What tastes good with rice?

Question

What kinds of foods tast good atop of rice? Just wondering because I've been having a craving lately LOL.

Answer 1

The easiest things are cubed spam and scrambled eggs. You could also fry an egg and ham and mix it with rice and hot oil and soy sauce.

Some well prepared short grain rice tastes great with Japanese pickles and daikons if you're looking for something simple and light.

Answer 2

Sometimes late at night when i need something to hold over my sweet tooth. I just add butter and sugar to hot rice. Mmmm it hits the spot.

Answer 3

a coconut shrimp dish.

veryyy yummy



INGREDIENTS

    * 2 cups uncooked white rice

    * 1 1/2 tablespoons water

    * 1 1/2 teaspoons red curry paste

    * 1 1/2 pounds medium shrimp, peeled and deveined

    * cooking spray

    * 2 1/2 cups (1-inch) sliced asparagus

    * 1 1/2 cups sliced green onions

    * 1/2 teaspoon salt

    * 1 (14 ounce) can light coconut milk

    * add to recipe box Add to Recipe Box

      My folders:

    * add to shopping list Add to Shopping List

    * add a personal note Add a Personal Note

DIRECTIONS

   1. Cook the rice according to package directions, omitting salt and fat. While the rice is cooking, combine the water and curry paste in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the shrimp mixture, and saute for 4 minutes. Add sliced asparagus and green onions; cover and cook for 3 minutes or until the asparagus is crisp-tender. Stir in salt and coconut milk. Cook for 3 minutes or until thoroughly heated, stirring occasionally. Serve over rice.

FOOTNOTES

    *

      Reprinted with permission of Cooking Light® magazine. All rights reserved.

    *

      CALORIES 457 (16% from fat); FAT 8.1g (sat 4g, mono 1g, poly 1.4g); PROTEIN 32.9g; CARB 57.8.4g; FIBER 3.9g; CHOL 194mg; IRON 6.9mg; SODIUM 646mg CALC 135mg

Answer 4

These are my favs to serve over rice:  shrimp stew, beef stew, red beans and sausage, white beans and ham, crawfish etouffee, sweet and sour chicken or pork, hamburger chop suey and pepper steak.

Here are a few recipes:

Easy Pepper Steak

Prep: 15 min, Cook: 25 min.

    * 1 package brown gravy mix

    * 3/4 cup water

    * 1 Tbs. soy sauce

    * 1 Tbs. oil

    * 1 medium onion, sliced

    * 2 red or green bell peppers, seeded and cut in thin strips

    * 1-1/2 lbs. flank steak or top sirloin, or other London broil, thinly sliced diagonally across the grain

Combine first 3 ingredients in a bowl and set aside. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté onions and peppers 4-5 minutes, stirring occasionally until softened. Transfer to a platter. Add meat to same skillet and cook 4-5 minutes, stirring frequently until browned. Return onions and peppers to pan. Stir in gravy mixture and bring to a boil. Reduce heat to low and simmer 15 minutes. Serve over rice, if desired.

-----

Sweet and Sour Chicken

Prep: 15 min, Cook: 20 min.

    * 3 Tbs. cornstarch

    * 1-2/3 cups canned Asian or chicken stock

    * 1/4 cup vinegar

    * 1/4 cup sugar

    * 1 lb. boneless skinless chicken breast halves, cut into cubes

    * 1 small green or red bell pepper, cut into 2 inch strips

    * 1 medium carrots, sliced

    * 1/2 lb. unsweetened pineapple chunks, drained

    * 4 cups hot cooked rice

Combine first 4 ingredients in a bowl until smooth. Set aside. Heat a heavy nonstick skillet over medium high heat. Stir-fry chicken 5-8 minutes, in batches if necessary, or until browned. Set chicken aside.

Stir cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Add pepper, carrot and pineapple. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve over rice.

------------

Red Beans & Rice w/Sausage

INGREDIENTS:

    * 1 pound dried small red beans

    * 4 cups water

    * 1 meaty ham bone or 2 ham hocks

    * 1 large onion, chopped

    * 2 cloves garlic, minced

    * 1/2 cup chopped celery

    * 1/2 teaspoon Tabasco sauce

    * 1 teaspoon salt

    * 1/4 teaspoon dried leaf thyme, crumbled

    * 1 bay leaf

    * 16 ounces hot link sausage

PREPARATION:

Pick beans over, discarding stones and damaged or shriveled beans. Cover with water and soak for at least 8 hours. Drain and rinse beans.

