Pammys Fried Rice And Onion Patties Recipes

LOCO MOCO FRIED RICE PATTIES

Steps:

• Cook the ground beef and chorizo in a hot skillet until browned. Add the onion, garlic powder, onion powder and some salt and pepper and cook, stirring, until the onion softens and the meat is cooked through. Set aside to cool completely.
• In a large mixing bowl, mix together the rice, Cheddar and ground meat. Add the beaten eggs and mix well.
• Fill a large Dutch oven halfway with oil and slowly bring it to 375 degrees F. Form the meat mixture into medium-size balls and dredge in some flour. Fry until golden and drain on paper towels.
• Melt the butter over medium heat, then add the flour and cook, whisking, until well-combined and bubbling. Whisk in the beef stock, demi glace, and some salt and pepper, and simmer until thickened.
• Fry the remaining eggs until sunny-side up.
• Place the rice balls on 4 plates and top with sunny-side up eggs. (Save the remaining rice balls for another use.) Drizzle with the sauce and sprinkle each plate with scallions.

RICE PATTIES

Steps:

• Mix rice, onion, Cheddar cheese, egg, garlic, salt, red pepper flakes, black pepper, parsley, and onion powder by hand in a bowl.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.
• From rice mixture into 4 small patties.
• Heat vegetable oil in a large skillet over medium-high heat. Fry patties in hot oil until lightly browned, about 5 minutes per side.

PAMMY'S FRIED RICE AND ONION PATTIES

Steps:

• I put rice, egg white and onion in my mini chopper and "chop" till it's mixed good.
• (You could mix it in a bowl too).
• Spray a fry pan generously with Pam.
• Turn burner to medium.
• Drop mixture by the tablespoon into pan, 6 patties.
• Cook until browned nicely on the bottom, about 3 minutes.
• Turn, press down lightly on top of the patties with the bottom of a spatula to "flatten".
• Cook until browned, about 3 more minutes.
• Spread with a small amount of a soft type margarine and salt to taste.
• (I would say this is 2 servings but that would depend on who's eating them, him or me, LOL! For him it's 1 serving.).

ONION FRIED RICE

Steps:

• Beat together the butter, garlic powder and garlic salt till smooth, set aside.
• Heat a small, nonstick skillet to medium or medium-high, add a little oil, and the eggs, scramble them, I usually get them a little dry, if they are rarer, they most likely, will dissolve into the rice. Season them with some salt and pepper, adding about 1 teaspoon of the garlic butter, and a very little soy sauce. Youmay wish to place them on a board, and chop them, set them aside in either case.
• Fry the onion in a 12-inch sauté pan in about 1 tablespoon of oil, season them and cook rather brown, adding the scallions after they soften lightly. when the fond has developed on the bottom of the pan, deglaze with about 2 tablespoons wine, if, while the onions finish cooking, another one develops, deglaze with 1-2 more tablespoons wine, make sure the liquid evaporates. Turn the heat to low.
• Stir in the eggs, a little of the butter, and some sauce, if necessary. Add the rice. Cook and stir together over low heat. Swirl in the butter, and about 2-3 tablespoons sauce. Taste and correct for seasoning.
• Bring to table, with more soy sauce on the side.

FRIED ONION PATTIES

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, milk and hot pepper sauce; stir into dry ingredients just until moistened. Stir in the onions. , In a large skillet, heat 1/2 in. of oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2-3 minutes on each side or until golden brown; drain on paper towels.

KIMCHI RICE PATTIES WITH SPICY EDAMAME

Steps:

• Stir together water, rice, and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes. Remove from heat. Let stand, covered, about 10 minutes. Let cool, about 30 minutes. (You should have 3 cups rice.)
• Meanwhile, line a tray with wax paper or parchment paper. Put rice, kimchi, flour, egg, and remaining salt in a large bowl. Using your hands, gently combine. Shape rice mixture into 8 patties, 1/3 cup mixture each. Put patties on the prepared tray.
• Heat 1 tablespoon oil in an extra-large nonstick skillet over medium-high heat. Cook 4 patties, turning once halfway through, until brown and crispy, about 8 minutes. Repeat with remaining oil and 4 patties.
• Meanwhile, steam edamame according to package directions. Drain and transfer to a bowl. Add chili oil and soy sauce and toss until coated.
• For sauce, stir together mayonnaise, gochujang, and vinegar until smooth.
• Serve patties with steamed edamame and sauce. Top with green onion (if using).

LAMB PATTIES WITH FRIED ONIONS AND TAHINI-YOGURT SAUCE

Steps:

• Put lamb in a medium bowl. Add 1 teaspoon salt, some black pepper, the cumin, coriander, oregano, cinnamon, scallions, cilantro, mint and garlic. Mix well with wet hands, kneading the mixture to distribute seasoning. Cover and refrigerate for at least 1 hour so the seasoning penetrates. (Alternatively, season meat and refrigerate overnight.)
• Make the sauce: In a small bowl, put tahini, lemon juice, garlic and cayenne. Stir well to dissolve the tahini. Then stir in yogurt, and mix well. Taste and add salt, to taste.
• Heat olive oil in a wide skillet over medium-high. When oil is wavy, add onions and cook, stirring frequently, until they are crisp and well browned, edging toward burned, about 10 to 12 minutes. Lower heat if browning too quickly. Add a little more oil, if pan looks dry. Season lightly with salt. Transfer to a plate lined with paper towels.
• Light a charcoal grill for a medium hot bed of coals. (Alternatively, use a medium-hot gas or electric grill, a cast-iron pan or griddle, or a broiler.)
• With wet hands, knead lamb mixture once more, then form into 4 (8-ounce) oval patties (or 6 5-ounce patties), about 1-inch thick. Set aside until the fire is ready. Place the grill about 1 inch from the coals.
• Cook patties about 4 minutes per side for medium-rare, 130 degrees. After flipping, cook until red juices appear on the top of the patties. For medium, 140 degrees, cook longer, about 5 minutes per side. In either case, let them rest on a warm plate for 5 minutes before serving, to keep in juices. They will continue cooking a bit as they rest.
• Top each burger with fried onions. Serve with tahini-yogurt sauce and warm pita, if desired.