Even though fried rice is best to be made with leftover rice that’s been sitting in the fridge for a day or so, you can also use fresh rice for this recipe. Just make sure to let it cool down before frying it up to ensure that it doesn’t get too sticky or clumpy. Always consider using long-grain rice for the best texture and flavor.

How to make this Fried Rice

This fried rice recipe starts by making sure you have the cooked rice, preferably one day old. But fresh will work well too if you take time to let it cool down first.

Cook onion and carrots in oil until tender, then add ginger and garlic. Add rice and cook for 3-4 minutes before adding frozen peas. Push rice to the sides of pan, scramble eggs in the center. Once the eggs are cooked, mix them in with the rice mixture and season with soy sauce, oyster sauce, sesame oil, and scallions. This delicious and easy-to-make fried rice is ready to serve immediately.

Of course, one of the best things about fried rice is its versatility – you can use any combination of vegetables and proteins that you like! For a meatier version, try adding some chicken, ham, or bacon to the mix. And if you’re looking for a healthier option, why not try using cauliflower rice instead of traditional white rice? It’s a great way to cut down on carbs and boost your veggie intake at the same time!

Whether you choose to stick with the classic veggie and egg combo or experiment with different ingredients, we’re confident that you’ll love this recipe for Fried Rice. So why not give it a try and enjoy a delicious and comforting meal that the whole family will love? If you try it out, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you. Bon appétit!

Other easy and quick lunch and dinner recipes

If you’re in need of quick and easy meal ideas for lunch or dinner, take a look at our collection of Lunch and Dinner Recipes.

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Easy Fried Rice

If you're looking for a quick and delicious meal that's perfect for lunch or dinner, this easy recipe for Fried Rice is an excellent choice that's sure to please your taste buds! Not only is it quick and easy to make, but it's also incredibly flavorful, thanks to the combination of colorful vegetables and scrambled eggs, all seasoned with a delicious blend of soy sauce, sesame oil, and oyster sauce.

Course Main Course

Cuisine Chinese

Keyword 30 minutes meals, easy fried rice, fried rice, healthy dish, under 30 minutes meal, vegetarian meal

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 3 servings

Calories 375kcal

Ingredients

• 14 oz (400g) cooked rice (obtained from 3/4 cup (130g) uncooked rice) , chilled overnight
• 2 tbsp (30ml) vegetable oil
• 1 small onion (about 100g) , chopped
• 1 medium carrot (about 90g) , peeled and diced
• 2 scallions (about 30g) , chopped
• 2 cloves garlic , minced
• 1 tsp (5g) minced fresh ginger
• 1 tbsp (15ml) soy sauce
• 1 tsp (5ml) oyster sauce
• 1 tsp (3ml) sesame oil
• 2 small eggs
• 1/2 cup (60g) frozen peas
• salt and freshly ground pepper

Instructions

• First, you need to make sure you have the cooked rice, preferably one day old. But fresh will work well too if you take time to let it cool down first. 
• Heat oil over medium-high heat. Add chopped onion and diced carrots, and cook for about 6 minutes until tender.
• Add minced ginger and garlic and cook for about 1 minute more until fragrant.
• Add rice, stir to combine and cook for about 3-4 minutes.
• Add frozen peas and cook for about 2 minutes more.
• Push the rice to the sides of the pan. Add 1 teaspoon of vegetable oil into the center and add the eggs in the middle. Scramble the eggs and then stir them in with the rice mixture.
• Add soy sauce, oyster sauce and sesame oil. Stir to combine. Season if needed with more salt and pepper.
• Add chopped scallions and serve immediately. Refrigerate leftovers.

Video

Nutrition

Serving: 1 serving out of 3 | Calories: 375kcal | Carbohydrates: 50.3g | Protein: 9.3g | Fat: 15.1g | Saturated Fat: 3.3g | Cholesterol: 109mg | Sugar: 4.5g

The post Easy Fried Rice appeared first on Home Cooking Adventure.

How to make Chicken Tikka Masala

To prepare this dish, first marinate the chicken in a mixture of yogurt and spices, then grilled until it is slightly charred.

