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Pseudo-Pineapple Fried Rice

Just like the Western casserole is great for using up leftovers, so is the Asian fried rice! In my version of Pineapple Fried Rice, there’s a cup of crushed pineapple left over from a carrot cake recipe, two white mushrooms left over from cooking a green curry dish, and leftover rotisserie chicken from dinner the night before.

‘Pineapple Fried Rice’ 

4 cups cooked rice, preferably day-old rice
3 tbsp fish sauce
1 tsp chicken stock granules
1 tsp sugar
2 tbsp oil
1 small onion, chopped
2 cloves garlic, minced
2 large white mushrooms, sliced
1 cup cooked chicken, shredded
2 eggs
1/2 cup roasted unsalted cashew nuts
1/4 cup raisins (I left this out as hubby doesn’t like them)
1 cups crushed pineapple, drained
1/2 cup frozen green peas

Mix the fish sauce, chicken stock granules and sugar in a small bowl, set aside.

Heat up the oil over medium-high heat and saute the onion and garlic. Add in the mushroom and stir-fry till softened. Add in the chicken and stir-fry till warmed. Make a well in the middle of the wok and crack in the eggs. Scramble the eggs. Make a quick stir of the ingredients in the wok.

Drizzle in the sauce, pouring around the ingredients so it sizzles when it hits the hot wok. Add in the rice and break up large clumps by gently pressing down with the flat side of the spatula. You don’t want to crush the rice. Add in the cashew nuts, raisins, pineapple and green peas. Stir-fry to combine until the rice is hot and ‘pops’. Taste for seasoning.

 
9 Comments

Posted by on March 15, 2012 in Cooking, Food

 

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Update and Anchovies (Ikan bilis) Fried Rice

The basement work is halfway through now and the dust level has dropped. My kids have learnt to walk on the edges of the protective paper laid down on the floor for the workers to walk on or leap over it to get to ‘clean territory’. We ‘borrowed’ some clean paper from the contractor’s roll and put a layer over at night so we can walk about normally and roll it up in the morning before they arrive. I should be able to show you a finished picture by the end of next week. The men work hard and fast. During the first week of work, we thought we’ll be able to sleep in on Saturday but at 9am, the doorbell rang!

For dinner tonight, I made ikan bilis – salted and dried anchovies (in Malay) – fried rice. I brought them back from Malaysia already gutted and cleaned, and store them in the freezer. Before using them today, I gave them a wash and put them in the toaster oven at 200 degrees F for about 1.5 hours till dry and almost crisp. I then fried them in hot oil till brown and crunchy-crisp. They crisp up in no time because they’re already so dried. The fried rice is cooked the usual way and the anchovies are mixed in at the end. Great with sambal!

By the way, my new computer arrived but it’s a Mac. I’m still posting with my phone until I learn how to import and manage my photos!


Fried anchovies draining on paper towels.


 
8 Comments

Posted by on August 9, 2011 in Cooking, Food, Life

 

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Grilled Mahi-Mahi and Garlic Rice

I bought a bag of Mahi-Mahi chunks from Costco. It’s a fish with firm flesh, the type preferred by my fish-averse husband! It’s convenient to have a bag of frozen fish in the freezer for the days when you don’t want to spend a lot of time preparing dinner. I have pan fried the mahi-mahi before but now that it’s summer I chose to grill it yesterday. Then feeling that serving it with plain white rice is well, plain, I made garlic rice with the cooked rice. Really quick and simple too. Boiled some greens and I have a balanced meal. Smile 

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Grilled Mahi-Mahi

1 tablespoon lemon zest
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried parsley
2 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon cracked pepper
3 – 4 pieces mahi-mahi chunks

Place the fish in a baking tray. Mix the other ingredients in a bowl and pour over the fish to marinade for an hour. Turn the fish over halfway.
Heat the grill and rub some oil on the grill. Grill the fish over direct medium heat for 3-4 minutes each side. Serve.

Garlic Fried Rice
(adapted from Harumi’s Japanese Cooking)

2 cups cooked rice
1 – 2 garlic cloves, minced
2 tablespoons sunflower or vegetable oil
1 teaspoon granulated chicken stock
Soy sauce
1 teaspoon dried basil

Heat the oil in a wok and fry the garlic until you can smell it. Then add the rice and the stock granules. Drizzle soy sauce around the rice on the inside surface of the pan. Add in the basil and mix. Turn off the heat and stir until the rice is evenly mixed.

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7 Comments

Posted by on July 7, 2011 in Cooking, Food

 

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Fried Rice-Pork Chops Casserole and Brownies

IMG_5980 (600x400)I made another recipe from the Ultimate Casseroles magazine tonight. It’s Sweet and Sour Pork Chops over Fried Rice, a recipe contributed by popular food blogger, Jaden Hair of Steamy Kitchen. It’s basically fried rice topped with pork chops and a sweet and sour sauce. I like the taste and the ‘casserole twist’ of this dish. If I don’t want to make it as a casserole, I could serve the rice and the pork chops separately.

Sweet and Sour Pork over Fried Rice
(Adapted from BHG Ultimate Casseroles)

2 tablespoons vegetable oil
2 eggs, lightly beaten
4 cups day-old cooked rice, clumps well separated
1 cup frozen peas and carrots or other mixed diced vegetables
1 tablespoon soy sauce
4 3/4-inch-thick boneless pork top loin chops (about 1 pound total)
Salt
IMG_5993 (600x400) Freshly ground black pepper (I used white)
1/4 cup water
3 tablespoons sugar (I used 2)
3 tablespoons rice vinegar
2 tablespoons ketchup
2 teaspoons soy sauce
1 large onion, sliced
1 clove garlic, minced
2 medium tomatoes, cut into thick wedges

1. In a wok or large skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add eggs; cook until nearly set and scramble them. Add rice, using a spatula to stir-fry and incorporate the eggs throughout the rice. Cook till rice is warm. Stir in peas and carrots and the 1 tablespoon soy sauce. Transfer rice mixture into an ungreased 3-quart rectangular baking dish.

2. Season pork chops on all sides with salt and pepper. Wipe the wok or skillet clean. Add the remaining 1 tablespoon vegetable oil to wok or skillet; heat over medium-high heat. Add pork chops. Cook about 4 minutes or until golden brown on both sides, turning once. Arrange pork chops on rice mixture in baking dish.

3. Preheat oven to 375 degrees F. Combine the water, sugar, rice vinegar, ketchup and the 2 teaspoons soy sauce in a small bowl and set aside. Return wok or skillet to the stove top over medium-high heat (you should still have some vegetable oil left in the pan). When hot, add onion, stir-fry for 2 minutes. Add garlic, stir-fry for 1 minute more. Add tomatoes; stir-fry for 1 minute more. Add rice vinegar mixture; stir-fry for about 1 minute or until heated through. Pour sauce over pork chops. Bake, covered, for 20 to 25 minutes or until the pork chops are cooked through (160 degrees F). Makes 4 servings.

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I also made a Cranberry, Chocolate and Kahlua brownie. It is chocolatey and delicious and I like the tart bites of cranberries in it. Use good quality chocolate and cocoa powder for the best flavour. I used Côte d’Or dark (70%) chocolate and Ghirardelli unsweetened cocoa.

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The recipe is from Kitchen Flavours. I followed her step in reducing the amount of sugar and I only used half the amount of cranberries as Hubby is not crazy about fruits in his brownies. Check out her other recipes while you’re there!

 
4 Comments

Posted by on March 23, 2011 in Baking, Cooking, Food

 

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