Category: Rice


Chinese Chicken with Cashews & Egg Fried Rice.

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Lebanese Lentil & Rice Pilaf OR Mdardra.

Lebanese Lentil & Rice Pilaf OR Mdardra

Served with a tomato salad and a yogurt & cucumber salad.

1 1/2 cups brown lentils
1 1/2 cups egyptian rice
1 big white onion, finely diced
2 tbs olive oil
2 tbs vegetable oil
1/2 tsp ground black pepper
1/2 tsp seven spices
salt to taste

Boil the lentils and the rice separately according to the package instructions. In a saucepan, fry the onions with a mix of the olive oil and the vegetable oil, until the onions turn to a golden brown colour. Remove from heat. Mix the cooked lentils and the cooked rice together, pour in the onions with the oil in the saucepan. Add the ground black pepper, seven spices and salt, and stir over medium heat until everything is well combined. You can also serve the rice with some crispy fried onions on top. I like to serve it with a tomato salad, mixed with spring onions, lemon juice, olive oil, dried mint and salt. Another salad that goes very well with this dish is a yogurt and cucumber salad, made with plain yogurt, a touch of minced garlic, salt , diced cucmbers, a sprinkle of dried mint and a drizzle of olive oil

Chinese Chicken with Cashews & Egg Fried Rice.

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Chicken with Cashews

1 kg Chicken breasts, cut into big cubes
2 tbs cornflour
2 yellow capsicums, cut into big pieces or big cubes
2 green capsicums, cut into big pieces or big cubes
2 red capsicums, cut into big pieces or big cubes
2 red onions, cut into wedges
1/2 tsp minced garlic
1/2 tsp minced ginger
4 tbs sesame oil
1 tbs vegetable oil
3 tbs dark soy sauce
2 tbs honey (more if you like it sweeter)
1/2 cups toasted cashew nuts
1/4 cups toasted sesame seeds
1 cup water
2 tsp cornflour (extra) mixed with 1/4 cup water

Mix the 2 tbs corn flour with the chicken, toss until coated well. Fry the garlic and ginger with the sesame and vegetable oils. Stir-fry for a minute then add the chicken. When the chicken is cooked through, add all the capsicums. Stir fry for a minute then add the soy sauce, honey and water. When the mixture comes to a boil, add in the corn flour, stirring constantly, until the sauce starts to thicken. Remove from heat. Throw in the sesame seeds and cashew nuts. Serve with egg fried rice.

For the Egg Fried Rice

2 eggs
1/2 cup spring onions, chopped finely
1/2 cup carrots, chopped finely
1/2 cup green string beans, chopped finely
1/2 tsp minced garlic
1/2 tsp minced ginger
1 1/2 cups basmati rice
2 tbs sesame oil
2 tbs vegetable oil
2 tbs dark soy sauce
Salt to taste

Cook the rice according to the package instructions. Use the 2 eggs to make a plain omlette. Transfer the omlette to a chopping board, and cut it into thin rough slices. Using the sesame and vegetable oils, fry the ginger and garlic for a minute, then add the spring onions, carrots and beans, stir-fry for another minute. Add the rice, soy sauce , omlette slices and salt, keep frying till everything is well combined and coated. Serve

Brown Rice with a Veggie stir-fry

 

Brown Rice with a vegetable stir-fry:
A Healthy Choice.
  • 2 cups brown rice
  • 1 cup broccoli florets
  • 1 tsp minced garlic
  •  1 tsp minced ginger
  • 1/2 cup peas
  • 1 cup carrots, cut into matchsticks
  • 1/2 cup sliced button mushrooms (or shiitake if available)
  • 1cup canned bean sprouts ( OR fresh if available)
  • 1 cup spring onions, cut into long thin strips
  •  2 tbs sesame oil
  • 1 tbs toasted sesame seeds
  • 1/4 cup soy sauce
  • Salt to taste
Steam or boil the rice according to the package instructions. Sauté the ginger and garlic in the sesame oil, on high heat for 1 minute, then add the spring onions, fry for a further 30 seconds. Add the remaining vegetables, sauté for around 4 minutes, add the soy sauce and salt, fry for a further minute. Serve sprinkled with sesame seeds accompanying the brown rice. Enjoy 🙂

Grilled Shrimps with Jocelyn's Fried Rice.

