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Mediterranean fried rice recipe

Mediterranean fried rice recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Leaf vegetables
  • Spinach

Fried rice takes on a Mediterranean theme when cooked with garlic, artichoke hearts, red pepper, spinach and feta!

2 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 225g cooked rice
  • 275g frozen chopped spinach, thawed and drained
  • 170g marinated artichoke hearts, drained and quartered
  • 120g roasted red peppers, drained and chopped
  • 75g crumbled feta cheese

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Heat olive oil in a pan over medium heat; cook and stir garlic in the hot oil until fragrant and beginning to brown, about 2 minutes. Stir in rice; cook until rice is hot and grains are separate, stirring often, 2 more minutes. Add spinach and cook until heated through, 3 more minutes.
  2. Stir artichoke hearts and roasted red peppers into rice mixture and cook 2 minutes; mix in feta cheese, remove from heat and serve immediately.

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Mediterranean Style Fried Rice

Fried rice is an easy meal. Whether you have access to a rice cooker , a pot with a lid or have some day-old rice that needs to be used up, it’s a meal that most anyone can prepare! But what if you gave it a Greek twist for something new?

Heat a little oil on medium high in a skillet. Add ground beef for 4-5 minutes, until it’s brown. Sauté with a few cloves of garlic and lemon zest for another minute. Squeeze juice from half a lemon over the meat after it’s cooked through.

Heat another splash of oil in a clean skillet. Toss your cooked rice in the pan along with some cumin, coriander, and a dash of salt and pepper. Continue to stir occasionally, letting the rice begin to crisp around the edges.

Meanwhile, toss halved grape tomatoes and cubed cucumbers in a bowl with chopped scallions and the remaining juice from the other half of the lemon. Top with feta, salt, and pepper, to taste. Once mixed, fold in some chopped mint.

Once the rice is slightly crisped, stir your beef into the mixture and remove from the heat. Serve the tomato and cucumber salad over the rice and beef mixture.


  • 1 cup (120g) frozen baby peas
  • 200g salami slices, chopped
  • 2 x 250g pkts microwavable brown, red and wild rice
  • 200g antipasto mix, drained
  • 200g tzatziki dip

STEP 1

Place the peas in a heatproof bowl and cover with boiling water. Stand for 2 mins or until tender. Drain well.

STEP 2

Heat a large non-stick frying pan over medium-high heat. Cook salami, stirring, for 3 mins or until crisp. Transfer to a plate lined with paper towel. Add the peas and rice to the pan. Cook, stirring, for 3 mins or until heated through. Add the salami and antipasto mix. Cook, tossing, for 2 mins or until well combined and heated through.


How to Make Mediterranean Cauliflower Rice

You’ll find the simple recipe below, but here’s the gist:

  1. If using fresh cauliflower, turn it into rice in a food processor or with a cheese grater. Again, full details are below.
  2. Toast the almonds in a skillet until they’re lightly golden and fragrant. Transfer them to a bowl, then return the warm skillet to the heat.
  3. Warm the olive oil and cook the garlic briefly. We just want to take the edge off the garlic, not let it change colors. It will continue cooking with the rice.
  4. Add the cauliflower rice. Stir only every minute or so until it’s warmed through and takes on a bit of color on the edges.
  5. Remove the skillet from the heat. Add the toasted almonds, fresh parsley and lemon juice. Stir it together, and enjoy.


Mediterranean Quinoa Fried Rice

In a medium saucepan bring broth to boiling add quinoa. Return to boiling reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Remove from heat. Drain well return quinoa to saucepan. Cook and stir over low heat to dry excess moisture from quinoa.

In an extra-large wok or skillet heat oil over medium-high heat. Add quinoa cook and stir 2 to 4 minutes or until quinoa starts to brown. Add eggplant, onion, garlic, and black pepper cook and stir 3 minutes. Add tomatoes cook about 2 minutes or until tomatoes start to burst. Remove from heat. Add spinach, olives, and oregano toss to combine. Sprinkle with feta cheese and serve with lemon wedges.


Ingredients of Veg Fried Rice

  • 2 cup boiled rice
  • 1 tablespoon soy sauce
  • 1 tablespoon chopped garlic
  • 1/4 cup carrot
  • 1/4 cup cabbage
  • 1/4 cup green onion
  • black pepper as required
  • 2 tablespoon sunflower oil
  • 1 tablespoon vinegar
  • 1/4 cup onion
  • 1/4 cup red bell pepper
  • 1/4 cup green beans
  • salt as required

How to make Veg Fried Rice

Step 1 Prepare the rice

To prepare this recipe, firstly boil the rice and keep it aside. You can also use leftover rice from lunch in order to prepare a delicious dinner.

