WHY YOU’LL LOVE THIS TACO BELL PROTEIN BOWL

• Faster than a drive-thru run (and way more satisfying)
  
• That avocado ranch is creamy, tangy, and addictive
  
• Easy to customize with what you have on hand
  
• Perfect balance of warm, fresh, and crunchy
  
• Great for meal prep without getting boring

Taco Bell Power Bowl

You don’t need a drive-thru for this. Everything here is simple. Straightforward. Nothing fancy.

Cook the steak. Warm the rice and beans. The rest is just layering it all together.

The real star of a power bowl from Taco Bell is that dressing… it pulls the whole bowl together. Creamy, a little tangy, just enough heat from the jalapeño. Don’t skip it.

And don’t pile everything on top in a rush. Give it a little space. Let each bite have some balance.

That’s the difference between “pretty good” and the kind of meal you keep thinking about later.

INGREDIENT NOTES

• Strip Steak: Cooks quickly and stays tender, but flank or sirloin work just as well.
  
• Mexican Red Rice: Adds flavor right from the base. Plain rice won’t hit the same.
  
• Black Beans: Rinse them well to keep the flavor clean, not muddy.
  
• Avocado: Makes the power bowl Taco Bell dressing rich and smooth. Use a ripe one for the best texture.
  
• Buttermilk Powder: Gives that classic ranch tang without thinning the dressing too much.
  
• Jalapeño: Adjust to your heat preference or leave it out entirely.

VARIATIONS

Chicken Version: Swap steak for grilled or shredded chicken. Even rotisserie works!

Vegetarian: Skip the meat and double the beans or add fajita veggies.

Low Carb: Use cauliflower rice instead of Mexican rice.

Spicy Bowl: Add extra jalapeño or a drizzle of hot sauce.

Brighter Base: Swap the red rice with cilantro lime rice.

Extra Cheesy: Mix shredded cheese into the rice so it melts through.

Burrito Style: Wrap everything up in a large flour tortilla instead of making a bowl.

Cilantro Lime Twist: Add fresh cilantro and a squeeze of lime over the top.

Loaded Version: Add corn, pico de gallo, or extra guac for a fuller bowl.

SERVING SUGGESTIONS

• Top your homemade Taco Bell Power Bowl with sour cream and fresh guacamole.
  
• Pair with our Restaurant Style Salsa for dipping or drizzling.
  
• Serve with Mexican street corn salad on the side for crunch
  
• A cold Mountain Dew Baja Blast balances the richness perfectly.
  
• Finish the meal with caramel apple empanadas.

POWER BOWL TACO BELL FAQ

I’ve made more “copycat bowls” than I can count… mostly because once you realize how easy they are, you stop paying for them.

The biggest mistake when making a protein bowl from Taco Bell? Overcooking the steak or slicing it too soon. Let it rest. Always. That’s how you keep it tender instead of chewy.

And here’s the quiet trick… warm your rice and beans properly. Not just barely heated. They should be hot enough to melt the cheese slightly when it hits the bowl.

That little detail changes everything.

TOOLS NEEDED

• Cast Iron Skillet or Grill Pan: For a good sear on the steak.
  
• Blender or Food Processor: To get that dressing smooth and creamy.
  
• Mixing Bowls: For prepping and holding ingredients.
  
• Knife and Cutting Board: For chopping steak and veggies.
  
• Microwave or Saucepan: To warm rice and beans quickly.

Enjoy!

With love, from our simple kitchen to yours.

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Taco Bell Power Bowl (Copycat Recipe)

Recreate a Taco Bell Power Bowl at home with steak, rice, beans, cheese, and veggies. Topped with homemade creamy avocado ranch dressing!

Course Main

Cuisine Mexican

Method Grill, Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 1 makes 1 power bowl

Calories 1249cal

Author Donna Elick

Equipment

• cast iron skillet There are a ton of brands out there, but this is my trusty inexpensive go-to.
• food processor will make the avocado ranch dressing super creamy
• box grater Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Ingredients

• 1 cup Mexican red rice prepared
• 1/2 cup black beans rinsed and drained
• 3 ounces strip steak cooked and chopped
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup cheddar cheese shredded (about 1 ounce)
• 1/2 cup romaine lettuce chopped
• 1/8 cup diced tomatoes
• 2 tablespoons guacamole
• 2 tablespoons sour cream

For the creamy avocado ranch dressing:

• 1/2 cup sour cream
• 1/2 cup water
• 2 tablespoons buttermilk powder
• 1 ripe avocado pitted, peeled, and chopped
• 1 teaspoon lemon juice
• 1/4 fresh jalapeño chopped
• 1/2 teaspoon garlic salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon chives or green onion chopped

Instructions

• PREPARE STEAK: Heat a grill pan or cast iron skillet over medium-high heat. Rub 3 ounces strip steak with 1 tablespoon extra virgin olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper. Cook for 2 to 3 minutes per side, until well browned and cooked to your desired doneness, about well done for the classic version.
• REST AND SLICE: Remove the steak from heat and let it rest for 10 minutes. Cut into bite-size pieces.
• MAKE DRESSING: Add 1/2 cup sour cream, 1/2 cup water, 2 tablespoons buttermilk powder, 1 ripe avocado, 1 teaspoon lemon juice, 1/4 fresh jalapeño, 1/2 teaspoon garlic salt, 1/4 teaspoon fresh ground black pepper, and 1 tablespoon chives or green onion to a blender or food processor. Blend until smooth and creamy.
• WARM BASE: Warm 1 cup Mexican red rice and ½ cup black beans in the microwave or on the stovetop until heated through.
• BUILD BOWL: Spoon the warm 1 cup Mexican red rice. Add 1/2 cup black beans and 1/4 cup cheddar cheese.
• ADD VEGGIES: Arrange 1/2 cup romaine lettuce and 1/8 cup diced tomatoes in sections over the rice mixture. Drizzle with a few tablespoons of the avocado ranch dressing.
• ADD STEAK AND TOPPINGS: Add the chopped steak, then top with 2 tablespoons guacamole and 2 tablespoons sour cream.
• SERVE: Serve immediately while warm and fresh.

Notes

Make-Ahead: Cook the rice, beans, and steak up to 3 days ahead. Store separately and assemble fresh for best texture.

Storage: Keep each component in separate airtight containers in the refrigerator for up to 4 days.

Reheating: Warm the rice, beans, and steak in the microwave until hot. Add fresh toppings after reheating.

Freezing: Freeze cooked steak and rice for up to 2 months. Do not freeze lettuce, sour cream, or dressing.

Ingredient Notes: You can swap New York strip steak for flank steak or sirloin. If you prefer, substitute ½ cup buttermilk for the water and buttermilk powder in the dressing for a richer flavor.

Nutrition

Serving: 1 | Calories: 1249cal | Carbohydrates: 56g | Protein: 45g | Fat: 99g | Saturated Fat: 32g | Cholesterol: 187mg | Sodium: 1525mg | Sugar: 14g | Fiber: 24g | Calcium: 580mg | Iron: 5mg

Originally published July 2022, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Taco Bell Power Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHIPOTLE RICE RECIPE

• Tastes just like Chipotle… maybe even better
  
• Light, fluffy rice with fresh citrus flavor
  
• Simple ingredients, nothing complicated
  
• Perfect base for bowls, burritos, or meals
  
• Easy to make ahead and reheat

Cilantro Lime Rice

I’ve always been a huge fan of Chipotle. Like… enough that I started recreating my favorites at home so I could have them whenever I wanted.

And this cilantro lime rice? This is a staple.

It’s simple, but it’s one of those recipes that people always ask about. That rice is light, fluffy, just the right amount of citrus… it makes everything else on the plate better.

And honestly, after making it this way for so long… I like it better than the original.

Don’t skip the fresh citrus at the end. That’s where it all comes together.

INGREDIENT NOTES

• Long-Grain White Rice: Jasmine or basmati both work well since they stay fluffy and don’t clump together.
  
• Bay Leaf: Adds a subtle depth while the rice cooks. Don’t skip it.
  
• Fresh Citrus Juice: The mix of lime, lemon, and orange gives that signature flavor. Bottled won’t hit the same!
  
• Canola Oil: Keeps the rice from drying out and helps carry the flavor. The original Chipotle cilantro lime rice recipe calls for rice bran oil, but any neutral oil works.
  
• Fresh Cilantro: Adds that clean, fresh finish. Chop it finely so it blends evenly into the rice.

VARIATIONS

Brown Rice Version: Use brown rice, but add a little extra water and cook a few minutes longer.

