Saturday, April 6, 2013

Fried Rice


1 1/2 Cups Texmati or Long Grain Rice
1/2 Cup Arroborio Rice
1/2 Cup White Wine
4 Cups Water
2 Tablespoons Peanut or Vegetable Oil

In a medium size sauce pan, heat the oil and add the rice, stirring until toasted, about 5 minutes.  Add the wine and continue to stir about another 5 minutes to cook out the alcohol.  Add the water and stir until just combined.  Add a lid and bring to a boil.  When it is boiling, turn the heat down very low and continue to cook until the water goes just below the rice.  Turn the burner off and place the lid firmly on the rice and don't touch it for 30 minutes.  Then use a fork to fluff the rice.


2 Red Jalapeno Peppers, seeded and sliced
1 Package cleaned, sliced Mushrooms
1 Bunch Green Onions, cleaned and sliced on the bias
2 Cups Bean Sprouts
1 Cup Petite Frozen Peas
2 Tablespoons Peanut or Vegetable Oil
2 Tablespoons Soy Sauce

In a large frying pan, heat the oil and add the jalapenos, and the white parts of the green onions.  Saute for a few minutes then add the mushrooms and the rest of the green onions.  Add the soy sauce and stir for about 2 minutes.  Add half the bean sprouts.  Reduce heat and cover for about 2 minutes.  Add the remaining bean sprouts and stir together.  Turn off the heat.  


6 Eggs, beaten
4 Tablespoons Soy Sauce
2 Tablespoons Sambal Sauce (or Sriracha Sauce)
1 Tablespoon Peanut Oil or Vegetable Oil

Push the vegetables to one side of the pan and turn the heat back on.  Add the oil and the beaten eggs.  Scramble together until cooked through, then incorporate the vegetables.  Add the rice and peas and soy sauce and sambal sauce.  Stir until all mixed together.  Taste.  Adjust by adding more soy sauce or sambal sauce (or both).

I just made the rice this morning and we're taking it to the park to enjoy with some fresh sushi that we'll pick up at Bristol Farms.          

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