Dan's Asian Rice
Recipe: #2583
November 15, 2011
Categories: Side Dishes, Rice, Asian, Sunday Dinner, Gluten-Free, Low Carbohydrate No Eggs, Non-Dairy, Vegetarian, Spicy, more
"This delicious rice dish, created by my son Dan, goes great with many Asian inspired dishes. I especially like it with my recipe for Linda's Asian Salmon. You can cut the recipe in half for 2 people without any problems. I have made this for 2 people and use 1 tsp. chili paste. It is spicy, but not "Real Hot". This rice has lots of flavor! I served with Sweet Soy Sauce Drizzled over the top of the rice as shown in my picture. Preparation time DOES NOT include time to cook rice. You should be able to find all these ingredients in the Asian or International section of your grocery store. If not, try the closest Asian Market or order online."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (466.3 g)
- Calories 373.4
- Total Fat - 9.2 g
- Saturated Fat - 1.4 g
- Cholesterol - 0 mg
- Sodium - 1387.2 mg
- Total Carbohydrate - 65.8 g
- Dietary Fiber - 9.3 g
- Sugars - 10.5 g
- Protein - 8.6 g
- Calcium - 104 mg
- Iron - 1.7 mg
- Vitamin C - 14.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook rice or use left overs. Set aside.
Step 2
In a wok, over medium-high heat add olive oil. Let the wok get hot, then add in the celery and carrots. Cook for 2 minutes stirring.
Step 3
Add onions. Cook 2 minutes.
Step 4
Add garlic and chili paste, and cook for 1 minute, stirring as you cook.
Step 5
Turn heat down to medium, then add in the rice. Mix rice in well with vegetables.
Step 6
Add soy sauces, and mix well. Let rice get nice and hot before serving.
Step 7
Serve and enjoy!
Tips
No special items needed.
1 Reviews
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