Basmati Rice is an ingredient I always have on hand.
I'm always looking for new ideas.
from: Pomegranate Fried Basmati Rice Methods & Ingredients - Taj Foods
Pomegranate Fried RiceServes 4
INGREDIENTS
200g (1 cup) White Basmati Rice
375ml (1 1/2 cups) water
60g (1/2 cup) Pomegranate berries
2 tablespoons Oyster Sauce
1 tablespoon soy sauce
1 tablespoon Chinese rice wine
2 teaspoons sesame oil
2 tablespoons peanut oil
4 eggs, lightly whisked
2 garlic cloves, finely chopped
1 tablespoon finely chopped fresh ginger
1 bunch gai-lan, trimmed, coarsely chopped (you can sub kale, broccoli
and collard greens)
Green shallots, thinly sliced, to serve
METHOD
Rinse rice under cold running water until water runs clear. Bring rice
and water to the boil, stirring, in a saucepan over high heat. Reduce
heat to low. Cover. Cook for 12 minutes or until tender. Set aside,
covered, for 5 minutes. Fluff. Spread over a baking tray. Cool. Cover
and place in fridge overnight.
Place pomegranate berries in a heatproof bowl. Cover with warm water.
Stand for 10 minutes. Drain.
Combine oyster sauce, soy sauce, rice wine and half the sesame oil in a
small bowl.
Heat half the peanut oil in a wok over high heat. Whisk eggs with
remaining sesame oil. Add to wok. Scramble for 1-2 minutes or until
nearly cooked. Transfer to a plate.
Wipe wok clean. Heat remaining peanut oil. Stir-fry garlic and ginger
for 1 minute. Stir-fry gai-lan stems for 2 minutes or until starting
to soften. Stir-fry leaves for 1 minute or until wilted. Add rice,
pomegranate berries and sauce mixture. Stir-fry for 2 minutes or until
heated through. Gently stir in egg. Sprinkle with shallot.
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