Shrimp Fried Rice is one of our favorite dishes when we get take-out. After the success of our Japanese Steakhouse Fried Rice, we decided to tackle our other favorite fried rice recipe. Like our other fried rice recipe, this one uses day old rice and cooks super fast. The fried rice that you get from take-out utilizes smaller sized shrimp, but we used full size shrimp to turn this side dish into an entree! Check out our recipe below.
For Christmas I received a Blackstone Griddle. It is the most used gift that I have ever received. I cook everything on it, from Japanese steakhouse fried rice to smash burgers. We love fried rice so much that I decided to come up with a recipe to go along with some Fajitas. I combined some tomato sauce, chiles and seasonings to make some of the most delicious fried rice that I have ever had. It is a huge hit at our house!
A couple of years ago I got a rice cooker for Christmas. It was one of the most useful gifts I have ever received. We use at least once a week. However, with this new recipe we may be using it even more. I have been looking for an all-in-one side dish recipe, that I could just dump into the rice cooker. I was unable to find a recipe that worked for my needs. So I decided to make my own super easy recipe. Just add the ingredients into the rice cooker and start it up. It does not get any easier than that. This herb rice may be the best rice that I have ever made.
We recently got a new rice cooker. It is a zojirushi rice cooker and it is freaking awesome! and I wanted to expand our repertoire of rice dishes beyond just white long grain rice. So I decided to come up with a new recipe that would utilize the rice cooker but impart a ton of flavor. So I substituted the water for chicken broth and then added herbs and onions to enhance the flavors. This was some of the tastiest rice I have ever made.
We have had a loss of power for the last couple days. Dana and I have been running out to various restaurants and stores to charge our phones and eat. One of the restaurants that we frequented was a Mexican Restaurant. I love tacos and tamales. So those flavors were stuck in my head when … Read moreSouthwestern Cheesy Chicken Rice
About once a month Dana and I go out to the local Japanese Steakhouse for Hibachi. We love it. You can’t beat dinner and a show. Dana is always raving about the fried rice. So during our last trip, I asked the chef what each step was when he made the rice. He gave me … Read moreJapanese Steakhouse Fried Rice
A couple of weeks ago I made a chili rice that sparked a conversation on the website about rice dishes. From there I got a couple of emails requesting more rice dishes. One of my favorite rice dishes is risotto. With its creamy texture and dynamite slow cooked flavor it is a must have. The one problem with risotto is that you have to stir it for the whole time that you make it. It is not too bad, but you have to have your endurance up or else you will get risotto elbow. Like tennis elbow, but much tastier. This risotto is filled with asparagus and mushrooms. Two ingredients that on their own are amazing but together they shine. They both have an earthiness that goes great with rice. The hidden star in this risotto is the lemon zest that is added at the last minute before serving. It adds a welcome hint of freshness that can not be beat.
I am still nursing my risotto elbow injury, but I will be back tomorrow. My trainer guarantees it.
A couple of weeks ago I received a request from one of my readers (Cedric) to do a rice dish. I love rice so I knew this was going to be a great suggestion. I started to think about what I like in dish. Meat, veggies and a great flavor. One of Cedric’s suggestions was to do a Jambalaya. This sounded great. So I started to research Jambalaya’s. Most used pre-cooked protein and/or required a lot of work. I wanted a one pot dish that would be tasty and full of flavor. So I decided to make a chicken, andouille and shrimp Jambalaya. Yep, a kitchen sink Jambalaya.
The Jambalaya had a little kick of heat and an excellent flavor.
It has been pretty cold here in DC and I wanted to have something hearty that had rice in it. After coming up with a few ideas, I finally settled on making something that utilized chili. When I make chili I usually make a ton of it. I made chili from scratch to make this recipe, but you can use your favorite chili to make this. All you need is about 8 cups of chili.
Coated in cheese and full of ground beef this works as a side or a main course.