BASMATI FRIED RICE WITH EGG RECIPES

Name: Basmati Rice Fried With Vegetables
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 5 serving(s)
Ingredients: 5 cups zafarani cooked basmati rice (cold); 3 tablespoons oil, divided; 2 large eggs, beaten; 3 tablespoons Kikkoman soy sauce; 1 medium spring onion, thinly sliced; 1 teaspoon fresh ginger, finely chopped; 1 cup frozen peas; 1 large carrot, peeled, finely cubed; spring onion

BASMATI RICE FRIED WITH VEGETABLES RECIPE - FOOD.COM

Basmati Rice Fried With Vegetables Recipe - Food.com image

Make and share this Basmati Rice Fried With Vegetables recipe from Food.com.

Total Time 12 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

5 cups zafarani cooked basmati rice (cold)
3 tablespoons oil, divided
2 large eggs, beaten
3 tablespoons Kikkoman soy sauce
1 medium spring onion, thinly sliced
1 teaspoon fresh ginger, finely chopped
1 cup frozen peas
1 large carrot, peeled, finely cubed
spring onion

Steps:

Heat half the oil in a wok or large frying pan. Pour in the eggs and soy sauce and cook stirring constantly until.
eggs are the size of peas. Remove and set aside.
Heat the remaining oil, stir fry the onion and ginger until transparent.
Add the peas and carrot, cook for 2 – 3 minutes. Add rice and cooked eggs. Stir-fry on high heat 3 - 4 minutes.
until very hot.
Spoon into serving dishes, sprinkle with spring onion.

Nutrition Facts : Calories 340.4, FatContent 10.7, SaturatedFatContent 1.8, CholesterolContent 74.4, SodiumContent 672.7, CarbohydrateContent 50.6, FiberContent 2.4, SugarContent 2.4, ProteinContent 9.5

BASMATI "FRIED RICE" RECIPE | COOKING CHANNEL

Basmati

Provided by Cooking Channel

Categories side-dish

Total Time 9 hours 0 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

1 cup basmati rice
Salt
1 bay leaf
2 tablespoons butter
3/4 cup chopped tomatoes
1 tablespoon curry powder
1 tablespoon minced ginger
1 teaspoon chopped bird's-eye chiles
4 cloves garlic, minced
2 shallots, minced
1 cup chunked or flaked smoked white fish (such as cod or haddock)
1 tablespoon olive oil
2 eggs, lightly beaten
Freshly ground black pepper
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/2 cup chopped scallions
1/4 cup chopped peanuts

Steps:

Very important--wash the rice! This will produce rice that isn't sticky and is better for the fried rice application. Put the rice in a large bowl and fill with fresh room-temperature water. Swirl your hand through the water and the rice; the water will go cloudy. Once you've swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes three or four changes of water. Fill up the bowl one more time and let the rice soak for a few minutes.
Meanwhile, fill a medium saucepan with 1 3/4 cups water, add a heavy pinch of salt and the bay leaf and bring to a boil. Drain the rice, add it to the pan, stir and wait until the water comes back to a full boil. Turn the heat down as low as it can go, and then cover and cook for 15 minutes. Turn off the heat and let the rice sit for 5 minutes. Take the rice out, spread it out on a pan and refrigerate immediately to cool it down. Refrigerate overnight.
In a large saute pan, heat the butter until melted. Add the tomatoes, curry powder, ginger, chiles, garlic and shallots and cook. Add the smoked fish and cooked rice, spreading the rice evenly over the entire pan to toast it. When the rice is brown on the bottom, create a hole in the center of it. Add the olive oil to the hole and then pour in the eggs. Cook the eggs lightly. Add salt and pepper to taste. Add the basil, cilantro, mint and scallions to the pan and remove from the heat. Mix together and serve immediately, topped with the chopped peanuts.

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