Transfer beans to a large pot; add 4 cups water, the ham bone or hocks, onion, garlic, celery, and seasonings. Bring to a boil. Cover and simmer for 3 hours, or until beans are tender. Check beans and add water as necessary.

Brown sausages in a skillet; drain. Cut sausages into slices and add to beans. Simmer for 20 to 30 minutes longer. Serve beans with hot cooked rice.

Serves 6 to 8.

  

Answer 5

Those little dried fish and bits of wakame.

Ume boshi.

If the rice is good and hot, a raw egg (it'll partially cook).

Answer 6

Quick and Delicious DHAL

1/2 lb. lentils (red, yellow, green or brown), washed

2 cups water, add more as needed

1 large onion, chopped

1 clove garlic, minced

4 T. butter or ghee

1 T. ground coriander

1 tsp. ground turmeric

1 tsp. ground cumin

1/2 tsp. American chili powder (like used in Chili con Carne)

2 T. curry powder

apple cider vinegar (don't skip this ingredient - makes ALL the difference!)

salt, to taste

Cook lentils in water until soft (about 1/2hr). Fry onion and garlic in butter or ghee until soft & golden. Mix all the spices together in a small bowl, add vinegar to make a thick paste (add a bit at a time....will take more than you expect). Add spice-vinegar paste to onions & garlic and fry all together, until aromas are fully developed (don't burn). Add the cooked drained lentils, salt to taste and simmer gently for a few minutes, until warmed through. Serve hot over rice or with pita bread.

Answer 7

Better question is what Doesn't go with rice.

I do the following with rice:

Sauted Veggies plain or with sauces

Sweet and sour prok and chicken

Pork chops

Nuts

I add a little left over rice to my kids egg scrambles in the morning.

Butter and brown sugar

Melted cheese

Butter and Salt

Butter and Parmesan cheese

Answer 8

Butter and soy sauce,

Cream sauce

Brown sauce

Mayo and ketchup mix

or

1 pound beef (flank or sirloin steak is good)

2 regular carrots

1 tablespoon minced ginger

2 scallions (spring onions, green onions), white parts only

1 tablespoon sweet bean sauce (or substitute hoisin sauce)

3 teaspoons chili paste or chili sauce

8 tablespoons oil for stir-frying, or as needed

1/4 teaspoon salt

1 tablespoon Chinese rice wine or dry sherry

1/2 teaspoon sugar

1/2 teaspoon roasted Szechuan peppercorn --chili/jalapenos

Preparation:

Cut the beef julienne style, across the grain into thin slices less than 1/4-inch thick and 2 1/2 - 3 inches long. Wash, peel and julienne the carrots into thin strips about 1/8 inch thick and 2 1/2 - 3 inches long. Mince the ginger. Cut the scallion into lengths about 2 1/2 inches long, and then into into thin shreds.

In a small bowl, combine the bean sauce and chile paste or sauce. Set aside.

Preheat the wok on medium high heat for at least 30 seconds. (The wok is ready when you can feel the heat when holding the palm of your hand 2 - 3 inches above the wok's surface).

Add 1 1/2 tablespoons oil to the preheated wok, drizzling down the sides. When the oil is hot, add the julienned carrots. Stir-fry for 2 minutes, stirring in the salt. (Do not brown the carrots). Remove from the wok.

Heat 6 tablespoons of oil in the wok over medium high to high heat. When the oil is hot, add the beef. Stir-fry for approximately 10 minutes, until the beef is crispy and dark brown and chewy (you will hear the beef sizzle as it dries out). Splash the beef with the rice wine or dry sherry during the later stages of cooking.

Push the beef up to the sides and drain all but 2 tablespoons from the wok. Add the bean sauce and chili paste or sauce mixture. Stir-fry for a few seconds, then add the ginger and scallions. Stir-fry for a few seconds, until aromatic, then return the carrots to the wok.

Stir in the sugar and the roasted Szechuan peppercorn. Taste and adjust seasonings if desired. Serve hot.

Answer 9

I've been craving Spam and eggs on rice!!

Answer 10

Chicken, stir fry, beef with gravy, seasoned meat...pretty much anything, really.  

Answer 11

chicken! look up a recipe for lemon chicken & rice.

it is soooooo good!

eat anything chinese. rice goes with everything! lol