FRYING UNCOOKED RICE RECIPES
CHINESE SIZZLING RICE SOUP RECIPE | ALLRECIPES
Chinese is one of my favorite cuisines to cook as well as eat. By cooking the rice before it is added to the soup, you will enjoy the crunchy texture with the other flavors in this delicious soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Mix together the shrimp, chicken, egg, and cornstarch.
- Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
- Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
- Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!
Nutrition Facts : Calories 294.5 calories, CarbohydrateContent 24 g, CholesterolContent 60.2 mg, FatContent 17 g, FiberContent 0.7 g, ProteinContent 10.6 g, SaturatedFatContent 2.5 g, SodiumContent 641.3 mg, SugarContent 0.8 g
SPICED CAULIFLOWER RICE PIE | JAMIE OLIVER PIE RECIPES
Full of colour and flavour, this dish is kind of like a veggie curry, but turned out into the most impressive rice cake. You’ve got a crunchy, golden outside that contrasts beautifully with the delicate, fluffy rice and tender cauliflower florets inside. I’ve also added a curveball ingredient inspired by a trip to Delhi, where I saw street-food vendors doing the most incredible things with poppadoms. This is food that just makes me happy.
Total Time 45 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Peel and finely chop the onions, place in a 28cm non-stick frying pan on a medium heat with 1 tablespoon of olive oil and a splash of water, and cook for 10 minutes, or until golden, stirring regularly. Cut the cauliflower into 2cm florets, finely slicing the stalk and any nice leaves. Stir into the pan with the curry paste and cook for 5 minutes. Pour in 1 mug of rice and 2 mugs of boiling kettle water (600ml). Prick and add the whole chillies, then roughly snap in the poppadoms and tear in most of the coriander leaves. Stir well, season with sea salt and black pepper, cover, and cook for 15 minutes on a medium-low heat. After this time, the rice will have absorbed all the liquid. Uncover the pan, drizzle 3 tablespoons of oil around the edge and press down with a masher. Reduce to a low heat and cook for 5 more minutes to get a super-golden, thin crispy crust. Rest, covered, for 10 minutes, then loosen the edges with a spatula. Carefully turn the whole thing out on to a board or platter, then pick over the remaining coriander leaves. Season the yoghurt with black pepper, drizzle with a little extra virgin olive oil and serve on the side.
Nutrition Facts : Calories 279 calories, FatContent 13.1 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 7.9 g protein, CarbohydrateContent 33.3 g carbohydrate, SugarContent 7.5 g sugar, SodiumContent 4.5 g salt, FiberContent 1 g fibre
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Total Time 15 minutes
Cuisine indian
Calories 706 calories per serving
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