Rice recipes

- Posted on May 01, 2013 - 03:15 PM


2 Tbs. oil for stir-frying

1 tsp. minced fresh ginger

1 medium onion, diced

½ bag frozen corn or peas

½ red bell pepper, seeded and diced

3½ c. cooked rice

2 tsp. soy sauce or to taste, or thick soy sauce, vegetable oyster sauce, or a combination

Black pepper to taste

¾ c. cashews

1 green onion, finely chopped

Salt to taste, optional

Heat oil in preheated wok on medium-high heat. Add ginger, stir until fragrant. Add onion, stir-fry for about 2 minutes, until softened. Push onion to the sides of wok. Add frozen corn or peas in the middle and stir-fry for 1 minute. Push to sides; add red bell pepper in the middle and stir-fry for 1 minute. Add rice in middle of the pan. Stir until heated through, about 2 minutes, using a spatula to turn and move the rice around the pan. (Note: Remove the stir-fried vegetables before adding the rice if the pan is too crowded and then add them back in before adding the seasonings. It’s generally not necessary though, since the rice is already cooked and just needs to be heated through.) Stir in soy sauce and pepper. Stir in green onion. Taste to adjust seasoning. Serves 6.