Rice and potato are two staple ingredients in a kitchen. Versatile and delicious, they can be used to make a wide range of dishes. Rice recipes and potato recipes are versatile recipes that can be easily tweaked to suit your taste buds. They also make wholesome and tasty meals in a few easy steps.

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The versatility of rice recipes lets you add ingredients of your choice to turn a regular side or main course dish into a complete meal. Adding chicken, shrimp, turkey, crab or vegetables of your choice to stir fried rice can make the regular rice a complete dish in itself that can simply be served with a sauce on the side. Warm two cups of cooked rice and pick half a pound of crab meat to separate it from the shell before you start cooking. Mix a quarter cup of soy sauce with one and a half teaspoons of rice vinegar, a teaspoon of sesame oil, half a teaspoon of sugar and a pinch of white pepper in a bowl, to make the sauce.

To make the fried rice, heat two teaspoons of corn or peanut oil in a wok and stir fry a teaspoon of chopped ginger with three cloves of minced garlic and three thinly-sliced green onions. Add the rice and cook for a few seconds. Make a well in the center of the rice and crack in two eggs in the exposed part of the wok and mix instantly to coat the rice with the eggs. When the eggs are cooked, add the crab meat, a cup of frozen petite peas and the sauce. Stir fry till well combined and serve hot. Use different ingredients like chicken, mushroom or turkey to create new rice recipes with a simple variation.

Include a classic potato salad in your potato recipes for a quick and delicious side. Place three pounds of red-skinned potatoes in a saucepan and cover with water. Add a little salt, cover partially with a lid and cook on medium heat till the potatoes are tender. Rinse the cooked potatoes under cold water to cool them and cut into small chunks. Sprinkle three teaspoons of white wine vinegar on the potatoes and let cool completely. In a large bowl, mix a cup of mayonnaise with two teaspoons of whole grain mustard. Add the potatoes along with four finely diced stalks of celery, two teaspoons of chopped parsley and four green onions, finely chopped. Season well with salt and pepper and serve after refrigerating covered for about two hours. You can use hard boiled eggs, cooked bacon or grilled and shredded chicken or turkey in the salad to create new potato recipes.