BookSumo Press - Rice and Beans Cookbook Rice Recipes and Bean Recipes in One Timeless Catalog

Rice and Beans Cookbook Rice Recipes and Bean Recipes in One Timeless Catalog By BookSumo Press All rights reserved Published by http://www.booksumo.com ENJOY THE RECIPES? KEEP ON COOKING WITH 6 MORE FREE COOKBOOKS! Visit our website and simply enter your email addressto join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/ LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Books Publishing Company. Limited Use Of The Books Text Is Permitted For Use In Reviews Written For The Public. Table of Contents Filipino Breakfast Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 295 kcal Fat 13 g Carbohydrates 28.9 g Protein 14.2 g Cholesterol 117 mg Sodium 602 mg Ingredients 1 tbsp vegetable oil salt to taste 2 C. spinach, chopped 3 eggs, lightly whisked 5 C. cooked rice 1 tsp garlic powder Directions 1. cooked rice 1 tsp garlic powder Directions 1.

In a large skillet, heat the oil on medium heat and cook the corned beef for about 3 minutes. 2. Stir in the spinach and cook for about 2 minutes. 3. Push beef and spinach to the sides of the skillet. 4.

Add the eggs in the center and cook for about 3 minutes, stirring continuously. 5. Stir in the rice and cook for about 5 minutes. 6. Stir in the garlic powder and salt and remove from the heat Filipino Breakfast TERIYAKI Fried Rice II Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 246 kcal Fat 6.5 g Carbohydrates 33.8 g Protein 12 g Cholesterol 51 mg Sodium 803 mg Ingredients 1/2 lb. cold cooked rice Directions 1. cold cooked rice Directions 1.

Cut the chicken into thin strips. 2. In a large skillet, heat the oil on high heat and stir fry the chicken, green onions and carrot for about 3 minutes. 3. Add the egg and cook till firm, stirring gently. 4.

Stir in the rice and cook till heated completely. 5. Stir in the roasted garlic teriyaki sauce and remove from the heat. 6. Serve immediately.. fresh pineapple, diced 2 eggs, beaten 1/2 C. orange segments 1/2 lb. peeled and deveined medium 6 walnuts, chopped shrimp 2 C. cold, cooked white rice 1 (1 inch) piece fresh ginger root, minced 1 tbsp soy sauce 2 red onions, sliced 2 tbsp chopped fresh cilantro 3 green chile peppers, chopped salt and pepper to taste Directions 1. cold, cooked white rice 1 (1 inch) piece fresh ginger root, minced 1 tbsp soy sauce 2 red onions, sliced 2 tbsp chopped fresh cilantro 3 green chile peppers, chopped salt and pepper to taste Directions 1.

In a large skillet, heat 1 tsp of the vegetable oil on medium-high heat and saut the onions till just tender. 2. Increase the heat to high and heat another 1 tsp of the oil. 3. Stir in the shrimp and cook for about 3 minutes. 4.

Transfer the shrimp into a bowl and keep aside. 5. With the paper towels, wipe out the skillet. 6. In the same skillet, heat the remaining 1 tsp of the oil on high heat and saut the ginger for a few seconds. 7.

Stir in the onion and chile peppers and cook for about 1-2 minutes. 8. Stir in the pineapple and oranges and gently cook till the fruit is heated completely. 9. Stir in the rice, walnuts and soy sauce and cook for a few minutes. 10.

Stir in the egg, shrimp, cilantro, salt and pepper and cook till heated completely. Cilantro Orange and Pineapple Fried Rice FRIED Rice for Thursday Prep Time: 15 mins Total Time: 35 mins Nights Servings per Recipe: 6 Calories 315 kcal Fat 13.1 g Carbohydrates 28.1 g Protein 20.1 g Cholesterol 128 mg Sodium 559 mg Ingredients 3 tbsp vegetable oil, divided 1 C. frozen green peas, thawed 3 eggs, beaten 2 green onions, sliced 3 C. cold, cooked white rice 3 tbsp soy sauce 2 C. chopped cooked chicken 1/2 C. shredded carrot Directions 1. shredded carrot Directions 1.

In a large skillet, heat 1 tbsp of the oil on medium-high heat and cook the eggs till scrambled. 2. Transfer the scrambled eggs into a plate and keep aside. 3. In the same skillet, heat remaining 2 tbsp of the oil on high heat and stir in the rice. 4.

Add the chicken, celery, carrot, peas and green onions and stir to combine. 5. Reduce the heat to medium and cook, covered for about 5 minutes. 6. Stir in the scrambled eggs and soy sauce and cook till heated completely.. cooked rice, cooled 1/2 green bell pepper, diced 2 tbsp oyster sauce 2 C. shrimp, peeled and deveined 2 tbsp soy sauce 1/2 onion, diced 1 tbsp butter 1/2 (15.25 oz.) can whole kernel corn, 1/2 tsp salt drained 1 tsp butter 2 cloves garlic, thinly sliced 4 eggs, divided 1 tbsp olive oil Directions 1. shrimp, peeled and deveined 2 tbsp soy sauce 1/2 onion, diced 1 tbsp butter 1/2 (15.25 oz.) can whole kernel corn, 1/2 tsp salt drained 1 tsp butter 2 cloves garlic, thinly sliced 4 eggs, divided 1 tbsp olive oil Directions 1.

In a large skillet, heat 2 tbsp of the olive oil on medium heat and cook the carrot and green bell pepper for about 5 minutes. 2. Stir in the shrimp, onion, corn and garlic and cook for about 5 minutes. 3. Discard any liquid from the skillet. 4.

Reduce the heat to low and let mixture simmer. 5. In another skillet, heat 1 tbsp of the olive oil on medium heat and cook 2 beaten eggs 2-3 minutes, stirring continuously. 6. Add the oyster sauce, soy sauce, 1 tbsp of the butter and salt and toss to coat. 7.

In a small nonstick skillet, melt 1 tsp of the butter on medium heat. 8. Carefully, break 1 of the remaining eggs in the skillet and cook, covered for about 3 minutes. 9. Transfer the egg into a plate and keep aside. 10.

Repeat with the remaining 3 eggs. 11. Transfer the rice into a serving plate and serve with a topping of the fried eggs. Yuki's Shrimp Fried Rice HOW to Make Fried Prep Time: 25 mins Total Time: 2 hrs 38 mins Rice Servings per Recipe: 4 Calories 493 kcal Fat 17.2 g Carbohydrates 55.4 g Protein 27 g Cholesterol 161 mg Sodium 1214 mg Ingredients 1 lb. boneless chicken thighs, cut into 3 tbsp light soy sauce 1/3-inch pieces across the grain 1 tsp white sugar 2 tbsp light soy sauce 1 tsp ground white pepper 2 tbsp brown sugar 4 C. thinly sliced green onions 2 tbsp vegetable oil 1/4 C. chopped cilantro 1/4 C. chopped onion 4 cloves garlic, chopped 2 eggs, beaten Directions 1. chopped onion 4 cloves garlic, chopped 2 eggs, beaten Directions 1.