Smoky Fried Rice Recipes

MOM'S SMOKED SALMON FRIED RICE

Steps:

• Pour the water into a saucepan, add the rice, and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
• Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan, and set aside.
• Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. Stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.

SMOKY SPICED VEGGIE RICE

Steps:

• Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. Remove from the heat, leave to cool, then roughly chop. Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside.
• Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. Tip in the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins.
• Stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.
• Slice the corn off the cob and mix it through the rice along with the carrots. Season and garnish with the spring onions and cashews.

SMOKED SAUSAGE AND CAULIFLOWER FRIED RICE

Steps:

• In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add sausage; cook about 3 minutes, stirring occasionally, until lightly browned. Add broccoli and bell pepper; cook 5-6 minutes, stirring occasionally, until broccoli is bright green and slightly tender. Remove mixture to a plate.
• Wipe skillet clean-careful, may be hot-reduce heat to medium, and add 1 tablespoon oil. Add eggs. Cook 2-3 minutes until set, stirring once or twice. Transfer to a cutting board and cut into 1/2-inch pieces.
• Return skillet to stove over medium-high. Add remaining 1 tablespoon oil. Add cauliflower; cook, undisturbed, until softened and lightly toasted, about 4 minutes. Remove from heat. Stir in soy sauce, sesame oil, sugar, pepper, sausage mixture, and egg. Divide among plates and top with cilantro.

SMOKED RICE

Steps:

• Saute celery and onion in butter until tender.
• Add soup, chicken broth, and liquid smoke.
• Add cooked rice and mix well.
• Pour into a large baking dish that has been sprayed with non-stick cooking spray and bake at 350 degrees for 30 minutes.

SMOKY SPICED JOLLOF RICE & COCONUT-FRIED PLANTAIN

Steps:

• Put the rice in a sieve, rinse thoroughly to remove the starch, then soak in clean cold water for 5 mins. Drain and par-boil the rice for 5 mins until almost cooked, then drain, rinse and set aside.
• Blend the tomatoes, pepper, half the red onion, the garlic and chilli until smooth.
• Finely slice the remaining onion half. Heat the vegetable oil in a large, high-sided pan. Add the sliced onion, bay and thyme, and cook on a medium heat for 8 mins until the onion is softened and aromatic.
• Add the spices with 1 tsp sea salt, cook for a few mins more, then add the tomato purée and cook for 1-2 mins.
• Add half the tomato and pepper mix (freeze the rest for future use). Add the semi-cooked rice and mix thoroughly to coat with the sauce. Add a bit more water, turn down the heat, stir and cover with a lid for 5-10 mins until cooked through. Cooking time will depend on the type of rice, so keep checking it. Don't worry if it catches on the bottom, this will add to the flavour. Season to taste and remove the bay leaves before serving.
• To cook the plantain, simply heat the coconut oil in a high-sided pan until hot. Fry the plantain, turning occasionally, for a few mins until soft and golden. Serve with the rice.

SMOKED SALMON FRIED RICE

Steps:

• Heat a large frying pan on high. When hot, add the oil. Add the onion and celery and a splash of soy sauce and vinegar. Cook for about 3 minutes.
• Add the carrot and cook for another 2 minutes. Add the garlic and cook for another minute. Add the hoisin and stir to combine.
• Move the vegetables to the perimeter of the pan. Add the rice to the center to warm through. Lightly splash with soy sauce and vinegar. Once warmed, mix the rice into the vegetables and move all to the perimeter of the pan.
• Add the 2 eggs to the center of the pan. Scramble. Mix with the vegetables and rice.
• Turn off the heat and add the salmon to the pan. Taste the mixture and season with additional soy sauce and vinegar, if needed.

SMOKY FRIED RICE

Steps:

• THAW frozen peas and carrots and drain; CHOP 1/2 cup white onions; SLICE 4 green onions thinly (if optional GROUP FOUR meat if used in recipe, TOSS meat in 1 teaspoon soy sauce with 1 pinch white pepper and 1 dash sesame oil (NOTE: If cooked diced ham is used in dish, no additional ingredients need to be added); SET aside.
• BEAT 2 eggs from GROUP TWO ingredients with 1 dash sesame oil, 1 dash soy sauce and 1 dash white pepper: SET aside.
• HEAT 1 tablespoon peanut oil in wok, swirling oil carefully to coat wok surface (oil should be as hot as hot as possible without smoking); ADD 1/2 cup chopped white onions and 4 thinly sliced green onions, sauteeing 1 minute or lomger.
• REMOVE onions with deep-fry strainer; PLACE into medium bowl; SET aside, close to your working station.
• SWIRL 1 tablespoon peanut oil in wok again; ADD beaten eggs; SCRAMBLE eggs lightly and quickly until they begin to puff, until just firm; REMOVE cooked egg and add to same bowl with cooked onions.
• POUR 1 tablespoon bacon drippings to the wok and swirl oil carefully; ADD cooked cold rice; STIR-FRY for 2 minutes.
• ADD 2/3 cup thawed strained peas and carrots (also add cooked meat or shrimp now if using); STIR to combine.
• RETURN cooked onions and egg to wok mixture; QUICKLY add 1 dash soy sauce soy sauce and 1 dash sesame oil, STIR-FRY 1 minute longer.
• SEASON rice to taste; GARNISH with red pepper flakes if desired.
• SERVE and enjoy!