Place broth in a saucepan and place it on the stove to heat.
Heat 2 tbsp olive oil in a separate oven-proof pan. Add onions, garlic and salt. Saute until the onions are soft, about 5 minutes.
Add wine and rice to the onions and heat, stirring constantly, until it reaches a simmer.
Add heated broth to the rice mixture. Cover the pan with a tightly fitting lid and place in the preheated oven for one hour or until all the liquid is absorbed.
While the rice is cooking, place the remaining olive oil in a saute pan and add carrots. Cover the pan and cook over medium heat for 5 minutes, stirring occasionally. Add mushrooms to the carrots and saute for an additional 5 minutes.
Remove rice from the oven and stir in butter and parmesan cheese until it takes on a creamy texture. Stir in carrot mushroom mixture and serve.
Heat butter and sesame oil in a pan. Add onion and carrot and saute for 3 minutes. Add rice and pine nuts. Continue to saute for 3-5 minutes until onions and carrots are softened.
Add garlic, cumin, coriander, paprika, cayenne pepper, black pepper, parsley, thyme and salt. Saute for one minute.
Place rice mixture, chicken broth and bay leaf in a 2-quart casserole. Cover and bake for 18 minutes or until no liquid remains in the bottom of the dish.
Allow to stand, covered, for 10 minutes. Remove bay leaf and fluff rice before serving.
Hack: Frozen or dehydrated onions and carrots can be used in this recipe/
Hack: Place serving-size portioned leftovers into freezer bags. Roll to squeeze the air out of the freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator and microwave or heat on the stove.
Hack: Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.
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Did you know? There are more than 40,000 varieties of rice! Check out some more fun facts here!
Heat 2 tbsp oil in a wok or saute pan over high heat.
Add pork and garlic. Saute, stirring constantly, until pork is no longer pink.
Add corn and peas/carrots and saute for 3 minutes. Remove the contents from the pan and set them aside.
Pour the remaining vegetable oil to the pan. When it’s heated, add eggs and stir until cooked.
Push eggs to one side and add rice and pork mixture. Stir to combine.
Make a well in the middle of the pan and add soy sauce. Add green onions and heat through.
*Leftover, day-old rice works best for this recipe, as it’s less sticky.
Hack: Store leftovers in the fridge for up to 5 days or freeze in serving-sized portions for up to 3 months.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
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