savory rice

jackie_w

Hi,

Whenever I make rice, I always have some left over, and I end up throwing it away :eek: . So, Im thinking it might be good to make a savory rice if possible with the left over, but, how would I make it savory flavour IYSWIM.

Any recipes would be greatly received.

Thank you


Jackie

Pink.

Hi Jackie,

I made chicken fried rice last night with leftover rice. I used a wok but I'm sure a frying pan would do just as well. Because I'm cooking for five I there was too much to cook it in the wok so I finished it off in the microwave to make sure it was all piping hot. Rice can contain nasty bacteria so has to be reheated thoroughly.

My recipe:

Chop ham.

Beat two eggs together and fry in oil. Remove from the pan, chop into small pieces and keep warm.

Fry chopped mushrooms and onions, remove and keep warm.

Fry chicken, remove and keep warm.

Add pre-cooked rice to the pan. Fry for a couple of minutes. Add garlic, chilli (optional) lots of soy sauce and some sesame oil if you have it. Add in the chicken, ham, onions, mushrooms, eggs and some (frozen) peas. Stir so the ingredients are evenly mixed and cook until the rice is thorougly heated.

These earlier threads may help:

Recipes for using left over rice, please

What to add to cold rice for packed lunch ?

Egg fried rice

Left over Rice

Anyone got an easy savoury rice/risotto recipe

Pink

oystercatcher

One of my favourite quick lunches is left over rice mixed up with a tin of sardines in tomato sauce and zapped in the microwave. With a few left over veggies if possible. It's yummy.

You can also make egg fried rice by whisking up a couple of eggs and cooking it with rice, again I like a few veggies as well frozen peas or a tin of cheap mixed veg ??

Remember to refrigerate leftover rice really quickly to avoid food poisioning problems

oystercatcher

Skint_Catt

fry the rice with some peas and sweetcorn, push to one side, add the egg to the saucepan. As soon as it starts cooking mix int he rice and veg - hey presto egg friend rice. Also nice added to rice are Oxo Mexican stock cubes (though can't find them recently - got the last lot from Malta!)

raphanius

Rice can contain nasty bacteria so has to be reheated thoroughly.

really? i thought i knew a lot about food but i didn't know that.

angelnikki

jackie_w wrote: »

Whenever I make rice, I always have some left over, and I end up throwing it away :eek: . So, Im thinking it might be good to make a savory rice if possible with the left over, but, how would I make it savory flavour IYSWIM.

I always used to have left over rice too until I started weighing it out. I use 75g / person, as recommended on the packet, which is just the right amount.

I sometimes add a tsp marigold veg bouillon to the water when cooking rice to give it a savoury flavour.

raphanius wrote: »

Pink-winged wrote: »

Rice can contain nasty bacteria so has to be reheated thoroughly.

really? i thought i knew a lot about food but i didn't know that.

"It is true that you could get food poisoning from eating reheated rice. But it's not actually the reheating that's the problem – it's the way the rice has been stored before reheating.

Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins.

So, the longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat.

It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.

Remember that when you reheat any food, you should always check that it's piping hot all the way through, and avoid reheating more than once."

Quote from: http://www.eatwell.gov.uk/asksam/kee...asksamcooking/

Nikki x

Skint_Catt

Rice is one of the worst things for food poisoning but my OH (37) and his dad (74) are still here after years of keeping and reheating, but could be more luck than judgment!

specialK

I mix small chopped peppers and red onion into the rice. Then either bacon, chicken or whatever is to hand, and cut into little squares. I then add some olive oil and sprinkle with paprika. Infact, I specifically make this for barbeques and other meals.

LandyAndy

jackie_w wrote: »

Hi,

Whenever I make rice, I always have some left over, and I end up throwing it away :eek: . So, Im thinking it might be good to make a savory rice if possible with the left over, but, how would I make it savory flavour IYSWIM.

Any recipes would be greatly received.

Thank you


Jackie

Try weighing your rice. Reckon on 1 - 1 1/2 ozs, before cooking, per person to accompany a main meal. Should only take a couple of tries to get the right amount for you. Not rocket science.:rolleyes:

SmileyS_2

I would make a nazigorin yum yum yum!

Really easy! Stir fry an onion (i use spring onion) and whatever bit of meat you have (i use bacon,ham pork chop cut inton tiny bits)add the rice and a couple of spoons of curry powder and stir round till warm,beat a couple of eggs and stir fry in a few dash's of soya sauce and serve with a fried egg on top!

randomtask_2

SmileyS - nasi goreng reminds me of breakfast in Indonesia!!

You could try a Caribbean style spicy rice. Fry off the usual, onion, garlic, ginger then add a few cloves, some cinnamon and cardomon pods and a bit of curry powder. Stir in the rice with some sweetcorn, peas and any chicken or ham/bacon etc.