Extra Lime: Add more lime juice if you like your Chipotle cilantro lime rice brighter and more citrus-forward.

No Cilantro: Skip it completely if you’re not a fan. The citrus still carried the flavor.

Spicy Add-On: Stir in a pinch of red pepper flakes for a little heat.

Garlic Touch: Add a small pinch of garlic powder for a subtle savory layer.

Low Carb: Make fresh cauliflower rice instead.

SERVING SUGGESTIONS

• Use copycat Chipotle cilantro lime rice as a base for chicken, steak, or veggie bowls.
  
• Stuff it into burritos or wraps with your favorite fillings… like barbacoa beef or pork carnitas!
  
• Add black or pinto beans, avocado, and grilled veggies for an easy meal.
  
• Pair with our Chipotle corn salsa for a full spread.

CILANTRO LIME RICE RECIPE FAQ

I’ve made a lot of copycat recipes over the years, and this cilantro lime rice recipe taught me something simple but important… timing matters.

If you add the citrus while the rice is cooking, it disappears. The flavor dulls out, and you don’t get that fresh, clean bite. But stir it in at the end? Completely different story.

That’s what gives you that real Chipotle flavor.

And fluffing matters too. Don’t stir it like you’re mixing something heavy. Use a fork, keep it light, and let the grains stay separate. That’s how you get that soft, fluffy texture every time.

TOOLS NEEDED

• Medium Saucepan with Lid: Essential for properly cooking and steaming the rice.
  
• Fork: For easy fluffing without smashing the grains.
  
• Measuring Cups and Spoons: Keeps the ratios right.
  
• Knife and Cutting Board: For prepping cilantro and citrus.

Enjoy!

With love, from our simple kitchen to yours.

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Other Mexican Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

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Cilantro Lime Rice (Copycat Recipe)

Our copycat Cilantro Lime Rice tastes just like the kind from Chipotle! Fluffy, fresh, and delicious in burritos and bowls or as a side.

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 202cal

Author Donna Elick

Ingredients

• 2 cups water
• 1 cup long-grain white rice jasmine or basmati
• 1 bay leaf
• 1 teaspoon kosher salt
• 1 tablespoon canola oil or other neutral oil
• 1 tablespoon fresh cilantro, finely chopped
• 1 tablespoon fresh lime juice
• 2 teaspoons fresh lemon juice
• 1 teaspoon orange juice

Instructions

• BOIL WATER: In a medium saucepan bring 2 cups water to a boil over high heat.
• ADD RICE: Add 1 cup long-grain white rice, 1 bay leaf, and 1 teaspoon kosher salt. Stir once to combine.
• SIMMER: Return to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the water is absorbed and the rice is tender.
• REST: Remove the saucepan from heat and let the rice sit, covered, for 5 minutes to finish steaming.
• FLUFF RICE: Remove the bay leaf. Use a fork to gently fluff the rice.
• ADD FLAVOR: Add 1 tablespoon canola oil or other neutral oil, 1 tablespoon fresh cilantro, finely chopped, 1 tablespoon fresh lime juice, 2 teaspoons fresh lemon juice, and 1 teaspoon orange juice. Stir gently until evenly combined.
• SERVE: Serve warm.

Video

Notes

Make-Ahead: Rice can be made up to 2 days ahead and stored in the refrigerator. Reheat before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in the microwave with a splash of water, covered, for 1 to 2 minutes until warm.

Freezing: Freeze cooked rice in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Fresh citrus juice and cilantro added after cooking give this rice its signature bright Chipotle flavor.

Nutrition

Serving: 1 | Calories: 202cal | Carbohydrates: 38g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 590mg | Sugar: 1g | Fiber: 1g | Calcium: 18mg | Iron: 1mg

Originally published September 2012, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cilantro Lime Rice (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHICKEN AND RICE IN CROCKPOT

• Classic comfort food made in the slow cooker
  
• One-pot meal with minimal effort
  
• Creamy, cheesy rice with tender chicken and veggies
  
• Family-friendly and extra hearty
  
• Perfect for cozy weeknight dinners

Crockpot Chicken and Rice

There are certain dinners that just feel like comfort.

Chicken and rice is one of those meals. It’s simple, warm, and somehow always exactly what you want after a long day.

I love this version because the slow cooker does most of the work.

The rice slowly absorbs the broth and butter while the chicken cooks on top, and by the time everything finishes, the whole pot has turned creamy and rich without needing a lot of extra fuss.

Then the cheese melts in…

And suddenly crockpot chicken and rice goes from a simple dinner to something everyone at the table is quietly happy about.

Want more crockpot chicken ideas? Try our Italian Slow Cooker Chicken Cacciatore!

INGREDIENT NOTES

• Chicken Breasts: Boneless skinless breasts cook gently on top of the rice and stay tender and juicy.
  
• Long Grain White Rice: Holds its structure while still becoming creamy as it absorbs the broth.
  
• Chicken Stock: Creates the base flavor that the rice slowly absorbs while cooking. My favorite brand is Kitchen Basics. The regular version is not as salty as most and twice as flavorful.
  
• Half & Half: Adds richness and creaminess without making the dish too heavy.
  
• Cheddar Cheese: Melts into the rice and over the chicken for that classic comfort-food finish. Better to buy a block of cheese and grate it yourself.
  
• Peas & Carrots: Add sweetness, color, and texture that brighten the dish.

VARIATIONS

Broccoli Cheddar Version: Replace the peas with small broccoli florets.

Mushroom Chicken and Rice: Add sautéed mushrooms to the rice base.

Spicy Kick: Include crushed red pepper or diced jalapeños.

Rotisserie Shortcut: Skip the searing and use shredded rotisserie chicken.

Parmesan Finish: Sprinkle freshly grated Parmesan over chicken and rice in crockpot before serving.

SERVING SUGGESTIONS

• Pair crockpot chicken and rice recipes with roasted vegetables.
  
• Great with a mixed green salad.
  
• Add warm dinner rolls or toasted garlic bread.
  
• Finish the meal with cherry or caramel apple dump cake.

CROCKPOT CHICKEN AND RICE RECIPES FAQ

The key to creamy crockpot chicken and rice is liquid balance and timing.

Cooking the chicken first adds flavor and helps keep it juicy while the rice absorbs the broth underneath.

Stirring in the cream and cheese near the end prevents them from separating or becoming grainy during the long cook.

And letting the dish sit on warm for a few minutes after adding the cheese allows everything to melt together smoothly.

TOOLS NEEDED

• Slow Cooker: 5- or 6-quart is the perfect size.
  
• Large Skillet: For searing the chicken breasts.
  
• Mixing Spoon: A long handle makes mixing easier.
  
• Meat Thermometer: For easy temperature taking to ensure the meat is done.

Enjoy!

With love, from our simple kitchen to yours.

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Crockpot Chicken and Rice

Make cheesy Crockpot Chicken and Rice for classic, comfort food flavors that will have everyone begging for more. Ready in a few hours!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 4

Calories 1088cal

Author Donna Elick

Ingredients

• 4 medium boneless skinless chicken breasts about 1 ½ pounds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups long grain white rice, uncooked
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 cup diced carrots
• 1 teaspoon fresh thyme, finely chopped
• 2 1/2 cups chicken stock
• 1/2 cup cheddar cheese, shredded
• 8 tablespoons unsalted butter, sliced (1 stick)
• 1/2 cup half & half
• 1 cup frozen peas
• 1 cup cheddar cheese, shredded
• 1 teaspoon fresh parsley, finely chopped

Instructions

• SEASON CHICKEN: Sprinkle 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder evenly over the 4 chicken breasts.
• SEAR CHICKEN: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add 4 medium boneless skinless chicken breasts and cook about 4 to 5 minutes per side until golden brown. The chicken does not need to be fully cooked. Transfer to a plate and set aside.
• ADD RICE BASE: In the slow cooker, add 1 1/2 cups long grain white rice, uncooked, 2 cloves garlic, minced,1 cup diced carrots, 1 teaspoon fresh thyme, finely chopped, and 2 1/2 cups chicken stock. Stir until evenly combined.
• ADD BUTTER AND CHICKEN: Place 8 tablespoons unsalted butter, sliced evenly over the rice mixture. Set the seared chicken breasts on top.
• COOK: Cover and cook on High for about 1 ½ hours, until the chicken reaches an internal temperature of 165°F.
• REMOVE CHICKEN: Transfer the chicken breasts to a plate and cover loosely with foil.
• FINISH RICE: Stir 1/2 cup half & half, 1 cup frozen peas, and 1/2 cup cheddar cheese, shredded into the rice mixture. Cover and cook on High for another 30 minutes to 1 hour, until the rice is tender and creamy.
• MELT CHEESE: Turn the slow cooker to Warm. Place the chicken back on top of the rice and sprinkle 1 cup cheddar cheese, shredded over the chicken. Cover and let sit until the cheese melts and the chicken warms through.
• SERVE: Sprinkle with 1 teaspoon fresh parsley, finely chopped before serving.

