5-Way Rice Recipe
I love rice recipes! This is the beginning of a series of posts on how to take one basic recipe and make it different ways, for different flavors, for different foods. Rice Recipe flavor combinations is what you need to change it up.
Sometimes we like a rice recipe, but we get tired of it. Bored with it. We want something a little different, but we don’t know what to do. Wouldn’t it be great to have an arsenal of recipes to make without having to look it up in the cookbooks? Is there a recipe even in the cookbook for it?
I love rice recipes, probably because I am so addicted to Chinese food. But I cannot cook Chinese food. There are certain things we just get blocked on, and this is one of mine. These and biscuits, which I couldn’t make if my life depended on it!
This is an idea that can be done for just about anything. 5-way rice. 5-way salad. 5-way sandwich. 5-way brownies. 5-way baked pasta. 5-way muffins. You get the idea, right? The list is endless. And I am here to give you a jump start on trying to figure out how to create your own recipes, using very basic ingredients, and making the recipe an extension of you.
To make service for 4
- 2 cups cooked rice of choice
- 1 pound protein of choice
- 1 pound of vegetables of choice
- 1/2 cup sauce of choice
- Make the rice according to directions on your package, brown or white, instant or regular, it’s up to you. This takes about 20 minutes cooking time for regular rice, and probably about 10 for instant rice. Keep it covered to keep it warm!
- Slice or cube protein. Heat 1 tablespoon oil in a skillet. Stir fry for about 3 minutes over medium high heat. Remove from skillet.
- Chop vegetables into cubes. Stir fry in the skillet for 1-4 minutes, until crisp and yet tender.
- Put the protein back in the pan. Add about 1/2 cup of your favorite sauce, just enough to coat the meat and vegetables. Heat over medium heat until everything is warm again.
- Toss the heated mixture into the pan of cooked rice, toss and serve!
|Protein||Sauce||Vegetable #1||Vegetable #2||Vegetable #3|
|Flank Steak||soy sauce||red peppers||asparagus||mushrooms|
|Boneless Chicken Breast||peanut||broccoli||cauliflower||onions|
|Shrimp||sweet & sour||green beans||zucchini||water chestnuts|
|Cashews or other nuts||stir fry sauce||celery||dried cranberries||yellow bell pepper|
For more combination ideas, check out this link. Create your own combinations and let me know how it works out.
- Dense vegetables (like cauliflower) need to be chopped into small pieces, less dense vegetables (like red peppers) should be cut into bigger chunks. This is done so they will all cook in the same time frame.
- Make the rice in a bigger saucepan than needed, because you will be adding ingredients to it.
- Depending on the sauce you use, you may have to experiment with the amount. You don’t want it soupy. Like a chef always says, you can add ingredients and seasonings if it isn’t right, but you can’t take them back out. So measure out 1/2 cup, and add a little at a time until just coated.
The possibilities made with rice are endless!