We have four children, so this section is right up my alley!
We have a rice maker and love to make fried rice, so when I do get out my rice cooker, I make several batches and put them in baggies in the fridge. I wonder if you could freeze it? Anyway, it does help to have something made up ahead of time!
I don’t know why it wouldn’t. We freeze left over cooked rice to put in ham bone soup, and it does just fine.
Course it doesn’t stay that long in the freezer. Anyone else know about freezer life of rice ?
It’s not really a recipe, I just kinda make it up as I go….I usually fry some onions and Kielbasa sausage for a few minutes, add a couple of TBSP of soy sauce and a packet of Fried Rice Seasoning by Sunbird then add the (cooked and refrigerated) rice ~ its not sticky if its cold before you cook it. Also, I use some of the frozen mixed veggies and just add that in. Cook until warm thru and brown on the bottom. I then make a hole in the middle and break 2 to 3 eggs in and scramble then stir in. Brown to your liking. Usually turns out good. But so much better if you use cold rice. I do ocassionally make it with warm rice, but it just gets so sticky.
Piebread.. what is this ham bone soup. i am interested. lol it sounds good. recipe pleasee.
It’s Dad’s made up recipe. I know he uses the left over broth from where he cooks his hams and
all those left over frozen veggies of his. In the morning, I’ll ask him to give me a more detailed recipe.
It sure is good. Probably part of the reason we call him “Mr.Betty Crocker”.
I got 6 kids at home lol, they love to eat rice.
This is a tip Ive adopted, to make rice more flavorful, instead of using plane old water and salt, I use chicken broth, vegetable broth or beef broth.
I cook a lot of rice at home, got tired of cooking it with just plain water and salt. I also add either corn oil or olive oil to it.
I got 6 kids at home lol, they love to eat rice.
This is a tip Ive adopted, to make rice more flavorful, instead of using plane old water and salt, I use chicken broth, vegetable broth or beef broth.
I cook a lot of rice at home, got tired of cooking it with just plain water and salt. I also add either corn oil or olive oil to it.
I do that too! I use chicken broth, throw a packet of Goya seasonings w/ annato, a dash of chilli powder, a dash of cumin and a can of corn. Instant Mexican rice. (I make my rice in a rice cooker) My mom still makes hers in a pot. I have never learned how! It always sticks.
I always make my rice in a pot. I have wanted a rice cooker, but no extra room in the kitchen for that. I do always make extra rice to save and use in soups or in fried rice. I freeze rice with no problem, as well as leftover pasta too.
There are only the two of us, but I’ll cook a big pot of rice and freeze the rest for use in soups, etc. I’ve kept it in the freezer for up to 6 weeks with good results. I use my Foodsaver to seal & freeze. My method of cooking rice - saute’ rice in a small amount of olive oil for several minutes, add liquid (usually chicken broth) in the amount of 2 parts liquid to 1 part rice. Continue cooking until liquid has been absorbed - adding more if it starts to become too dry. I prefer jasmine, arborio or basmati rice.
Amy, would you share your fried rice recipe? I have never been able to make one at home that tastes as good as my local carry out.
If you’re still looking for a fried rice recipe - I learned in a wok cooking class. The trick is to use “leftover” cold rice. The teacher used Jasmine & have used nothing else in the last 15 yrs. Must use ratio: 1 cup rice to 1 1/2 cups water or broth, bring to boil, then simmer on low 25 mins. Chill in frig. Heat wok or sloped skillet, add 1-2 tbsp. oil; scramble 2-3 eggs & set aside. Use another 1-2 tbsp. oil & stir-fry 1 diced med. onion till translucent, then add your 1 lb. protein of choice - strips or diced beef, pork, chicken, ham or shelled shrimp. Cook protein until pink disappears. Add 1 c. bean sprouts, cook 1 min. Add 5 cups of rice & stir. Season with mushroom flavored soy sauce (can find in most large chain grocery stores or oriental stores - this flavor makes such a difference, but its not low sodium) to make desired color. Add back broken up scrambled eggs. Cut up green onions, add in. Lower heat if rice starts to stick; season with salt & pepper to taste. Also Accent(msg) if desire. As a side, you can omit the protein.
I never ate oriental food before that class, now I make it all the time because its so fast & easy to throw together. One of my favorite dishes is called pancit bihon (stir-fried rice noodles). A Philippine stir-fry with rice noodles (almost similiar to angel hair pasta). I like this to use up small amounts (1 cup each) of leftover pork and/or chicken, add a few shrimp too. Stir-fry garlic, onions & raw protein till cooked. Add any pre-cooked meats along with 1 tbsp of mushroom soy sauce. Add part of 1 c. of chicken broth, 1 c. shredded cabbage or slaw mix, 1 c. sliced celery on the diagonal & 1/2 shredded or sliced/diced carrots. Cover with a lid & steam for a few mins. When veggies look about half way cooked, add 8oz package of rice noodles (break in half or quarters & soak in warm water for about 10 mins. beforehand). Add rest of broth, lower heat & stir/cook about 3 mins. Add salt & pepper, soy sauce to taste. Top with green onions. Enjoy both!
I also cook rice in a pot and add milk and butter.
I also slice hot dogs in 4 parts(in half and than slice long ways) and fry until curled up and than add to the rice, my grandma made this for us when we were younger and now I do this for my children and they love it.
My 2 new puppies love 2 cups rice with 1 mashed hot boiled egg, per the vet. Icky to mention in a food thread, but this recipe has helped firm up their “poopies”.
Can you tell I’m in “puppy love”?! I normally don’t use instant rice, but in this case, it’s a convenient choice.
I prefer the nuttiness of brown rice. I have a Black & Decker Handy Steamer that works perfectly, also for steaming smelly veges (broccoli, brussels, cabbage) outside on the deck.
My 2 new puppies love 2 cups rice with 1 mashed hot boiled egg, per the vet. Icky to mention in a food thread, but this recipe has helped firm up their “poopies”.
Can you tell I’m in “puppy love”?! I normally don’t use instant rice, but in this case, it’s a convenient choice.
I prefer the nuttiness of brown rice. I have a Black & Decker Handy Steamer that works perfectly, also for steaming smelly veges (broccoli, brussels, cabbage) outside on the deck.
Not “icky” at all, SwissMiss! Actually, home-prepared food is much better for your fur-babies! I use a recipe recommended by the veterinarian/columnist Dr. Michael Fox (http://tedeboy.tripod.com/drmichaelwfox/id19.html, and my 8-yr-old Poms are very healthy. Commercial pet foods usually have way too much processed stuff that isn’t good for them.
