below for a pleasantly satisfying Chinese inspired bowl of noodles. Like and share this or any of my recipes from my growing catalogue of meal and presentation suggestions. The pleasant experience that comes from mixing the contents of the strategically arranged bowl will generate a buzz of excitement at the table as the family enjoys another eatfoodlicious adventure.

            Sauce ingredients

            In a small bowl: combine all the ingredients and mix. Set aside until ready to use. Optional: double the ingredients sauce if you like more sauce.

            In a medium size bowl: add ground pork.

            Add soy sauce, shaoxing wine & hoisin sauce.

            Mix well.

            Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds.

            Add meat and cook for 3-5 minutes or until no longer pink.

            Add sui mi ya cai and mix.

            Turn the heat down to keep warm.

            Cook the fresh or dried noodles by following the instructions on the package. Drain and set aside.

            In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.

            Add sauce and arrange a balanced portion of the noodles into the middle of serving bowl. Top with blanched bok choy, cooked meat (center) & green onions.

            Mix well.

            Serve immediately and enjoy!

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            Dan Dan Noodles (Spicy Sichuan Noodles)

            Softly coated in a glistening chili oil, these tender Dan Dan Noodles are pleasantly filling and tastily rewarding to dine on. 
            No ratings yet
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            Prep Time 15 minutes
            Cook Time 15 minutes
            Total Time 30 minutes
            Course Main Course
            Cuisine Asian, Chinese
            Servings 4
            Calories

            Ingredients
              

            Pork & Sui Mi Ya Cai

            • ½ lb ground pork
            • ½ cup sui mi ya cai pickled mustard greens
            • 1 tbsp vegetable or canola oil 
            • 2 tsp hoisin sauce
            • 2 tsp shaoxing cooking wine or dry sherry
            • 1 tsp soy sauce

            Sauce

            • 2 tbsp soy sauce
            • 2 tbsp chili oil
            • 2 tbsp tahini (sesame paste) substitute with creamy peanut sauce
            • 2 tbsp water
            • 2 tsp granulated sugar
            • ½ tsp rice vinegar
            • 1-2 tsp ground sichuan peppers to taste
            • 2 garlic cloves minced

            Serve

            • 14 oz egg noodles dry or fresh
            • 1 lb bok choy yu choy or choy sum
            • 4 green onions chopped

            Instructions
             

            Sauce

            • In a small bowl: combine all the ingredients and mix. Set aside until ready to use. Optional: double the ingredients sauce if you like more sauce.

            Stir Fry

            • In a medium size bowl: combine ground pork, soy sauce, shaoxing wine, hoisin sauce and mix well.
            • Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add meat and cook for 3-5 minutes or until no longer pink. Add sui mi ya cai and mix. Turn the heat down to keep warm.
            • Cook the fresh or dried noodles by following the instructions on the package. Drain and set aside. In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.

            Assemble

            • Add sauce and arrange a balanced portion of the noodles into the middle of serving bowl. Top with blanched bok choy, cooked meat (center), green onions and mix well (see photo for reference).

            Serve immediately and enjoy!

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