Best Stir Fried Rice And Black Quinoa With Cabbage Red Pepper And Greens Recipes

QUINOA FRIED RICE

Quinoa Fried Rice image

Great side dish and substitute for fried rice.

Provided by chris

Categories World Cuisine Recipes Asian

Time 8h50m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ cups water
1 cup quinoa
salt to taste
2 ½ tablespoons soy sauce
1 ½ tablespoons teriyaki sauce
¾ teaspoon sesame oil
1 tablespoon olive oil, divided
2 carrots, peeled and chopped
¼ onion, chopped
3 scallions, chopped, divided
3 cloves garlic, minced
½ teaspoon minced fresh ginger
2 eggs, beaten
½ cup frozen peas

Steps:

Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.
Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.
Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes.
Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.
Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 25.5 g, Cholesterol 62 mg, Fat 6.4 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 1.1 g, Sodium 607.4 mg, Sugar 3.3 g

BLACK PEPPER BEEF AND CABBAGE STIR FRY

Black Pepper Beef and Cabbage Stir Fry image

A very simple Chinese stir-fry dish which is fabulous in taste. I saw my husband going for two additional servings of it and I had to remind him to leave some for the rest of the family! Serve with hot steamed rice.

Provided by LI-ANN

Categories World Cuisine Recipes Asian Chinese

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
4 cloves garlic, chopped
½ pound ground beef
½ small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
½ cup cold water
1 teaspoon ground black pepper, or to taste
1 pinch salt, to taste

Steps:

Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.5 g, Cholesterol 48.2 mg, Fat 22.1 g, Fiber 3.1 g, Protein 11.6 g, SaturatedFat 7.2 g, Sodium 547.3 mg, Sugar 4.2 g

PEPPER FRIED RICE

Pepper Fried Rice image

I was once amazed to find I could use frozen red and yellow bell pepper strips straight from the package. (I am aware that this is not a revelation to everyone; call me stupid.) The peppers are great in a simple quick dish of fried rice. If frozen vegetables are handled expeditiously, they are often better than buying 'fresh' at the store." It's true. Freezing, especially after blanching (which is almost always a part of the process), locks in both flavor and nutrients. And the use of I.Q.F. (individually quick frozen) technology has become routine, and the results are profoundly better than freezing vegetables in solid blocks. (These products are almost always sold in plastic bags, not boxes, and as a rule you should buy frozen vegetables in plastic bags.)

Provided by Mark Bittman

Categories quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 tablespoons peanut or neutral oil, like grapeseed or corn
1 pound frozen bell pepper strips, preferably a mixture of red and yellow
Salt and pepper
4 cups cooked rice, preferably long grain
2 tablespoons good soy sauce, or to taste
1 tablespoon dark sesame oil

Steps:

Put peanut oil in a large skillet, preferably nonstick, and turn heat to medium high. A minute later, add peppers and raise heat to high. Sprinkle with salt and pepper, and cook, stirring occasionally, until they begin to brown, about 10 minutes.
Add rice, separating it with your hands as you do so. Cook, stirring and breaking up the rice lumps, until it is hot and begins to brown, about 10 minutes. Stir in the soy sauce and sesame oil, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 3 grams, Carbohydrate 54 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 5 grams, TransFat 0 grams