A simple and tasty dish for lunch - rice with seafood. It is prepared quickly and does not require any special financial or time costs. Today, frozen seafood platters can be purchased in supermarkets all year round at an affordable price.

Ingredients:

• dry rice - 2 cups;
• salt - to taste;
• purified water – 4 tbsp.;
• assorted any seafood – 350 g;
• garlic – 3 cloves.

Preparation:

1. Cook thoroughly washed rice in salted water. The cereal should be completely cooked, but not overcooked.
2. Place assorted seafood into a frying pan with heated oil. Cook until the liquid has evaporated.
3. Separately, fry the finely chopped garlic until a pleasant aroma appears.
4. Add rice and cook until golden brown.
5. Mix the cereal with the still hot seafood.

Divide the dish among plates and serve for lunch.

Thai food dish

Ingredients:

• pre-cooked rice – 250 g;
• seafood – 250 g;
• green onions – 70 g;
• chili – 2 pods;
• garlic – 4 cloves;
• corn grains – 1/3 cup;
• basil - to taste;
• fish sauce – 3 dessert spoons;
• soy lime/lemon – 1 small. spoon.

Preparation:

1. Frozen seafood should be thawed first. Then rinse, clean off excess and chop coarsely.
2. Finely chop the greens with a sharp knife, and chop the chili into slices without seeds. Chop the garlic into tiny cubes.
3. Place seafood in a frying pan with any heated fat. Fry for a couple of minutes over high heat.
4. Then reduce the heating of the stove and add the components from the second step. Mix everything and cook for a couple more minutes.
5. Add cooked rice, corn kernels, chopped fresh (light) basil.
6. Mix everything. Close the lid. Simmer seafood until fully cooked.
7. Lastly, add fish sauce and citrus juice to the pan.

After another 1 - 2 minutes, the Thai seafood rice will be completely ready. It's delicious served with fried eggs.

Cooking in a slow cooker

Ingredients:

• dry cereal - 1 tbsp.;
• assorted seafood – half a kilo;
• large carrots – 1 pc.;
• garlic – 3 – 4 cloves;
• onion – 1 head;
• tomatoes (ripe, juicy) – 2 pcs.;
• sweet pepper – 1 pod;
• spices, salt, herbs - to taste.

Preparation:

1. A delicious dish of rice and seafood can be easily prepared in a slow cooker.
2. First defrost the selected seafood. Then rinse them and place them in a slow cooker with a small amount of oil. Cook in baking mode for 25 minutes.
3. Transfer to a separate bowl.
4. Peel and finely chop all the specified vegetables. You can leave the skin on the tomatoes. Cook them in the remaining oil in the same program for half an hour. According to cooking rules, it is better to add tomatoes at the end - 10 minutes before they are fully cooked.
5. Mix assorted soft vegetables with prepared seafood. Cover everything with an even layer of thoroughly washed rice. Add mashed garlic.
6. Pour warm water over the ingredients until they are completely covered. Add salt.
7. Cook the dish, covered, in the stewing program for 25 – 27 minutes.

Add the chopped herbs last. Stir well before serving.

Fried rice with seafood

Ingredients:

• dry rice – 90 g;
• soy sauce – 4 – 5 dessert spoons;
• shrimp and mussels – 250 g;
• salad pepper – ½ pcs.;
• ginger root – 1.5 cm;
• green onion feathers – 4 pcs.;
• garlic - to taste;
• egg – 1 pc.;
• cilantro - several sprigs;
• salt and red pepper.

Preparation:

1. Rice (any shape) pour 1 tbsp. water. Cook over low heat until the liquid has completely evaporated.
2. Coarsely chop the garlic (if using). Chop the pepper into thick slices.
3. Fry them together until lightly browned in sunflower oil. Remove the garlic from the pan, which has already imparted a piquant aroma to the fat. After this, add chopped onion and grated ginger.
4. After a couple of minutes, pour in soy sauce and raw egg. Fry the mixture until cooked through.
5. Place the cooked rice into the pan. Sprinkle with salt (not forgetting the saltiness of the soy sauce) and red pepper. Mix well.
6. Pour boiling water over seafood separately for half a minute. Clear away everything unnecessary.
7. Add shrimp and mussels to the pan with the remaining ingredients. Leave the fried rice on the stove until the seafood is completely cooked.

