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Foodie Friday: Sriracha Fried Rice

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We love fried rice. A lot. It’s one of my favorite easy meals. If I know I’m going to be making some, I’ll typically make a pot of rice on Sunday and then make the fried rice later in the week, since older, slightly dried out rice is best (NEVER make fried rice with fresh cooked rice. It’ll be mushy. Gross). While this recipe has become a frequent visitor in our home, I’ve added another to the list.

The main flavor?

Sriracha. Or Rooster Sauce. Or the crazy hot red sauce in Asian restaurants. Whatever you call it, we love it.

Even better? You put a fried egg on top of your bowl of fried rice. Um, fried egg with a runny yolk on just about anything makes me a very happy girl.

The measurements for this make one serving. I doubled it and then added a little more rice so Josh and I each had a huge bowl and some leftover.

Spicy, savoury, and starchy. That’s comfort food for me.

Sriracha Fried Rice (original recipe here)

  • 3 Tbsp 0il
  • 2 cloves garlic, minced
  • ½ c chopped cabbage
  • 1 Tbsp soy sauce
  • 1 Tbsp Sriracha (cut in half if you’re a wuss)
  • 2 cups old cooked rice
  • ½ tsp salt
  • 1 tsp sesame oil
  • 1 egg

Heat oil and add the garlic. Sauté for a few seconds and add the cabbage. Sauté until it is crisp-tender.

Add the soy sauce and Sriracha and mix. Add the rice and cook until the rice grains are mostly separated and well coated.

Finally add sesame oil, mix and remove from heat.

In another pan, heat a little butter and add the egg. Sprinkle with a little salt. When it is set, flip and cook for about 20 seconds. I like a runny yolk. Feel free to cook it longer if you don’t.

Serve the rice hot with the fried egg on top.

Foodie Friday: Perfect Red Beans and Rice

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There are certain dishes that seem so cozy and simple that finding a good recipe should be a no brainer. However, in recent years I’ve found that these are often the dishes that can be the most disappointing. I’ve been on a slow hunt for a collection of perfect, staple recipes for some of my favorite dishes. Some, I’ve found (like my bolognese). Others, I’m still searching for.

Well, consider my search for the perfect red beans and rice officially over.

This glorious recipe (which I will copy in perfect, untouched glory), is all that I dreamed of and more. The ONLY thing that I did differently (and I do recommend if possible) is use pork neck bones instead of ham hocks, because that’s what the local pig farmer had on hand. At the end of the cooking process we removed the bones, shredded the meat off of them, and stirred the meat back in. Josh compared the neck meat to braised beef short ribs (which we love).

Honestly though, just following this recipe will still result in extreme deliciousness, and might just result in you dreaming of leftovers while at work. Every day. Until it’s all gone.

Red Beans and Rice (from here)

Ingredients:

  • 1 lb bag dry small red beans
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 3 tsp minced garlic
  • 2 large bay leaves
  • 2 ham hocks (about 1 lb)
  • 2 tsp Creole seasoning (I love Tony Chachere’s)
  • 2 tsp original Tabasco sauce
  • 2 tsp salt
  • 8 oz good quality smoked andouille sausage, roughly chopped

for serving—

  • 1 cup dry rice
  • 2 1/2 cups water
  • 1/2 tsp salt

Directions:

The night before, rinse the beans under cold running water and then place beans in a large pot. Cover with cold water and let soak overnight.

In the morning, drain the beans. Add the chopped yellow onion, chopped green pepper, celery, minced garlic, Creole seasoning, bay leaves and ham hocks in the same pot with the beans. Cover with fresh water about three inches above beans (I used a five quart pot and pretty much filled the thing to the top with water).

Turn the heat to high and cover pot with lid, letting about an inch open to let out steam. Once boiling, reduce heat to a simmer and cook for an hour and a half, stirring occasionally.

After an hour and a half, stir in Tabasco sauce, salt and chopped andouille sauce. Simmer slowly for another hour, stirring often at this point.