Video

Notes

Make-Ahead: You can season and sear the chicken up to 1 day ahead. Store it covered in the refrigerator until ready to add to the slow cooker.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the microwave in 30-second intervals, stirring the rice occasionally. Add a splash of chicken stock or milk if the rice thickens too much.

Freezing: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Half & Half Tip: Half & half adds creaminess without making the dish too heavy. If needed, you can substitute whole milk, but the sauce will be slightly thinner.

Slow Cooker Tip: This recipe should be cooked on the High setting. Cooking on Low can cause the rice to become overly soft.

Nutrition

Serving: 1 | Calories: 1088cal | Carbohydrates: 73g | Protein: 70g | Fat: 56g | Saturated Fat: 28g | Cholesterol: 262mg | Sodium: 1094mg | Sugar: 7g | Fiber: 4g | Calcium: 400mg | Iron: 3mg

Originally published October 2020, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Crockpot Chicken and Rice + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE PINEAPPLE THAI FRIED RICE

• Ready in 20 minutes
  
• Big sweet-and-savory contrast
  
• Uses leftover rice beautifully
  
• Customizable with protein
  
• Tastes restaurant-worthy without the wait

Thai Pineapple Fried Rice

This is not quiet food. This is bright, bold, sweet-meets-savory, a little spicy, and absolutely packed with texture.

And compared to Chinese fried rice, pineapple Thai fried rice is brighter and more complex, layering flavors together in a tantalizing way.

You’ve got caramelized pineapple that turns glossy and golden in the pan. Crispy-edged rice that actually sizzles. Crunchy peanuts that toast right alongside everything else. 

And that seasoning mix pulls it all together so it tastes like you ordered it from your favorite Thai place… except it took you twenty minutes to make at home.

The key is cold rice. I will say it every time. Warm rice steams. Cold rice fries.

And when you hit it with soy sauce and a little Sriracha at the end? That’s when it wakes up.

This Thai pineapple fried rice recipe is fast. It’s colorful. It’s dramatic in the best way. And it absolutely does not taste like leftovers.

INGREDIENT NOTES 

• Chilled Brown Rice: Day-old rice fries instead of steaming. That’s how you get those slightly crisp bits.
  
• Fresh Pineapple: Fresh fruit caramelizes better than canned and won’t make the rice watery.
  
• Sun-Bird Fried Rice Seasoning Mix: Adds depth without guessing on spices.
  
• Dry Roasted Peanuts: Toasting them in the pan intensifies their flavor.
  
• Sriracha: For adjustable heat. Add more if you like it bold.

VARIATIONS 

Chicken Add-In: Mix in diced cooked chicken at the end.

Shrimp Version: Sauté shrimp first, remove from the skillet, then fold back in.

Extra Heat: Add sliced Thai chiles while sautéing the garlic.

Savory Depth: Include a little fish sauce or oyster sauce with the soy sauce.

Coconut Touch: Stir in a tablespoon of coconut milk at the end for richness, or replace half of the water with coconut milk when cooking the rice (ahead of time).

SERVING SUGGESTIONS

• Serve alongside grilled chicken skewers.
  
• Pair with a side salad drizzled in our balsamic vinaigrette for contrast.
  
• Top with a fried egg for a hearty lunch.
  
• Add lime wedges for a bright finish.
  
• Serve Thai food pineapple fried rice family-style, straight from the skillet.
  
• Pile into a pineapple boat for a dramatic presentation.
  

THAI FOOD PINEAPPLE FRIED RICE FAQ

Good fried rice is all about moisture control and heat.

When rice cools in the refrigerator, the starches firm up through a process called retrogradation. That’s what allows it to hold its shape and crisp instead of turning gummy when it hits a hot pan. 

If you start with warm rice, you’re steaming, not frying.

Caramelizing the pineapple first concentrates its sugars and keeps the dish from tasting flat or watery. And seasoning at the end (not the beginning) keeps everything vibrant instead of muddy.

This Thai pineapple fried rice recipe moves quickly, so having everything chopped and ready matters.

High heat. Cold rice. Quick toss. That’s how you get bold flavor in ten minutes flat.

TOOLS NEEDED

• Large Skillet or Wok: High heat and plenty of surface area matter.
  
• Wooden Spoon or Spatula: For proper tossing with mushing the rice.
  
• Sharp Knife: For clean pineapple and bell pepper cuts.
  
• Measuring Spoons: Seasoning balance is important.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Asian Recipes

Asian Inspired Carrot and Cucumber Salad Recipe

Easy Asian Noodle Salad Recipe (20 Minutes!)

Simple Asian Honey Grilled Chicken with Marinade

Sweet Summer Chicken Asian Salad

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Thai Pineapple Fried Rice

Thai Pineapple Fried Rice blends sweet and savory flavors with fresh fruit, veggies, roasted peanuts, and soy sauce. Great as a side or main!

Course Side Dish

Cuisine Asian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 295cal

Author Donna Elick

Ingredients

• 2 to 3 tablespoons vegetable oil divided
• 2 teaspoons minced garlic about 2 cloves
• 1 medium red bell pepper small diced (about 1 ½ cups)
• 1/2 cup frozen peas
• 2 cups fresh chopped pineapple
• 1/2 cup dry roasted peanuts roughly chopped
• 2 cups cooked brown rice chilled
• 1/2 packet Sun-Bird Fried Rice Seasoning Mix about 5 teaspoons from a 0.74 ounce packet
• 2 tablespoons soy sauce
• 1 teaspoon Sriracha

Optional garnishes:

• Sliced green onions
• Chopped peanuts
• Fresh cilantro

Instructions

• HEAT PAN: Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat.
• SAUTÉ AROMATICS: Add 2 teaspoons minced garlic and diced red bell pepper. Cook for 2 to 3 minutes, stirring frequently, until fragrant and slightly softened.
• ADD VEGETABLES AND FRUIT: Stir in ½ cup frozen peas and 2 cups chopped pineapple. Cook for 3 to 5 minutes, until the pineapple begins to lightly caramelize and the peas are heated through.
• TOAST PEANUTS: Push the vegetables to one side of the pan. Add the chopped peanuts to the empty side and cook for about 2 minutes, stirring constantly, until lightly toasted. Add an additional tablespoon oil if the pan looks dry.
• FRY RICE: Push everything to the edges of the pan and add 2 cups chilled brown rice to the center. Cook for 2 to 3 minutes, stirring occasionally, until the rice begins to sizzle and lightly crisp.
• SEASON: Sprinkle in 5 teaspoons Sun-Bird Fried Rice Seasoning Mix. Add 2 tablespoons soy sauce and 1 teaspoon Sriracha. Stir everything together until evenly coated and heated through.
• SERVE: Remove from heat and serve immediately with optional garnishes.

Notes

Cold Rice Tip: Use chilled, day-old rice for best texture. Fresh warm rice can turn mushy.

Protein Add-In: Cook diced chicken, shrimp, or tofu separately, then stir in at the end.

Substitutions:
Use white rice instead of brown rice if preferred.
Coconut aminos can replace soy sauce.
Chopped pecans can replace peanuts.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freezing is not recommended due to the pineapple texture changing.

Nutrition

Serving: 1 | Calories: 295cal | Carbohydrates: 44g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Sodium: 620mg | Sugar: 10g | Fiber: 6g | Calcium: 44mg | Iron: 2mg

Originally published March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Thai Pineapple Fried Rice appeared first on The Slow Roasted Italian.

Easter Dinner Ideas

How is it that the holidays come around every year, and I still find myself scrambling to decide what to cook??

Add in changes like guest lists, weather (chilly, sunny, something in between), and however the garden decides to behave…

Now our best ideas for Easter dinner are all in one place, broken down by category, so pulling a menu together is easier than ever.

There’s everything from traditional mains and sides to Southern and Italian staples. Plus easy starters, homemade breads, and more salads than you can choose from.

And when the Easter eggs and Easter baskets are done and over, you’ll have a sweet treat or two ready and waiting.

EASTER MENU INSPIRATION (SIMPLE & STRESS-FREE)

There are endless ways to mix and match these Easter dinner dish ideas into a complete menu, but it can be overwhelming if you’re new to hosting or don’t know where to start.

