Type what you have

Ingredients

• ✓ white rice
• vegetable broth
• sorrel
• heavy cream
• salt
• pepper

Instructions

1. 1 In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
2. 2 Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.

By BFOULDS

Ingredients

• ✓ white rice
• ground beef
• green bell pepper
• tomato sauce
• tomato
• beef bouillon cube
• brown sugar
• salt
• black pepper
• soy sauce

Instructions

1. 1 Brown beef in a Dutch oven over medium high heat until browned; drain off any fat.
2. 2 Add green pepper and sauté for 3 minutes. Stir in tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, black pepper, and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.

By Holly

Ingredients

• ✓ white rice
• olive oil
• garlic
• onion
• turkey sausage
• chicken stock
• oregano
• basil
• parsley
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Add garlic and onion and cook, stirring, for 3 minutes, or until tender. Add sausage, browning well on all sides, about 5 minutes.
3. 3 Add chicken stock, oregano, basil, and parsley. Bring to a boil, reduce heat to low and simmer 1 hour.
4. 4 Add rice and simmer 30 minutes longer.
5. 5 Add cream, stirring well. Remove from heat and let soup rest briefly before serving.

By Darrin Hands

Ingredients

• ✓ white rice
• water
• ground beef
• egg
• oregano
• garlic salt
• black pepper
• cumin
• all-purpose flour
• potato
• salt
• pepper

Instructions

1. 1 Pour the water into a large pot over high heat and bring to a boil.
2. 2 Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
3. 3 Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
4. 4 Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.

By Cynthia

Ingredients

• ✓ white rice
• celery
• onion
• chicken bouillon
• water
• butter
• all-purpose flour
• milk
• chicken
• milk
• black pepper

Instructions

1. 1 Cook celery, onion, rice, bouillon, and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.
2. 2 Make a cream base: Combine butter and flour in a small skillet, making a paste. Add 2 cups milk and stir to make a smooth sauce.
3. 3 Add cream base to the rice mixture. Add chicken and 1 cup milk. If the soup seems thick, add more milk. Add pepper to taste and serve hot.

By Nell Marsh

Ingredients

• ✓ white rice
• water
• chicken breast
• leek
• onion
• carrot
• celery
• chicken bouillon
• thyme
• poultry seasoning
• black pepper
• chicken broth

Instructions

1. 1 Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from the pot and shred.
2. 2 Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.

By vchooch13

Ingredients

• ✓ white rice
• chicken broth
• lemon juice
• carrot
• onion
• celery
• chicken soup base
• white pepper
• margarine
• all-purpose flour
• egg yolk
• chicken
• lemon

Instructions

1. 1 Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
2. 2 Blend butter and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
3. 3 Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
4. 4 Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.

By Shelley Ross

Ingredients

• ✓ white rice
• beef stock
• pepper
• salt
• tomato
• parsley
• clove
• mace
• curry powder
• all-purpose flour
• chicken breast
• apple
• green bell pepper
• celery
• carrot
• onion
• butter

Instructions

1. 1 Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
2. 2 Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer over low heat 1 ½ hours.
3. 3 Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
4. 4 Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
5. 5 Add cooked rice and boiling stock. Serve.

By Andrew Chinn

Ingredients

• ✓ white rice
• black pepper
• salt
• heavy cream
• cayenne pepper
• paprika
• black pepper
• thyme
• salt
• tarragon
• tomato paste
• bay leaf
• cream sherry
• garlic
• celery
• carrot
• onion
• butter
• lobster tail
• seafood stock

Instructions

1. 1 Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.
2. 2 Melt butter in another pot over medium heat. Add onion, carrots, and celery. Sauté until vegetables are starting to soften, 3 to 4 minutes. Add garlic and sauté, 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf.
3. 3 Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.

