BOBBY FLAY RICE RECIPES

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RECIPE OF BOBBY FLAY FRIED RICE | ALL TASTEFUL USA RECIPES



Recipe of Bobby Flay Fried Rice | All Tasteful USA Recipes image

Recipe of Bobby Flay Fried Rice

Provided by Mary McCarthy

Prep Time 16 minutes

Cook Time 37 minutes

Yield 2

Number Of Ingredients 10

To Taste salt
1 Cup Capsicum Cabbage Carrot and
3 Tablespoons soyasauce
3 Tablespoons tomatosauce
To Taste Red Chilli Powder
6 Tablespoons Oil
Pinch Garam Masala
1 Teaspoon Garlic Ginger Paste
1 Teaspoon Chaat Masala
1 Teaspoon Rice Masala Fried

Steps:

  • First prepare the rice you wanted.Then keep it aside.
  • Now take a tawa and place it on the sim stove.
  • Now pour oil then to it add garam masala, then add garlic ginger paste.
  • Let it fry for a while, then put all the vegetables to it and allow them to fry for some time.
  • Then add soyasauce and tomatosauce to it.
  • Allow them to fry for a while.
  • Now add chat masala and fried rice masala to it and then add red chili powder and salt to it.
  • Now place this mixture aside and place rice in a big bowl and then add the mixture to it and then with spoon or with hand mix it well.
  • Now hot and spicy "FRIED RICE" is ready to serve

Nutrition Facts : Calories 229 calories

DIRTY RICE RECIPE - BOBBY FLAY | FOOD & WINE



Dirty Rice Recipe - Bobby Flay | Food & Wine image

 Delicious, Quick Side Dishes

Provided by Bobby Flay

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
1 pound chicken livers, trimmed
Salt and freshly ground pepper
1 large red onion, finely diced
1 yellow bell pepper, finely diced
1 red bell pepper, finely diced
1 celery rib, finely diced
2 garlic cloves, minced
1 serrano chile, finely diced
2 cups long grain rice
4 1/2 cups home-made chicken stock or canned low-sodium broth
2 tablespoons maple syrup
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon finely chopped thyme

Steps:

  • Heat the olive oil in a medium saucepan over high heat. Season the chicken livers with salt and pepper and add them to the pan. Sear on both sides until golden brown (do not cook through, they will continue cooking in the rice). Using a slotted spoon, transfer the livers to a cutting board, let cool slightly and coarsely chop.
  • Add the onion, red and yellow bell peppers, celery, garlic, and serrano chile to the pan and cook until soft. Stir in the rice and cook for 2 minutes. Add the stock, maple syrup, chicken livers and season with salt and pepper, stir well and bring to a boil.
  • Cover the pan, reduce the heat to medium and cook for 10 minutes. Remove from the heat, stir in the parsley and thyme and fluff with a fork.

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