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Cooking, Recipe and Food Blog

Prawn and Shiitake Fried Rice

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Prawn and shiitake fried rice is a delectable rice dish infused with Asian flavors. The shiitake adds “umami” to it, an indescribable taste that pleases the palette. Remove the chili if you are serving it to kids or guests. Replace it with fried garlic or serve it on the side

 

Serves 4

Ingredients:

1 1/2 cups long-grain rice

2 tablespoons peanut oil

12 green prawns, deveined and peeled (tails intact)

1 onion, cut into wedges

5 garlic cloves, sliced

2 teaspoon finely grated ginger

150g shiitake mushrooms, thickly sliced

1 long red chili, seeded and finely chopped

4 spring onions, finely shredded

150g snow peas, trimmed, sliced

1/4 cup light soy sauce

2 tablespoons oyster sauce

 

Cook the rice according to packet instructions or until soft and fluffy. Spread it on a baking tray and let it cool for two to three hours.

Heat a tablespoon of oil in a wok over high heat. Stir-fry the prawns for two minutes or until they turn pink. Remove and set aside.

Place the remaining oil into the wok and heat it. Stir-fry the garlic, onions and ginger for a minute or two or until it becomes aromatic. Add the mushrooms and cook for another two to three minutes or until soft.  Place the snow peas in the pan and fry it along with the mushrooms for a minute until they turn bright green and crisp.

Put the rice into the pan and heat it for a minute or two. Stir in the soy sauce and oyster sauce. Mix until well combined. Add the shrimp. Gently mix. Divide the fried rice among individual bowls. Top them with chili and spring onions before serving. Serve warm.

 

Image from tsuihin – TimoStudios

Chorizo Fried Rice

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Chorizo fried rice is a meal in itself because it has a mix of meat and vegetables. It can be served as is or with other dishes such as grilled meats.

 

Serves 4

Ingredients:

4 cups cooked white rice

6 cloves garlic, crushed

1 medium sized onion, chopped

2 pieces Chinese chorizo, diced

1 cup tomato sauce

1/2 cup sweet corn kernels

2 tablespoons vegetable oil

Salt and ground black pepper to taste

 

Heat the oil in a medium sized saucepan over medium heat. Sauté the garlic for one minute until it is fragrant. Add the onions and cook it for another 2 minutes or until translucent. Next, fry the chorizo along with the garlic and onions. Once it is cooked, pour in the tomato sauce and stir in the corn. Cover the pan and let it simmer for 5 minutes. Add the rice and season it with salt and pepper.  Mix well and stir continuously until well combined until the sauce has been absorbed by the rice. Serve immediately.

 

Photo Courtesy Of:  FotoosVanRobin

Sausage and Vegetable Rice

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Sausage and vegetable fried rice is a delicious recipe that makes use of leftover rice. It can be served alongside other dishes or eaten as is. Feel free to be creative and utilize this recipe for leftover meats and vegetables.

 

Serves 2

Ingredients:

2 tablespoons butter

1 tablespoon canola oil

3/4 cup sliced sausages

1/2 cup frozen corn kernels

1/2 cup frozen carrot cubes

1/4 cup chopped celery

1/4 cup chicken broth

2 cup cooked rice

1 teaspoon garlic salt

Ground white pepper to taste

1/2 teaspoon dried thyme

 

Heat the oil in a medium sized skillet over medium heat. Melt the butter and fry the sausages for 2-3 minutes or until they are cooked. Add the corn, carrots and celery. Cook it for another 2-3 minutes or until the vegetables are soft. Pour in the chicken broth and add the cooked rice. Season it with garlic salt, ground white pepper and thyme. Mix well.  Cook it for another 4-6 minutes or until the liquid has evaporated. Stir occasionally to prevent the rice from sticking to the bottom of the pan. Serve warm.

 

Photo Courtesy Of:  gkdavie


Kedgeree

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Kedgeree also known as kitcherie or kitchiri is usually made of flaked fish, rice and parsley. It is an Indian dish that was adapted by the British. It was initially prepared to make use of leftovers until it eventually became a dish in itself.  It is a perfect meal for a lazy day, but it can impress guests as well. It is also a good idea to whip up a dish made of shrimp to compliment it.

 

Serves 4

Ingredients:

500g salmon or cod fillet, sliced into cubes

1 tablespoon olive oil

1 piece lemon rind

1 bay leaf

60g butter

1 large onion, finely chopped

1 teaspoon curry powder

3 cups cooked basmati rice

3 hard-boiled eggs, sliced

1/4 cup finely chopped fresh parsley

2 egg yolks

1/4 cup cream

1 lemon, quartered, for serving

 

Heat the oil in a large non-stick frying pan under medium heat. Fry the fish until they are light brown. Transfer to a plate.

Melt the butter in the same frying pan over medium heat. Add the onions and curry powder. Cook it for 5 minutes or until the onions are soft. Lower the heat and add the cream and egg yolks. Stir for 2 minutes. After, add the rice and parsley.  Mix well. Cook for another 2-3 minutes. Transfer the kedgeree to a serving plate or individual bowls. Top with hard boiled eggs. Serve warm with lemon wedges.

