>rice is washed. Leave the rice in the strainer to drip out for
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
ith pork. Cover and refrigerate for 2 hours or overnight.
sed leftover cooked rice for this soup recipe. Add the cooked rice right before
Saute onion in butter until transparent.
Combine onion, rice and broth and bring to a boil on top of stove.
Put in covered casserole and cook in 325\u00b0 oven for 25 minutes.
Fluff with fork before serving.
Cold leftovers of this can be used for your favorite fried rice recipe.
Combine rice and water in a large pot.
Bring to a boil, reduce heat and cover.
Simmer for 30 minutes.
Remove from heat and allow to cool.
Preheat oven to 300\u00b0F.
Spread the rice over an ungreased baking sheet, no more than 1/4 inch thick.
Bake rice for 50-55 minutes until dry.
Cool rice and cut into 2\" squares.
Store in a canister until needed, but do not freeze.
Melt the margarine in pan. Add the rice and chicken noodle soup. Stir over medium heat until golden brown. Add the water. Cover and simmer until done, checking to see if needs water.
Turn Rice Cooker onto cook.
Add oil, bacon, onion and garlic to Rice Cooker.
Stir frequently until onion is soft.
Add rice to Rice Cooker and coat in oil.
Add frozen vegetable and beef stock and mix well.
Place lid on Rice Cooker and let it do its thing.
When finished mix in Soy Sauce and stir.
Serve.
If desired wash rice in cold water to remove excess starch. Pour out excess water.
Add 2 cups of cold water. If you have rinsed the rice in the pot, you do not need to add the extra 3 tbl of cold water.
Cover steam pot and place in bath of water in wok. Cover and cook for apprx 30 minutes on med-high heat.
If you want a sticker rice, you can use a short-grain rice. For brown rice, add 10-15 minutes extra steaming time.
aporated enough to cause the rice to burn on the bottom
hrough
Add already cooked rice
Stir quickly until sauces
in a dry skilet on med heat, toast all the dry spices until fragrant. Let come to room temp then mix with garlic and pork. Season with salt and pepper. make sure to mix really well. Let stand for 2 hours in the refrigerator before using.
In a wok or large skillet, coat with oil and sear the chorizo over high heat. Break up the chorizo into small pieces and cook about 5 minutes until browned. Add the rice and scallion whites and heat through. Check the seasoning.
2 cups for brown rice; 2 cups for white rice) in a medium
Cook the rice with the peas according to
ut both into desired width for consumption. i like approximately 1
n marinade, cover and chill for at least 30 mins, or
ter runs clear.
-Cover rice with warm water in
From this recipe I made one 9\" tart
For the Marinade and Chicken: Add
the same pan you fried the bacon. Don't