STIR-FRIED CUCUMBER RECIPES

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NASI GORENG (INDONESIAN STIR-FRIED RICE) RECIPE | BBC GOOD ...



Nasi goreng (Indonesian stir-fried rice) recipe | BBC Good ... image

This fragrant rice dish with chicken, prawns and shredded omelette is the ultimate comfort food for spice lovers.

Provided by Jack Stein

Categories     Dinner, Main course, Supper

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 20

300g long-grain rice
3 tbsp vegetable oil
4 large eggs, beaten
100g fine green beans, cut in half
2 chicken breasts, cut into small even chunks
180g pack large raw peeled prawns, cut in half
200g shallots, thinly sliced
20g garlic, finely chopped
2 medium-hot red chillies, deseeded and finely chopped
1 red bird's-eye chilli, sliced
1 medium carrot, thinly sliced
1 quantity Balinese spice paste (see recipe in 'goes well with'
1 tbsp tomato purée
1 tbsp kecap manis (Indonesian sweet soy sauce)
1 tbsp light soy sauce
8 spring onions, thinly sliced
½ cucumber , sliced
2 medium tomatoes , sliced
4 tbsp crispy fried onions
prawn cracker

Steps:

  • Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
  • Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
  • Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
  • Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
  • Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.

Nutrition Facts : Calories 442 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 5 grams fiber, ProteinContent 28 grams protein, SodiumContent 1.3 milligram of sodium

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER - ALLRECIPES



Stir-Fried Shrimp with Snow Peas and Ginger - Allrecipes image

The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.

Provided by CCSWALLA

Categories     Asian Recipes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 16

1 tablespoon salt
2 cups cold water
1 pound shrimp, peeled and deveined
⅓ cup chicken broth
2 teaspoons rice wine
1 ½ teaspoons soy sauce
1 ½ teaspoons cornstarch
¾ teaspoon sugar
⅛ teaspoon ground white pepper
1 tablespoon vegetable oil
2 tablespoons minced garlic
1 teaspoon minced fresh ginger root
2 teaspoons vegetable oil
6 ounces snow peas, strings removed
2 tablespoons chopped fresh chives
¼ teaspoon salt

Steps:

  • In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
  • In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
  • Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
  • Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

Nutrition Facts : Calories 203.6 calories, CarbohydrateContent 7 g, CholesterolContent 172.5 mg, FatContent 7.8 g, FiberContent 1.3 g, ProteinContent 24.7 g, SaturatedFatContent 1.3 g, SodiumContent 2172.1 mg, SugarContent 1.8 g

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