By Brian Genest

Ingredients

• ✓ white rice
• cinnamon
• evaporated milk
• white sugar

Instructions

1. 1 Combine the rice, cinnamon, milk, and sugar in a saucepan over medium heat. Stir occasionally and bring mixture to a boil; cover and reduce heat to low. Cook until thick and creamy, 5 to 7 minutes.

By Vannessa

Ingredients

• ✓ white rice
• water
• butter
• garlic
• onion
• lemon juice

Instructions

1. 1 Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool.
2. 2 Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.

By Spryte

Ingredients

• ✓ white rice
• butter
• chicken breast
• salt
• egg
• mushroom
• green onion
• soy sauce

Instructions

1. 1 In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. 2 Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.
3. 3 Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
4. 4 In a separate skillet, scramble eggs.
5. 5 To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.

By April

Ingredients

• ✓ white rice
• olive oil
• egg
• chicken
• green onion
• garlic
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a wok or nonstick skillet over medium-high heat; add olive oil. Cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. Add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.
3. 3 Mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes.
4. 4 Add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.

By Amber62006

Ingredients

• ✓ white rice
• baby carrot
• green pea
• vegetable oil
• garlic
• egg
• soy sauce
• sesame oil

Instructions

1. 1 Assemble ingredients.
2. 2 Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander.
3. 3 Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.
4. 4 Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.
5. 5 Serve hot and enjoy!

By jostrander

Ingredients

• ✓ white rice
• pork rib
• soy sauce
• sake
• honey
• olive oil
• water
• green onion

Instructions

1. 1 Remove silverskin from back of ribs by sliding the pointed end of a meat thermometer under skin and pulling up. Pat ribs dry with paper towels and cut into individual ribs.
2. 2 Mix soy sauce, sake, and honey together in a small bowl and set aside.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Heat oil in a large Dutch oven over medium-high heat until hot. Sear ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate.
5. 5 Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
6. 6 Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
7. 7 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
8. 8 Serve ribs and sauce with white rice and sprinkle with green onions.

By YepRecipes

Ingredients

• ✓ white rice
• vegetable oil
• egg
• chicken
• celery
• carrot
• green pea
• green onion
• soy sauce

Instructions

1. 1 Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
2. 2 Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.

By xvc

Ingredients

• ✓ white rice
• basil
• oregano
• chive
• water
• pea
• carrot
• corn
• vegetable oil
• pork chop
• soy sauce

Instructions

1. 1 Combine rice, basil, oregano, and chives in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Combine frozen peas, carrots, and corn in a microwave-safe bowl with a splash of water. Microwave, covered, until heated through, 6 to 7 minutes.
3. 3 Heat oil in a large saute pan over medium heat. Cook and stir pork chops until no longer pink, 7 to 10 minutes. Mix in the cooked vegetables, rice, and soy sauce; heat through.

By The J's

Ingredients

• ✓ white rice
• avocado oil
• chicken breast
• mushroom
• celery
• egg
• soy sauce
• pea
• green onion

Instructions

1. 1 Heat 1 tablespoon oil in a wide-bottom frying pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken to a warm bowl.
2. 2 Add remaining oil to the pan and increase heat to medium-high. Add mushrooms and celery and cook until celery is slightly soft, about 5 minutes.
3. 3 Push veggies to the side of the pan and reduce heat to medium-low. Tilt the pan 45 degrees so veggies are away from the heat and add eggs to the open space in the skillet. Cook and stir until eggs are scrambled, about 3 minutes.
4. 4 Mix eggs and veggies together. Add rice; cook and stir for 2 minutes. Add chicken and soy sauce; stir well. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.

