COOKING RICE TIME RECIPES

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RICE CAKES RECIPE - NYT COOKING



Rice Cakes Recipe - NYT Cooking image

Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.

Provided by Kim Severson

Total Time 20 minutes

Yield 4 to 6 cakes

Number Of Ingredients 9

2 cups leftover white rice, preferably long-grain or Carolina Gold
2 eggs, lightly beaten
1 cup finely chopped zucchini
3 tablespoons chopped mint
1/3 cup green onion, chopped
1 cup sharp white Cheddar, grated on the large hole of a box grater
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter

Steps:

  • In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
  • Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.

Nutrition Facts : @context http//schema.org, Calories 558, UnsaturatedFatContent 6 grams, CarbohydrateContent 80 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 17 grams, SaturatedFatContent 10 grams, SodiumContent 461 milligrams, SugarContent 1 gram, TransFatContent 1 gram

FRIED RICE RECIPE - NYT COOKING



Fried Rice Recipe - NYT Cooking image

Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.

Provided by Sam Sifton

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons neutral oil, like canola or grapeseed
1 medium onion, peeled and roughly chopped
1 red bell pepper, stemmed, cored and roughly chopped
2 carrots, peeled and finely minced
1 tablespoon minced garlic, or to taste
1 cup peas (defrost if frozen)
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked white rice, cooled
2 eggs, lightly beaten
1/4 cup Shaoxing wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and freshly ground black pepper to taste
1/2 cup minced cilantro or scallions

Steps:

  • Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
  • Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
  • Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
  • Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.

Nutrition Facts : @context http//schema.org, Calories 301, UnsaturatedFatContent 9 grams, CarbohydrateContent 41 grams, FatContent 11 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 1 gram, SodiumContent 545 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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