I used ground turkey instead of ground pork and it worked great! It’s important to use cold leftover rice because freshly-made rice will turn into a mushy mess…and nobody wants to eat that! Serve with your favorite Asian hot sauce. Enjoy!

Pork (or Turkey) Fried Rice
-recipe from Martha Stewart Everyday Food

Keep leftover rice on hand to whip up this one-pot dish. It’s an economical, tasty supper that’s faster than takeout. Leftover cooked rice is perfect in this dish because it won’t stick together in the skillet. For a lighter version, substitute ground turkey for the pork. Serves 4.

2 tablespoons vegetable oil
2 eggs, lightly beaten
2 tablespoons plus 1/4 teaspoon soy sauce
1 garlic clove, minced
1 tablespoon minced peeled fresh ginger
1 bunch scallions, white and green parts separated and thinly sliced
1/2 pound ground pork
2 carrots, shredded
1/2 cup frozen peas
2 cups cooked white rice (about 3/4 cup uncooked rice)
2 tablespoons rice vinegar

In a wok or large nonstick skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.

Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.

Recently, I was looking for carrot recipes and ran across this one for Caramelized Carrot Risotto. Since roasted carrots are one of my favorite winter side dishes and risotto is my favorite rice dish, I knew I had to make this recipe. While not a quick dish to make, it is definitely comfort food. The flavors are simple, mild and perfect for springtime. Husband called it Creamy Goodness…I totally agree!

Caramelized Carrot Risotto
-recipe from Sunset Magazine

It’s made the traditional way, but this risotto hits some extraordinary flavor notes, mainly because of two not-so-common risotto ingredients. One is creamy sweet mascarpone cheese. The other is carrots, slow cooked in a butter-oil bath until their sugars caramelize.

Note: To make this risotto even prettier, you can cut the carrots into 1/4-in. dice (it’s time-consuming, but makes the carrots look like little jewels). Mascarpone — a rich Italian-style cream cheese available at specialty, gourmet, and Whole Foods stores — can be replaced with an equal amount of heavy cream.

Yield: Makes 6 to 8 servings as a side dish or first course

2 tablespoons vegetable oil, divided
3 tablespoons unsalted butter, divided
6 medium carrots, peeled and chopped as finely and evenly as possible (about 3 cups; see Notes)
About 1/2 tsp. salt
1 teaspoon sugar
5 cups reduced-sodium chicken broth
1/3 cup minced onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 cup mascarpone cheese (I used heavy cream)
1/4 cup freshly shredded parmesan cheese, plus 1/2 cup for garnish
1 tablespoon finely chopped flat-leaf parsley, plus 1 tbsp. for garnish
1 teaspoon roughly chopped fresh thyme
1/8 teaspoon white pepper

Heat 1 tbsp. oil and 1 tbsp. butter over medium heat in a medium heavy-bottomed pot; add carrots and stir with a wooden spoon until well coated. Add 1/2 cup water, 1/2 tsp. salt, and the sugar; cover and cook 5 minutes, or until tender. Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to brown, a few minutes more. Reserve half of the carrots. In a blender, purée other half with 3/4 cup hot water.

Bring chicken broth to a simmer and keep at a simmer, covered, over low heat.

Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot purée and cook, stirring, until mixture no longer looks soupy.

Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).

Fold in reserved carrots (save 2 tbsp. for garnish), mascarpone, 1/4 cup parmesan, 1 tbsp. parsley, and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and white pepper to taste.

Sprinkle each bowl of risotto with some of remaining 1/2 cup parmesan, remaining 1 tbsp. parsley, and reserved carrots. Serve immediately.

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Fast and flavorful, these Asian-inspired turkey meatballs are made with basic ingredients and are perfect for a weeknight meal. The meatballs can even be made ahead and frozen, which is always a bonus for the busy cook!  

Both my kids loved the turkey meatballs, even my Picky Eater (alert the media!). I used 3 teaspoons of Sriracha in the meatballs (instead of 4 teaspoons) and they had a good amount of heat. My Picky Eater said they were kind of spicy but he still cleaned his plate without being asked to. Use less hot pepper sauce if you want a milder meatball. The recipe suggests using Sriracha, a Thai hot sauce that can be found in many grocery stores in the Asian foods section. It’s a must-have condiment for Asian cooking. The fish sauce is also a popular Asian condiment and is used in Asian many dishes (Pad Thai, for instance).  