One of the highlights of this dish is the masala sauce, which is a rich and creamy tomato sauce that is packed with flavor thanks to the addition of various spices. The sauce complements the grilled chicken perfectly.

To prepare the sauce, heat oil in a large skillet over medium-high heat. Cook chopped onion for 5-7 minutes until softened. Add garlic and ginger and cook for 1 more minute. Stir in spices and cook for a few seconds. Add tomato puree, chili powder, paprika, and salt. Add water and bring to a boil. Simmer for 15-20 minutes, then stir in cream and grilled chicken. Cook for 5-8 more minutes. Remove from heat and garnish with cilantro.

For the best experience, I highly recommend to serve Chicken Tikka Masala with basmati rice and Naan. This dish is a great option for lunch or dinner, and is sure to be a crowd-pleaser. Give it a try and savor the delicious flavors of this classic Indian dish! If you try it out, don’t forget to tag me on Instagram. Would love to see how it turns out for you. Enjoy!

Other chicken recipes you may like to try

This Baked Honey Sesame Chicken is a delicious and easy-to-make dish that is perfect for any night of the week. This recipe features tender chicken breasts coated in a sweet and savory sauce made with honey, soy sauce, and sesame oil.

For a quick lunch or dinner try this recipe for Teriyaki Chicken. It is a classic Japanese dish that has become popular around the world for its sweet and savory flavor.

This Sheet Pan BBQ Chicken and Roasted Veggies is another great idea for a quick meal. Check our collection of Chicken Recipes for more ideas.

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Chicken Tikka Masala

Chicken Tikka Masala is one of the most popular dishes in United Kingdom and for good reason. This flavorful dish made with grilled marinated chicken pieces in a delicious spiced curry sauce is by far one of the best ways to introduce yourself and friends to Indian cuisine.

Course Main Course

Cuisine Indian

Keyword chicken dishes, chicken tikka, chicken tikka masala, curry, tikka masala, tomato curry sauce

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 572kcal

Ingredients

For the chicken

• 1 ¾ pounds (800g) boneless , skinless chicken breasts
• 2 tbsp (30ml) lemon juice
• 1 tsp (5g) salt
• 3/4 cup (180g) plain yogurt
• 6 garlic cloves , minced
• 1 inch (3cm) fresh ginger , finely grated
• 2 tsp (4g) garam masala
• 1 tsp (3g) ground cumin
• 1 tsp (3g) turmeric powder
• 1 tsp (3g) red chili powder
• 1 tsp (3g) paprika
• 2 tbsp (30ml) oil

For the sauce

• 3 tbsp (45ml) vegetable oil
• 1 large onion , chopped
• 8 garlic cloves , minced
• 1 inch (3cm) fresh ginger , finely grated
• 1 ½ tsp (3g) garam masala
• 1 ½ tsp (4g) ground cumin
• 1 tsp (3g) turmeric powder
• 1 tsp (2g) ground coriander
• 1 tsp (3g) red chili powder
• 1 ½ tsp (4g) paprika
• 28 oz (800g) tomato puree
• 1 ½ tsp (7g) salt
• 1 cup (240g) cream
• 3/4 cup (180ml) water
• Fresh cilantro

For serving

• Naan bread
• Basmati Rice

Instructions

Prepare chicken marinade.

• Place chicken pieces in a large bowl. Add lemon juice and salt and stir to combine. Add yogurt, garlic, ginger ,all the remaining spices and oil and stir to combine.  Marinate for at least 2 hours or overnight in the refrigerator.
• Preheat grill to 425F (220C). Arrange the chicken pieces onto a rack that is placed over a parchment paper lined baking sheet. Grill for 10-15 minutes until chicken starts to blacken in spots.
• Remove the chicken from the oven and set aside until ready to add it in the sauce.

Prepare the sauce.

• Heat oil over medium high heat in a large skillet. Add chopped onion and cook for about 5-7 minutes until softened.
• Add garlic and ginger and cook for about 1 minute more until fragrant. Add garam masala, ground cumin, turmeric and coriander and cook a few seconds more until fragrant, while stirring continuously.
• Add tomato puree, chili powder, paprika and salt. Stir to combine. Add water and bring to a boil.
• Reduce heat to low and simmer for about 15 -20 minutes.
• Stir in cream, add grilled chicken and cook for 5-8 minutes more to allow chicken to cook through.
• Remove from heat, garnish with fresh cilantro and serve over basmati rice and/or Naan. Enjoy!

Video

Nutrition

Serving: 1 serving out of 6 | Calories: 572kcal | Carbohydrates: 27.4g | Protein: 45.3g | Fat: 31.8g | Saturated Fat: 10.3g | Cholesterol: 151mg | Sugar: 13.3g

The post Chicken Tikka Masala appeared first on Home Cooking Adventure.

The chicken and chorizo paella is a great and flavorful dish you can prepare for lunch or dinner. For this dish is best to have a paella pan called paellera but in case you don’t have you can use a frying pan instead.

The recipe starts with making the sofrito, usually a tomato, onion, and garlic mixture. The vegetables are cooked until soften, the rice is added and cooked in a flavorful stock. Every recipe o paella uses saffron, which bring color and a specific flavor to the rice. The rice does not need to be stirred and it creates the caramelized crunchy crust at the bottom of the pan, called socarrat, which is one  of the best parts I enjoy to paella. It is best to use paella rice, a medium grain rice but Arborio rice is a good substitute in case you don’t find the Spanish one.

This dish is usually served directly from the pan, to enjoy it at its best. Will definitely be a gathering favorite dish, so hope you will try it out.

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Chicken and Chorizo Paella

Chicken and chorizo paella - a great twist to the classic paella, really flavorful and makes a great dish for lunch or dinner.

Course Main Course

Cuisine Spanish

Keyword chicken and chorizo paella, chicken paella, paella, paella recipe, Spanish paella

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 3 servings

Calories 579kcal

Ingredients

• 9 0z (250g) boneless , skinless chicken thighs
• 3.5 oz (100g) chorizo sausage , thinly sliced
• 2 cups (500ml) chicken stock
• 1/4 cup (50ml) white wine
• 1 pinch saffron threads
• 1 small yellow onion , diced
• 1 clove garlic
• 1/2 tomato , diced
• 1/4 red bell pepper
• 1/2 tsp (1g) smoked paprika
• 7 0z (200g) paella rice or arborio rice
• 1/2 cup (60g) frozen peas
• olive oil
• salt and pepper to taste
• Lemon slices (optional)

Instructions

• Cut the chorizo in thin slices and cut the chicken into 1 inch (3cm) pieces.
• In a small saucepan add the chicken stock, wine and saffron and bring to a boil over medium heat. Remove from heat and set aside.
• Heat a 9 inch (23cm) paella pan over medium-high heat. Add the chorizo and cook for about 2 minutes until it releases its oils. Transfer to a plate. Add the chicken pieces to the pan, season with salt and pepper and cook for 2-3 minutes until slightly golden. Transfer to a plate.
• Add the onion and garlic to the pan and cook for 5 minutes or until onion softens. Add the tomato, red pepper and paprika and cook for 2 -3 minutes more, until the water from the tomato has evaporated.
• Return the chorizo and chicken to the pan and stir to combine.
• Sprinkle the rice, stir and pour the chicken stock mixture. From this moment stir no more. Bring to a boil.
• Reduce heat to low and cook, uncovered, for 15-20 minutes or until rice is tender and liquid is almost absorbed. If necessary add more stock.
• Add the peas, cover, and cook for 5 minutes more.
• Remove from heat and let paella covered to rest for 5 more minutes before serving.

Video

Nutrition

Serving: 1g | Calories: 579kcal | Carbohydrates: 62.6g | Protein: 37.9g | Fat: 16.6g | Saturated Fat: 4.9g | Cholesterol: 103mg | Sugar: 3.6g

The post Chicken and Chorizo Paella appeared first on Home Cooking Adventure.

The most important thing when making risotto is to have every ingredient prepared before starting to cook as the risotto involves constantly stirring.

The risotto requires adding ladlefuls of stock to the uncooked rice, gradually,  until all stock is well absorbed. This way the starch is released and results in a creamy comforting dish. For a more intense flavor, you can include the water in which you soaked the porcini mushrooms.

How to make this mushroom risotto

Begin with soaking the porcini mushrooms in hot water for 10 minutes, then drain them thoroughly and roughly chop. Set aside.

In a saucepan, heat oil over medium-high heat. Cook the onion and garlic until they become soft, which takes about 5 minutes.

Introduce the sliced champignon mushrooms, onto the pan and continue cooking for an additional 4-5 minutes until they also become softened.

Incorporate the rice and sauté for an additional 2 minutes, ensuring constant stirring. Pour in the white wine and let it evaporate while continuing to stir.

Gradually add ladles of vegetable stock, stirring until the liquid is well absorbed. Repeat this process until the rice reaches a creamy and tender consistency.

Now, add the soaked porcini mushrooms, butter, Parmesan, parsley, salt, and pepper. Stir the mixture until the butter is completely melted.

To serve, dish out the risotto immediately and top it with grated Parmesan cheese. Enjoy your flavorful and creamy mushroom risotto.

This Mushroom Risotto is worth all the effort so I hope you will give it a try. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

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Mushroom Risotto

Mushroom risotto is that kind of dish that is perfect for those days when you need something quick, flavorful, easy to prepare that can be served immediately as it's done.

Course Main Course

Cuisine Italian

Keyword Italian risotto, mushroom rice recipe, mushroom risotto, mushroom risotto recipe, risotto recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 487kcal

Ingredients

• 1/3 cup dried porcini mushrooms
• 4 or 5 (about 250 g) mushrooms , sliced
• 2 tbsp olive oil
• 1 onion , chopped
• 2 garlic cloves , chopped
• 1 1/2 cup (about 300 g) arborio rice
• 3/4 cup white wine
• 4 or 5 (about 1.2 liter) hot vegetable stock
• 2 tbsp fresh parsley , chopped
• 2 tbsp butter
• 1/3 cup Parmesan cheese , grated
• salt and freshly ground black pepper

Instructions

• Soak the porcini mushrooms in hot water for 10 minutes and drain well. Chop roughly and set aside.
• In a sauce pan heat oil over medium-high heat. Cook onion and garlic for about 5 minutes until soft.
• Add the sliced mushrooms and continue cooking for another 4-5 minutes until softened.
• Add rice and saute for another 2 minutes stirring constantly. Add the white wine and allow to evaporate while stirring.
• Add a ladle of vegetables stock , stir until the liquid is well absorbed. Continue adding the stock gradually until the liquid is well absorbed and the rice is creamy and tender.
• Add the porcini mushrooms, butter, Parmesan, parsley salt and pepper. Stir until butter is completely melted.
• Serve immediately with grated Parmesan cheese on top.

Nutrition

Serving: 1g | Calories: 487kcal | Carbohydrates: 65.6g | Protein: 11.4g | Fat: 16.1g | Saturated Fat: 6.5g | Cholesterol: 24mg | Sugar: 3.6g

The post Mushroom Risotto appeared first on Home Cooking Adventure.

What makes this pudding so great is its adaptability to different seasons. On chilly days, there’s nothing better than a warm bowl of rice pudding to cozy up with. During the summer heat, serving it chilled brings a refreshing twist to the table.

The beauty of this pudding lies in its delicious toppings. Traditionally, it’s served with a sprinkle of cinnamon and a handful of raisins, adding warmth and sweetness to each spoonful. However, you can get creative and top it with fresh fruits or homemade fruit jam for a burst of freshness and flavor.

No matter how you serve it, rice pudding is a crowd-pleaser that never disappoints—a true staple in our family’s dessert repertoire.

How to make rice pudding

In a medium-sized, heavy-bottomed saucepan, gently heat the milk and water until it’s just below a simmer, then stir in the rice.

Let it simmer uncovered for about 20-25 minutes until the rice becomes tender, stirring occasionally to prevent sticking.

After the rice is cooked, add the sugar and vanilla extract (and raisins if you’re using them), and continue cooking for another 10-15 minutes until the pudding thickens.

Once it’s done, remove it from the heat and let it sit for 15 minutes. Then, spoon the pudding into serving bowls and sprinkle with cinnamon.

As it cools, the pudding will set further. You can enjoy it warm or cold, whichever you prefer. Hope you will try it out. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.

Fore more similar recipes check our full collection of Custards and Puddings.

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Rice Pudding

Rice pudding is one of the most comforting desserts, perfect for all seasons as it can be served hot on cold days or chilled on summer days.

Course Dessert

Cuisine American

Keyword cinnamon rice pudding, rice and milk breakfast, rice dessert, rice dessert recipe, rice milk pudding, rice pudding, rice recipe

Prep Time 5 hours hours

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 274kcal

Ingredients

• 3 cups milk
• 2 cups water
• 3/4 cup uncooked short grain white rice
• 3/4 cup sugar
• 4 tsp vanilla extract
• 1/3 cup raisins , optional
• cinnamon , to garnish - optional

Instructions

• In a medium-sized, heavy-bottomed saucepan, heat the milk and water to just below a simmer and stir in rice. 
• Simmer uncovered until the rice is tender, about 20-25 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pan.  
• Add the sugar and vanilla extract (and raisins – if used) and cook 10-15 minutes more until the rice pudding thickens. 
• Remove from heat and set aside for 15 minutes. Spoon the pudding into serving bowls and sprinkle with cinnamon. Rice pudding will set further as it cools. It can be served warm or cold.

Nutrition

Serving: 1 serving out of 6 | Calories: 274kcal | Carbohydrates: 56g | Protein: 5.9g | Fat: 2.6g | Saturated Fat: 1.6g | Cholesterol: 10mg | Sugar: 36.3g

The post Rice Pudding appeared first on Home Cooking Adventure.

The unique combination of ingredients creates a truly interesting and mouthwatering flavor profile. We encourage you to give this delightful dish a try; it might just become a new favorite in your repertoire of go-to recipes!

How to make rice with chickpeas and toasted tagliatelle

Begin with washing the chickpeas and soak them in cold water for 6-12 hours. Boil them separately for about 1 hour until tender. Of course, if you are in a hurry, you can always use canned chickpeas and simply drain and wash the chickpeas under cold water.

In a frying pan, cook coriander and cumin seeds, then crush them using a grinding mortar.

In a large frying pan, heat oil over medium-high heat. Add the tagliatelle and cook, stirring, until they turn brown. Add water, red pepper, salt, pepper, and seasonings, then simmer until the pasta is done and the water has evaporated.

Meanwhile, boil rice in vegetable stock. Once done, combine the drained chickpeas and rice with the tagliatelle. Add fresh lovage, stir well, and serve alongside a fresh salad.

The combination is really interesting and flavorful so hope you will give it a try and enjoy it as we did. If you do, make sure to share the photos with me on Instagram. I would love to see how it turns out for you.

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Rice with Chickpeas and Tagliatelle

This rice with Chickpeas and Tagliatelle is one of the best and flavorful ways to cook rice. It is perfect for dinner tables or why not party tables.

Course Main Course, Side Dish

Cuisine Arabic

Keyword chickpea, pasta, rice, tagliatelle

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 316kcal

Ingredients

• 1 cup (200g) rice
• 3/4 cup (120g) raw chickpeas
• 2 oz (60g) tagliatelle pasta , break into small pieces
• 1 cup (240ml) water
• 1 red pepper
• 1 chili pepper
• 3 cups (750ml) vegetable stock
• 1 tsp ground coriander
• 1 tsp cumin
• 1 bay leaf
• 1 tsp dry basil
• salt and freshly ground pepper
• 1 tsp fresh lovage , chopped

Instructions

• Wash chickpeas and put them in cold water for 6-12 hrs. Boil them for about 1 hour separately. You can always consider using canned chickpeas and skip this step.
• In a frying pan cook coriander and cumin seeds and crush them using a grinding mortar.
• In a large frying pan heat oil over medium-high heat. Add the tagliatelle and cook while stirring until brown. Add water, red pepper, salt, pepper, and seasonings and simmer until pasta are done and the water has evaporated.
• Meanwhile boil the rice in vegetable stock. When done add drained chickpeas and rice to tagliatelle, add fresh lovage, stir and serve along a fresh salad. 

Nutrition

Serving: 1 serving out of 5 | Calories: 316kcal | Carbohydrates: 65.6g | Protein: 9.4g | Fat: 2.6g | Saturated Fat: 0.3g | Sodium: 366mg | Potassium: 596mg | Fiber: 9.4g | Sugar: 13.5g | Calcium: 38mg | Iron: 4mg

The post Rice with Chickpeas and Tagliatelle appeared first on Home Cooking Adventure.

Butternut squash, with its natural sweetness and vibrant color, brings warmth and comfort to every bite. As you cook the rice slowly, it absorbs the rich flavors of the sautéed onions, garlic, and white wine, creating a flavorful base. The butternut squash melds well with the creamy risotto, adding both depth and a hint of sweetness.

This risotto is not only delicious but also versatile. You can customize it by adding a sprinkle of fresh herbs like sage or thyme, which pair wonderfully with the earthy flavors of the squash. For a bit of crunch, consider topping it with toasted pine nuts or crispy pancetta.

Served hot, this Butternut Squash Risotto is perfect for those cool fall evenings when you’re craving something comforting and satisfying. It’s an excellent dish to serve at gatherings, impressing your guests with its elegant yet hearty character. Pair it with a glass of your favorite white wine to enhance the flavors even more.

How to make butternut squash risotto

Cut the squash in half, remove seeds and fibers, and place them cut side down on a roasting pan along with 1/2 cup of water. Bake at 180°C (350°F) for about 40-50 minutes until tender. Once done, remove the peel and cut the squash into small 1/2 inch pieces.

In a saucepan, heat oil over medium-high heat and cook the onion for about 5 minutes until soft. Add the red pepper, garlic, and rice, and cook for another 5 minutes. Pour in the white wine and allow it to evaporate. Gradually add the vegetable stock, salt, pepper, and sage. Simmer the mixture, stirring constantly, until the rice is tender and all the liquid has evaporated.

Add the prepared squash to the pan, mixing well. Serve the dish with a generous sprinkle of Parmesan cheese on top.

Hope you will try it out and enjoy this delightful Butternut Squash Risotto and savor the taste of fall in every spoonful. If you do, make sure to share the photos with me on Instagram.

For more healthy dishes check our full collection of Healthy Recipes.

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Butternut Squash Risotto

This Butternut Squash Risotto is a delicious way to cook rice, the squash gives a pleasant aroma to it alongside the white wine.

Course Main Course

Cuisine Italian

Keyword butternut squash, main dish, risotto, salt, vegetarian dish

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 servings

Calories 244kcal

Ingredients

• 1 medium squash, cut in 1/2 inch pieces
• 1 onion, diced
• 1/2 red pepper, diced
• 2 garlic cloves, minced
• 1 cup rice
• 1 cup white wine
• 2 cups vegetable stock
• 1/2 tsp dried sage
• salt and freshly ground black pepper
• Parmesan Cheese

Instructions

• Cut the squash in half, remove seeds and fibers and place them cut side down on a roasting pan along with 1/2 cup of water. Bake at 180 C (350 F) for about 40-50 minutes until tender. Remove peel and cut in small 1/2 inch pieces.
• In a sauce pan heat oil over medium-high heat. Cook onion for about 5 minutes until soft. 
• Add red pepper, garlic and rice and cook for another 5 minutes. Add the white wine and allow to evaporate. Add gradually the vegetable stock, salt, pepper and sage. Simmer until the rice is tender and all the liquid has evaporated.Stir constantly. 
• Add the prepared squash. Mix well and serve with Parmesan cheese on top. 

Nutrition

Serving: 1 serving out of 4 | Calories: 244kcal | Carbohydrates: 44.2g | Protein: 4.5g | Fat: 0.5g | Sugar: 3.2g

The post Butternut Squash Risotto appeared first on Home Cooking Adventure.