 

Photo Courtesy Of:   jules:stonesoup

 

Chicken Fried Rice

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Fried rice is a meal in itself, but in Asian cuisine it is served with other viands that compliment it. For me, I often prepare it using leftover meat and rice to make them eatable the second time around. I often prepare this recipe using leftover roasted chicken.

 

Serves 4

Ingredients:

1 tablespoon vegetable oil

2 eggs beaten lightly

2 cloves garlic, crushed

2cm piece fresh ginger, grated

1 1/2 cups cooked chicken, coarsely chopped

4 cups cold cooked rice

1 cup frozen peas, corn and carrots mix

1/4 cup light soy sauce

2 tablespoons oyster sauce

6 green onions, sliced thinly

 

Place a large skillet or wok under medium heat. Put half of the oil and fry the egg. Spread it thinly by swirling the skillet or by moving it side to side. Transfer the egg to a plate and let it cool. After, roll it tightly and cut it into thin strips.

In same wok or skillet, add the remaining oil. Sauté the garlic and the ginger for 2-3 minutes or until they are light brown and become fragrant. Add the chicken and the oyster sauce. Stir-fry it for 3-5 minutes.

Put the rice in the skillet a cup at a time. Separate the rice clumps as you go by. Stir in the mixed vegetables and pour in the soy sauce. Mix well and make sure the rice is coated in soy sauce and oil. Add the egg and spring onions. Cook for another 2-3 minutes. Transfer the  fried rice to a separate plate or into individual bowls before serving.

 

Photo Courtesy Of:  Incase

 

Japanese Fried Rice

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I am a big fan of fried rice. Japanese fried rice is sticky unlike others. It is actually a dish in itself. I prepare it when I have leftover meat and vegetables. It is best eaten with other Japanese food like pork tonkatsu and chicken teriyaki.

Ingredients:

2 cups Japanese sticky rice cooked

2 cloves garlic, minced

1/4 cup white onions, chopped

1/4 cup carrots, chopped

1/4 cup green bell pepper (optional)

1/3 cup diced pork or shrimp (or both)

2 eggs, beaten

Chopped scallions

1/2 teaspoon garlic salt

1 teaspoon dashi

2 tablespoons soy sauce

2 teaspoons vegetable oil

In a wok or skillet, heat 1 teaspoon oil under medium heat. Cook the eggs for 3 minutes or until it solidifies. Transfer to a plate.

Place the remaining oil in the same skillet. Sauté the garlic and onions for 3 minutes or until the onions are translucent. Add the pork, shrimp, carrots and green bell pepper. Cook until the meat and vegetables are soft. Season it with garlic salt and dashi. Add the rice and soy sauce. Mix well until the rice is coated in soy sauce. Put the eggs and scallions. Mix occasionally, so that it doesn’t stick to the bottom of the pan. Serve immediately.

Photo courtesy of: Ron Dollete

Yang Chow Fried Rice

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Yang Chow fried rice is a common rice dish found in Chinese restaurants. It is a combination of rice, meat, vegetables and egg. Originally, it was made with leftover rice and meat. Due to the demand, it is now made with fresh ingredients.  For me, eating a Chinese meal is incomplete without it.

4 cups of cold cooked rice or leftover rice

3/4 cup shrimps, shelled and deveined

1 piece Chinese sausage, chopped

3 eggs, lightly beaten

Salt and pepper to taste

2 tablespoons oyster sauce

1 cup frozen peas and carrots

2 stalks green onion, minced

2 cloves garlic, minced

1 scallion, minced

1/2 teaspoon cornstarch

5 tablespoons cooking oil

1 tablespoon soy sauce

1 teaspoon sesame oil

First, marinate the shrimp in cornstarch and season with salt and pepper. Set aside.

In a small frying pan, heat a tablespoon of cooking oil. Pour in the eggs and cook for 3-4 minutes or until it is a little dry. Transfer to a plate and cut into strips.

Heat a large pan or wok and add 2 tablespoons of cooking oil. Make sure that the oil coats the pan. It would also be a good idea to use a non-stick pan. Saute the garlic and scallions. Add the Chinese sausage, stir-fry it for 2-3 minutes then add the shrimp. Cook for another 2 minutes or until the shrimp is light pink. Stir in the peas and carrots. Cook for another 2-3 minutes or until their color becomes bright. Transfer to a plate and set aside.

In the same pan, heat the remaining oil. Add the rice and fry it for 3-5 minutes or until all the grains are separated and covered in oil. Combine it with the shrimp, Chinese sausage, peas, carrots, fried egg, oyster sauce and sesame oil. Move the rice mixture or mix well, so that it does not stick to the bottom of the pan. Season it with salt and pepper.

It is best served warm. You can eat it as is or with other dishes.

Photo Courtesy  Of: alberth2