Guam Fried Rice Recipes

GUAM'S RED RICE

Guam's Red Rice image

This was sent to me by a resident of Guam via an online gaming community. It is intended to be made in a rice cooker. Refer to your manufacturer's directions for the correct amount of liquid to use with this quantity of rice.

Provided by IngridH

Categories Rice

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons achiote seeds
1/2 teaspoon salt
2 tablespoons cooking oil or 1 tablespoon butter
1/2 cup chopped onion
2 cups water
2 cups rice
1/2 cup diced bacon (optional)

Steps:

Place the achiote seeds in 2 cups of water to soak, and lightly grind along the edge until the water is a deep red. The darker the water the darker shade of red the rice will be. **The water will stain most material so I recommend a clear glass and a stainless steel spoon.**.
After you have the desired color, filter the water through a cloth or fine sieve that will separate the colored water from any seeds and foreign material. Set the colored water aside.
Wash rice and drain. Place in a rice cooker with the achiote water from above (add extra water depending on the directions for your rice cooker), salt, onions, oil, and bacon, if using. Close the rice pot and push the start button.

Nutrition Facts : Calories 279.4, Fat 4.9, SaturatedFat 0.7, Sodium 197.3, Carbohydrate 52.8, Fiber 1.1, Sugar 0.6, Protein 4.4

MICRONESIAN FRIED RICE(GUAM)

Micronesian Fried Rice(Guam) image

This Guamanian fried rice get it's rich flavor from crispy chicken flavored tofu(the original recipe used chicken, I veganized it) and mushrooms, vegetables and lots of soy sauce. Simple and incredibly delicious! From the island of Guam in Micronesia.

Provided by Sharon123

Categories Soy/Tofu

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup extra firm tofu, cubed (optional)
1 teaspoon poultry, seasonoing (for tofu) (optional)
1 -2 tablespoon olive oil, divided (or vegetable oil)
1 cup mushroom, quartered (button or baby portobellas)
1/2 lb snow peas
6 green onions, chopped
4 garlic cloves, minced
2 carrots, thinly sliced
4 cups cooked white rice (I use cooked brown rice)
1/4 cup soy sauce
salt and pepper

Steps:

If using the tofu, place cornstarch mixed with poultry seasoning in a shallow bowl(about 1/4 cup).Press tofu with a paper towel to remove moisture, then dredge in cornstarch to coat, shaking to remove excess.
Heat skillet to medium high. Place oil in pan, then add the tofu pieces and saute till golden brown, about 10 minutes. Remove from pan.
To the same pan add 1 teaspoons to 1 tbls. oil. Stir in mushrooms and saute till tender, about 8 minutes.
Stir in the garlic and cook for 2 minutes.
Add green onions, snow peas and carrots.
Cook for 2 more minutes or until crisp-tender.
Stir in the cooked rice.
Add soy sauce.
Cook and stir until the rice is heated thorough.
Transfer into a serving dish.

Nutrition Facts : Calories 222.9, Fat 2.7, SaturatedFat 0.4, Sodium 689.2, Carbohydrate 43.1, Fiber 2.6, Sugar 3.3, Protein 6.2

GUAM FRIED RICE

Guam Fried Rice image

Being a military family we get the pleasure of meeting people from all over the world. My girlfriend who lives in Guam gave me this recipe. So that I don't misplace it I'm putting it into my cookbook for later use.

Provided by PamLuvs2Cook

Categories Rice

Time 30m

Yield 4-10 serving(s)

Number Of Ingredients 7

Ingredients

1 lb bacon, chopped into small pieces
6 garlic cloves, chopped
1 cup green onion, chopped
3 eggs, slightly beaten
3 cups rice, cooked and cooled (great way to use up leftover steamed rice)
1 cup ham, diced thinly
1/2 cup small cooked shrimp (you can use the canned shrimp)

Steps:

Fry bacon until crisp. Remove bacon and pour off half the bacon fat, reserve a little (1 tsp or so) to add to pan after cooking your egg. Sometimes the egg will absorb every bit of bacon fat and sometimes it leaves behind enough to coat the rice.
Fry garlic in bacon fat until golden, remove and discard. Fry onion in the same bacon fat. Remove onion from pan and add to bacon.
Spread eggs on bottom of pan as if preparing an omelet. Fold over. Remove to cutting board or plate. Cut into strips.
Add reserved bacon fat (if pan is dry) and cold rice to pan, stir until all grains are coated with grease and grains are no longer sticking together.
Add bacon, onion and ham; mix well. Always scraping bottom of pan to prevent sticking.
Turn heat to low and add sliced egg pieces. Add cooked shrimp. Heat 1-2 minutes, just until shrimp is warmed.
Remove from heat and serve.

Nutrition Facts : Calories 1167.6, Fat 57.8, SaturatedFat 19.1, Cholesterol 254, Sodium 1534.8, Carbohydrate 120.4, Fiber 2.8, Sugar 0.9, Protein 36.1

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