Dan S Asian Rice Recipes

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DAN'S ASIAN RICE



Dan's Asian Rice image

This delicious rice dish, created by my son, goes great with many Asian inspired dishes. I especially like it with my recipe for Recipe #319003. You can cut the recipe in half for 2 people without any problems. I have made this for 2 people and use 1 tsp. chili paste. It is spicy, but not "Real Hot". This rice has lots of flavor! I served with Sweet Soy Sauce Drizzled over the top of the rice as shown in my picture. Preparation time DOES NOT include time to cook rice.

Provided by Lindas Busy Kitchen

Categories     Brown Rice

Time 30m

Yield 4 1 c. servings

Number Of Ingredients 9

2 tablespoons olive oil
6 celery ribs, chopped
4 carrots, chopped
2 medium onions, chopped
1 tablespoon fresh garlic, chopped
1 -1 1/2 teaspoon sambal oblek chili paste (depending on how spicy you like it)
4 cups brown basmati rice, cooked
2 tablespoons light soy sauce
2 tablespoons sweet soy sauce (Kecap Manis ABC brand)

Steps:

  • Cook rice or use left overs. Set aside.
  • In a wok, over medium-high heat add olive oil. Let the wok get hot, then add in the celery and carrots. Cook for 2 minutes stirring.
  • Add onions. Cook 2 minutes.
  • Add garlic and chili paste, and cook for 1 minute, stirring as you cook.
  • Turn heat down to medium, then add in the rice. Mix rice in well with vegetables.
  • Add soy sauces, and mix well. Let rice get nice and hot before serving.
  • Serve.

Nutrition Facts : Calories 809.5, Fat 12.5, SaturatedFat 2.1, Sodium 608.5, Carbohydrate 156.9, Fiber 10.2, Sugar 8.1, Protein 17.4

DAN DAN NOODLES



Dan Dan Noodles image

Provided by Alton Brown

Time 31m

Yield 4 servings

Number Of Ingredients 12

1/3 cup creamy peanut butter
4 cloves garlic, minced
2 tablespoons grated fresh ginger
2 tablespoons low-sodium soy sauce
1 tablespoon dark brown sugar
1 tablespoon toasted sesame oil
1 tablespoon Chinese black vinegar
1 tablespoon chili oil
1/4 cup low-sodium chicken broth
8 ounces ramen noodles
1/2 cup roasted peanuts, chopped
3 scallions, finely chopped

Steps:

  • Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
  • Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions.

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