Fried Rice - Real Simple

Ingredients

2 cups short-grain brown rice
4 tablespoons canola or olive oil
4 large eggs, lightly beaten
1 small red onion, chopped (1/2 cup)
1 small carrot, minced (1/2 cup)
1/2 cup frozen peas, thawed
4 scallions, finely chopped (1/2 cup)
1 large tomato, peeled, seeded, and chopped
2 teaspoons salt
1/2 cup chopped fresh basil leaves

Preparation

1. Combine the rice with 4 cups lightly salted water in a large saucepan and heat to boiling. Reduce heat to low, cover, and simmer gently 25 to 30 minutes or until all the water is absorbed.
2. Heat 2 tablespoons of the oil over medium-high heat in a large skillet, wok, or saucepan. Add the eggs and cook through, stirring to break up into small pieces. Remove and set aside.
3. Heat the remaining oil in the skillet and add the onion and carrot and cook until the onion is golden, about 2 minutes. Add the peas and scallions and cook about 2 minutes more to heat through.
4. Stir in the tomato, salt, cooked rice, and eggs and toss until heated through. Fold in the basil.
   

Nutritional Information

CALORIES 388(0% from fat);
FAT 15g (sat 2g);
PROTEIN 11mg;
CHOLESTEROL 141mg;
CALCIUM 62mg;
SODIUM 855mg;
FIBER 5g;
CARBOHYDRATE 53g;
IRON 2mg

Beef Fried Rice

Stir-fry the sirloin, watercress, and egg while the rice cooks, so that you'll be ready to assemble the dish at the last moment. Soy sauce and a drizzling of sesame oil flavor the combination perfectly. If you prefer, use strips of pork tenderloin instead of beef.

Ingredients

3/4 pound sirloin steak, cut into 1/2-inch cubes
3 tablespoons plus 1 teaspoon soy sauce
2 teaspoons Asian sesame oil, plus a few drops
Dried red-pepper flakes
1 1/2 cups long-grain rice
1 bunch watercress (about 5 ounces), tough stems removed
1 egg, beaten to mix
3 tablespoons cooking oil
2 scallions including green tops, chopped

Preparation

1. In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and return it to the pot.
2. Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.
3. Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add the egg to the pan and cook until just done, about 30 seconds. Remove from the pan and cut into thin strips.
4. Heat the cooking oil in the pan over moderately high heat. Add the scallions and 1/8 teaspoon red-pepper flakes and cook, stirring, for 1 minute. Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining teaspoon of sesame oil over the top.
   

Wine Recommendation: A California merlot, with its plum flavor and undercurrents of chocolate and herbs, makes a rich accompaniment to the beefy rice. As always with California wines, try to find one that is lightly oaked; a heavy oak taste tends to overwhelm food.

Chicken Rice (Nasi Ayam)

Ingredients :

• 2 Teaspoons Olive Oil
• 1 Small Onion -- finely chopped
• 1/2 Teaspoon Ginger -- finely chopped
• 1 Clove Garlic -- finely chopped
• 1 Cup Rice
• 1 1/2 Cups Hot Chicken Broth
• 1/2 Teaspoon Salt
• 3 Pounds Chicken -- cooked and cubed
• 1/2 Teaspoon Salt
• Soy Sauce -- to taste
  

Directions :

1. Heat oil in pan, add onion, ginger, garlic and saute for 1 minute.
   
2. Add rice and continue to fry for another 2 minutes as rice changes color.
   
3. Add broth and salt, bring to a boil.
   
4. Cover the pan, reduce heat to low and cook until all the liquid is absorbed about 12 minutes.
   
5. Give the mixture a quick stir, cover the pan and remove from heat.
   
6. Allow rice to rest for 10 minutes.
   
7. Briefly saute chicken so that it is back to a serving temperature, place over a serving of rice, sprinkle with salt and soy sauce and serve.

Honey Sauce Chicken Wing

Ingredients

• 600g–650g chicken wings
• 1 tablespoon of chopped garlic
• 1 tablespoon of chopped shallots
• 2 tablespoon of chopped ginger
• 3–4 bird’s eye chillies - chopped
• 2 tablespoon oil
• 1 teaspoon toasted sesame seeds
  

Marinade

• 1 tablespoon ginger juice
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• ¼ teaspoon of salt
• ½ teaspoon pepper
• 1 teaspoon sugar
  

Honey sauce – (combined)

• 1 tablespoon oyster sauce
• 2 tablespoon light soy sauce
• 4 tablespoon honey
• 2 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• 150ml water
  

Method

1. Season chicken wings with marinade for several hours or, preferably, overnight.
2. Deep-fry chicken wings until golden brown. Drain oil.
3. Heat a clean wok with 2 tablespoons oil; lightly brown shallots, ginger and garlic.
4. Add in bird’s eye chillies and pour in combined honey sauce ingredients; bring to a boil.
5. Return pre-fried chicken wings to the wok. Cover and cook over low heat for 8 to 10 minutes or until sauce is reduced. Transfer to serving dish and garnish with a sprinklig of toasted sesame seeds.

Satay with Peanut Sauce

Ingredients :

A) Satay

1.5 kg chicken -deboned
1 stalk lemon grass
1 tsp sugar
1 tsp cummin
1 tsp coriander
1/2 tsp powdered cinnamon
2.5 cm piece fresh turmeric
8 shallots
salt to taste

(tsp - Tea spoon)

Method :

1. Cube the chicken meat, drain and put aside.
2. Grind coriander, cummin, tummeric, peanuts, salt and sugar.
3. Mix this with the powdered cinnamon, diced shallots and 1 tbsp cooking oil, marinate the chicken with this mixture.
4. Using special skewers, skewer 5 pieces of meat on one skewer, as in Kebabs.
5. Gril over burning coal, constantly sprinkling cooking oil over the meat using crushed lemon grass.
6. Turn over and continue grilling until the chicken is cooked.
7. Serve with peanut sauce.
   

Ingredients :

B) Peanut Sauce

1 cup sugar
1 bombay onion
1/2 cup tamarind juice
2 stalks lemon grass
2.5 cm piece ginger
3 tbsps pounded chilies
300 gms peanuts - roasted
A piece of galangal
salt to taste

Method :

1. Grind the roasted peanuts.
   
2. Put aside grind lemon grass, ginger and galangal until fine.
   
3. Slice bombay onion and stir fry until soft.
   
4. Add in ground chillies and the other ground ingredients.
   
5. Add in tamarined juice and lastly peanuts, sugar and salt. Simmer until the gravy thickens.
6. To serve, arrange a few sticks of satay on a plate and serve with abowl pf peanut sauce, cucumber . Satay also goes very well with compressed rice.
   

Pandan Wangi's rice

Ingredients
1 kg of rice (any rice)
1 litre of water
10 screwpine (pandan) leaves, knotted

Blend together for pandan juice:
750g pandan leaves, shredded
250g water
3 shallots, sliced
3 cloves garlic, sliced
1 piece of 'serai'
1/2 inch ginger, sliced
Some 'halba' and salt for taste

Method

1. Blend pandan leaves with water. Strain to obtain juice. Set aside. Wash rice and drain water. Keep aside.
2. Heat rice cooker with oil and fry sliced ingredients (shallots, garlic and ginger) until fragrant.
3. Cook rice with water (adjust the water according to your choice of rice), pandan juice, 'serai' , 'halba' and the fried ingredients in a rice cooker.