Just Crunch - anti soggy cereal bowl by Just Solutions Produ
Thai Fried Riceat once can make the rice soggy). Stir-fry for 6-10 mins until heated through. Now...
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www.zestynutrition.co.nz Thai Fried Rice INGREDIENTS 4-5 c cold cooked jasmine rice 200g chicken/prawns/tofu (if using) 1T soy sauce (to marinade meat) 2-3T olive oil 4-5 spring onions, sliced 4 cloves of garlic, minced Sprinkle of chilli flakes, to taste Extra veggies of choice – chopped celery, shiitake mushrooms etc. 1/2c frozen peas 1-2 eggs (more if not using meat) Stir-fry sauce: 3T chicken stock, 3T fish sauce, 2T soy sauce, 1T lime juice, 1/8t white pepper, 1t coconut sugar. INSTRUCTIONS Marinade protein source in soy sauce and sit aside. Combine stir-fry sauce ingredients in a cup and set aside. Heat wok over medium-high heat. Add olive oil then whites of the spring onion, garlic and chilli flakes. After 1 min, add meat if using, cook for 3 mins. Add additional veggies and cook for 2 mins. Add some chicken stock or oil if pan becomes too dry. Add rice. After 1-2 mins, add stir fry sauce 1T at a time (adding it all at once can make the rice soggy). Stir-fry for 6-10 mins until heated through. Now add the peas. Make a well in the middle of the pan and add the eggs. Mix and heat for another few minutes before serving. Serve with green sections of spring onions, extra lime juice and fresh coriander. Tip: use day old rice for best results. If clumpy, rub olive oil onto hands and work out lumps before adding to the pan. For an extra healthy option use brown rice and plenty of vegetables.
Transcript of Thai Fried Riceat once can make the rice soggy). Stir-fry for 6-10 mins until heated through. Now...
www.zestynutrition.co.nz
Thai Fried Rice INGREDIENTS 4-5 c cold cooked jasmine rice 200g chicken/prawns/tofu (if using) 1T soy sauce (to marinade meat) 2-3T olive oil 4-5 spring onions, sliced 4 cloves of garlic, minced Sprinkle of chilli flakes, to taste Extra veggies of choice – chopped celery, shiitake mushrooms etc. 1/2c frozen peas 1-2 eggs (more if not using meat) Stir-fry sauce: 3T chicken stock, 3T fish sauce, 2T soy sauce, 1T lime juice, 1/8t white pepper, 1t coconut sugar.
INSTRUCTIONS Marinade protein source in soy sauce and sit aside. Combine stir-fry sauce ingredients in a cup and set aside. Heat wok over medium-high heat. Add olive oil then whites of the spring onion, garlic and chilli flakes. After 1 min, add meat if using, cook for 3 mins. Add additional veggies and cook for 2 mins. Add some chicken stock or oil if pan becomes too dry. Add rice. After 1-2 mins, add stir fry sauce 1T at a time (adding it all at once can make the rice soggy). Stir-fry for 6-10 mins until heated through. Now add the peas. Make a well in the middle of the pan and add the eggs. Mix and heat for another few minutes before serving. Serve with green sections of spring onions, extra lime juice and fresh coriander.
Tip: use day old rice for best results. If clumpy, rub olive oil onto hands and work out lumps before adding to the pan.
For an extra healthy option use brown rice and plenty of vegetables.
