BASMATI RICE SEASONING RECIPES

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MY SINGAPORE-STYLE FRIED RICE | JAMIE OLIVER RECIPES



My Singapore-style fried rice | Jamie Oliver recipes image

There are so many variations on this wonderful dish – for me, it’s all about sumptuous fluffy rice with tang and seasoning. Classically there’d be some sort of smoky ribs or ham in the mix, but you can use the principle of this recipe to suit what you’ve got in the fridge and, of course, you can go veggie if you want to. It’s brilliant for embracing odds and ends from your veg drawer, and hopefully will help you to eat the rainbow. As with most stir-fries, this one is all in the prep, setting you up for fast and efficient cooking. You can absolutely make more portions, but it’s best to cook them no more than 2 portions at a time.

Total Time 25 minutes

Yield 2

Number Of Ingredients 13

150 g brown or basmati rice
320 g crunchy veg such as asparagus, baby corn, broccoli, leek, Chinese, red or white cabbage, pak choi, carrot
1 clove of garlic
2 cm piece of ginger
1 large free-range egg
olive oil
1 chipolata
1 rasher of smoked streaky bacon
4 fresh or frozen raw peeled prawns
1 teaspoon tikka paste
1 tablespoon low-salt soy sauce
1 teaspoon mixed seeds
1 teaspoon chilli jam

Steps:

    1. Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
    2. Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
    3. Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
    4. Put a large non-stick frying pan or wok on a medium-high heat.
    5. Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
    6. Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
    7. Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
    8. Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
    9. Add the soy, then toss in the egg ribbons.
    10. Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!

Nutrition Facts : Calories 528 calories, FatContent 18.4 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 22.2 g protein, CarbohydrateContent 72.3 g carbohydrate, SugarContent 8.5 g sugar, SodiumContent 1.5 g salt, FiberContent 6.6 g fibre

CHICKPEA CURRY WITH RICE RECIPE | REE DRUMMOND | FOO…



Chickpea Curry with Rice Recipe | Ree Drummond | Foo… image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 35 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups basmati rice
2 tablespoons vegetable oil 
1 large onion, chopped 
Kosher salt and freshly ground black pepper 
2 teaspoons curry powder 
2 cloves garlic, chopped 
1 cup vegetable stock 
Two 15-ounce cans chickpeas, drained and rinsed 
One 13.5-ounce can coconut milk 
1 to 2 tablespoons honey 
1 to 2 tablespoons sriracha sauce
Naan bread, for serving
Chopped fresh cilantro, for garnish. 

Steps:

  • Cook the basmati rice according to the package instructions.
  • Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
  • Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

Nutrition Facts : Calories 534, FatContent 22 grams, SaturatedFatContent 13 grams, CholesterolContent 0 milligrams, SodiumContent 713 milligrams, CarbohydrateContent 79 grams, FiberContent 5 grams, ProteinContent 12 grams, SugarContent 7 grams

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