8 TREASURE RICE RECIPES

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EIGHT-TREASURE FRIED RICE RECIPE - FOOD.COM



Eight-Treasure Fried Rice Recipe - Food.com image

In Chinese tradition, eight is a lucky number. It’s represented here by the delicious “treasures” that comprise the dish: eggs, shrimp, shiitake mushrooms, edamame, sausage or ham, pineapple, cashews and cilantro. Cooking and chilling the rice the day before makes it easy to crumble into separate grains, which is essential for fluffy, flavorful fried rice. From Cooking Club of America.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 14

4 cups cooked long-grain rice, chilled
3 tablespoons vegetable oil, divided
3 eggs, well-beaten
1/4 cup chopped onion
1 lb shelled deveined uncooked medium shrimp
6 ounces shiitake mushrooms, stems removed, sliced
3/4 cup frozen shelled edamame or 3/4 cup baby peas, thawed
1 cup diced chinese smoked sausage or 1 cup ham
3/4 cup well-drained canned pineapple tidbits or 3/4 cup diced fresh pineapple
3/4 cup dry roasted salted peanut
1/2 cup thinly sliced green onion
1/2 cup purchased stir-fry sauce
1/3 cup chopped cilantro
2 tablespoons dark sesame oil

Steps:

  • Break up rice into individual grains, using your hands to crumble it gently.
  • Heat 1 tablespoon of the vegetable oil in large nonstick skillet over high heat until hot. Add eggs; tilt or swirl pan to cover bottom with eggs. (Lift cooked edges and tilt pan to allow uncooked egg to run underneath.) When set, gently turn eggs; cook 10 seconds. Place on cutting board; cool. Roll up; cut crosswise into 1/8-inch-wide ribbons. Fluff to loosen.
  • Heat remaining 2 tablespoons vegetable oil in same skillet over medium heat until hot. Cook onion 15 seconds or until shiny and fragrant. Add shrimp; cook 1 to 2 minutes or until shrimp just begins to turn pink. Add mushrooms and edamame; cook 1 minute or until mushrooms are shiny and softened and shrimp turn pink.
  • Add rice; toss to combine. Add egg ribbons, sausage, pineapple, cashews, green onions and stir-fry sauce; cook 2 to 3 minutes or until rice is tender and all ingredients are heated through. Stir in cilantro and sesame oil.

Nutrition Facts : Calories 565.4, FatContent 31.2, SaturatedFatContent 4.7, CholesterolContent 188.5, SodiumContent 706, CarbohydrateContent 46.1, FiberContent 5.4, SugarContent 4.5, ProteinContent 28.1

EIGHT TREASURE RICE PUDDING RECIPE | ALLRECIPES



Eight Treasure Rice Pudding Recipe | Allrecipes image

Sticky rice is layered with pineapple, dates, toasted nuts, and bean paste in this traditional Chinese eight treasure rice pudding recipe.

Provided by xiangxiangzui

Categories     World Cuisine    Asian    Chinese

Total Time 2 hours 32 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 12

1?? cups glutinous rice
2 cups water
2 tablespoons white sugar
1 tablespoon butter
5 dates
¾ cup red bean paste
3 tablespoons toasted walnuts, finely chopped
½ teaspoon vegetable oil
1 pineapple ring
1 tablespoon toasted pumpkin seeds, finely chopped
1 tablespoon roasted peanuts, finely chopped
10 canned mandarin orange segments

Steps:

  • Rinse and soak rice in a bowl of water for 50 minutes. Drain well and transfer rice to a rice cooker; add 2 cups water.
  • Cook rice according to manufacturer's instructions, about 20 minutes. Transfer cooked rice to a large bowl and cool for 2 minutes. Stir in sugar and butter.
  • Rinse and soak dates in a bowl of warm water for 30 minutes. Drain and slice dates in half and remove pits.
  • Mix red bean paste and walnuts together in a bowl.
  • Lightly oil a shallow bowl with vegetable oil. Place pineapple ring in the bottom and fill with pumpkin seeds and peanuts. Arrange dates and mandarin oranges around the pineapple ring, creating a sunshine pattern. Spoon 1/2 of the rice into the bowl and flatten. Spread red bean paste mixture evenly on top. Fill the bowl with the remaining rice and flatten.
  • Place bowl in a steamer, cover, and steam over medium-high heat for 25 minutes. Remove from heat and cool for 5 minutes. Run a knife around the edge of the rice. Place a plate over the top, flip over, and remove bowl.

Nutrition Facts : Calories 268.5 calories, CarbohydrateContent 51.8 g, CholesterolContent 3.8 mg, FatContent 4.9 g, FiberContent 3.1 g, ProteinContent 5.1 g, SaturatedFatContent 1.4 g, SodiumContent 24.8 mg, SugarContent 8.6 g

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