When forming the meatballs, try to make them the same size so they cook evenly. If they’re different sizes, some will be overcooked while some are undercooked. To serve, squeeze a little lime over the finished meatballs and carrot rice for a fresh burst of flavor (soy sauce optional). Enjoy! 

Asian Turkey Meatballs with Carrot Rice
-recipe from MarthaStewart.com

This dish is simple, quick, and packed with flavor — exactly what you want on a busy night. Make ahead: Freeze cooked meatballs in a single layer, then store in freezer bags, up to 3 months. Serves 4.

Coarse salt
1 cup long-grain white rice
1 carrot, shredded
3/4 cup fresh breadcrumbs
1 1/2 pounds ground dark-meat turkey or ground pork
3 scallions, white and green parts separated and thinly sliced
1/3 cup chopped fresh cilantro leaves
4 teaspoons fish sauce
4 teaspoons hot-pepper sauce (preferably Sriracha) – use less for mild meatballs
4 teaspoons sugar
1 large garlic clove, minced
2 teaspoons vegetable oil
Lime wedges, for serving

Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork.
 
Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently mix to combine and form into 12 meatballs.
 
In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 teaspoon oil as needed). Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges.
 
From Everyday Food, November 2010

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If you like mushrooms, you’re going to LOVE this risotto! Like all risotto recipes, it does take some effort but, boy, is it worth it: it’s hearty, earthy and delicious!

I basically followed the recipe with a few minor substitutions. I used turkey Italian sausage and substituted Marsala wine for the Madeira. For the mushrooms, I used 6 oz. portobello, 8 oz. crimini and 4 oz. shiitake…a total of 18 ounces. I sauteed the onion and garlic in 4 tablespoons (1/2 stick) of butter instead of a whole stick. If you can’t find Asiago cheese, just use Parmesan. A drizzle of truffle oil would put this risotto over the top!

Italian Sausage and Wild Mushroom Risotto
-recipe from Bon Appétit Magazine from Tuscany, Salt Lake City, UT

At the restaurant, this dish is served as a starter. It would also make a great main course for four. Makes 8 first-course servings.

2 tablespoons olive oil
1 pound Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces
8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 1/2 cups Madeira (I used Marsala)

6 cups chicken stock or canned low-salt chicken broth
1/2 cup (1 stick) butter (I used 1/2 stick, or 4 tablespoons)
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice or other medium-grain rice (about 13 ounces)
1 cup freshly grated Asiago cheese

Heat oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute. Set aside.

Bring stock to simmer in large saucepan; remove from heat and cover to keep hot. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.

I used pork tenderloin instead of pork chops, and two cups of leftover steamed jasmine rice. The Asian chili-garlic sauce I used says “Sweet Chilli Sauce” on the label. It’s the sweet-hot kind with little flecks of chili and chili seeds in the sauce.

The recipe says it serves 4 but I’d double the recipe if you’re serving it as a one-dish meal to 4 big eaters.

Pineapple Pork Fried Rice
-recipe from America’s Test Kitchen 30-Minute Suppers (Winter 2010)

Sauteing the pork with soy sauce and chili-garlic sauce gives the lean meat a rich flavor. Serves 4.

2 boneless center cut pork chops (about 1 pound), cut into ½-inch pieces
3 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
4 teaspoons vegetable oil
6 scallions, white parts sliced thin, green parts cut into ½-inch pieces
2 large eggs, lightly beaten
¼ cup hoisin sauce
1 8-ounce can pineapple chunks, drained and chopped, 3 tablespoons juice reserved
2 teaspoons toasted sesame oil
2 (8.8-ounce) packages Uncle Ben’s Ready Rice (see note below)

Combine pork, 2 tablespoons soy sauce, and chili-garlic sauce in bowl.  Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking.  Add pork mixture and cook, stirring occasionally, until well browned, about 3 minutes.  Transfer to bowl.

Add remaining oil to pan and cook scallion whites until just softened, about one minute.  Add eggs and cook, stirring vigorously, until scrambled, about one minute.  Transfer to bowl with pork.

Add hoisin sauce, pineapple chunks, reserved pineapple juice, sesame oil, remaining soy sauce, and rice to empty pan and cook until heated through, about 2 minutes.  Stir in scallion greens and pork and egg mixture and toss until heated through, about 1 minute.  Serve.

Test Kitchen Note: Two cups of leftover white or brown rice can be substituted for the Uncle Ben’s.

