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Rice
Fried Rice -
serves 4 to 6
| 1/2 cup |
oyster sauce |
| 4 Tbsp. |
soy sauce |
| 3 Tbsp. |
peanut oil or vegetable oil |
| 2 |
eggs |
| 4 |
garlic cloves |
| 6 cups |
cold cooked white rice (cooked the day before preferably, or older) |
| 1 cup |
frozen peas |
| 1 cup |
cubed carrots |
| 1/2 oz. |
dried mushrooms (5 - 6), reconstitute according to package
instructions. Drain and roughly chop |
| 1 cup |
baby corn, cut into 1/2 inch discs |
| 1 cup |
roughly chopped chestnuts |
| 5 |
scallions, sliced thinly (about 1/2) cup |
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Combine oyster
sauce and soy sauce in a small bowl, set aside.
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Heat a 12-inch
nonstick skillet, or wok over medium heat until hot, add 1 tsp. of oil and
swirl to coat pan. Add eggs cook, scramble and break into medium pieces with
a wooden spoon, until eggs are cook. Transfer to a small bowl and set aside.
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Increase heat to
high, and heat skillet until hot. Add remaining oil, swirl to coat pan
bottom. And add peas, carrots and mushrooms, stirring constantly cook for 3
min. Add garlic, stir and cook for 30 seconds. Add rice and oyster sauce
mixture, cook, stirring constantly and breaking up the rice clumps. Until
mixture is heated through, about 5 min.
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Add baby corn,
chestnuts, scallions and eggs. Mix well, check for salt and serve.
Peas & Rice -
serves 8
| 200grs. |
black-eye peas or red kidney peas |
| 1 |
small dry coconut |
| 1 pint |
water + 4 cups |
| 1 |
medium size onion, minced |
| 2 tbsp. |
vegetable oil |
| 3 cups |
white rice |
| 1/4 cup |
dry shrimp |
| |
Salt to taste |
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Pick and wash peas (soak
overnight if necessary).
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Crack coconut and remove flesh,
finely grate the flesh
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In a big bowl add grated coconut
and pour over 1 pint of water, let it rest for 30min at room temperature and
squeeze well to extract all the flavor.
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Heat oil in a large pot and add
minced onions, cook until onion turns translucent. Add peas, sauté for 10
min. and add 4 cups of water. Cook until peas are partly tender (about
30min.).
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Add rice, coconut milk, dry
shrimp and salt to taste.
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Stir, cover pot and simmer at
medium-low heat for 20 to 30 min. or until rice is tender and dry. Or add
more water if necessarily. Stir once or twice to prevent burning . Serve
hot.
Serve as a side dish with grill fish
fillets and a green salad.
French cut
Green Beans in White Rice with Butter Sauce -
serves 8
| 2 1/2 cups |
white rice, preferably parboiled |
| 350 gr. |
green beans,
French
cut |
| 1/4 cup |
melted butter (1/2 stick) |
| 1/2 tsp. |
salt, or to taste |
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Cook rice in salted boiling water
until tender and drain.
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French cut the green beans.
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In the same pot that you cook the
rice add the butter, green beans and salt. Cook beans for 3 minutes stirring
frequently (they should remain crisp).
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Add the rice, mix well. Let it
stand of heat for 5 minutes. Fluff with a fork and serve.
Serve as a side dish with
Savory Beef Stew and a green salad.
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serves 4
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serves 4
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serves 4
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bravenet.com