By Bren

Ingredients

• ✓ white rice
• water
• olive oil
• firm tofu
• butter
• egg
• green onion
• pea
• carrot
• soy sauce

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and set aside.
2. 2 Heat 1 tablespoon olive oil in a saucepan over medium heat. Add tofu and saute until golden brown, 10 to 15 minutes.
3. 3 While the tofu is cooking, heat butter in a saucepan over medium-low heat. Pour beaten egg into the skillet; cook until egg is set, about 5 minutes. Chop egg into little pieces with a spatula; set aside.
4. 4 Add remaining 1 tablespoon olive oil to a new, large saucepan over medium heat. Add rice, green onions, peas, and carrot; cook, stirring constantly, for 3 minutes. Stir in soy sauce, and add tofu and egg; cook until heated through, about 2 more minutes.

By ObsessedWithPizza

Ingredients

• ✓ white rice
• chicken bouillon granules
• water
• baby bok choy
• green onion
• carrot
• mushroom
• chicken bouillon granules
• water
• black pepper

Instructions

1. 1 Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.
2. 2 Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
3. 3 Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.
4. 4 Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.
5. 5 Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; process until mixture becomes a thin paste, adding more water as needed.
6. 6 Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.
7. 7 Season with black pepper.

By Ali

Ingredients

• ✓ white rice
• bacon
• water
• egg
• water
• green onion
• pork chop
• soy sauce
• corn
• green bean

Instructions

1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and break slices into crumbles. Reserve bacon drippings.
2. 2 Bring 1 3/4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Beat eggs and 2 tablespoons water together in a bowl. Heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. Transfer egg to a plate and cut into thin slices.
4. 4 Heat remaining bacon drippings in a skillet over medium heat. Cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. Pour onion over eggs and return skillet to heat.
5. 5 Increase heat to medium-high and stir pork pieces into skillet. Cook and stir pork until browned and cooked through, 5 to 10 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Stir rice, cooked eggs, and soy sauce together in a bowl. Add corn and green beans; stir. Turn rice mixture out into a casserole dish. Drop pork pieces over the rice mixture and top with crumbled bacon.
8. 8 Cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.

By Kymmie

Ingredients

• ✓ white rice
• cooking spray
• egg
• thai chile pepper
• garlic
• chicken breast
• soy sauce
• oyster sauce
• sugar
• thai basil

Instructions

1. 1 Coat a skillet with cooking spray and place over medium heat; cook and stir eggs until scrambled and set, about 5 minutes. Divide rice between 2 bowls and add eggs to rice.
2. 2 Grind Thai chile peppers and garlic together with a mortar and pestle or in a food processor.
3. 3 Coat skillet with cooking spray and heat over medium-high heat; cook and stir pepper-garlic mixture until fragrant and garlic is golden brown, about 1 minute. Add chicken; cook and stir until chicken is about halfway-cooked, about 3 minutes.
4. 4 Mix soy sauce, oyster sauce, and sugar into chicken; cook and stir until chicken is no longer pink in the center, about 3 minutes more. Add basil and stir for 10 seconds. Remove skillet from heat and continue stirring mixture until basil is wilted; spoon over rice and egg.

By Collette Duck

Ingredients

• ✓ white rice
• sesame oil
• onion
• garlic
• shrimp
• ham
• chicken breast
• celery
• carrot
• green bell pepper
• green pea
• egg
• soy sauce

Instructions

1. 1 Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
2. 2 Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
3. 3 When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

By LMFB64

Ingredients

• ✓ white rice
• water
• vegetable oil
• bean sprout
• onion
• shrimp
• egg
• green onion
• soy sauce
• salt
• black pepper
• sesame oil

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Set aside and allow rice to completely cool.
3. 3 Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts, and onions. Mix well and cook for 3 minutes.
4. 4 Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
5. 5 Add in eggs, green onion, soy sauce, salt, pepper, and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

By OKBAT

Ingredients

• ✓ white rice
• olive oil
• shrimp
• garlic
• garlic powder
• ginger
• brown sugar
• sesame seed
• white wine
• teriyaki marinade
• teriyaki sauce
• stir-fry vegetable

Instructions

1. 1 Heat oil in a wok over medium heat. Add shrimp, garlic, garlic powder, and ground ginger. Cook until shrimp pink and opaque, 3 to 5 minutes.
2. 2 Add brown sugar, sesame seeds, white wine, teriyaki marinade, and teriyaki sauce, and bring to a boil. Add frozen vegetables and return to a boil. Reduce heat to a simmer. Cover and cook until vegetables are defrosted and crisp-tender, 10 to 15 minutes.
3. 3 Serve over rice.

