Guamfriedrice Recipes

GUAM FRIED RICE

Steps:

• Fry bacon until crisp. Remove bacon and pour off half the bacon fat, reserve a little (1 tsp or so) to add to pan after cooking your egg. Sometimes the egg will absorb every bit of bacon fat and sometimes it leaves behind enough to coat the rice.
• Fry garlic in bacon fat until golden, remove and discard. Fry onion in the same bacon fat. Remove onion from pan and add to bacon.
• Spread eggs on bottom of pan as if preparing an omelet. Fold over. Remove to cutting board or plate. Cut into strips.
• Add reserved bacon fat (if pan is dry) and cold rice to pan, stir until all grains are coated with grease and grains are no longer sticking together.
• Add bacon, onion and ham; mix well. Always scraping bottom of pan to prevent sticking.
• Turn heat to low and add sliced egg pieces. Add cooked shrimp. Heat 1-2 minutes, just until shrimp is warmed.
• Remove from heat and serve.

DOUBLE-FRIED FRENCH FRIES

Steps:

• Fill a large bowl with cold water. Peel the potatoes. Cut into 1/3-inch-thick slices, then stack the slices and cut into 1/3-inch-thick sticks, adding the potato sticks to the bowl of water as you go. Soak at least 30 minutes and up to 24 hours. (This will help remove the excess starch from the potatoes and keep them from oxidizing.)
• Fill a heavy stockpot with 1 1/2 inches canola oil; fit with a deep-fry thermometer and heat the oil over medium heat until the thermometer registers 325 degrees F. Drain the potatoes and pat dry to remove any excess water.
• Add 2 handfuls of potatoes to the hot oil. (There should be at least 1 inch of oil above the potatoes.) Par-cook the potatoes until they are light brown, 5 to 7 minutes. Remove the potatoes with a slotted spoon, gently shaking off the excess oil; let drain on a rack. Repeat until all the potatoes are par-cooked.
• Bring the temperature of the oil to 350 degrees F. Cook the potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from the oil with a slotted spoon, shake off the excess and season lightly with salt and pepper. Repeat until all the potatoes are cooked.

GUAM FRIED RICE

Steps:

• Cook bacon in a skillet over medium-high heat until crisp. Stir in the garlic, green onions, and carrots; cook for 2 minutes. Add snow peas; cook for 2 more minutes.
• Stir in the cooked rice, a cup at a time, coating well with the grease. Cook and stir until the rice is hot, then sprinkle with soy sauce.

VEGETARIAN FRIED RICE

Steps:

• Heat oil in a large wok or skillet over medium-high heat. Cook egg in hot wok, stirring continually, until no longer moist, 3 to 5 minutes. Transfer egg to a plate and return wok to heat.
• Cook ginger and garlic in skillet until fragrant, about 1 minute. Add teriyaki sauce, lime juice, brown sugar, salt, and red pepper flakes to the ginger and garlic; bring to a boil, reduce heat to medium, and continue to cook another 2 minutes.
• Crumble cold rice into the wok. Stir rice with a wooden spoon, breaking rice into individual grains as it warms; add peas, carrots, broccoli, and green onion. Cook and stir mixture until the vegetables are tender, 7 to 10 minutes. Fold scrambled egg into the rice mixture; cook and stir until egg is reheated, 1 to 2 minutes more.

GUAM RED RICE

Steps:

• Soak achiote seeds in 1/2 cup warm water for 30 minutes. Add salt. Using a spoon press the achiote seeds to get color. Strain liquid into a pot big enough to hold all the ingredients, bring to a boil.
• Saute onions in oil.
• Add rinsed rice to the boiling achiote colored water. Reduce heat to medium-high for five minutes or until water evaporates. Reduce heat to low, coer pot and cook for 15 more minutes.