Thursday, April 21, 2016

Classic fried rice recipe

Classic fried rice
Classic fried rice

Create classic fried rice at home with flavoursome Chinese sausage.

To prep 0:05
To cook 0:10
Ingredients 11
Difficulty EASY
Servings 4

Ingredients

1/4 cup (60ml) peanut oil
1 1/2 tbs light soy sauce
2 eggs, lightly beaten
1 lap cheong (see notes), thinly sliced
1 garlic clove, thinly sliced
2 tsp grated ginger
1 onion, thinly sliced into wedges
2 cups shredded choy sum
1/2 cup sliced spring onion
5 cups cooked SunRice medium grain white rice, cooled
2 tsp sesame oil

Method

Step 1
Heat 1 tbs oil in a wok over medium-high heat. Add 1/2 tbs soy sauce to the eggs and whisk to combine, then add to the wok, swirling over the base to form an omelette. Cook for 1 minute or until almost cooked. Transfer to a board and chop into small pieces, then set aside.

Step 2
Return the wok to medium-high heat, add remaining 2 tbs oil and fry the lap cheong for 1-2 minutes until crisp. Remove from wok and drain on paper towel.

Step 3
Add the garlic, ginger and onion to the wok. Stir-fry for 1 minute, then add the choy sum, spring onion and rice, and stir-fry for 1-2 minutes until the greens have wilted and the rice is heated through.

Step 4
Return the lap cheong and omelette to the fried rice with the sesame oil and remaining 1 tbs soy sauce. Stir-fry for 10 seconds until well combined and heated through, then serve.

Nutrition

Energy 2250kJ
Fat saturated 5.70g
Fat Total 25.80g
Carbohydrate sugars 2.00g
Carbohydrate Total 61.10g
Dietary Fibre 2.30g
Protein 14.10g
Cholesterol 103.00mg
Sodium 690.00mg

All nutrition values are per serve.

Notes
Lap cheong or dried Chinese pork sausage is available from Asian grocery stores and some supermarkets.

delicious. - June 2014 , Page 59
Recipe by Valli Little

Photography by Alan Benson

Black pepper rice recipe

Black pepper rice
Black pepper rice

Add some spice to your life with this tasty rice side dish.

To prep 0:20
To cook 0:24
Ingredients 11
Difficulty EASY
Servings 6

Ingredients

60g ghee
1 brown onion, finely chopped
1 long green chilli, seeded, finely chopped
12 fresh curry leaves
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
3 green cardamom pods, bruised
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
2 cups (400g) SunRice Basmati Rice
2 1/2 cups (625ml) water

Method

Step 1
Heat ghee in a large saucepan over medium heat. Add onion. Cook for 8-10 minutes or until golden brown. Add chilli, curry leaves, mustard, cumin, cardamom, pepper and salt. Cook, stirring, for 1 minute or until aromatic. Add rice. Cook, stirring, for 1 minute or until rice is coated. Add water. Bring to the boil. Reduce heat to low. Cook, covered, for 12 minutes or until liquid is absorbed.

Step 2
Set aside, covered, for 10 minutes to cool slightly. Use a fork to separate grains. Serve immediately.

Nutrition

Energy 1389kJ
Fat saturated 7.00g
Fat Total 11.00g
Carbohydrate sugars 1.00g
Carbohydrate Total 53.00g
Dietary Fibre g
Protein 5.00g
Cholesterol 0 mg
Sodium 388.09mg

Notebook: - May 2007 , Page 143
Recipe by Sarah Hobbs

Photography by Ben Dearnley

Wednesday, April 6, 2016

Chinese Rice (fried vegetables with rice) Recipe

Chinese Rice (fried vegetables with rice)
Chinese Rice (fried vegetables with rice)

INGREDIENTS

2 cups Sunwhite Calrose/medium grain rice, rinsed and strained
6 tablespoons vegetable oil
1 onion, chopped finely
3 carrots, diced finely
1 cup green beans, chopped finely and boiled
2 cloves garlic, crushed
1 ½ bell peppers, chopped finely (red, green and yellow)
1 cup green peas, boiled
½ cup grated ginger
1 cup green onion, chopped finely
½ cup soya sauce
Salt and black pepper

METHOD

Heat 2 tablespoons of oil in a small pot and stir in the rice with 1 teaspoon of salt. Stir well to coat the rice grains with oil. Pour in 2-3 cups of hot water until the rice is covered. When water boils, cover the pot and cook the rice on low heat for 10-15 minutes.

In a big pot, heat 4 tablespoons of oil over medium heat and cook the onion for 2 minutes mixing it well with oil. Stir in the carrots and cook for 2-3 minutes.

Add the green beans and cook the mix for 1 minute then add the garlic and peppers stirring continuously. Add the peas and ginger. Stir to combine.

Add the soya sauce to vegetable mixture and stir well for 1 minute then stir in the rice gradually and mix well.

Add the green onion along with 1 teaspoon of black pepper. Cook for 2-3 minutes stirring continuously.

Put the fried vegetable rice in a large plate and serve hot.

TIPS

You can use Sunwhite Calrose rice, Basmati rice, or Jasmine rice.

You can add or remove any kind of vegetables you want.

Source: Sunwhite

Monday, March 28, 2016

Rice with sea food and vegetables recipe

Rice with sea food and vegetables
Rice with sea food and vegetables

Enjoy the unique taste combination of seafood and vegetables!