Here are a few options to get you started, and you can always add extra sides to round out the meal!

Classic Easter Ham Menu

• Glazed ham
• Potato side
• Spring vegetable
• Rolls
• Dessert

Easy Chicken Easter Dinner

• Baked chicken main
• Vegetable side
• Salad
• Freshly baked bread
• Dessert

Light and Fresh Easter Dinner

• Small bites to start
• Lighter protein (salmon or seafood)
• Fresh spring vegetable
• Salad
• Lighter Dessert

APPETIZERS AND STARTERS

Set out a few Easter-friendly dips and spreads or have a few small bites that can be made ahead. Deviled eggs are always a winner, while cups of broth-based soups are perfect if it’s still chilly outside.

• Baked Ricotta with Sun-Dried Tomatoes
  Looks elegant but is easy to make. Great on a cracker board!

• Sheet Pan Bruschetta
  The ultimate holiday appetizer made easy.

• Olive Garden Spinach Artichoke Dip Copycat
  Gobble this one up with crackers, bread, veggies, or a spoon.

• Veggie Pizza with Crescent Rolls
  Fresh toppings and a creamy spread on flaky pastry. Make-ahead friendly!

• Air Fryer Goat Cheese Balls
  Drizzle with honey or sprinkle with herbs and watch these disappear.

• Copycat Costco Pinwheels
  Skip the long lines and make these finger food favorites from scratch.

MAIN DISH IDEAS FOR EASTER DINNER

Showstopping holiday centerpieces, a mouthwatering Sunday roast, or traditional Italian lasagna. Start with one of these easy Easter dinner ideas, then choose sides to match!

• Orange Glazed Ham
  Sweet, tangy, and utterly divine. Leftovers are great in tons of other recipes.

• Herb Roasted Pork Tenderloin
  Comforting flavors with an elegant presentation. Works with any sides.

• Beef Chuck Roast Recipe
  A one-pot recipe that delivers melt-in-your-mouth bites and Sunday dinner flavor.

• Quick and Easy Italian Lasagna
  Have this one on the table in 40 minutes! No Italian Easter is complete without it.

• Pan Seared Beef Steak
  Serve with a red wine sauce for an elegant way to celebrate the holiday.

• Oven Baked Meatballs
  Tender, juicy, and batch-cooked. A must for easy Easter dinner ideas.

• Baked Lemon Rosemary Chicken Breasts
  So much flavor infused into such a simple dish, and with a handful of ingredients.

NON-TRADITIONAL OPTIONS

Looking for more unique Easter dinner dish ideas? Try seafood mains or slow cooker and oven options to free up any stovetop space you need for other recipes.

• Sheet Pan Salmon
  This one’s got the main and veggie side in one easy dish.

• Lemon Garlic Shrimp
  Coated in an irresistible butter sauce and ready in 20 minutes.

• Orange Glazed Salmon
  Flaky fish with a sticky-sweet citrus and herb glaze with juicy pops of pomegranate.

• Shrimp Scampi
  Garlic, Old Bay, white wine, and lemon. What’s not to love?

• Crockpot Pork Chops
  These are super tender and juicy, smothered in a thick, savory gravy.

• Turkey Breast in the Crockpot
  A holiday hack! Tender poultry infused with citrus and herb flavor, and completely hands-off.

• Sausage and Ravioli Skillet
  One of the most nontraditional Easter dinner ideas, but perfect for a relaxed meal.

EASTER SIDE DISHES

We’ve got all the classics here, from potatoes and stuffing-style casseroles to baked vegetable sides and crowd-friendly dishes that hold well.

• Cheesy Potatoes Au Gratin
  Buttery Yukon Gold potatoes smothered in cheddar sauce and baked until bubbly.

• Garlic Mashed Potatoes
  Rich, creamy, and oh so buttery. It’s the best mashed potato recipe!

• Boston Market Sweet Potato Casserole
  This one just screams holidays with marshmallows and streusel on top.

• Cheesy Potato Casserole
  Also known as funeral potatoes, this one’s stuffed with bacon and 3 types of cheese.

• Bacon Hasselback Potatoes
  These are fully loaded and pair perfectly with Easter dinner mains like lamb, glazed ham, and roast turkey.

• Crockpot Mac and Cheese with Cream Cheese
  Another 3 cheese winner! Layer everything in the slow cooker and let it do its thing.

• Mexican Red Rice
  Just enough spice to be interesting, and it tastes great with ham, chicken, or beef.

• Chipotle Cilantro Lime Rice
  Try a lighter side that’s just as cozy and won’t compete with the other dishes.

• Chicken Rice Recipe
  Moist, flavorful, fluffy. This one goes with anything on the table.

• Italian Mac and Cheese
  A family favorite, this one’s extra creamy but not as heavy as other macs.

• Crockpot Creamed Corn
  So much better than canned and easy to make with fresh or frozen kernels.

• Sausage Cranberry Apple Stuffing
  The sweet, savory, and herb flavors are perfect for any Easter dinner.

• Oven Roasted Corn
  Bake enough corn on the cob for everyone in one go!

• Candied Bacon Wrapped Corn
  A perfect sweet-and-savory combo, made with 3 simple ingredients.

SPRING VEGETABLE SIDES

Make the most of the garden harvest, adding simple additions like lemon, herbs, and olive oil to bring out each veggie’s natural flavors. We have a full list of Spring dinner ideas right here.

• Grilled Asparagus
  This veggie tastes fantastic with everything from ham and chicken to salmon.

• Brown Sugar Roasted Carrots
  Perfectly caramelized with warmth from dried thyme.

• Garlic Roasted Brussels Sprouts
  These turn out tender and flavorful, not mushy at all!

• Baked Zucchini Chips
  Crispy breaded veggies, perfect for snacking or dipping.

• Garlic Roasted Broccoli
  Ready in 30 minutes or less with fresh broccoli, garlic, red onion, and spices.

• Rosemary Roasted Onions
  Sweet, caramelized onions baked in a tangy lemon Dijon dressing.

• Sweet and Spicy Pan Fried Brussel Sprouts
  Add a kick to your holiday spread with these Asian-style sprouts.

• Green Beans with Garlic
  No mushy beans here! These are perfectly tender-crisp with bright color and a hint of lemon.

• Pico de Gallo
  Easy to make in a few minutes, this flavorful condiment doubles as an appetizer if needed.

EASTER SALADS

Whenever I’m imagining new ideas for Easter dinner, my mind always goes to salads first.

There are just so many ways to mix and match flavors, from green salads with seasonal produce to lighter, vinegar-based recipes that contrast heavier mains or sides.

• Spinach Strawberry Salad
  An incredible combination of sweet and tangy with creamy avocado and candied pecans.

• Easy Broccoli Salad
  Sweet pops of raisins, crunchy bites of onion, and a homemade dressing make this one extra special.

• Creamy Cucumber Salad
  Throw this one together in 10 minutes or less, including the dill dressing.

• Olive Garden Salad and Italian Dressing
  Even better than the restaurant version, this is a staple for Easter… Italian or otherwise!

• Cucumber Tomato Salad
  Brings garden-fresh flavors together with a bright and creamy lemon poppyseed dressing.

• Summer Slaw
  Light, flavorful, and goes with everything from pork to potatoes.

• Cucumber Onion Salad
  Pairs well with any of these Easter dinner ideas and is one of my personal favorites!

• Easy Vegetable Salad
  This one has a tangy basil vinaigrette that highlights the natural flavor of the veggies.

• Simple Cole Slaw
  A must-have for potlucks, this creamy and crunchy salad is great with ham or pork.

FRUIT SALADS

Always a winner to kids and adults alike! Fresh fruit brightens up the plate and lets you sneak a little sweetness in before making your way to the treat table.

• Orange Honey Rainbow Fruit Salad
  Vibrant flavors meet bright colors and a tangy, sweet honey citrus dressing.

• Tropical Fruit Salad
  A rich, cream cheese base plays well with the sweet and tangy fruit.

• Mojito Fruit Salad
  Inspired by classic cocktail flavors of lime and mint, plus honey to sweeten it all up.

• Strawberry Pineapple Ambrosia Salad
  A modern take on the vintage Easter recipe that brings sunshine to the table.

And don’t forget about our famous cheesecake salads. Sure, they might qualify as dessert… but no judgement here!

• Grape Salad
  Crisp, juicy grapes coated in cheesecake filling and topped with crunchy bits of granola.

• Hawaiian Cheesecake Salad
  A tropical blend of strawberries, mangoes, pineapple, kiwi, and mandarin oranges.