Garnish servings with fresh cilantro leaves.

With soy sauce

Ingredients:

• ready-boiled “Basmati” - 2 tbsp.;
• green salad pepper – 250 g;
• red onion – 2 heads;
• mixture of shrimp, squid and mini-octopus – 650 g;
• soy sauce – 5 dessert spoons;
• salt, chili - to taste.

Preparation:

1. Fry randomly chopped onions and peppers in any oil. When the vegetables soften, pour in the soy sauce.
2. Rinse and clean seafood separately. Place them in a container with vegetables. Cook together for 6 – 7 minutes.
3. Add already cooked warm cereal. Add salt and chili to taste.

Simmer the dish in a common bowl for a couple of minutes over low heat.

Risotto in tomato sauce

Ingredients:

• special rice for risotto – 230 g;
• assorted seafood – 270 g;
• tomatoes in their own juice (without skin) – about 350 ml;
• onion – 1 head;
• water – 850 ml;
• garlic – 1/3 head;
• olive oil – 5 dessert spoons;
• salt, spices, parsley.

Preparation:

1. Finely chop the onion and garlic. Fry the ingredients separately in olive oil.
2. Transfer the translucent onion and slightly browned garlic to a plate.
3. Fry the cleaned seafood in the remaining oil for a couple of minutes. Send raw rice to them. Cook the mixture until the cereal becomes slightly transparent.
4. Add 1/2 part of water and mashed tomatoes. Constantly add liquid as it evaporates. Simmer the dish over low heat for about 20 minutes until the sauce reaches the desired consistency. At the very end, add salt and spices.

Ingredients:

• already prepared boiled rice - 2 tbsp.;
• mixture of boiled seafood – 650 g;
• green beans – 250 g;
• sweet corn (canned) – 1 tbsp.;
• red onion - 1 head;
• garlic – 4 – 5 cloves;
• salt pepper.

Preparation:

1. Place beans in a saucepan with water. Cook it after boiling for 6 - 8 minutes. Drain in a colander and pour over ice water.
2. Coarsely chop the onion. Fry it until soft in any oil. The vegetable should only be slightly golden.
3. Add all the legumes and chopped garlic.
4. After a couple of minutes, transfer the prepared rice and boiled seafood into the frying pan.
5. Simmer the ingredients of the dish together for 3 – 4 minutes.

Serve with soy sauce or teriyaki.

In creamy sauce

Ingredients:

• dry rice – 180 g;
• frozen shrimp and mussels – 350 g;
• garlic – 1 clove;
• onion – 1 head;
• oil – olives – 3 dessert spoons;
• dry white wine – 5 dessert spoons;
• fish broth – 1 l;
• parmesan – 70 g;
• heavy cream – 120 g;
• salt and pepper.

Preparation:

1. To prepare rice with seafood according to this original recipe, the first thing you need to do is chop the onion and garlic very finely. Fry until lightly browned.
2. Add dry rice to vegetables. Fry it until slightly translucent. Pour wine into the cereal. After the alcohol has evaporated - 1 tbsp. broth. It should be completely absorbed into the rice.
3. Then spread the thawed seafood directly on top of the cereal. Pour in the remaining broth. Add salt and pepper.
4. When the rice swells, pour in the cream. Add salt if necessary.
5. Simmer on the fire for another 5 - 6 minutes.

When serving, sprinkle each serving with shredded cheese.

When preparing rice with seafood, be sure to clean it properly. For shrimp, remove the shell, intestinal crown, and, if desired, cut off the tails/heads. Remove the squid's entrails, the dense plate, and remove the film from them. Separate the mussels from the shells, cut off the protruding fibers.

Seafood recipes

rice with seafood

1 hour

100 kcal

5 /5 (1 )

Many housewives are racking their brains over how to prepare not only a tasty, but also a healthy dish for their household and so that the cooking process itself does not take too much time. I bring to your attention a very tasty, satisfying and healthy dish - rice with seafood in a slow cooker.

It belongs to traditional Asian cuisine, which is known to many for its sharpness and spiciness, but I slightly adapted the recipe to suit our more familiar tastes so that everyone could enjoy the harmonious combination of seafood and rice. This universal dish is suitable for both a family dinner and a holiday table, it all depends on the presentation and additional ingredients that the hostess can add during the cooking process.