When the beans are done, the liquid should have gotten very thick (almost like a gravy texture) and the beans will almost look mashed. Remove the ham hock and the bay leaves and turn off the heat. Cover the pot again while you prepare the rice.

To make the rice, boil the rice, water and salt together. Cover and reduce heat to low. Simmer, covered, for 30 minutes. Fluff rice with a fork when done and serve with the beans with additional hot sauce on the side.

Foodie Friday: Coconut Curried Fried Rice

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Image via A Cozy Kitchen

I made this fried rice last night (made the actual rice on Sunday), and it was SO GOOD. Seriously. Might be my new favorite fried rice.

Because it’s Friday and I’m tired, I’m literally just pasting the recipe as is from The Cozy Kitchen. She might be my food blog crush. Just sayin.

The only thing I did differently was use golden raisins.

For the coconut rice:

  • 1 1/4 cups water
  • 1 cup basmati or jasmine rice
  • 1/2 cup coconut milk
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1 piece cinnamon stick
  • 1/4 cup raisins

Combine all ingredients in a rice cooker and cook. Remove the cinnamon stick and either use immediately or you can refrigerate for a few days until you’re ready to make the fried rice.

For the curry fried rice:

  • 1/4 cup vegetable oil
  • 3 large eggs, lightly beaten
  • 1 garlic cloves, minced
  • 1/2 tablespoon red Thai curry paste
  • 1 medium carrot, peeled and diced
  • 3/4 cup frozen peas
  • 1 tablespoons soy sauce
  • 1 teaspoons fresh lime juice

Have all of your ingredients prepared and nearby before you begin to cook. (the rice should be ready at this point). Heat 1 tablespoon of oil in a large skillet or wok. Add the eggs and cook on medium-high heat. When the edges of the eggs begin to set, gently flip them over (you can also scramble if that’s easier. Once the eggs are completely cooked, remove from the pan and cut into pieces or strips. Wipe the wok clean with a paper towel.

Heat the rest of the olive oil on medium heat. Add in the carrot and cook for 1 minute, then add the garlic and curry paste and cook for a minute more, stirring constantly to begin scorching. Add the rice and peas and cook until heated through. Stir in the egg strips, soy sauce and lime or lemon juice.

You can add a little more soy sauce to taste if you wish. Now just pour into bowls an enjoy!

Foodie Friday: Mulligatawny

We all have those recipes that we think of on the low days. The days when you’re worn out, the weather sucks, and you can’t quite seem to shake the sniffle and scratch going on in your sinuses. On those days you want some comforting and familiar and hearty, and this soup is our solution to that.

Some people like to serve it over rice, but we like it better with the rice cooked in. We’ve tried it with different types of apples, different types of meat, and different amounts of various ingredients, but this is the mix that makes us the happiest. Feel free to tweak it to the perfect comfort food for you.

And yes, I can hear Seinfeld’s Soup Nazi in the background whenever I make it (No soup for you!).

Mulligatawny (adapted from here)

  • 2 whole Boneless Skinless Chicken Breasts, Cut Into Bite-Sized Pieces
  • Salt And Black Pepper To Taste
  • 4 Tablespoons Butter
  • 1 whole Medium Onion
  • 3 cloves Garlic, Minced Finely
  • ¼ cups All-purpose Flour
  • 1 heaping Tablespoon Curry Powder (really good powder makes a HUGE difference here)
  • 32 ounces, fluid Chicken Broth
  • 1 can coconut milk
  • 1 whole Granny Smith Apple, Peeled And Diced
  • 3/4 cup uncooked rice

Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.

In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.

Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.

Pour in chicken broth. Stir to combine, then cook for five minutes. Add coconut milk, salt, and pepper, then cook for another five minutes.

Add rice and stir well. Cook for about five minutes, stirring often to keep the rice from sticking to the bottom.

Add chicken and diced apple and cook for another 5 to 10 minutes, stirring occasionally, or until rice is done. Turn off and allow to stand 5 or 10 minutes before serving. Top with cilantro and chives for a little freshness.

Cozy comfort.

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