Sunday, August 21, 2011

The Case of Curry Fried Rice and Long-grain Rice

Curry Fried Rice

3 rounded tsps (for 3 cups) vegetable bouillon powder
1/8 cup boiling water
1 cup chopped onion
3 cloves garlic, minced
1 cup chopped red pepper
1 tbsp toasted sesame oil
1 tbsp canola oil
2 rounded tsps curry powder
2 tbsps soya sauce
2 eggs, beaten
1 recipe Long-grain Rice (see below), reheated in the microwave
1 cup chopped fresh cilantro

Dissolve the vegetable bouillon powder in the boiling water. Stir-fry the onion, garlic, and red pepper in the two oils. Add the curry powder, soya sauce, and the vegetable bouillon mixture. Stir-fry for 1 min. then push to the side in order to scramble the eggs, separating the eggs into bite-size pieces. Now stir in the rice with the fresh cilantro. Serves 4.

Long-grain Rice

3 cups water
salt
1-1/2 cups long-grain rice

Bring the water and salt to taste to a boil. Add the rice, cover, return to a boil, and simmer for 17 min. Serves 4.

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