Kitchen appliances: multicooker (or frying pan).

• Instead of a sea cocktail, you can simply use shrimp or mussels– any seafood would be appropriate in this dish.
• When purchasing frozen seafood, be sure to pay attention to the conditions in which they were stored and whether there is excess ice, which may indicate repeated defrosting.
• If you don't have black wild rice on hand, substitute regular white rice.. My advice is to use round rice, which is traditionally suitable for paella or risotto.

Step-by-step recipe for cooking rice with seafood in a slow cooker

Preparatory stage

I won’t go into too much detail at the first stage of preparation; I’ll just say a few words.

The main stage of preparation

This time I cooked rice with seafood in a frying pan, but in a multicooker all the processes are similar, just follow all the steps sequentially in the multicooker bowl.

1. Cut one onion into thin half rings.

   Did you know?Putting the onion in the freezer for a few minutes will keep you from crying while chopping.

   
   
   
2. Chop one carrot into small cubes, you can also grate it on a coarse grater, but in this case it will not look very nice in the dish.
   
   
3. Heat the frying pan, pour in 30 ml of vegetable oil and let it warm up thoroughly.
   
   
4. Pour our chopped onions and carrots into the oil, mix and leave for a few minutes to fry. Don't forget to stir periodically.
   
   
5. While the vegetables are frying, finely chop 3-4 cloves of garlic, this is enough to add some piquancy to the rice with seafood in a slow cooker or in a frying pan and, at the same time, not overwhelm the taste of the other products.
   
   
6. Add chopped garlic to the fried vegetables.
   
   
7. Next, add boiled seafood. Mix everything thoroughly and fry for 1-2 minutes so that all the ingredients become friends with each other.
   
   
8. At this stage we need to lightly salt and pepper the mixture, and also add 2-3 tbsp. l. soy sauce.
   
   
9. Add rice and mix all ingredients.
   
   
10. Add mung beans and three tablespoons of capers.
    
    
11. Mix everything well again and turn off the stove.
    
    

We give it a few minutes for all the ingredients to exchange flavors with each other and we can serve. You can decorate with fresh herbs or serve simply poured into a plate. There are so many colors and flavors in this dish that it could easily do without decoration.

If you use a slow cooker to prepare this dish, you need to use only one mode - “frying”. Perhaps, in this case, the cooking process will be even simpler, since there is less chance that something will burn. In any case, the choice of kitchen utensils and appliances is up to you.

Video recipe for cooking rice with seafood

Rice with seafood “Indian team”

My own recipe. This is the main dish, it contains very healthy products. Almost all the ingredients in this dish come from India. That's why the name is like that. Also, this dish can be prepared during Lent. I recommend everyone to try it. It's really delicious.
Ingredients: black rice (aka wild) - 1 cup, mung bean - 1 cup, onion - 1 pc., carrots - 1 pc., seafood (mussels, or cocktail) - 700-800 g., capers - 3 tbsp. , spoons, garlic - 3-4 cloves, salt, pepper - to taste, sunflower oil - about 40 ml., soy sauce - 2-3 tbsp. spoons.
Cooking time: 50-60 minutes.
Bon appetit!!!

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2016-04-10T15:00:01.000Z

What else can you serve rice with?

Today you saw how you can quickly and deliciously prepare a hearty dish, but this is one of many options for how and with what you can serve rice. For example, you can prepare a very similar and no less tasty dish, but for this recipe it is better to use white round rice. The Arborio or Maratelli varieties are excellent for these purposes. If you don’t like seafood, you can safely replace it with meat, but such a dish will be more like pilaf.

In general, rice can be combined with almost any food. Thus, vegetarians can serve rice with stewed vegetables or soy meat, and if you add tofu cheese to them, you will get an unusual and tasty dish. Rice can also be used in all kinds of meat or fish salads, or simply boil it, season with butter and use as a side dish for any main dish.

• To make the cooking process even faster and easier, you can boil the rice and mung beans in advance, even a day before the intended cooking.
• When cooking cereals and beans, be sure to follow the proportions of water and cereals (beans): in the case of rice – 1:2, if we cook mung bean – 1:2.5.
• When preparing seafood, it is important to observe time - with prolonged heat treatment they can become rubbery and lose their taste.

