BASIL AND TOMATO FRIED RICE
Summer's dynamic duo of tomato and basil make a surprising appearance in this aromatic fried rice. The tomatoes cook down slightly and become sweeter, coating the rice in their vibrant, sun-kissed juices, while basil adds a peppery perfume. This recipe is very adaptable, so make it your own. Use any tomato variety you like. Add more or less basil, or use Thai or holy basil in its place for even bolder flavors. If you want more heat, leave the seeds in the chiles. Finally, for a fresh element, serve with cucumber slices and a lime wedge on the side.
Provided by Hetty McKinnon
Categories dinner, easy, lunch, quick, weekday, grains and rice, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a bowl, whisk the eggs with 1/2 teaspoon salt.
- Heat a large wok or 12-inch well-seasoned cast-iron or nonstick skillet over medium-high. When hot, add 1 tablespoon of oil, then pour in the beaten egg. Cook for 15 to 30 seconds, allowing the bottom to set slightly, before stirring and turning until just set. Break up the egg slightly, then remove from the wok and set aside.
- Heat the wok over high. Add 2 tablespoons of oil, along with the onions, and stir-fry for 1 minute, until slightly softened. Add the garlic and bird's-eye chiles and stir for 15 to 30 seconds, until fragrant. Next, add the tomatoes and 1 teaspoon of salt, and cook for 3 to 4 minutes, tossing every now and then, until the tomatoes are softened. (Reduce heat to medium-high if it starts getting too smoky or the garlic begins to scorch.)
- Add the rice, soy sauce and half the basil, and season with 1 to 2 teaspoons of salt, to taste. Reduce heat to medium-high and stir-fry for 5 to 6 minutes, allowing the rice to soak up the tomato juices. As the liquid cooks off, the rice will char (though less so if using a nonstick pan) and develop some smoky flavors.
- Add the egg and remaining basil and toss for 1 minute. Turn off the heat and check seasonings, adding some black pepper and more salt if needed. Serve immediately.
FRIED COOKIES
Steps:
- In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
- On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
- Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
- Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
- Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar.
Nutrition Facts : Calories 23.9 calories, Carbohydrate 3.4 g, Cholesterol 4.4 mg, Fat 0.8 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 8.7 mg, Sugar 1.1 g
RICE COOKER FRIED RICE
Everyone knows that Rice Cookers are convenient and save time, but did you know you can cook almost anything in them? Even Fried Rice. Try this simple, fast delicious recipe that will have you craving for more. I often make this dish for bbq's and it is ALWAYS a BIG HIT.
Provided by dinkn2buk
Categories Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Turn Rice Cooker onto cook.
- Add oil, bacon, onion and garlic to Rice Cooker.
- Stir frequently until onion is soft.
- Add rice to Rice Cooker and coat in oil.
- Add frozen vegetable and beef stock and mix well.
- Place lid on Rice Cooker and let it do its thing.
- When finished mix in Soy Sauce and stir.
- Serve.
FRIED RICE COOKIES
Make and share this Fried Rice Cookies recipe from Food.com.
Provided by Random Rachel
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything well.
- Fry spoonfuls in hot oil, let it brown on both sides.
- Drain on paper towels or a wire cookie cooling rack.
Nutrition Facts : Calories 191.4, Fat 4.8, SaturatedFat 2.2, Cholesterol 81, Sodium 372, Carbohydrate 27.1, Fiber 0.6, Sugar 0.1, Protein 8.9
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