The Everything Stir-Fry Cookbook Part 23

Hoppin' John

Fried Rice with Shrimp

Pork in Rice

Weeknight Turkey Risotto for Two

Simple Beans and Rice

Mushroom Fried Rice

Pineapple Fried Rice

Indonesian Fried Rice (Nasi Goreng)

Yields 3 cups 1 cups water 1 cup long-grain rice

Yields 3 cups cup coconut milk cup water 1 cup long-grain rice 1 teaspoon sliced ginger 1 tablespoon brown sugar Salt to taste Basic Cooked Rice Unless the recipe calls for noodles, the majority of stir-fried dishes are meant to be served over a heaping plate of cooked rice. Feel free to use medium-grain or brown rice instead of long-grain rice. Remember to adjust the amount of water, as the liquid-absorption rate varies among different types of rice.

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1. Bring the water and rice to a boil in a saucepan over medium heat.

2. When the water is boiling, partially cover and lower the heat to medium-low. Cook until most of the liquid is absorbed.

3. Cover and continue cooking the rice on low heat until the water is fully absorbed. Remove the rice from the heat and let sit, covered, for 5 minutes. Use a fork to fluff the rice before serving.

Coconut-Scented Rice Replacing the water with coconut milk, chicken broth, or another liquid is a quick and easy way to add extra flavor to plain cooked rice. You could also use scented basmati or jasmine rice in this recipe for a different flavor.

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1. Bring the coconut milk, water, rice, and ginger to a boil in a saucepan over medium heat. When the water is boiling, stir in the brown sugar and the salt. Partially cover the pot and lower the heat to medium-low. Cook until most of the liquid is absorbed.

2. Cover and continue cooking on low heat until the liquid is fully absorbed. Remove the rice from the heat and let sit, covered, for 5 minutes. Use a fork to fluff the rice before serving.

Basic Fried Rice Nothing beats fried rice when you're looking for a creative way to serve leftovers. If you're using frozen peas in this fried-rice recipe, be sure to thaw them first.

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1. Lightly beat the eggs, stirring in the salt and pepper.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the eggs. Stir the eggs until they are lightly scrambled. Remove the scrambled eggs and clean out the pan.

3. Heat 1 tablespoon oil. When the oil is hot, add the rice. Stir-fry for 2 minutes, stirring and tossing the rice. Stir in the soy sauce.

4. Stir in the peas. Stir-fry for about 30 seconds, then add the eggs back into the pan. Stir in the green onions and the sesame oil. Serve hot.

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Basic Stir-Fried Glutinous Rice Many people don't realize that glutinous rice, a staple of steamed Asian snacks such as sticky rice wrapped in bamboo leaves, can also be stir-fried. Here it makes a nice alternative to basic cooked rice.

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1. Rinse the glutinous rice. Place the rice in a bowl with enough water to cover and soak for 5 to 6 hours. Drain the rice.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the onion. Stir-fry the onion until it begins to soften (about 2 minutes).

3. Push the onion to the side and add 1 tablespoon oil in the middle. Add the rice. Stir-fry the rice for 2 to 3 minutes, until the grains are tender. Pour in the beef broth. Stir-fry until the rice has absorbed the liquid (about 2 minutes). Taste and add salt and pepper if desired. Serve hot.

Serves 3 to 4 2 large eggs teaspoon salt teaspoon black pepper 3 tablespoons vegetable or peanut oil, divided 3 cups cooked rice 1 tablespoon soy sauce cup peas 2 green onions, finely chopped 1 teaspoon Asian sesame oil

Serves 4 2 cups glutinous rice 2 tablespoons olive oil, divided 1 onion, chopped cup beef broth Salt and black pepper to taste

Serves 3 to 4 cup raw shrimp, sh.e.l.led, deveined 2 teaspoons curry powder 2 tablespoons Thai fish sauce teaspoon coconut extract cup unsalted cashews 2 tablespoons vegetable or peanut oil 2 tablespoons chopped garlic 23 red Serrano chilies, seeded and chopped 1 red bell pepper, seeded and diced 1 cup pineapple tidbits 3 cups cooked jasmine rice teaspoon granulated sugar, or to taste 2 green onions, finely chopped Salt or black pepper to taste 12 tablespoons shredded coconut Pina Colada Fried Rice Scented jasmine rice adds extra flavor to any fried-rice recipe. You can turn up the heat in this Thai-inspired dish by increasing the number of red chili peppers.

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1. Rinse the shrimp under cold running water and pat dry. In a small bowl, combine the curry powder, fish sauce, and coconut extract. Set aside.

2. Roast the cashews in a skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast until the cashews are browned (about 5 minutes). Remove the cashews from the pan to cool.

