Posts Tagged ‘Rice’

Quick n Easy Fried Rice

Photo and Recipe Courtesy of The Pampered Chef

Photo and Recipe Courtesy of The Pampered Chef

Amber’s Pampered Chef Closet


3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
3 or 4 green onions diced (for garnish)


On medium high heat, heat the oil in a large skillet or wok.
Add the peas carrots mix, onion and garlic. Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
Now add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated. Try adding some green onion.

Add Shrimp or Chicken to complete this meal! It is so easy to make the whole family will love it!

Pineapple Fried Rice


Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks

2 cups leftover cooked white rice (refrigerated)
1 1/2 Tbsp. olive oil
3 scallions, white parts and green parts thinly sliced
1/2 large red, yellow and green bell pepper combined and  diced
2 Tbsp. minced fresh ginger
1 small red or green chili (the more the seeds the hotter the flavor)
1 cup diced pineapple, preferably fresh
1 Tbsp. soy sauce
1 Tbsp. fish sauce (or oyster sauce)
1/2 tsp. sesame oil

In a wok or a large skillet over high heat, warm 1 1/2 tablespoons olive oil. Add the scallions, red, yellow and green bell pepper, ginger, and chili. Saute 1-2 minutes, or until lightly sizzling and fragrant.

Add cooked rice, stirring frequently, for 3-5 minutes. Add pineapple, soy sauce and fish sauce; stir until well coated and heated through, about 2-3 minutes.

Sprinkle with the scallion greens, and drizzle with sesame oil. Serve immediately.

Brown Rice Quiche

Recipe from!

Recipe from!

2 cups cooked brown rice
1 egg, beaten
1/4 cup Cheddar cheese
1/2 cup egg whites
1 teaspoon dry mustard
1 teaspoon dried rosemary
2 ounces ham
1/2 cup skim milk
2 cups zucchini, chopped or shredded
Salt and pepper, to taste
Preheat the oven to 425 degrees
In a bowl, mix the brown rice, egg, and cheese and pour into an 8-by-8-inch baking pan. Transfer to the oven and bake for 10 minutes.
Reduce the temperature to 375 degrees. In a bowl, mix together the remaining ingredients, pour onto the rice crust, and bake until the eggs are set, about 30-35 minutes. Remove from the oven and let cool for 10 minutes before slicing.

Smokehouse Sausage Stew


Photo By Carolyn Davidson Hicks


2 qt.s vegetable broth

1 16 oz package of Curlys Smokehouse double smoked Sausage (diced)

4 medium red potatoes diced

1 large onion chopped

4 medium sized carrots diced

6 small mixed color sweet peppers roughly chopped

1 14.5 oz can of Hunts Diced Basil, Garlic & Oregano Tomatoes

1 tablespoon of Duck Fat for flavor

1 tablespoon of chopped Parsley

1 tablespoon of chopped Chives

1 tablespoon crushed garlic

Salt and pepper to taste


Place all ingredients in a pot and cook on low to medium heat for about 1 hour or until carrots are tender. Suggested serving on a bed of rice.  (white, brown, wild and red rice) is perfect for this dish!

Dirty Rice with a kick


Photo By Carolyn Davidson Hicks

4-5 Cups cooked rice
1 pound uncooked sausage (or ground beef)
*1 -3 Tablespoons Creole Seasoning (I use Tony Chachere’s)
1 stalk celery, chopped
1 small onion, chopped
1/2 Bell Pepper, chopped
2 Tablespoons chopped or minced garlic
4 Tablespoons fresh chopped parsley (or 2 Tablespoons dried)

1/4 cup of RoTel (optional)

In large skillet over medium heat, place celery, bell pepper, garlic, onion, parsley, and sausage. Break up sausage and cook all, stirring regularly, until sausage is fully cooked and vegetables are tender. Add Creole seasoning, stir. Stir in rice and continue cooking over medium heat until rice is heated through, stirring well the whole time.
*For the Creole seasoning: Start on the low end and add more after the rice has been stirred in if you like more seasoning. This adds the spiciness so you want to do it to your personal taste.

Optional: You can garnish with a little Rotel if you like more heat!

Red Beans and Rice


1 pound red beans, soaked overnight
1 medium onion, chopped
1 bunch of green onions, chopped
7 cloves of garlic, chopped
1/2 cup parsley
1 rib celery, chopped
1/2 cup ketchup
1 bell pepper, seeded and chopped
1 tablespoon Worcestershire sauce
2 tablespoons Tabasco sauce
2 bay leaves
1 teaspoon thyme
salt and pepper
1 pound smoked sausage cut into 1 inch pieces
1 pound pickled pork, rinsed and cut into cubes
cooked rice

Drain the beans. Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1 1/2 hours or until the liquid has thickened. Serve over rice.


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