Fried Rice

October 29, 2008 at 7:06 am (Uncategorized) (, )

Fried Rice

Misha has been craving fried rice for weeks. Usually we put chicken in with the fried rice, but since we were serving this with sweet and sour chicken we skipped the chicken.

Fried Rice
Adapted from multiple sources.

Ingredients

1/2 Tablespoon sesame oil
1 onion
2 Tablespoons soy sauce
2 cups frozen peas and carrots
green onion
2 cloves garlic, minced
2 eggs
4 cups white rice, cooked and cooled in the fridge
1 can diced pineapple, drained

Directions

  1. Cook and cool the rice ahead of time.
  2. Heat the oil in a large skillet or wok over medium heat. Add onion and saute until soft.
  3. Add green onion and garlic, saute.
  4. Add eggs and scramble.
  5. Stir in peas and carrots and saute.
  6. Add rice and soy sauce and stir until heated through.
  7. Add pineapple, and cook until heated through.
  8. Serve and enjoy!

I missed the chicken, but it was nice not using a seasoning packet. It very much helps to cook the rice in advance and give it enough time to cool in the fridge.

As a result, while cooking the rice ahead of time and getting it into the fridge to cool about a cup of it fell on the floor. Not to worry, we had two very happy pups to help us out:

Mollie

Abby

Note: I must have been really tired when I posted this recipe… I know that I had written out the directions and ingredients… but something must have happened and none of the changes went through. I think I need a break! oops!

Permalink 2 Comments

Arroz Branco (Brazilian Style Rice)

September 30, 2008 at 11:35 am (Uncategorized) (, , )

Brazilian Rice

In honor of the premiere of The Amazing Race, MIl and FIL came over for dinner and we wanted to do something special. I searched to see what the first destination was and decided to do a Brazilian theme for fun. We did this with Brazilian BBQ Beef Shish Kabobs.

Arroz Branco (Brazilian Style Rice)
Google… the web site was in Portuguese

Ingredients

1 Tablespoon of oil
1 small chopped onion (it ended up being about 1/4 cup chopped onion)
1 carrot, chopped
1 clove garlic, crushed
1 cup rice
1 can chicken broth, boiling
1 teaspoon salt

Directions

  1. Heat oil in a deep skillet over medium heat. Saute onion and carrot until onions are tender.
  2. Add rice and saute until rice is browned. Note: This took a lot longer than I expected, but I had read that it was important to do this, so I just kept the rice moving.
  3. Add garlic and salt. Saute for about 30 seconds.
  4. Stir in chicken broth. 
  5. Turn down the heat to low. Cover and simmer for 30 minutes, or until rice is cooked and liquid is absorbed. I stirred occasionally so that the rice didn’t stick to the bottom of the pan.
  6. Let the rice rest for about 10 minutes, serve and enjoy!

We enjoyed the rice, and we are still enjoying the leftovers. Another keeper.

Permalink 1 Comment

Spanish Rice

September 30, 2008 at 10:50 am (Uncategorized) (, , )

Spanish Rice

We had some friends over for dinner on Saturday night and did steak fajitas and Spanish rice. This is the first time I had made it from scratch, I don’t think that I will be going back.

Spanish Rice
Adapted from allrecipes.com.

Ingredients

2 Tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 red bell pepper, chopped
2 cups chicken broth (1 can)
1 10 oz can diced tomatoes
2 teaspoons chili powder
3/4 teaspoon ground cumin
1 clove garlic, minced
1 teaspoon salt

Directions

  1. Heat oil in a deep skillet over medium heat. Saute onion and bell pepper until onions are tender.
  2. Add rice and saute until rice is browned. Note: This took a lot longer than I expected, but I had read that it was important to do this, so I just kept the rice moving.
  3. Add garlic, chili powder, cumin, and salt. Saute for about 30 seconds.
  4. Stir in chicken broth and tomatoes. Note: Another recipe I had with a similar rice method had me boil the water first. I think that this may be a good idea since the room temperature water seemed to almost explode with the very hot pan.
  5. Turn down the heat to low. Cover and simmer for 30 minutes, or until rice is cooked and liquid is absorbed. I stirred occasionally so that the rice didn’t stick to the bottom of the pan.
  6. Serve and enjoy!

It was very good, Misha was impressed. I will be making this again.

Permalink Leave a Comment