Try this Chinese Restaurant Spiced Rice recipe, or contribute your own.

Still searching for what to cook ?

Name: Chinese Restaurant Spiced Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 c rice, uncooked washed and; 2 tb Corn oil; 1 Onion finely minced; 2 lg cloves garlic finely minced; 1 lg Scallion finely minced; 1 md green pepper parboiled; 1 c Water; 1 c Chicken Stock; 1/4 ts Dried marjoram crushed; 1/4 ts Dried tarragon leaves; 2 tb parsley Freshly chopped; 2 tb dill Freshly chopped; 3 dashes cayenne pepper; 1/2 ts Ground ginger

Find the most delicious recipes here

INGREDIENTS

1 c rice, uncooked ; washed and
2 tb Corn oil
1 Onion ; finely minced
2 lg cloves garlic ; finely minced
1 lg Scallion ; finely minced
1 md green pepper ; parboiled
1 c Water
1 c Chicken Stock
1/4 ts Dried marjoram ; crushed
1/4 ts Dried tarragon leaves
2 tb parsley ; Freshly chopped
2 tb dill ; Freshly chopped
3 dashes cayenne pepper
1/2 ts Ground ginger

Servings

INSTRUCTIONS

Bring water and stock to boil in a heavy bottomed saucepan. Add rice. Bring to boil again. Reduce heat and cook, partially covered, for 12-15 minutes or until all water is absorbed and rice is tender but firm. Heat oil in iron skillet until hot. Add onion, garlic, scallion and pepper and saute until lightly browned, turning frequently, 5 to 7 minutes. Add rice to skillet and turn to coat with sauteed mixture. Sprinkle with herbs, spices and seasoning. Stir. Cover tightly and place in preheated 450 degree oven for 5 minutes. Serve immediately. Formatted on January 1, 1997 by Jamie Calton Posted to MM-Recipes Digest by "Robert Ellis" on Oct 15, 1998

NOTES

Alert editor

Chinese Restaurant Spiced Rice

1 c rice, uncooked washed and
2 tb Corn oil
1 Onion finely minced
2 lg cloves garlic finely minced
1 lg Scallion finely minced
1 md green pepper parboiled
1 c Water
1 c Chicken Stock
1/4 ts Dried marjoram crushed
1/4 ts Dried tarragon leaves
2 tb parsley Freshly chopped
2 tb dill Freshly chopped
3 dashes cayenne pepper
1/2 ts Ground ginger

Bring water and stock to boil in a heavy bottomed saucepan. Add rice. Bring  to boil again. Reduce heat and cook, partially covered, for 12-15 minutes  or until all water is absorbed and rice is tender but firm.    Heat oil in iron skillet until hot. Add onion, garlic, scallion and pepper  and saute until lightly browned, turning frequently, 5 to 7 minutes. Add  rice to skillet and turn to coat with sauteed mixture. Sprinkle with herbs,  spices and seasoning.  Stir. Cover tightly and place in preheated 450  degree oven for 5 minutes. Serve immediately.    Formatted on January 1, 1997 by Jamie Calton    Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on  Oct 15, 1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (254g)
Recipe Makes: 5

Calories: 512
Calories from Fat: 316 (62%)

Amt Per Serving		% DV

	Total Fat 35.2g	47 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 20.3g
	Polyunsanturated Fat 10.1g
Cholesterol 2.9mg		1 %
Sodium 143mg		5 %
Potassium 257.5mg		7 %
Total Carbohydrate 43.3g		13 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 42.2g
Protein 6.1g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 512

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe