Monday, 11 April 2011

Fried Rice - the M & B way

This fried rice “recipe” isn’t so much a recipe as it is a guide for producing a great savoury tasting rice accompaniment for other dishes.
The type of rice used will of course determine the degree of moisture. I prefer fairly dry fried rice so I tend to stick to the long grain basmati variety which can be used as soon as it has finished steaming. I use a rice cooker, however, again, there is no hard and fast rule here as we all have our favourite methods for cooking rice. Ingredients can vary each time I produce fried rice. However, I tend to always use the basic……………. onion, bacon, shallots and chopped, beaten and pan cooked egg then add the extras. The extras could be capsicum, red and/or green, celery, parsley, chopped green beans, corn kernels, baby shrimp, chopped prawns, crab meat, finely chopped pork or ham and I could go on.
Besides the great taste it should be pleasing to the eye………..some colour helps in that regard. 

 FRIED RICE ………………as the M & B family like it!

3 cups steamed rice
½ cup cooked chopped bacon
½ cup chopped onion
½ cup of each of the extra flavours you choose
2 tbls butter or margarine
¼ - ½ cup soy sauce



Onion should be softened in pan firstly with the butter and chopped bacon added. Add the crispy vegetables next to take off the “rawness”. Turn the heat down, add the cooked rice and mix through. You may need to add a little extra butter. Add the softer ingredients and soy sauce and continue to mix through. Depending on your taste and the soy sauce used you may wish to add some seasoning.

Enjoy with your spareribs and chicken wings.

M & B xx

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