• Peach Cobbler Cheesecake Salad
  With heavenly bits of crunchy “cobbler” in every bite!

• Summer Berry Cheesecake Salad
  Enjoy sweet, triple berry flavor with just 5 ingredients.

• Pina Colada Cheesecake Salad
  Pineapple, strawberry, and mandarin fruit salad tossed with a coconut rum cheesecake filling.

• Strawberry Banana Cheesecake Salad
  Classic fruit combo smothered in a sweet and tangy pudding-like mixture.

• Millionaire Cheesecake Salad
  Not your grandma’s ambrosia salad! This one’s got pineapple, maraschino cherries, coconut flakes, marshmallows, and crunchy pecans.

• Lemon Berry Cheesecake Salad
  Tangy citrus cheesecake filling meets a juicy blend of strawberries, blueberries, raspberries, and blackberries.

• Banana Split Cheesecake Salad
  Sweet bananas and berries, plus pineapple chunks and maraschino cherries, with peanuts and a drizzle of chocolate sauce.

MAKE-AHEAD COLD SALADS

These recipes are life-savers when you’re preparing a feast. Work on these the day before, so it’s one less thing to worry about in the hustle and bustle.

• Southern Macaroni Salad
  Perfectly creamy, with a tangy dressing and some crunch from veggies.

• Hawaiian Tortellini Salad
  Like a party in your mouth! Great with Easter dinner or as a way to use up leftover ham.

• Southern Potato Salad
  This one tastes just like Nana used to make and is always a staple on our table.

• Greek Tortellini Pasta Salad
  Fresh veggies, tangy feta, and briny Kalamata olives meet cheese-stuffed pasta.

• Muffaletta Tortellini Salad
  All the flavors of the classic sandwich… and another great recipe for leftover ham!

• Antipasto Pasta Salad
  Looking for more Italian Easter dinner ideas? This one has everything you crave from an antipasto platter.

• Shrimp Pasta Salad
  Bring some Cajun flavor to your Easter table! This one tastes just like a Po’ Boy sandwich.

• Pizza Pasta Salad
  Combines pepperoni, bacon, olives, and parmesan with tender tortellini and fresh veggies.

• Chicken Bacon Ranch Pasta Salad
  This one has all the best casserole flavors, but in a refreshing, chilled dish.

• Tuscan Tortellini Salad
  A stress-free Easter potluck side that everyone will love, packed with classic Italian flavor.

BREADS AND ROLLS

With all the Easter dinner ideas and recipes, it can be easy for bread to get lost in the mix! Enjoy fluffy dinner rolls, sweet breads, and savory loaves for sharing.

• Italian Easter Bread
  A holiday staple in our house. Tender, sweet dough braided and baked with a colorful egg in the center.

• Texas Roadhouse Rolls
  Fluffy, buttery, and lightly sweetened with honey. Don’t forget the cinnamon butter!

• Beer Bread
  Super flavorful and wonderfully fluffy without any yeast. Easy to customize the flavor too.

• Red Lobster Cheddar Bay Biscuits
  Easier (and tastier) than a box mix and ready in 20 minutes!

• No Yeast Bread
  5 ingredients and no mixer needed. Make a couple of loaves for the table.

EASTER DESSERTS

Bring spring colors to the table with snackable bites, layered sweets, and easy crowd desserts that can be made ahead.

And of course, this list of easter dinner dish ideas wouldn’t be complete without carrot cake!

• Bunny Bait
  A sweet and salty popcorn mix pretzels, M&Ms, sprinkles, and colorful candy coating.

• Cadbury Egg-Inspired Easter Trifle
  Vanilla pudding, homemade marshmallow fluff, Oreo pieces, and chocolate layered into a colorful treat.

• Spring Pinwheel Cookies
  Make soft and chewy sugar cookies with a colorful swirl and sprinkles on the edges.

• Easter Crockpot Candy
  A simple yet impressive 3 ingredient dessert!

• Reese’s Fudge
  Luscious peanut butter fudge with chocolate drizzle and chopped candy cups.

• Strawberry Pretzel Salad Cups
  Buttery pretzel crumbs topped with fluffy cream cheese filling and fresh berry slices.

• Chocolate Covered Marshmallow Trifle
  A scrumptious 7 layer dessert inspired by Mallomars.

• Blue Ribbon Fudgy Brownies
  Hands down the best brownies, made from scratch in one bowl.

• Starbucks Lemon Loaf
  Tender, moist, and topped with a sweet lemon glaze. Better than the coffeehouse version!

SPRINGTIME CAKES

Find classic layer cakes that make the perfect centerpiece, easy dump cake recipes for something quick and sweet, and a few no bake options you can make ahead.

• Best Ever Carrot Cake
  A true showstopper with sweet carrot flavor, plenty of spice, and crunchy pecans.

• Triple Chocolate Cake
  Chocolate lovers rejoice! This one’s got triple cake layers with buttercream frosting and mini chocolate chips.

• Strawberry Icebox Cake
  A no bake dessert with layers of cookies, cream, and sweet berries.

• Lemon Pound Cake
  The perfect light bite after a heavy meal. Easy to dress up with powdered sugar and raspberries or blueberries.

• Peach Cobbler Dump Cake
  Transform canned peaches and pantry ingredients into a sweet and fluffy treat.

• Lemon Icebox Cake
  Cool and creamy layers of lemon and cheesecake pudding surround tender shortbread cookies.

• Cherry Dump Cake
  Who knew a 3-ingredient cake could be so delicious? Cherry filling, cake mix, butter, and done.

• Berry Icebox Cake
  Layer mixed berries with graham crackers, lemon cream cheese filling, and whipped cream. Like a shortcut shortcake!

• Lemon Dump Cake
  This one’s sunshine in a pan. Lemony freshness, gooey texture, and just enough crunch.

• Crockpot Cheesecake
  Let the slow cooker make dessert for you! This one’s great with a variety of toppings.

• Blueberry Lemon Cake
  Combine springtime flavors with a whipped cream cheese frosting. Make it from scratch or with a box mix.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easter Dinner Ideas (100 Recipes) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BAKED BROWN RICE

• Completely hands-off cooking
  
• Foolproof brown rice texture
  
• Big flavor without babysitting
  
• Easy to make ahead
  
• Works with almost any main dish

Spicy Rice

Brown rice can be fussy, but this recipe is not. No stirring. No watching the pot. No guessing if the liquid’s right.

You boil it, pour it, cover it, and walk away.

I love oven rice because it behaves. Every grain cooks evenly. Nothing scorches. Nothing turns gummy.

But spicy rice? That’s a whole other level. The spice is warm, not aggressive, and a squeeze of lime wakes everything up at the end.

This is the kind of side dish that quietly becomes the thing people go back for…. and then ask about afterwards.

INGREDIENT NOTES

• Long-Grain Brown Rice: Holds its shape and stays fluffy when baked.
  
• Chicken Stock: Adds depth to this spicy rice. Use one you like the taste of. I always have Kitchen Basics on hand.
  
• Mrs. Dash Southwest Chipotle: Delivers big flavor without extra salt. You can use a different blend (or make your own!), but be sure to taste and adjust before serving.
  
• Red Pepper Flakes: For adjustable heat. Start with less and add to taste until it’s just right.
  
• Cilantro: Rounds out the flavors and adds freshness.
  
• Fresh Lime Juice: This is absolutely non-negotiable. It balances everything and wakes all the flavors up.

VARIATIONS

Extra Spicy: Add cayenne and more red pepper flakes.

Cilantro-Lime: Double the amount of lime juice and cilantro. Maybe some lime zest too.

Tex-Mex: Add a little cumin or chili powder to the spicy rice mix.

Garlic Lovers: Mix garlic powder into the liquid to amp up the flavor.

Plain Base: Skip the chipotle seasoning and finish with butter and salt.

SERVING SUGGESTIONS

• Great with grilled chicken or shrimp.
  
• Pair this spicy rice recipe with tacos, fajitas, or burrito bowls.
  
• Spoon roasted vegetables over the top for an easy meat-free meal.
  
• A favorite with our Low Country Boil or sheet pan sausage and veggies.
  
• Baked brown rice is great with saucy mains… it soaks it right up!

SPICY RICE RECIPE FAQ

There are countless spicy rice dishes with recipes for the stovetop, Instant Pot, and even slow cooker. But baked rice works because of steady, even heat.

Brown rice needs time for its outer bran layer to soften. Boiling the liquid first jump-starts that process, then the oven finishes it gently and evenly.

