Indonesian Fried Rice

Ingredients

• 1/2 cucumber
• 3 tbsp vegetable oil
• 4 small onions, finely chopped
• 4 garlic cloves, finely chopped
• 4 fresh red chilies, seeded and chopped
• 3 tbsp soy sauce
• 1 tbsp tomato puree
• 350 gm cooked long grain rice
• 4 eggs
• 100 gm medium prawns, cleaned

Method

Cut the cucumber in half lengthways and scoop out the seeds. Julienne the flesh and put aside.

In a wok, heat 2 tablespoons of the oil, stir in the onions, garlic and chillies and fry until they begin to colour.

Add the soysauce and tomato puree and stir for two minutes until thick.

Toss in the rice and heat for 5 minutes until well flavoured and hot.

Meanwhile, in a large frying pan, heat the remaining oil over a medium heat and crack the eggs into it. Fry for 1-2 minutes until the whites are cooked but the yolks remain runny.

Spoon the rice into four deep bowls and cover with one fried egg each. Garnish with cucumber sticks and serve immediately.

Chinese Fried Rice

Ingredients:
2 cups rice
3 tbsp oil
100 gms beans finely chopped
2 carrot finely chopped
1 onion sliced
100 gms cabbage finely chopped
2 spring onions finely chopped
2-3 green chillies cut lengthwise
1 tsp ginger chopped finely
1 tsp garlic chopped finely
2 tbsp soya sauce
Salt & pepper to taste

Method:

• Pick, was and soak the rice in enough water for 10-15 minutes and drain.
• Boil water, add rice and little salt.
• Cook uncovered on low heat till rice is tender.
• Take care not to overcook the rice. Each grain of rice should separate.
• When rice is done, drain and add some cold water and drain again using a large seive and set aside
• Heat oil in a large pan and stir fry all the chopped vegetables.
• Cook for 3-4 minutes
• Take care that vegetables are not overdone, they should be crisp.
• Mix salt and pepper to taste
• Add the cooked rice and mix well. Now mix the soya sauce to it.
• Cook the chinese fried rice for 2-3 minutes an serve hot.

Bright Rice

Ingredients:

2 tablespoons vegetable oil
1/2 cup finely chopped onion
1 cup diced orange bell pepper
1 tablespoon yellow mustard seeds
1 teaspoon turmeric
1/3 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 1/4 cups basmati rice
2 1/2 cups vegetable broth
1 1-ounce can chickpeas, drained
Salt to taste

Method

• In a large saucepan with a tight fitting lid, heat oil over medium heat. Add onion and bell pepper, and saute until softened, about 5 minutes. Add mustard seeds, turmeric, cloves and cinnamon, and saute for 1 minute. Add rice and mix until well coated with oil.
• Add vegetable broth and chickpeas, Stir briefly, and allow to return to a boil. Cover, and cook on lowest possible heat for 20 minutes. If rice has not absorbed all the liquid by then, cover pan with a clean dish towel and place lid over it. Allow to sit off the heat for 5-10 minutes. (This method maybe used for keeping the rice warm and moist for up to half an hour.) To serve, fluff rice with a fork, and add salt to taste.

Brown Rice Salad

Ingredients:
1/2 cup brown rice
1 cup water
1 cup frozen peas
2 tbsp reduced-fat vinaigrette(oil & vinegar w/ mustard and garlic)
Salt and freshly ground black pepper to taste

Method:

Bring rice and water to a boil in a medium-sixe saucepan. Cover and boil for 5 minutes. Add peas, cover and cook for another 5 minutes or cook according to package instructions, adding peas about 3-4 minutes before rice is cooked. Add the dressing, salt and pepper to taste. Toss well and serve.

Notes: Serves 2.

Brown Rice Salad

Ingredients:
1/2 cup brown rice
1 cup water
1 cup frozen peas
2 tbsp reduced-fat vinaigrette dressing
Salt and freshly ground black pepper to taste
Method:

Bring rice and water to a boil in a medium-size saucepan. Cover and boil for 5 minutes. Add peas, cover and cook for another 5 minutes or cook according to package instructions , adding peas about 3-4 minutes before rice is cooked. Add the dressing, salt and pepper to taste. Toss well and serve.

Serves 2.

Tomato Rice

Ingredients:
2 cups basmati rice, washed
2 cups boiling water
1 cup freshtomato juice
3 green chillies
5 peppercons
1/2 tsp each cumin and mustard seeds
1/2 tsp turmeric powder
1" long cinnamon stick
4 cloves
4 tbsp ghee
Salt to taste

Method:

Heat 1 tbsp ghee in a saucepan and saute rice for a minute. Mix tomato juice and boiling water and mix in with the rice. Add salt. Bring to boil again, cover and let it cook till rice is done. Heat remaining ghee in a small saucepan and splutter cumin and mustard seeds. Add remaining ingredients, mix well and add rice to it. On a low flame, mix gently. Cover for a few minutes. Serve hot.

Vegetable Biryani

Ingredients:
2 cups basmati rice
6 onions, sliced
6 tomatoes, chopped
4 potatoes, peeled
3 carrots, peeled
1 cup peas
1 red pepper
1/2 cup oil
3 tbsp salt
1 cup yogurt
3 tbsp dhana jeera powder
1/4 tsp turmeric powder
1/2 tsp mixed spices masala
Coriander leaves, chopped
Pinch of saffron

Method:
Soak the rice in cold water for 2 hours. In a deep, broad pan, bring some water to boil, add 1 tbsp salt, place the rice into it and let it cook till the rice is soft and fluffy , add saffron, drain the excess water and leave them aside.
Dice the potatoes, carrots and boil them along with peas. In the meanwhile, heat the oil in a heavy bottomed pan, fry the onion till tender and brown, add the red pepper and fry for 2 minutes. Place tomatoes into it and cook it till everything is blended togather. Add salt, turmeric, dhana jeera and chilli powder with cooked vegetables and let it simmer for 10 to 15 minutes on a slow heat. At the end, add the yogurt, mixed spices masala.
In a wide, flat bowl, lay some rice at the bottom and make second layer of vegetales, making about 5 layers with the last one of rice. Garnish with coriander and serve hot.

(Courtesy of indianrecipe.net)