*courtesy: Food Network Kitchens Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature...
This side or a vegetarian main is loaded with flavor and texture. I made this in a rice cooker if you Add more water will increase the cooking time and...
ginger, +chicken broth, +cilantro, +coconut, +garlic, +raisins, +red pepper, +green onion, +sweet potato, +thyme, +rice
This is the fried rice recipe from my Australian Women's Weekly Chinese Cooking School Cookbook. It is the only Chinese fried rice I make when I'm making...
peas, ginger, +eggs, +shrimp, +vegetable oil, +pork chops, +rice, +bacon, +salt, +spring onion, +soy sauce
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I love Chinese rice and this is sooooo goood without all the oil.
"Pretty peas and crunchy carrots add color to tender poultry and rice in this savory supper recipe sent by Peggy Vaught of Glasgow, West Virginia."
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This is my fried rice. It's a little different every time I make it. You can change out just about everything. You can also use pork, chicken, beef,...
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Recipe easily doubles for more servings. Freezes well. Prep time does not include cooking and cooling the rice. You can use your favorite marinade, I...
peas, ginger, +cube chicken bouillon, +chicken, +egg substitute, +garlic powder, +soy sauce, +rice, +onions, +water
Ok people I have been experimenting with fried rice a great deal, and am pretty much going to rest with this recipe. All the recipes I have tried were...
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