Seafood cooking options

Not only rice, but also pasta goes well with seafood, so I strongly recommend that you cook it. If you have to prepare a light and satisfying dinner, you can prepare a very tasty one.

Many mothers know how difficult it is to get children to eat anything fishy, ​​so in order to somehow try to force the child to eat healthy seafood rich in all sorts of minerals and vitamins, I suggest you cook it, it will be difficult for them to resist such a dish.

Fried. In Thailand, you can easily try this dish, because they sell it at every turn. Rice in Thai is called “kaw pad”, literally translated as “fried rice”. There are such clarifying names: “kau pad kai” - that is, rice with egg, “kau pad gai” - with chicken. “Kau pad mu” - rice with meat, with shrimp - “kau pad goong”. In addition, you can combine egg, chicken, and shrimp in one recipe. This article will tell you about all this.

Some secrets to choosing ingredients

The main component of the Thai fried rice dish, as the name suggests, is, of course, rice. You can take both long-grain and short-grain. There is no fundamental difference, so you can follow your taste. The main thing is that the rice does not boil and crumble during cooking.

In second place among the ingredients are seafood. As for shrimp, it is best to take already peeled ones. The most common shrimp will do; you don’t have to spend money on king or tiger shrimp. But this is a matter of taste. You can also buy it, which may include mussels, shrimp, squid, and other seafood.

You can use absolutely any seasonings. Use the ones your family likes. Some people believe that curry seasoning must be present. But you can also use special-purpose mixtures for pilaf or rice. Fortunately, there are a lot of such good things in our time.

Seafood rice recipe

Fried rice, which comes in a variety of recipes, is very easy to prepare. In this case we will use the following ingredients:

• 250 g rice;
• two bell peppers;
• onions (1 pc.);
• two eggs;
• squid (1 piece);
• king prawns (8 pcs.);
• 200 g mussels;
• one lime;
• soy sauce;
• salt;
• vegetable oil.

In salted water. Cut the bell pepper and onion into cubes and fry them in oil for 2-3 minutes. Cut and fry for 1-2 minutes in sunflower oil, add mussels and fry for another three minutes. Boil the shrimp and clean them without removing the tails. We add them to the squid with mussels, sprinkle with the juice of a quarter of the lime. Fry the eggs in a frying pan so that you get the so-called “scrambled egg”.

Fry the boiled rice in vegetable oil until dry. Add seafood, vegetables and eggs to it, fry for another 2-3 minutes. Serve the dish with soy sauce and lime.

Kau pad goong recipe

To which we will now outline, you will need:

• sunflower oil - three tbsp. l.;
• large cloves of garlic - several pieces;
• large shrimp - 7-8 pcs.;
• two eggs;
• rice - one and a half glasses;
• tomato ketchup - 2.5 tbsp. l.;
• sugar - one tsp;
• soy sauce - one and a half tbsp. l.;
• greenery.

This is how we will prepare Thai fried rice with shrimp. First, let's cook the cereal. Next, take a frying pan with high walls, heat the oil in it, and fry the chopped garlic until golden brown. Add peeled shrimp. There is one very important nuance. If large specimens are used, it is extremely important to remove the intestines from them. Otherwise, you may get mild poisoning. And it is very easy to remove it. We tear off the head of the shrimp, clean the scales, make a small incision along the ridge, and remove the intestines (thin black strip).

Once the shrimp are fried, remove them and the garlic from the pan. Break eggs into a frying pan. Tear the resulting omelette into thin pieces with a wooden spatula, add the already boiled rice, and mix thoroughly. Now add sugar, ketchup, mix everything and keep on fire for two minutes. Place the rice on a plate. Place shrimp on top and decorate with herbs.

“Kau pad” with egg, chicken, shrimp

Thai-style rice with egg can be prepared together with shrimp and chicken. We suggest you familiarize yourself with this recipe. You will need the following ingredients:

• one red pepper (sweet);
• one chili pepper (red);
• one egg;
• one tbsp. l. olive oil;
• two heads of onions;
• three cloves of garlic;
• 3 tbsp. l. chicken broth (boiled water);
• 3 tbsp. l. soy sauce;
• one tbsp. l. curry;
• one tsp. Sahara;
• 100 g cashew nuts;
• 500 g boiled rice;
• 150 g pineapple;
• 200 g boiled shrimp (peeled);
• two bunches of onions (green);
• 300 g chicken fillet.

