Arroz Frito Portuguesa Fried Rice Recipes

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ARROZ DOCE (PORTUGUESE SWEET RICE)



Arroz Doce (Portuguese Sweet Rice) image

This was always a family staple and while searching the Portuguese recipes, I noticed it wasn't there and I just have to add it.

Provided by Jennie6698

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups water
1 cup white rice
2 cups hot milk (whole works best)
1 cup sugar
1 fresh lemon rind (use a vegetable peeler for big pieces for easier removal)
cinnamon

Steps:

  • Bring water to a boil in medium saucepan.
  • Add rice and cover, simmering for 20 minutes.
  • Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
  • It will also thicken some while cooling.
  • Pour into one large serving plate and remove lemon rind.
  • Spread flat and allow to cool on wire rack.
  • You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
  • Serve at room temp, but refrigerate uneaten portion.

ARROZ FRITO PORTUGUESA (FRIED RICE)



Arroz Frito Portuguesa (Fried Rice) image

At first glance, the fried rice of Macao looks like the ordinary Chinese variety. But Macanese cooks flavor it with the saffron, tomatoes and olive oil of Portugal. The rich amalgam of flavors can be traced to the travels of the spice traders during the late-15th and early-16th centuries.

Provided by Julie Sahni

Categories     side dish

Time 15m

Yield Four to six servings

Number Of Ingredients 12

Small pinch saffron
1 egg beaten with 1 teaspoon of water
1/4 cup olive oil
1 1/2 teaspoons minced ginger
1/2 cup pureed tomatoes (fresh or canned)
1/2 cup chopped yellow onions
3 cups cooked rice
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1/2 teaspoon oyster sauce or soy sauce
1/2 cup frozen green peas, defrosted
1/3 cup thinly sliced scallions

Steps:

  • Powder the saffron in a small bowl using your finger tips. Stir in one tablespoon of water and set aside.
  • In a wok or a large saute pan, heat one tablespoon of the oil and add the beaten egg. Immediately tilt the pan, spreading the egg to coat the bottom of the wok. As soon as the egg sets, turn off the heat. Scrape the omelet into a bowl, breaking into pieces.
  • Add the remaining oil to the wok over high heat. Add the ginger, sizzle for 15 seconds, then add the tomatoes and saffron water. Cook, stirring constantly, until the contents turn thick and glazed (about four minutes). Add the onions and cook an additional minute. Fold in the rice, salt, pepper and oyster or soy sauce. Cook until the contents are heated through (about two minutes). Stir in the peas and egg pieces, tossing for about 30 seconds. Add the scallions and serve immediately.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 310 milligrams, Sugar 2 grams

ARROZ BLANCO CON PLATANOS FRITOS WHITE RICE WITH FRIED PLANTAINS



Arroz Blanco con PlATanos Fritos White Rice with Fried Plantains image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 9

3 tablespoons sunflower or vegetable oil
1/2 cup chopped white onion
1 1/2 tablespoons finely chopped garlic
2 cups white rice
4 cups chicken stock, heated
2 sprigs fresh hierbabuena or 2 tablespoons mint leaves
Salt and pepper
1 pound ripe plantains, peeled
1 cup sunflower or vegetable oil

Steps:

  • In a heavy 4-quart stockpot, heat the oil over low heat. Add the onion and fry until soft and clear, about 5 minutes. Add the garlic and continue to fry for another 3 to 5 minutes. Add the rice and stir well. Fry slowly without moving it too much, about 10 minutes. Stir in the hot chicken stock and the hierbabuena or mint. Add salt and pepper to taste. Cover and let cook for 15 to 20 minutes, or until all the stock is absorbed. Do not peek at or stir the rice during the cooking process.
  • Cut the plantains in half. Cut each half lengthwise into 1/4-inch thick slices (about 4 to 5 slices). In an 8-inch cast-iron frying pan, heat the oil until smoking. Add the plantains and fry 3 to 5 minutes on each side or until brown. Remove them from the oil and drain on paper towels. Mound the rice on a plate or a platter and serve with the fried plantains on top.

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