Covering the pan tightly with foil traps steam, which is what actually cooks the rice… not dry heat.

Finishing with lime matters too. Acid cuts through starchiness and keeps the rice from tasting flat, especially after reheating. It’s not fancy. It’s just smart cooking.

TOOLS NEEDED

• 8-inch Square Baking Dish: Just the right size for even cooking.
  
• Medium Saucepan: For boiling the chipotle-seasoned liquid.
  
• Foil: Needs to be tight to trap the steam.
  
• Measuring Cups: Liquid ratios matter for the perfect fluffy texture.
  
• Fork: For fluffing the rice without smashing the grains.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Rice Recipes

Perfect Instant Pot Brown Rice (Pressure Cooker Recipe)

Restaurant Style Mexican Red Rice (Arroz Rojo) + Video

Cilantro Lime Rice (Copycat Recipe)

Cheesy Taco Rice Recipe + Video

Print

Spicy Rice

Make fool-proof Spicy Rice in the oven with brown rice, chicken stock, Southwest Chipotle seasoning, and a hit of lime. Great with anything!

Course Side Dish

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 134cal

Author Donna Elick

Equipment

• 8 inch square glass baking dish
• large pot

Ingredients

• 1 1/2 cups uncooked long-grain brown rice
• 2 3/4 cups chicken stock I like Kitchen Basics
• 1 tablespoon unsalted butter
• 1 tablespoon Mrs. Dash Southwest Chipotle seasoning
• 1 teaspoon kosher salt
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon red pepper flakes
• Juice of 1 lime

Instructions

• PREP OVEN: Preheat the oven to 350°F. Add 1 1/2 cups uncooked long-grain brown rice to an 8-inch square baking dish and spread into an even layer.
• HEAT LIQUID: In a medium saucepan over high heat, add 2 3/4 cups chicken stock,1 tablespoon unsalted butter, 1 tablespoon Mrs. Dash Southwest Chipotle seasoning, and 1 teaspoon kosher salt. Bring to a full boil.
• COMBINE: Carefully pour the boiling liquid over the rice. Stir once to combine, then cover the dish tightly with aluminum foil.
• BAKE: Place the dish on the center oven rack and bake for 1 hour, until the rice is tender and the liquid is absorbed.
• FINISH: Remove the foil and fluff the rice with a fork. Sprinkle with 3 tablespoons chopped fresh cilantro and 1 teaspoon red pepper flakes. Drizzle with the Juice of 1 lime and stir gently to combine.
• SERVE: Serve warm, or let cool completely before storing.

Notes

Make-Ahead: This rice can be made up to 3 days ahead and reheated when needed.

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in the microwave or on the stovetop with a splash of chicken stock to loosen the rice.

Freezing: Freeze cooled rice in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Spice Level Note: Mrs. Dash seasoning adds flavor without salt. If using a different spice blend, taste after cooking and adjust seasoning if needed.

Nutrition

Serving: 1 | Calories: 134cal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 642mg | Sugar: 1g | Fiber: 1g | Calcium: 17mg | Iron: 1mg

Originally published June 2011, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Spicy Rice appeared first on The Slow Roasted Italian.

Can we all just agree that the Instant Pot is a great way to make fluffy rice?  I’ve cooked brown rice a zillion times this way, and literally never had an issue. 

It’s part of what made me a huge rice fan – and dare I say that this makes the best brown rice out there? 

My family and I agree that it’s our favorite way to cook rice, and I typically cook up extra brown rice than the recipe calls for because I know we’re going to crave more and eat more! 

Not only does it cook a cup of brown rice perfectly, but it really does cook any kind of rice in a delicious manner. 

It’s my new favorite method of cooking because the cook time is quick and the fluffy brown rice can easily be eaten on its own or paired with other main entrees. 

I always have great results with this recipe and it’s my favorite thing to cook in the Instant Pot when I need a quick snack or meal. 

Instant Pot Brown Rice Recipe

Cooking brown rice in an Instant Pot allows you to focus your attention on your main dish or more hands-on sides.

Plus, you have the option of a natural or quick pressure release! Either way, pressure cooker brown rice comes out perfectly plump and fluffy every time.

Looking for more flavorful rice recipes? Basmati or jasmine grains cooked in chicken base is a staple in our house, and it pairs well with just about any dish! 

You can’t beat this restaurant-style Mexican Red Rice for taco night, or you can recreate Chipotle Cilantro Lime Rice for a lighter option.

Tips for Perfect Pressure Cooker Brown Rice

• Rinse the grains! 

Swish them around in a bowl of cool water, then drain them through a sieve. Rubbing the grains together with your fingers helps remove the excess starch. 

Sometimes there will be dry hull in the bag – these should float in water and can be picked out and discarded. 

You can also use a fine mesh strainer to wash the cups of brown rice, too. 

• Use the right amount of liquid. 

Because the grains and broth are pressure sealed, very little liquid evaporates during the cooking process. 

This is why the ratio for Instant Pot brown rice is almost 1:1, instead of the ratio you would use for a stovetop method.

• Adjust the flavor. 

This brown rice Instant Pot recipe calls for a mixture of fresh herbs to create a lovely, earthy flavor. 

Feel free to use any of your favorite combinations or leave them out altogether.  You can add chili powder, garlic powder, and anything else that you want. 

There are so many different ways to season this much rice. 

The butter is also optional, but I highly recommend it – either added during cooking or melted over top before serving are the best ways for me! 

• Want a vegetarian version? 

Replace the chicken stock with vegetable stock, bullion, or even plain water instead. 

You may want to add 1 teaspoon of kosher salt (for flavor) with the rice in Instant Pot, if using just water.

Serving Suggestions

Obviously, the flavors in this Instant Pot brown rice go beautifully with chicken. I love to toss some boneless breasts or lemon chicken bites in the air fryer to cook at the same time.

Include this fiber-rich grain in stir-fries as a healthier alternative, or simply dish it up alongside your favorite veggies!

You can also make a full meal of chicken and brown rice in a pressure cooker! 

For this recipe, you will need to use long-grain brown rice, reduce the liquid by half, and double the initial cooking time.

Instant Pot Brown Rice FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Instant Pot Recipes

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Perfect Instant Pot Brown Rice (Pressure Cooker Recipe)

Instant Pot Brown Rice comes out perfectly fluffy in a fraction of the time as other methods! Serve this easy rice recipe as a healthy side.

Course Side Dish

Cuisine American

Method Instant Pot

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 6 – 8

Calories 172cal

Author Donna Elick

Equipment

• Instant Pot

Ingredients

• 2 cups long-grain brown rice
• 2 1/4 cups chicken stock
• 1 tablespoon chopped fresh herbs parsley, thyme, oregano, and basil (optional)
• 4 tablespoons salted butter optional

Instructions

• Rinse rice under running water and drain through a sieve.
• Place rice into the pot of an instant pot cooker. Add chicken stock, chopped herbs, and butter.
• Secure the lid on the instant pot and program it using the manual setting to cook for 22 minutes. The instant pot will take some time to pressurize before the timer begins to count down (be sure the vent is in the sealed position).
• Once the rice has cooked for the full 22 minutes, you can leave it to depressurize on its own or you can move the valve to quick-release the pressure.
• Fluff the rice with a fork and serve, topped with a pat of butter and some fresh chopped parsley.

Notes

Since the instant pot seals the liquid and rice up together, very little liquid evaporates. This is why the rice:liquid ratio is almost equal – different than the ratio you would use on the stovetop or on the package instructions.

Rinse the rice well – use your fingers to rub the grains against one another to help rinse off the extra starch. Sometimes brown rice has some of the dry hull in the bag. These usually float in water and can be picked out and discarded when washing the rice. The extra moisture in the rice after rinsing is not a problem for the recipe – it is accounted for.

You can substitute water for the chicken stock – you may wish to add 1 teaspoon of kosher salt to the rice and water if you do not use chicken stock.

The butter is also optional. You can cook it in the pot with the rice, just add some to the top, or both!

We used a mixture (equal parts) of parsley, thyme, oregano, and basil in the rice mixture and it had a lovely earthy, herby flavor. Substitute any of your favorite herb combinations. They all go with butter and chicken stock.

You could also use vegetable stock (or bouillon) to keep the rice vegetarian.

Store in an airtight container in the refrigerator for 4-5 days.

Nutrition

Serving: 1 | Calories: 172cal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 192mg | Sugar: 2g | Fiber: 1g | Calcium: 12mg | Iron: 1mg

Originally published January 2022, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Perfect Instant Pot Brown Rice (Pressure Cooker Recipe) appeared first on The Slow Roasted Italian.