Heat olive oil in a frying pan. Add onion cut into rings, red bell pepper cut into cubes, chili pepper (red), garlic. Fry everything for 1-2 minutes over very high heat.

At the same time, we stir everything diligently. Lightly beat the egg and pour it into the vegetables. Fry for a minute. Add soy sauce, chicken bouillon, sugar, curry. Mix. Cut the chicken fillet and add it to the already seasoned vegetables. Fry for five minutes. Add cashews and mix well. Add rice without lumps, pineapple, shrimp. Mix. Fry for five minutes, remove from the stove, add chopped green onions. Mix everything. You can use green onions for decoration. We eat Thai rice and mentally enjoy our trip to Thailand.

Kaw pad kai recipe

If you want to cook rice in Thai style, but finances do not allow you to buy shrimp, which are still not cheap nowadays, then you can prepare it from those products that you always have in the house. For example, from:

Heat oil in a frying pan. Add egg and garlic. Fry a little so that the garlic gives its smell to the egg. Add rice, stir thoroughly until the mixture is even, and fry. Season with sugar and soy sauce. Mix well. Decorate with greens. Can be served with fresh vegetables and green onions.

Post scriptum

Thais, when serving rice (recipes can be completely different), almost every restaurant offers Thai sauce, which has a sweet and sour taste. Its peculiarity is that it gives dishes an extraordinary taste, piquancy and spiciness. If you want to surprise your household or guests, you can prepare this sauce yourself or buy it in Asian grocery stores or supermarkets.

Today I want to share with you a recipe for a very simple dish. Thai wok-fried rice with seafood. This dish is quick to prepare, any housewife can do it, and it’s very tasty.

A small lyrical digression from the preparation of the dish and just a few words about Thailand. I can say with confidence that Thailand is my country. It has everything I love.

The first is elephants. They are everywhere... alive... very real :-) They just walk down the street. And naturally a sea of ​​souvenirs, frames, stands and other things in the form of elephants.
I collect elephants, I have a lot of them, if a living one could fit in an apartment, then I would also live with me. Today, my very good friend added a new elephant to my collection, which by the way is why I am writing this post. Thank you, Mykola :-)

So, secondly, orchids grow there, flowers that I adore.

Thirdly, they have the freshest seafood. Huge, delicious, cheap but fresh shrimp. And as a rule, they are prepared very tasty in any eatery.

Fourth, it’s warm and sunny there.

Fifth, they offer amazing professional Thai massages for cheap. I really wanted a massage now.

Sixth, in Thailand there are truly smiling and extremely friendly people.

This list could go on for a long time, but it’s better to experience it all for yourself once. Although among my friends there are different opinions. For some, Thailand is too exotic, discomfort, poverty and other negative things. If you are going to Thailand, then be sure to do so with a specific intention: to get to know this country from the inside, allow yourself to see all this exotic, local life, and in no case expect that it will be something like Europe.

Now I remember and understand that I still enjoyed going to Thailand. It’s better to go immediately for several months, or even half a year.

Okay, let's start cooking the rice.

Ingredients:

• Rice - 200 grams (one mug)
• Seafood - 200 grams
• Pepper - 1-2 pcs
• Egg - 1 piece
• Green onions, chili peppers, garlic
• Spices: salt, pepper, basil, coriander, ginger
• Soy sauce to taste (about 1-2 tablespoons)

Preparation:

1. Boil the rice until done.The rice should be separate and not sticky. Therefore, it is very important not to overcook the rice. It is better to use long grain rice.
2. Thaw seafood if necessary. Usually I boil it first, bring it to a boil and boil for 2-3 minutes and it’s ready. But you don’t have to boil it, but just cook it in a wok, more on that below.
3. In a separate bowl, beat the egg with a fork as for an omelet. Add some salt and pepper.
4. Add a little olive oil to the wok. Fry the garlic (and/or chili pepper) until golden brown.
5. Add seafood to the already heated wok and fry for another 2-3 minutes, stirring constantly with a spatula.
6. Place the contents in the frying pan to the side. In the other half of the frying pan, pour in the egg. And stir constantly with a spatula until done, about 1-2 minutes. You will get small pieces of fried egg. Mix together with seafood.
7. Add diced peppers and green onions. For variety, you can add diced tomato or corn. Stir everything vigorously for 1-2 minutes.
8. Pour soy sauce into the pan and add spices.
9. Place the boiled rice in the wok and continue stirring. After 3-5 minutes, remove from heat.
10. Place the rice on plates and serve.