Preparation Time: 15 minutes approximately
Cooking Time: 45 minutes approximately
Serves: 4 persons

All you need

200 g fish fillet
12 pcs. shrimps
10 pcs. mussels & calamari
50 g al alali Garden Peas, drained
50 g al alali Cut Green Beans,drained
1/2 cup Extra olive oil
50 g carrot cubed
45 g al alali Sweet Corn
1/2 pcs. red capsicum small cubes
1/2 pcs. Yellow capsicum small cubes
1/4 cup black olives pitted
1/4 onion finely chopped
2 cloves of garlic finely chopped
1/2 cup al alali Tomato Paste
5 small tomatoes
3 cups of fish broth
Salt to taste
2 tsp. curcumin
1 tsp. al alali Ground White Pepper
3 g Saffron dissolved in warm water
Corn oil

Directions
  1. Wash and drain rice. Set aside
  2. Peel and clean shrimps and clean mussels well
  3. Cut fish fillet into fingers and calamari into rings
  4. In a pan, fry onion, garlic, red and yellow capsicum on low fire
  5. Add calamari, fish, muscles and shrimps. Mix slowly
  6. Add al alali Tomato Paste, salt, al alali White Pepper and curcumin
  7. Add fish broth and saffron . Cook until broth is boiling
  8. Add rice and mix slowly. Simmer on low fire for 20 minutes
  9. Add al alali Garden Peas and al alali Cut Green Beans. Mix
  10. Simmer for 5 minutes
  11. Serve hot and enjoy
Source: alalali

Tuna Steak and Rice Primavera Recipe

Tuna Steak and Rice Primavera
Tuna Steak and Rice Primavera

Accompany your yummy tuna steak with vegetables and rice in this delicious meal.

Preparation Time: Approximately 5 minutes
Cooking Time: Approximately 30-35 minutes
Serves: 4 persons

All you need

2 tbsps. all-purpose flour
2 cups milk prepared from al alali full Cream Milk Powder
1 cup long-grain white rice
110g. herb and garlic-flavored cream cheese
1 1/2 cups hot water
Salt to taste
al alali Ground Black Pepper to taste
4 cans al alali Grilled Smoked Tuna Steak
2 cups al alali Mixed Vegetables
Lemon wedges

Directions
  1. In a large non-stick pan, mix flour and milk; add rice, cream cheese, hot water, 1 tsp. salt and 1/4 tsp. pepper
  2. Simmer over medium heat, stirring continuously
  3. Reduce heat to medium-low; cover and simmer for 15 minutes until rice is almost tender
  4. Add salt and pepper to the Grilled Smoked tuna
  5. Add mixed vegetables to rice and put Tuna Steak on top
  6. Cover and cook for about 5 minutes or until rice is tender
  7. Set aside and let stand, covered, for 5 minutes
  8. Serve with lemon wedges and enjoy!
Source: alalali

Saturday, January 30, 2016

Fruity rice salad recipe

Fruity rice salad
Fruity rice salad

There’s much to entice about this side with rice, it's delicious and low in price!

To Prep 0:20 | To Cook 0:15 | INGREDIENTS 11 | DIFFICULTY EASY | SERVINGS 4

Ingredients

2/3 cup SunRice White Long Grain Rice
2/3 cup dried cranberries
1/3 cup currants
1/3 cup diced apricots
2/3 cup slivered almonds, toasted
1/4 cup chopped fresh flat-leaf parsley
2 green onions, thinly sliced
1/4 cup orange juice
1 tablespoon extra-virgin
Olive oil
1 tablespoon white wine vinegar

Method

Step 1 Cook rice in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Drain. Cool for 10 minutes.

Step 2 Combine rice, cranberries, currants, apricots, almonds, parsley and onion in a bowl. Place orange juice, oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.

Step 3 Pour juice mixture over rice mixture. Toss to combine. Serve.

Notes

Serve with: Lamb sausages, grilled pork steaks, chicken rissoles.

Nutrition

Energy 1723kJ
Fat saturated 1.40g
Fat Total 15.40g
Carbohydrate sugars g
Carbohydrate Total 59.70g
Dietary Fibre 5.50g
Protein 7.30g
Cholesterol mg
Sodium 65.00mg

Super Food Ideas - February 2010 , Page 46
Recipe by Kim Coverdale

Photography by Ben Dearnley

Tuesday, January 5, 2016

Thai fried rice recipe

Thai fried rice
Thai fried rice

Try a taste of Thailand with this tasty Thai fried rice.

To Prep 0:10
To Cook 0:10
INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 4

Ingredients

150 g diced bacon
2 spring onions, chopped
1 clove garlic, crushed
3 cups cooked brown rice
1/2 pineapple, peeled, cut into 5mm pieces
1/2 cup blanched almonds, roasted
1 red chilli, chopped
1/4 cup coriander leaves, to serve
2 tablespoons Coles brand blended vegetable oil
2 teaspoons sesame oil
2 tablespoons soy sauce
1 tablespoon Coles brand caster sugar
1 teaspoon fresh ginger, grated

Method

Step 1

To make the dressing, whisk the combined oil, soy sauce, sugar and ginger in a small jug until the sugar dissolves.

Step 2

Heat a frying pan over medium-high heat. Cook the bacon for 2-3 mins or until crispy. Add spring onion and cook for 1 min, then add the garlic and cook for 30 secs. Toss in rice, pineapple, almonds and chilli. Cook for 5 mins or until heated through. Drizzle over the dressing and toss through. Top with coriander to serve.

Nutrition

Energy 2610kJ
Fat saturated 6.90g
Fat Total 32.50g
Carbohydrate sugars 10.10g
Carbohydrate Total 62.20g
Dietary Fibre 4.50g
Protein 22.20g
Cholesterol 41.00mg
Sodium 1477.00mg

All nutrition values are per serve.

Source: Coles - Christmas 2013

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