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Post by :Eagle55
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2004
Click below to download : Rice - Side - Special Fried Rice (Format : PDF)
Rice - Side - Special Fried Rice
1/2 pounds peeled and cooked prawns (shrimp)4ounces cooked ham
4 ounces green peas
4 eggs
1 teaspoon salt
1 Tablespoon onion powder
3 spring onions (scallions) finely chopped
4 tablespoons vegetable oil
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 pound cooked rice
Pat dry the prawns with paper towels. Cut the ham into small dices about the same as the peas In a bowl, lightly beat the eggs with a pinch of the salt and a few pieces of the spring onions.
Heat about half of the oil in a preheated wok, stir-fry the peas, prawns and ham for 1 minute, then add the soy sauce and wine or sherry. Remove and keep warm. Heat the remaining oil in the wok and lightly scramble the eggs. Add the rice and stir to make sure that each grain of rice is separated. Add the remaining salt, spring onions and the prawns, ham and peas. Blend well and serve either hot or cold
Serves 4
You can substitute beef, roast pork, chicken or ham for the shrimp. I use Uncle Bens rice for this particular recipe.
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Yield: 6 servings The Offical Fajita Cookbook 1 cup Uncooked white rice 2 cups Water 1 tsp. Salt 3 slice Bacon, diced 2 tbl. Onion, diced 2 tbl. Green pepper, diced 1 cup Tomato juice 1/4 tsp. Pepper 1/4 tsp. Cumin 1 tsp. Chili powder Combine the rice, water, and salt in a 2-quart saucepan and bring to a vigorous boil. Turn the heat down to low. Cover the saucepan with a lid and cook for 15 minutes. Do not remove the lid while the rice is cooking. Then remove the rice from the heat and set aside, covered. Cook the
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2-3 tablespoons olive oil2 cups brown rice (or white)1 clove garlic, crushed1 medium onion, chopped1 teaspoon cumin1 teaspoon chili powder, or to tastecilantro, to taste2 cups tomato juice1 (28 ounce) can chopped tomatoes, or size to equal about 2 cupsBring a skillet with the olive oil up to a medium-hot fire. Pour in brown rice (white does work) and brown in the oil until a beautiful golden brown. Add garlic and onion and cook until transparent. Add remaining ingredients. Bring to a simmer, reduce heat and continue cooking for 15-20 minutes until tender.
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