Mexican red rice is the best part of the meal at any Mexican restaurant, right? Well, now you can get that taste right at home!

It’s no secret that most Mexican food at Mexican restaurants is served with a side of rice, so why not make this easy Mexican rice recipe right at home? 

It has great flavor and tastes like the real deal! 

You can pair this with your favorite tacos, or keep it as a staple side dish. The delicious flavor of this authentic Mexican rice recipe makes it versatile in how you can enjoy! 

I love the texture of the fluffy rice – and this is one the best Mexican rice recipes that you’ll be hooked on the first time you make it. 

Forget about the stress of mushy rice – this will be your new favorite way! 

For all the detailed steps, be sure to check out the printable recipe card below! It really is the perfect side dish! 

Easy Mexican Red Rice Recipe

Fresh cilantro and my homemade seasoning blend are the key to this restaurant style Mexican rice dish. 

It has become a fast family favorite in my home, and it’s sure to be one in yours too!

This rice goes perfectly with my Bean and Cheese Burritos!

If you love rice side dishes, be sure to also check out my recipes for Popeyes Red Beans and Rice and Taco Rice! 

Serve this authentic Mexican rice alongside our Bean and Cheese Burritos for a complete, restaurant-quality meal the whole family will love.

Red Rice Mexican Recipe Tips and Tricks

• Control the level of spice. Add one jalapeno for a mild taste, two peppers for medium heat, and three for maximum spiciness! 
  
• Add protein. Both beef and chicken are great in this dish, but turkey and pork can also be used.
  
• Customize for every meal of the day. This red Mexican rice dish has ultimate leftover potential. 
  Add eggs and a tortilla and you have a delicious breakfast burrito!
  
• Add salsa for freshness. For a refreshing bite and variance in texture, add some salsa on the side to complete the restaurant style Mexican rice! 
  
  It pairs really well with the texture of the rice and easily adds so much flavor! 

Red Mexican Rice Serving Suggestions

This Mexican red rice recipe is incredibly versatile and leaves tons of room for customization. 

Add all of your favorite vegetables, such as carrots or peas, for a healthy way to work nutrients into your diet.

This will also make an excellent side dish for fajitas or enchiladas!

The flavors of this homemade Mexican rice pair well with all the other flavors that come along with Taco Tuesday and Mexican hot meals.

This cooked rice can be added to a flour tortilla, paired with homemade refried beans, or added to burrito bowls to add some fluffy texture.

It’s a great recipe to be a side dish, or one of those rice recipes that could be served to stand on its own. 

Mexican Red Rice FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Restaurant Style Mexican Red Rice (Arroz Rojo) + Video

This simple Mexican red rice recipe is the perfect blend of spice, acidity, and sweetness. With flavor in every bite, it’s dangerously addicting!

Course Side Dish

Cuisine Mexican

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 268cal

Author Donna Elick

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 medium white onion diced
• 1 –3 jalapeño peppers seeded and minced (See Notes)
• 3 cloves garlic minced
• 2 cups long-grain jasmine rice
• 2 cups reduced sodium chicken stock
• 14.5 ounces fire-roasted diced tomatoes with garlic
• 8 ounces tomato sauce
• 1 cup corn frozen, fresh or canned and drained
• 2 tablespoons Mexican Seasoning Blend recipe below
• 1 teaspoon kosher salt
• Chopped fresh cilantro

Mexican Seasoning Blend

• 4 tablespoons New Mexico chile powder
• 2 tablespoons smoked paprika
• 2 tablespoons ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano leaves
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon cayenne pepper

Instructions

• Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.
• Add the garlic and stir. Continue cooking for 30 seconds.
• Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
• Add the chicken stock, tomatoes,tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
• Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes.
• Remove from the heat and sprinkle with the cilantro.
• Mexican Seasoning Blend
• Combine the ingredients in an airtight 8-ounce mason jar. Seal and shake until well mixed. Store in a cool, dry, dark place.

Video

Notes

Customize your heat level. Add one jalapeño for mild, two for medium and three for hot.

For maximum freshness and potency, it is best to store herbs in a sealed airtight container, away from light and heat. Also, moisture can cause caking and other problems, so it’s best to avoid keeping them near the stove or in the refrigerator. Replace ground herbs and spices every 6 to 9 months. If the color has faded, it’s likely the flavor has faded too.

Nutrition

Serving: 1 | Calories: 268cal | Carbohydrates: 47g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 285mg | Sugar: 4g | Fiber: 2g | Calcium: 39mg | Iron: 1mg

Originally published January 2018, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Restaurant Style Mexican Red Rice (Arroz Rojo) + Video appeared first on The Slow Roasted Italian.

Slow cooking delicious meals is one of my favorite things to do. 

It’s fun to introduce new recipes with simple ingredients and a great way to have a hearty dinner with lots of flavor, ready and waiting at the end of the day. 

The best part about these tender bell peppers stuffed with ground beef filling is that it’s an easy meal that takes just a little bit of time to get set up and ready. 

You can fill the yellow, green, and red papers with white rice, brown rice, or cauliflower rice – and use other basic ingredients as well. 

That’s the beauty of this recipe – and it’s one that the entire family will love! 

Not only is this an easy recipe to cook, but it’s a great recipe to use up large peppers filled with goodies! 

You’ll find plenty of options to stuff inside these fresh peppers to create the pepper filling of your taste bud dreams! 

You’ll see why this recipe for stuffed bell peppers quickly became a family favorite in my house! 

Crock Pot Stuffed Peppers

These Italian stuffed peppers are chock full of mouth watering meat, rice, veggies, and seasonings all topped off with gooey, melted cheese.

This simple dish really packs a ton of flavor and is a wonderful comfort food option.

If the thought of these slow cooker stuffed peppers is making you lick your lips, you would love my cheesy garlic parmesan sausage bombs. 

Tender, bite sized poppers that are packed with flavor and so easy to make too!

There’s even an easy soup version of this delectable dish! Or, try some other comfort food staples like my white chicken chili or smokey mac and cheese.

Perfect for colder nights when you want to warm up your insides with a big bowl of YUM!

Crockpot Stuffed Peppers – Tips and Tricks

• Make it less spicy. The hot Italian sausage adds plenty of heat and flavor, but you can swap it for a sweet or mild variety instead.
  
• Use your hands! This is a sure-fire way to guarantee that the ingredients are well-combined.
  
• Save the tops. You can place them back on top after stuffing or chop them up and add them to your filling mix.
  
• Tip for evenly cooked rice: Make sure that the filling is tucked into all of the crevices and does not go over the rim of your pepper.
  
• Baste regularly. Spoon the excess juices over the tops of your Italian stuffed peppers to keep them juicy and moist. Every 30 minutes or so should do the trick!

Slow Cooker Stuffed Peppers FAQs

Enjoy!

With love, from our simple kitchen to yours.

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CrockPot Stuffed Peppers (Easy Slow Cooker Recipe)

Crock pot stuffed peppers will have your family popping their heads into the kitchen to see what’s cooking. Make some today for dinner tonight!

Course Main

Cuisine Italian

Method Slow Cooker

Prep Time 30 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 6

Calories 241cal

Author Donna Elick

Equipment

• slow cooker
• mixing bowls
• food prep gloves
• quality knives
• cutting board
• heat resistant spoon/spatula

Ingredients

• 1 pound ground beef
• 1/2 pound hot Italian sausage ground
• 1/2 cup long-grain rice
• 1 small white onion diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cloves garlic cloves minced
• 2 teaspoons Italian seasoning
• 1 – 15 ounce 15-ounce can tomato sauce
• 1 – 15 ounce can diced tomatoes (undrained)
• 1 teaspoon Worcestershire sauce
• 6-7 large bell peppers a variety of colors is optional
• 1 cup beef broth
• 6-7 slices fresh mozzarella cheese one slice per bell pepper
• Chopped parsley or herbs for garnish

Instructions

• In a large mixing bowl, combine ground beef, sausage, rice, onion, salt, pepper, garlic, Italian seasoning, Worcestershire, half of the can of tomato sauce, and half of the can of diced tomatoes. Use gloved hands to thoroughly combine all of the ingredients.
• Slice the tops off of the bell peppers and set aside. Remove the ribs and seeds from inside each bell pepper. You can either place the tops of the bell peppers back on them after stuffing (this will help retain the moisture and cook the rice) or chop the usable portion of the lids and add it to the meat/rice mixture.
• Arrange bell pepper “bowls” in the slow cooker.
• Fill each bell pepper with the meat/rice mixture. Try to keep as much of the stuffing tucked down inside the bell peppers (this will aid in the rice cooking more evenly.)
• Whisk together beef both and the remaining tomato sauce and diced tomatoes.
• Pour the broth mixture over the bell peppers.
• Cover and cook on HIGH for 4-5 hours or until the rice is cooked through. If possible, spoon the excess juices in the crockpot up and over the bell peppers, “basting” them every 30 minutes while cooking to keep moisture inside the peppers with the rice.
• Once the rice and meat mixture is cooked, place one slice of cheese over the top of each pepper. Continue cooking for another 15 minutes until cheese is melted. Sprinkle with parsley and serve.

