Rice Dish
Source of Recipe
Submitted by Betty Johnstun
Recipe Introduction
This is another recipe I got to teach cooking to kids in the family. This is a fried rice dish.
List of Ingredients
Tools
Large pot with lid
Knife
Cutting board
Frying pan
Measuring cup
Measuring spoons, 1/2 Tsp, 1 Tsp, 1 Tbl
2 Wooden stirring spoons
Plastic rice spoon.
Ingredients
4 1/2 C Rice
Water
Oil
2 Chopped green peppers
3 Medium Chopped onions
1/2 Tsp Garlic salt or garlic granules
1 Tsp Pepper
6 Tbl Soy sauce
1 C slivered almonds
Recipe
Serves: Me or a small family.
Time required: Prepare: 15 minutes Cook: 30 minutes
Difficulty: Average
Directions
1. Make rice the night before. To make rice: Clean it, put in a large enough pot, cover with water, level rice out, put your fingers straight down into water till you feel the firce with your middle finger, when water is to your first joint, you have enough water. Adjust water to your preference if you want drier or moister rice. Also, if you cook barley or brown rice, you need to add more water or it will be hard and dry. Cook on high till it boils with lid off. Turn down burner to warm. Put lid on, and take off burner till the burner cools to warm. Put back on burner. It will be done in 20 minutes.
2. When rice is done, stir the bottom to the top and mix it up. This is to get the rice the same doneness. It will be dry on top, just right in the middle, and wet on the bottom. Let it sit with lid off for 30 minutes to release excess moisture. Then put the lid on and set it on the stove till the next day. If you put it in the refrigerator, it will dry out and become gummy. Only if you have put a meat broth in it would you need to put it in the refrigerator. It can stay out safely for 3 days or longer.
NOTE: You want to have a dry rice, one you cooked the day before, so when you make a fried rice the soy sauce won't make a sticky mess.
3. Heat frying pan on high, when you can feel the heat, pour in oil.
4. Stir fry vegetables, garlic, and pepper.
5. When vegetables are done, add rice to frying pan off the heat. Turn burner down to medium.
6. Put back on burner and use 2 spoons to scoop up the middle of the rice and vegetables from the sides into center. Drop it on top of the pile, and repeat till rice and vegetables are mixed up.
7. Pour soy sauce on and stir again till no more white rice. Add more soy sauce for a stronger and darker fried rice. Less for lighter.
8. Plate it up, and sprinkle almonds on top.
Serve with
Sliced up BBQ chicken, or a bite sized meat.
Serve pickled vegetables in a salad with crushed peanuts. What dressing you put on it will identify the country. Fish oil with the peanuts is from Thailand.
Variations
Left over meats are what is commonly used in the fried rice.
Add vegetables you like. Cut them so they are the same size and style of cut. But add the ones that take longer to cook first, adding the softer ones at the end. Use vegetables like carrots, celery, green onions, broccoli, bamboo shoot, bean sprouts, greens, peas, lima beans, etc. Anything you like and have on hand.
Cook meat in small pieces first, then add the vegetables to have a meat fried rice. Also, when you do a meat fried rice, use a product called Maggi by the boullion in the store. Just reduce the amount of soy sauce by amount of Maggi you add.
Also, you can use boullion and soy sauce to flavor your fried rice. Most common is pork.
To make it like in the restaurant, put the slivered nuts on top, followed by chopped tomatoes, and chopped green onions. But to make it really smell like in the restaurant, they pour about half a teaspoon of sesame oil on it while it is still on the heat. That releases the aroma.
You want to cut all of the meat and vegetables so you can eat them with chopsticks. You should not need to cut it or bite off a piece.
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