Do Cocoa Pebbles count?

When I was a kid my family didn't have a lot of money. One of my mom's "go to" dishes to feed us all on the cheap was white rice in marinara sauce with hot dogs sliced up in it. Loved it!

Lately I've been cooking a lot of Indian cuisine ( 3 days a week at least) and use rice quite regularly as an accompaniment. I pretty much use Basmati exclusively, and really like cooking saffron rice.

Soaking the rice for 20-30 minutes before cooking does wonders.

I also cook a few Spanish dishes and a spiced lentils and rice is a house favorite and simple and nutritious.

The trick to fried rice is to refrigerate cooked rice for a day or so. Stir fry all your vegetables starting with firmest add meat or shrimp if desired using small amount of oil. Add cold rice,toss with veggies, make an open spot in center break egg into this spot and stir till it's cooked and stir into the rice. Add a little soy sauce, toss and serve. Made for dinner last night, refrigerated leftovers and will reheat tonight!

    image /assets/images/0-15-mwAvN1frrhJFYXxj.jpg

    Kinda like this , but this was a brunch I made last weekend . No rice but potatoes

    Arnie

    Sweet! Gonna try. I recall reading that sesame seed oil was necessary but not sure where I got that. Probably from googling years ago.

    @Weirfan... Great looking stuff. Hungry, again. I'll have to find me some Saffron rice and give that a whirl. Hope it's better than that Pierce Brosnan/Greg Kinnear movie. 🙂

        I love cajun dirty rice with beef, onions and peppers!

          Pretty much what Arnie said. I will cook day old rice in wok mixed with raw egg or two and Teriyaki sauce; meat or shrimp or chicken in another wok with olive oil, honey and teriyaki sprinkled with Emeril's Asian Essence; veggi's in another wok with soy sauce. When ready mix all into wok that has the meat and add a little teriyaki. Serve...At least once per week.

          Toulon

          Saffron rice is a recipe using basmati rice and saffron threads etc

            My mother-in-law's arroz con pollo

            tdcoly Arborio

            Googled that. Sounds like it's worth a go. Thanks for that.

              tdcoly

              Always have some ion hand but only for risottos. Otherwise its long grain.

                Toulon Sesame oil (available in most supermarkets with an Asian section) is good but not absolutely necessary, season with ginger, garlic to taste. I use all kinds of refrigerator/pantry "leftovers" in my fried rice.

                  I mix fresh pico de gallo with rice for a Spanish style rice 🙂 Goes great with fish tacos and burritos. Really goes great with a lot of proteins as well. For instance I roast chicken or turkey for lunch and add a side of my Spanish style rice. Really healthy and packed with flavor 🙂