Notes

Storage: Store in an airtight container in the refrigerator for 3-4 days.

The meat mixture can be varied – the hot italian sausage makes these spicy and extra flavorful.

If you would like to leave the stuffed peppers without basting, be sure there is no stuffed mixture above the rim of the bell pepper. You could also use quick-cooking rice or pre-cook the rice before adding it to the stuffing mixture.

Serve with a side of sauce from the crockpot.

Nutrition

Serving: 1 | Calories: 241cal | Carbohydrates: 15g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 692mg | Sugar: 6g | Fiber: 3g | Calcium: 107mg | Iron: 2mg

Originally published December 2021, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Crock Pot Stuffed Peppers (Easy Slow Cooker Recipe) appeared first on The Slow Roasted Italian.

Skip the takeout box and make this Perfect Easy Pork Fried Rice right at home in just 30 minutes!

Fluffy jasmine rice is stir-fried with bites of juicy tender pork tenderloin, sweet carrots, crisp peas, and savory aromatics, then tossed in a glossy soy-honey sauce with just the right kiss of sesame. 

A soft scramble of buttery eggs and a sprinkle of fresh green onions bring it all together for that irresistible balance of comfort and flavor.

Every bite is smoky, salty-sweet, and downright addictive — the kind of fried rice that tastes even better than your favorite takeout spot.

Add the flavors from your favorite Chinese restaurant in your own home kitchen with this simple rice recipe! This dish makes a great recipe to feed your entire family – and is better than Chinese takeout! 

If you’ve been searching for a great fried rice recipe, this is it. And no, it’s not good fried rice – it literally is the best. 

I love using simple ingredients to make this easy fried rice that tastes better than anything I’ve ever ordered! 

I’m a huge fan of Chinese food because of the great flavors and taste. So when I realized that easy recipes like this rice dish could be made in my own kitchen, I was so excited to get started! 

The next time that you need easy meals and recipes to plan out the weekly dinner menu, add this rice dish to your radar! We eat it as a main dish, but you can use it as a side dish, too! 

Pork Fried Rice 

Not only is it easy to replicate your favorite takeout dishes right at home, but you can make adjustments as needed, so it comes out exactly how you like.

And because this recipe for pork fried rice makes such a large amount, you can feed the whole family or have leftovers for lunch at a fraction of the cost! 

We also have a classic fried rice recipe ready in just 30 minutes, or try a unique twist with hot dogs!

If you like takeout-style dinners for busy weeknights, you need to try our Beef & Vegetables Chop Suey! Cook tender beef, crisp vegetables, and a rich savory sauce in just 30 minutes flat!

ngredient Notes and Substitutions

• Meat – While pork fried rice is typically made with Char Siu, or Chinese bbq pork, you can use whatever cut is easily accessible. 
  
  Even leftover pork chops would work! I took a whole pork tenderloin and marinated it in an Asian-inspired BBQ sauce, then cooked it on the outdoor grill. 
  
  You could also use smoked tenderloin if you’d like. And I have cooked up some pork loin or ground pork and tossed it in the recipe as well.
  
  I am thinking of adding pork belly to this recipe next time I make it. It is very versatile.
  
• Veggies – Feel free to swap out the green peas and carrots for other stir-fry veggies like bell peppers, corn, finely chopped broccoli, snow peas, or bean sprouts.
  
• Rice – Long-grain rice like Jasmine rice is the best variety to use for this dish. Be sure to cook it ahead of time and let it cool before adding it to the pan.
  
  Long-grain rice is dry and fluffy after cooking and less likely to become sticky and clumpy from the residual heat. 
  
  It doesn’t have to be completely chilled first, but add a few minutes to the cooking time if using leftovers from the refrigerator. Brown rice or an other leftover rice will work.

You can also add other ingredients to this recipe as well. It might change a lot of the flavor, but that can be a good thing! 

Adding sugar snap peas, diced red onion, bok choy, fresh ginger, sesame seeds, and even scrambled eggs is a great option to pair with the rice and cooked pork. 

Don’t forget seasonings like garlic powder, onion powder, oyster sauce, soy sauce, and anything else that you are craving! 

How to Make Pork Fried Rice at Home

• Get ingredients prepped and ready.

Both the rice and the pork will need to be cooked and cooled ahead of time — at least a few hours, but the night before is even better. 

Store both in the refrigerator until you’re ready to start this recipe for pork fried rice.

• Use a wok.

A curved skillet is ideal for any stir fry as the high, sloped sides cook all the ingredients evenly at high heat.

The shape also makes it easy to stir and toss the ingredients together quickly.

• Cook onions and garlic first.

This softens the veggies and brings out their natural sweet flavor. Be gentle with the garlic — it only needs a minute or two before it burns.

Once fragrant, add the remaining ingredients, tossing and cooking until everything is well combined and warmed through.

• Add some heat!

Try adding a pinch of red pepper flakes to the sauce. If you want to feel the flames on your tongue, mix in some Sriracha or hot chili oil.

I recommend starting with a small amount and seeing how the pork fried rice tastes. You can always add more, but it’s harder to tone it down when there’s too much!

Prep Ahead

• Make rice the night before
• Cook and chop pork 
• Scramble eggs
• Mix sauce together 

Serving Suggestions

Want more restaurant-inspired dinner ideas? Panda Express Broccoli Beef and Cheesecake Factory Bang Bang Shrimp are sure to hit the spot, and you can easily serve them alongside this pork fried rice recipe.

I also have a Crockpot Mongolian Beef recipe that is the perfect balance of sweet and spicy flavors. 

Or, try One-Pan Chicken Teriyaki with vegetables for a complete meal without any extra dishes!

Kitchen Tools You Will Need

• Use a standard large Skillet to scramble the eggs, but use a Wok or large sauté pan to make this recipe for pork fried rice.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sautéing vegetables and browning meat.

Storing and Reheating

If you happen to have leftover fried rice (I never do)… The best way to store any leftover pork fried rice can be kept in a sealed container in the refrigerator for up to 4 days. 

This dish also freezes really well and can be stored for up to 3 months in a freezer-safe container. Just thaw in the fridge before reheating.

Add leftovers back to a skillet on the stove and heat until warmed through, stirring occasionally. 

Add a splash of water as needed for moisture or pop a lid on top to create steam.

Pork Fried Rice Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Perfect Easy Pork Fried Rice (30 Minute Recipe)

Pork Fried Rice is a staple of Chinese and hibachi grill restaurants across the country. Make pork fried rice in just 30 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 285cal

Author Donna Elick

Ingredients

• 1 tablespoon butter
• 2 large eggs beaten
• salt and Pepper to taste
• 1 tablespoon hot water
• 1 tablespoon honey
• 1/2 Teaspoon sesame oil
• 3 tablespoons soy sauce
• 1/4 Teaspoon white pepper
• 1 Tablespoon Canola Oil
• 1 medium onion finely diced
• 2 cloves garlic minced
• 1 pound cooked pork tenderloin chopped into small pieces
• 5 Cups Cooked jasmine rice
• 12 ounces frozen peas and carrots
• 3 green onions chopped

Instructions

• Melt butter in a skillet and add the eggs then add salt and pepper to taste.
• Cook eggs until they’re just soft then set aside.
• In a small bowl mix the hot water, honey, sesame oil, soy sauce and white pepper. Set aside.
• In a large wok (if you don’t have one a large skillet will be enough) add the canola oil and diced onion, cook until translucent then add the garlic. Cook a further 2 minutes.
• Add the pork, jasmine rice and peas and carrots and sauté, stirring in the honey/oil mixture. Continue to cook until all the ingredients are hot.
• Add the green onions and serve.

Nutrition

Serving: 1 | Calories: 285cal | Carbohydrates: 37g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 470mg | Sugar: 3g | Fiber: 2g | Calcium: 41mg | Iron: 2mg

Originally published April 2021, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Perfect Easy Pork Fried Rice (30 Minute Recipe) appeared first on The Slow Roasted Italian.