This is a great salad…delicious, beautiful, and perfect for summer! I used leftover regrigerated cooked rice (about 3 cups), substituted 1/2 teaspoon of dried oregano for the 1 teaspoon of fresh, used both red onion and green onion, added a splash of red wine vinegar and some sliced sun-dried tomatoes in olive oil.  I used jasmine rice but basmati rice would also be really good. Be sure to scoop the seeds out of the cuke or you’ll end up with a watery salad. Also, go easy on the salt because both the feta cheese and kalamata olives are salty; mix it all together than season to taste. For a mexi version, add corn, black beans, sliced pimento-stuffed green olives, a little cumin and cilantro; omit the cuke, spinach, kalamata olives and feta. Enjoy!

Mediterranean Rice Salad
-recipe from Sunset Magazine
 
The bright flavors of this dish make it the perfect side dish for anything grilled.

Yield:  Makes 6 to 8 servings

1 1/2 teaspoons salt
1 1/2 cups long-grain rice
1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1 clove garlic, minced
1 teaspoon fresh oregano, minced
1/4 teaspoon freshly ground black pepper
1/8 to 1/4 tsp. red pepper flakes
2 cups chopped spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, and finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives
1 cup crumbled feta cheese

In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 tsp. salt and the rice. Turn heat to low, cover, and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.

In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining teaspoon of salt.

Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toss to combine. Serve at room temperature or cold.

Egg fried rice is a great way to use up leftover rice or a good reason to make it in the first place. Using cold streamed rice (rice that’s been cooled then refrigerated) is the key to making this dish because freshly cooked rice can get mushy. I used a large non-stick pan instead of a wok and it worked perfectly. I used jasmine rice, a long-grained variety originally from Thailand, because I love it’s fragrance and flavor. After I mixed in the scallions and sesame oil, I also added 1 cup of frozen peas and 1 tablespoon each of soy sauce and seasoned rice vinegar, drizzling it over the rice and stirring it until well combined. Garnish with a little (or a lot) of hot sauce and you’ve got a quick light dinner or late night snack, or serve it as a side dish with Asian-flavored chicken or pork.

Egg Fried Rice
-recipe from epicurious.com 

Yield: Makes 4 side-dish or light main-course servings
Active Time: 10 min
Total Time: 10 min (does not include making steamed rice)
 
1 tablespoon peanut oil
4 large eggs, lightly beaten
4 cups cold unsalted steamed white rice
3/4 teaspoon salt
1/2 cup thinly sliced scallion greens (3 to 4 scallions)
1 to 2 teaspoons Asian sesame oil

Special equipment: a well-seasoned 14-inch flat-bottomed wok
 
Heat wok over high heat until a drop of water vaporizes instantly upon contact. Add peanut oil, swirling to coat wok evenly, and heat until hot and just smoking. Add eggs, tilting wok and swirling eggs to form a thin even layer on cooking surface, and cook 30 seconds, then add rice and salt and stir-fry, breaking up eggs and letting rice rest several seconds between stirs, until rice is hot, 2 to 3 minutes. Add scallion greens and sesame oil (to taste) and stir-fry until combined well.

In my book, risotto is comfort food…kind of like mashed potatoes or mac & cheese. I love just about any version of this creamy rice dish. One night recently when Husband was busy and the kids were engrossed in a movie, I decided to make some risotto just for me.

I took stock of what I had on hand and decided to make Fresh Corn Risotto, which is basically just arborio rice (a starchy, Italian short-grain rice), corn and a few other simple ingredients. Seeing as we’re at the end of January, I substituted Trader Joe’s Frozen White Corn for the off-the-cob variety (way out of season). I waited on adding the thawed frozen corn until the very end of cooking, stirring it in to the risotto then adding the butter and Parmesan cheese. Now if you’ve never made risotto before, you have to know that this is not a dish you can multi-task with. You pretty much have to devote the time to standing at the stove while you stir the rice and add the stock. It’s not difficult but it does demand your attention. A steaming bowl of hot risotto is worth every ounce of effort, in my opinion, and this Friday night corn risotto did not disappoint.

Fresh Corn Risotto
-recipe from foodandwine.com

SERVINGS: 6

6 cups chicken stock or low-sodium broth
1 bay leaf
3 tablespoons extra-virgin olive oil
1 medium onion, very finely chopped
1 1/2 cups arborio rice (12 ounces)
1/2 cup dry white wine
1 cup white corn kernels (from 2 ears)
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, cubed
Salt and freshly ground pepper

In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat.

In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed. Continue adding the stock 1 cup at a time and stirring until it is absorbed
between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice is done when it’s al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf and serve.