Dragon Fly Recipes

DRAGONFLY STIR-FRY RICE

Dragonfly Stir-Fry Rice image

Provided by Roberto Trevino

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 cups precooked rice, cooked with a seasoning packet (recommended: Sazon Goya)
1 tablespoon vegetable oil
4 eggs
1 cup linguica pork sausage or andouille sausage, boiled, cooled, and diced
1 cup lump crabmeat, shredded
1/2 cup peas
1/2 cup scallions, chopped
Oyster sauce or sweetened soy sauce

Steps:

Cook the rice according to package directions, adding seasoning packet to the water to give the rice an orange color. Refrigerate rice until cold.
Heat a large saute pan or wok over high heat. Add oil and heat until it shimmers. Crack the 4 eggs into the pan and fry, sunny side up. Then begin to break the yolks, and cook until dry. Add rice to the fried eggs and saute, adding the sausage and crab. Then add the peas and scallions, and continue sauteing until steaming hot. Just before serving, add a touch of oyster or sweetened soy sauce, to taste.

DRAGON ROLL

Dragon Roll image

Delicious and festive uramaki sushi roll featuring unagi, avocado, and shrimp tempura. It's fun to decorate the roll to look like a dragon! Serve with unagi sauce, soy sauce, wasabi, and pickled ginger.

Provided by Betsy Ann

Categories Seafood Fish

Time 1h8m

Yield 2

Number Of Ingredients 12

Ingredients

¾ cup Japanese sushi-style rice
¾ cup water
1 ⅓ tablespoons rice vinegar
1 ⅓ tablespoons white sugar
2 ¼ teaspoons salt
cooking spray
8 frozen tempura shrimp
2 sheets nori (dry seaweed)
2 sticks imitation crabmeat, cut into 1/4-inch pieces
1 cucumber - peeled, seeded, and cut into 1/4-inch strips
1 avocado, sliced
10 ounces frozen unagi kabayaki (grilled eel), thawed and sliced into 2-inch strips

Steps:

Rinse rice in a strainer until water runs clear.
Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
Arrange shrimp tempura on the baking sheet.
Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut tails off 4 of the tempura shrimp.
Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori, shiny-side down, on the plastic wrap. Spread 1 cup rice on top using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.
Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling.
Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.

Nutrition Facts : Calories 1095.3 calories, Carbohydrate 93.5 g, Cholesterol 431.7 mg, Fat 50.3 g, Fiber 9.4 g, Protein 66.6 g, SaturatedFat 8.9 g, Sodium 3340.7 mg, Sugar 11.1 g

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