CHINESE FRIED RICE WITH SHRIMP AND PEAS RECIPE - NYT COOKING
This is a more subdued version of fried rice than the spicier Thai fried rice. It’s a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.
Provided by Martha Rose Shulman
Total Time 15 minutes
Yield Serves four to six
Number Of Ingredients 11
Steps:
- Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
- Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice — scooping it up, then pressing it into the pan and scooping it up again — for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.
Nutrition Facts : @context http//schema.org, Calories 315, UnsaturatedFatContent 6 grams, CarbohydrateContent 45 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 14 grams, SaturatedFatContent 1 gram, SodiumContent 560 milligrams, SugarContent 1 gram, TransFatContent 0 grams
CURRIED LENTIL, TOMATO, AND COCONUT SOUP RECIPE RECIPE ...
This recipe calls for medium curry powder, but it’s flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.
Provided by Yotam Ottolenghi
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
- To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
- Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
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Calories 777 per serving
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CURRIED LENTIL, TOMATO, AND COCONUT SOUP RECIPE RECIPE ...
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- Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
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