By Kristi Celaya

Ingredients

• ✓ white rice
• water
• soy sauce
• peanut butter
• white wine vinegar
• cayenne pepper
• olive oil
• chicken breast
• garlic
• ginger root
• broccoli
• green onion
• peanut

Instructions

1. 1 Combine water and rice in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes.
2. 2 Meanwhile, stir together soy sauce, peanut butter, vinegar, and cayenne pepper in a small bowl; set aside.
3. 3 Heat olive oil in a skillet or wok over high heat. Cook and stir chicken, garlic, and ginger in hot oil until chicken is lightly browned, about 5 minutes. Reduce heat to medium and add broccoli, green onions, peanuts, and soy sauce mixture. Cook, stirring frequently, until broccoli is tender and chicken is cooked through, about 5 minutes.
4. 4 Serve chicken-broccoli mixture over cooked rice.

By Nimitz

Ingredients

• ✓ white rice
• water
• vegetable oil
• ground pork
• green onion
• garlic
• firm tofu
• carrot
• hoisin sauce
• soy sauce
• sesame oil
• hot chile paste
• iceberg lettuce

Instructions

1. 1 In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
2. 2 Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
3. 3 To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

By SMACPRODUCTIONS

Ingredients

• ✓ white rice
• vegetable oil
• sweet onion
• ginger
• garlic
• pineapple
• red bell pepper
• pea
• soy sauce
• sesame oil
• green onion
• sesame seed

Instructions

1. 1 Heat oil in a wok or large skillet over medium heat. Cook and stir onion in hot oil for about 1 minute. Add ginger and garlic; cook, stirring constantly, for 1 minute.
2. 2 Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce; cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
3. 3 Garnish with green onion and sesame seeds before serving.

By lutzflcat

Ingredients

• ✓ white rice
• chicken breast
• butter
• red onion
• garlic
• pineapple
• cilantro
• sweet and sour sauce
• teriyaki sauce
• soy sauce
• white sugar
• salt
• black pepper

Instructions

1. 1 Heat a small skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Heat 2 tablespoons butter in a large wok over medium heat; stir in onion and garlic. Cook and stir until softened and onion is translucent, about 5 minutes. Stir in the cooked chicken, pineapple, and 3 tablespoons pineapple juice, 1 to 2 minutes. Add rice, 4 tablespoons cilantro, and the remaining 2 tablespoons butter; cook and stir until thoroughly mixed, about 5 minutes.
3. 3 Pour sweet and sour sauce, teriyaki sauce, soy sauce, sugar, salt, and pepper into the rice mixture. Cook and stir to combine, 5 to 8 minutes. Mix in the remaining 4 tablespoons cilantro, 1 to 2 minutes.

By kitkate

Ingredients

• ✓ white rice
• olive oil
• green onion
• carrot
• egg
• ginger paste
• garlic
• salt
• soy sauce
• oyster sauce
• sriracha sauce
• sesame oil

Instructions

1. 1 Heat 1/4 cup olive oil in a large skillet over medium heat. Add green onions, shredded carrots, eggs, ginger paste, minced garlic, and salt. Stir gently until eggs are cooked through, 4 to 5 minutes. Transfer to a bowl.
2. 2 Pour remaining 1/4 cup oil into the same skillet and add rice. Fry for 2 minutes. Add soy sauce, oyster sauce, Sriracha sauce, and sesame oil; stir to combine. Add egg mixture back into the skillet and stir gently to combine. Cook for 2 minutes more.

By SunnyDaysNora