P.S. Almost all Thai restaurants serve sweet and sour Thai sauce. It gives the dish an extraordinary taste, piquancy and spiciness. You can prepare it yourself, you can buy it in the market, or in shops with Asian products. I specifically found a picture that shows the consistency of the sauce. It should look like this, but it could be a different brand.

“Boiled rice,” as the word “pilaf” is translated from almost all Eastern languages, has long become the central dish in the vast majority of Eastern countries.

An ancient dish with which guests are greeted, celebrations are celebrated and, unfortunately, they are seen off. Pilaf is the basis of oriental cuisine. Uzbeks say: “The poor man eats pilaf. The rich only eat pilaf.”

Cooking pilaf is an art no less complex than building a house. Pilaf masters (ashpazy) know many secrets that make pilaf unique.

For some reason, it is believed that pilaf is an Asian dish. However, excellent pilaf is also prepared in the Caucasus. For example, in Azerbaijani or Turkish pilaf (pilav), “gara” and cereals are prepared separately and mixed on a plate or immediately before serving.

Firstly, it gives a huge number of possible cooking options. Secondly, what is important, it allows you to “make a mistake” with the technology; beginners in the art of preparing pilaf will appreciate it. Rice, cooked separately, can be easily made crumbly without fear of turning the pilaf into porridge. And thirdly, cereals and gara will be cooked in parallel, which saves time.

Today we will do just that. Let's prepare the rice separately, the gara separately, and mix everything before serving. Let's prepare it as a snack. So - seafood with rice.

Seafood with rice. Step by step recipe

Ingredients (2 servings)

• Basmati rice 200 gr
• Seafood (mixture) 300 gr
• Onion 1 piece
• Carrot 1 piece
• Green peas 100 gr
• Garlic 1 head
• Celery and parsley (root) 50 g each
• Olive oil 50 ml
• Salt, black pepper, nutmeg Spices

1. To cook seafood with rice, the seafood mixture does not need to be defrosted, taking into account subsequent heat treatment.

   Ingredients: seafood and vegetables

2. Roots: celery, carrots and parsley - peel and cut into small cubes. Moreover, the carrots can be larger. Peel the onion and cut into cubes. Divide the garlic into cloves without peeling. It is better to take a head of garlic with small cloves.

   Peel and cut vegetables

3. Heat olive oil in a frying pan (or cauldron). For pilaf, calcining the oil is an important process. As soon as white smoke appears above the oil and crackling is heard, add chopped vegetables (onions, carrots, celery, parsley) and fry over high heat, stirring. Add garlic cloves.

   Fry vegetables in olive oil

4. When the vegetables, especially onions, become soft, add green peas. Simmer everything covered over low heat until all vegetables are soft. The peas should become completely soft, approximately the same as canned for salad "".

   Add green peas

5. At this stage, you need to salt, pepper and add a pinch of grated nutmeg.
6. Add frozen seafood and simmer covered for 3-4 minutes.

   Add seafood mixture

7. Please note: no liquid is added to seafood rice. Vegetables will provide a fairly large amount of moisture, sufficient for cooking.
8. While vegetables and seafood are stewing, cook rice. It is best to take aromatic Indian basmati rice. This is long-grain rice, the most common for pilaf in the East. In Central Asia, the more popular variety is “devzira”. And the best basmati is grown in northern India at the foot of the Himalayas. I read somewhere that, translated from ancient languages, “basmati” means “fragrant.”
9. Cook the fluffy rice. Pour into the pan cold water- 1.5 times more than the volume of rice. If there is a glass of rice, then a glass of water plus half a glass. This is enough for basmati rice. Salt the water, add 1 tbsp. l. butter and bring to a boil. Add washed rice.
10. Cook, covered, over the lowest heat you can provide. The liquid should barely boil. Cooking time is about 20 minutes. In cooking, this process is called "absorbent cooking."
11. Place the finished crumbly rice in a container with vegetables and seafood. Mix seafood with rice and let simmer over low heat under the lid for 4-5 minutes.