Step 2 Prepare the veggies

Chop all the veggies and keep them together on a plate.

Step 3 Fry the veggies

Add 2 tbsp oil to a pan. Add chopped garlic and saute for a minute. Now add all the veggies together and fry for a few minutes (3-4 minutes).

Step 4 Adjust the seasoning

Now add soy sauce and vinegar. Keep on high heat and mix well. Lastly, add salt, pepper as per taste and cook for the last one minute.

Step 5 Ready to be served

Once cooked, garnish with chopped green onions. Your vegetable fried rice is ready to be served with chilli paneer or manchurian.


Recipe Summary

  • 2 cups reduced-sodium chicken broth
  • 1 cup red quinoa
  • 1 tablespoon olive oil
  • 3 cups 1/2-inch pieces eggplant
  • ¾ coarsely chopped onion
  • 2 cloves garlic, minced
  • ½ teaspoon coarsely ground black pepper
  • 1 cup grape tomatoes
  • 4 cups fresh baby spinach
  • ¼ cup pitted Kalamata olives, halved
  • 1 tablespoon snipped fresh oregano
  • ¼ cup crumbled feta cheese (1 oz.)
  • Lemon wedges

In a medium saucepan bring broth to boiling add quinoa. Return to boiling reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Remove from heat. Drain well return quinoa to saucepan. Cook and stir over low heat to dry excess moisture from quinoa.

In an extra-large wok or skillet heat oil over medium-high heat. Add quinoa cook and stir 2 to 4 minutes or until quinoa starts to brown. Add eggplant, onion, garlic, and black pepper cook and stir 3 minutes. Add tomatoes cook about 2 minutes or until tomatoes start to burst. Remove from heat. Add spinach, olives, and oregano toss to combine. Sprinkle with feta cheese and serve with lemon wedges.


Vegetable & Farro “Fried Rice”

In this recipe, classic fried rice gets a twist: for hearty texture, we’re swapping in farro—a type of wheat that boasts an especially nutty flavor—then mixing in carrots, eggs, green beans, and shishito peppers (which tend to be mild, but about one in ten can have quite a kick!).
9 green SmartPoints® per serving
7 blue SmartPoints® per serving
3 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Fill a medium pot 3/4 of the way up with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.

Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans halve crosswise. Peel the carrots thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Peel the ginger finely chop to get 2 teaspoons (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped garlic, chopped ginger, and sliced white bottoms of the scallions. Crack the eggs into a separate bowl. Season with salt and pepper beat until smooth. Roughly chop the peanuts. Cut off and discard the stem of the pepper. Halve lengthwise remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved green beans and diced pepper in an even layer season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the sliced carrots season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly softened. Add the prepared garlic, ginger, and white bottoms of the scallions and as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add 2 teaspoons of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked farro in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat stir in the soy sauce and vinegar until combined. Transfer to the bowl of cooked vegetables and eggs stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro and vegetables garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Fill a medium pot 3/4 of the way up with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.

Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans halve crosswise. Peel the carrots thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Peel the ginger finely chop to get 2 teaspoons (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped garlic, chopped ginger, and sliced white bottoms of the scallions. Crack the eggs into a separate bowl. Season with salt and pepper beat until smooth. Roughly chop the peanuts. Cut off and discard the stem of the pepper. Halve lengthwise remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved green beans and diced pepper in an even layer season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the sliced carrots season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly softened. Add the prepared garlic, ginger, and white bottoms of the scallions and as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add 2 teaspoons of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked farro in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat stir in the soy sauce and vinegar until combined. Transfer to the bowl of cooked vegetables and eggs stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro and vegetables garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!


How Long Does Leftover Fried Rice Lasts in the Fridge?

When properly stored in an airtight container, leftovers will keep in the fridge for 3 to 4 days.

According to the CDC, cooked rice needs to be refrigerated within two hours of cooking and should never be left out overnight. That’s because dry rice contains a bacteria called Bacillus cereus that produces a toxin when heated and left out too long.

Long story short, you should minimize the time cooked rice is left at room temperature.


Watch the video: NEW YORK HALAL Cart Rice. New York Halal Cart Recipe. Halal Yellow Rice (May 2022).


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