Grilled Shrimps with Jocelyn's Fried Rice

Grilled Shrimps with Jocelyn’s Fried Rice

1 kg medium shrimps, peeled and deveined
1 cup coconut milk
Fresh lemon grass stalks, cut into 1 1/2 inch pieces
Salt & black pepper to taste
A sprinkle of brown sugar

Soak the cleaned shrimps in the coconut milk for 1 hour minimum. Thread the shrimps into wooden skewers, placing a piece of lemon grass between each shrimp. Grill or barbecue till tender.

Jocelyn’s Fried Rice :

2 cups basmati rice, cooked
1/2 tsp minced garlic
1/2 tsp minced fresh ginger
1 tbs green capsicum, finely chopped
1 tbs red capsicum, finely chopped
1 tbs yellow capsicum, finely chopped
1 tbs white onion, finely chopped
1 tbs spring onions, finely chopped
1 tbs green peas, cooked
1 tbs sesame oil
1 tbs vegetable oil
Salt to taste

Stir fry the onions, garlic, ginger and spring onions in the sesame oil and vegetable oil until the onions are translucent. Add the remaining ingredients, stir fry a further 3 minutes, then add the rice, mix well until everything is well combined. Serve with the grilled shrimps. Enjoy 🙂

Seafood Paella

Seafood Paella
4 tbs olive oil
7 large tiger prawns, unpeeled
1/2 kg mussels on the shell , scrubbed and washed
1/2 kg squid rings

1/2 kg medium shrimps, deveined, leaving tails intact
1/2 cup finely diced white onions
3/4 cup finely diced tomatoes
2 tbs finely diced green capsicums
2 tbs finely diced red capsicums or Red pepper if you would like it hot!
1 tsp saffron strands
1 tsp paprika
1 tsp turmeric (optional)
salt to taste
1/2 tsp ground black pepper
3 cups short grain rice
3 cups chicken stock
1/4 cup peas
Lemon wedges and chopped parsley for garnishing
Wash the rice and set aside. Place the saffron strands in a heatproof bowl with 1/2 cup of hot water, let stand for 5 minutes, then drain, reserving the yellow liquid for the paella. In a paella pan, or any other large flat pan that you are using, saute the onions with the olive oil until the onions are translucent. Add the tomatoes and saute for 2 minutes, then add the peppers, saute for a further 2 minutes. Add the rice, paprika, salt , black pepper, turmeric (if using) and the saffron liquid to the pan, stir fry for a minute then cover with the stock. Bring to the boil, then simmer for 15 minutes. Place the squid rings, medium shrimps, mussels, and tiger prawns neatly on top of the rice mixture, while the pan is still on the heat. Sprinkle the peas on top  and cover the pan tightly sealed lid, leave to cook for 15 more minutes. When the rice and seafood are cooked through, serve garnished with lemon wedges and some chopped parsley.

Prawn Curry with Coconut Rice

Prawn Curry with Coconut Rice

  • 700 g raw medium prawns, deveined & peeled
  • 2 red capsicums/bell peppers, seeded & cut into big pieces
  • 2 green capsicums/bell peppers, seeded and cut into big pieces
  • 2 spring onions, cut diagonally into 5 cm pieces
  • 1 tsp black mustard seeds
  • 1 tsp turmeric
  • ½ tsp ginger powder
  • 1 tsp coriander powder
  • ½ tsp chili powder (optional)
  • 2 cups coconut milk
  • 1 cup cooking cream
  • 1 dried red chili, split in half
  • ½ tsp minced garlic
  • ½ tsp minced ginger

For the Coconut rice:

  • 3 cups water
  • 3 cups rice
  • 3 cardamom pods, smashed
  • 1 cup coconut milk
  • 1 tbsp vegetable oil
  • 1 tbsp finely chopped white onion
  • ½ tsp salt

Sauté the black mustard seeds in the oil until they start to pop. As soon as they do, add the ginger, garlic and the dried chili. Stir for 30 seconds then, add the prawns and sauté for about 5 minutes. Sprinkle with coriander, turmeric, ginger, and chili powder. Top the prawns with the coconut milk and cooking cream. Drop in the bell peppers and spring onions and simmer for 10 minutes. Remove from heat.

Coconut rice:

Sauté the onions in the oil until translucent. Add the cardamom pods and stir for 30 seconds. Add the rice and salt and stir for 2 minutes. Add the coconut milk and water, bring to the boil then simmer for 25 minutes until the rice is cooked. Serve with prawns.

Serves 5