3. Turn the heat to medium-high and add 2 tablespoons oil, rotating the pan so that it coats the bottom. When the oil is hot, add the garlic and chopped chilies. Stir-fry quickly until they are fragrant, then add the shrimp. Stir-fry the shrimp, moving them quickly around the pan until they turn pink. Add the red bell pepper and the pineapple and continue stir-frying.

4. Add the rice and stir-fry for a minute, continually stirring the rice and turning it over. Add the curry powder mixture. Stir in the sugar. Stir in the green onions. Stir-fry for a minute more to mix the ingredients together. Do a taste test and add salt or black pepper if desired.

5. Sprinkle the shredded coconut over the top and garnish with the roasted cashews before serving.

The Science of Rice The main difference between long-, medium-, and short-grain rice isn't the length of the individual grains. It all comes down to two types of starch: amy-lose and amylopectin. Amylose produces a fluffier rice, while amylopectin makes the rice more sticky. Fluffy long-grain rice is rich in amylose, while short-grain rice (also called "sticky rice") contains more amylopectin. The main difference between long-, medium-, and short-grain rice isn't the length of the individual grains. It all comes down to two types of starch: amy-lose and amylopectin. Amylose produces a fluffier rice, while amylopectin makes the rice more sticky. Fluffy long-grain rice is rich in amylose, while short-grain rice (also called "sticky rice") contains more amylopectin.

Spanish Rice Side Dish This easy and colorful side dish goes nicely with everything from Beef in Stir-Fry Sauce (page 102) to tacos.

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1. Bring the chicken broth and rice to a boil in a saucepan over medium heat.

2. When the broth is boiling, partially cover and lower the heat to medium-low.

3. When the broth is nearly absorbed, cover the rice and cook over low heat until the broth is completely absorbed.

4. Puree the tomatoes in a food processor or blender.

5. Heat a wok or skillet on medium heat until it is nearly smoking. Add the olive oil. Add the rice and stir-fry, stirring it in the oil until it turns golden brown.

6. Add the onion and garlic. Sprinkle the chili powder over the mixture. Stir the onion and garlic into the rice. Stir in the pureed tomato. Stir in the chopped parsley. Continue stir-frying for about 5 minutes, or until the onion is softened. Serve hot.

Rice Around the World Spain is the birthplace of paella Valencia - an elaborate dish with sh.e.l.lfish, meat, and rice that is flavored with saffron and a tomato-based sauce. Jambalaya is a Cajun/Creole adaptation of paella Valencia made with ingredients readily available in the southern United States. j.a.pan's signature dish, sus.h.i.+, is often served with a bowl of "sus.h.i.+ rice" - a sticky rice seasoned with rice vinegar and sugar. Spain is the birthplace of paella Valencia - an elaborate dish with sh.e.l.lfish, meat, and rice that is flavored with saffron and a tomato-based sauce. Jambalaya is a Cajun/Creole adaptation of paella Valencia made with ingredients readily available in the southern United States. j.a.pan's signature dish, sus.h.i.+, is often served with a bowl of "sus.h.i.+ rice" - a sticky rice seasoned with rice vinegar and sugar.

Serves 3 to 4 1 cups chicken broth 1 cup uncooked long-grain white rice 2 medium tomatoes, peeled, seeded, and quartered 2 tablespoons olive oil chopped onion 1 tablespoon chopped garlic 1 teaspoon chili powder 2 tablespoons chopped fresh parsley

Serves 2 to 3 2 teaspoons salt, divided teaspoon black pepper 1 teaspoons cornstarch pound ground beef 3 tablespoons plus 2 teaspoons vegetable or peanut oil, divided 1 teaspoon minced garlic 2 teaspoons minced ginger 2 cups chopped broccoli cup water 1 cup cooked white rice 2 portions Basic Brown Sauce (page 20) 1 teaspoon granulated sugar Ground Beef with Broccoli and Rice Enjoy the flavor of Chinese Beef with Broccoli during the week with this easy one-pot dish.

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1. In a bowl, mix 1 teaspoon salt, pepper, and cornstarch in with the ground beef. Let the ground beef stand for 20 minutes.

2. Heat wok or skillet on medium-high heat until it is nearly smoking. Add 2 teaspoons oil. When the oil is hot, add the ground beef. Stir-fry, stirring and tossing it in the pan, until there is no trace of pink and the ground beef is nearly cooked through. Remove the ground beef and drain in a colander or on paper towels.

3. Clean out the wok or skillet and add 2 tablespoons oil. When the oil is hot, add the garlic and ginger. Stir-fry for 10 seconds, then add the broccoli. Stir-fry the broccoli for 2 minutes, sprinkling with 1 teaspoon salt. Add cup water, cover, and cook the broccoli for 4 to 5 minutes, until it is tender but still crisp. Remove the broccoli and drain in a colander or on paper towels.

4. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the rice. Stir-fry the rice in the oil for about 1 minute or until it begins to brown. Add the ground beef and broccoli back into the pan. Add the brown sauce, stirring quickly to thicken. Stir in the sugar. Stir-fry for 1 to 2 more minutes. Serve hot.

Fried Rice Fundamentals When making fried rice, use previously cooked rice if possible. The rice should be at least one day old (two- or even three-day-old rice is even better). Sprinkle a few drops of water on the rice, and use your fingers or a spatula to break up the clumps. When making fried rice, use previously cooked rice if possible. The rice should be at least one day old (two- or even three-day-old rice is even better). Sprinkle a few drops of water on the rice, and use your fingers or a spatula to break up the clumps.

Arroz con Pollo This is Latin America's take on a nouris.h.i.+ng chicken and rice dish. For a more authentic touch, add 6 to 8 soaked yellow saffron threads to the rice while it is cooking.

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1. Cut the chicken thighs into thin strips about 1 inches long and[image] inch wide. Place the chicken strips in a bowl and stir in the salt and black pepper. inch wide. Place the chicken strips in a bowl and stir in the salt and black pepper.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking and add 2 tablespoons oil. When the oil is hot, add the chicken. Let the chicken brown briefly, then stir-fry until it turns white and is nearly cooked through. Remove and drain in a colander or on paper towels.

3. Heat 2 tablespoons oil in the wok or skillet and add the garlic and red peppers. Stir-fry for 10 seconds and add the onion. Stir-fry the onion until it begins to soften (about 2 minutes), sprinkling the paprika over the onion while you are stir-frying.

4. Add 1 tablespoon oil in the middle of the pan. Add the rice and stir-fry, stirring it in the oil for a minute until it begins to turn golden brown. Add the bell peppers and stir-fry for 1 minute or until the peppers are tender but still crisp, adding 1 or 2 tablespoons of the chicken broth if the vegetables begin to dry out.

5. Add the chicken broth and bring to a boil. Stir in the tomato sauce. Return the chicken to the pan. Continue stir-frying for 2 to 3 minutes to mix all the ingredients together. Taste and adjust seasoning if desired. Serve hot.

Super-Sticky Glutinous Rice Glutinous rice is famous for its sticky texture, earning it the nickname "sticky rice." The unusually sticky texture of glutinous rice comes from a starch called amylopectin. Amylopectin comprises over 80 percent of the starch in glutinous rice, compared to only 70 percent in regular long-grain white rice. Glutinous rice is famous for its sticky texture, earning it the nickname "sticky rice." The unusually sticky texture of glutinous rice comes from a starch called amylopectin. Amylopectin comprises over 80 percent of the starch in glutinous rice, compared to only 70 percent in regular long-grain white rice.

Serves 3 to 4 1 pound boneless, skinless chicken thighs 1 teaspoon salt teaspoon black pepper 5 tablespoons olive oil, divided 2 cloves garlic, chopped 2 teaspoons chopped red chili peppers 1 onion, chopped 1 tablespoon paprika 1 cups cooked rice red bell pepper, seeded and cubed orange bell pepper, seeded and cubed cup chicken broth cup tomato sauce

Serves 2 to 3 teaspoon salt teaspoon black pepper 1 teaspoons cornstarch pound ground beef 3 tablespoons plus 2 teaspoons olive oil, divided 2 cloves garlic, minced 2 thin slices ginger, minced 1 onion, chopped 1 tablespoon paprika 1 cups cooked white rice 1 cup frozen corn 1 cup beef broth 1 tablespoon Worcesters.h.i.+re sauce 1 tablespoon brown sugar Salt and black pepper to taste Super-Easy Beef in Rice To add extra flavor to this dish, try cooking the rice in chicken broth or beef broth instead of water.

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1. In a bowl, mix the salt, pepper, and cornstarch in with the ground beef. Let the ground beef stand for 20 minutes.

2. Heat wok or skillet on medium-high heat until it is nearly smoking. Add 2 teaspoons olive oil. When the oil is hot, add the ground beef. Stir-fry, stirring and tossing it in the pan, until there is no trace of pink and the ground beef is nearly cooked through. Remove the ground beef and drain in a colander or on paper towels.

3. Clean out the wok or skillet and add 2 tablespoons olive oil. When the oil is hot, add the garlic and ginger. Stir-fry for 10 seconds and add the onion. Stir-fry the onion until it begins to soften (about 2 minutes), sprinkling the paprika over the onion while you are stir-frying.

4. