Incorporating rice into my budget meal plans has been and will continue to be a fundamental component. It is not only exceedingly versatile and highly cost-effective per unit but also among the most reasonably priced items available in supermarkets. Be looking for economy-brand rice that is even less expensive than the supermarket’s own; therefore, you should constantly look for the best deal.
Sticky Braised Broccoli Fried Rice
This rapid-fried rice transforms a typical side dish into a family-friendly main course. Preparing the rice in advance is crucial for completing the dish quickly and is an excellent alternative to fried rice served for takeout.
- Prep 5 min
- Chill overnight
- Cook 15 min
For the broccoli
- 1 tbsp gluten-free soy sauce
- 1 tbsp dark brown sugar
- 3 tbsp sesame oil
- 1 large broccoli, cut into medium florets
For the rice
- 275g uncooked long-grain rice
- 2 eggs
- A pinch of salt
- 4 tbsp vegetable oil
- 2 red peppers, chopped
- 2 carrots, chopped
- 3 tbsp gluten-free soy sauce
- 1 tbsp dark brown sugar
- 1 handful spring onion greens, finely chopped
Steam rice following the package instructions for optimal results. Upon completion of cooking, drain if necessary and, ideally, allow to chill entirely. Place covered and refrigerated for the night.
Preheat the oven to 220C (200C fan)/425F/gas seven the following day. Combine the soy sauce and dark brown sugar for the broccoli in a small basin. Pour the sesame oil onto a sizable baking sheet and toss in the broccoli, turning to moisten thoroughly. After five minutes in the oven, drizzle the broccoli with the soy sauce mixture to moisten. Reheat in the oven for an additional eight to ten minutes. (To cook in an air fryer, remove the crisping tray and preheat 180 degrees Celsius. After three minutes in an air fryer, drizzle the broccoli with the soy sauce mixture and toss to moisten. After five to six minutes, return the item to the air fryer.)
In a small bowl, crack the eggs for the fried rice, then whisk in a pinch of salt and stir momentarily with a fork.
Savory Stir-Fry and Rice Fusion
Heat the vegetable oil in a wok over a medium-high setting. Stir-fry the carrots and red pepper once the pan is preheated until faintly browned. Break it into segments after adding the beaten egg and allowing it to cook for approximately 30 seconds.
Stir in the prepared rice to separate it. Stir in the soy sauce and sugar to thoroughly combine with the rice. Continue stir-frying for an additional five minutes or until the rice begins to acquire a brittle appearance in certain areas. If you cannot chill the rice thoroughly or refrigerate it, you will need to fry slightly longer to achieve the same result.
Present the fried rice with chopped spring scallions and roasted broccoli on top.
Mushroom Garlic Baked Rice
This dish embodies everything I adore about risotto with mushrooms, except it does not require whisking. This dish consists of golden, delicate mushrooms and fluffy, crisp-on-the-surface rice and is delectable and straightforward to prepare.
- Prep 5 min
- Cook 40 min
For the mushrooms
- 450g mushrooms
- 3 tbsp garlic-infused oil
For the rice
- 275g uncooked long-grain rice
- 500ml vegetable stock, boiling hot
- 1 tbsp dried thyme
- ½ tbsp dried or fresh parsley
- 1 tsp salt
- ½ white or black pepper
- 50g extra mature cheddar, grated
- Small handful of chives, finely chopped, to serve
- Rocket salad, to serve
Activate the oven gas six at 200C (180C fan)/390F. Combine the mushrooms and garlic-infused oil in a small basin.
Mix all the ingredients for the rice, excluding the scallions and rocket, in a roasting dish measuring 23cm x 33cm. Place the mushrooms on top and bake for forty minutes. Served atop scallions and accompanied by rocket.
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