Corn Peas And Tomato Fried Rice Recipes

CORN AND RICE

Steps:

• Cook the bacon in a large saucepan over medium heat until the grease begins to render. Stir in the onion, bell pepper, and thyme; cook until the onion is nearly translucent. Reduce heat to medium-low and add the tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; stir; simmer another 3 minutes. Add the corn; simmer another 3 minutes. Slowly pour the water into the mixture while stirring. Raise the heat to high and stir in the rice; bring to a boil; cover and reduce heat to low. Simmer until the rice has absorbed all the moisture, about 30 minutes; fluff with a fork to serve.

FRIED RICE WITH PEAS AND CARROTS

Steps:

• In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
• Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.

FRIED RICE WITH CILANTRO

Steps:

• Heat the oil in a wok or large skillet, over medium-high heat. Fry the garlic until golden, then add the chili pepper and chicken meat, and stir-fry until cooked through.
• When the chicken is cooked, add the rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.

FRIED RICE WITH PEAS AND CHICKEN

Steps:

• Put 1 tablespoon oil in a wok or a large skillet, preferably nonstick, and turn heat to high. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
• Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot. Add them to bowl.
• Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice.
• Return chicken and vegetables to skillet and stir to integrate. Add wine or water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion or cilantro, and serve.

CORN, PEAS, AND TOMATO FRIED RICE

Steps:

• 1. Prepare the rice. Then heat the oil in a large nonstick wok or skillet over medium-high heat and cook the ginger, garlic, and green chili peppers, stirring, about 1 minute. Add the cumin and mustard seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the curry leaves, fenugreek leaves, mint leaves, turmeric, and asafoetida and stir 30 seconds.2. Add the peas, corn, onion, and salt and stir until golden, about 5 minutes. Add the tomato and cilantro, then carefully mix in the cooked rice. Cover and cook over low heat about 5 minutes to blend the flavors. Transfer to a platter and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CORN, PEAS, AND TOMATO FRIED RICE

Steps:

• 1. Prepare the rice. Then heat the oil in a large nonstick wok or skillet over medium-high heat and cook the ginger, garlic, and green chili peppers, stirring, about 1 minute. Add the cumin and mustard seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the curry leaves, fenugreek leaves, mint leaves, turmeric, and asafoetida and stir 30 seconds.2. Add the peas, corn, onion, and salt and stir until golden, about 5 minutes. Add the tomato and cilantro, then carefully mix in the cooked rice. Cover and cook over low heat about 5 minutes to blend the flavors. Transfer to a platter and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.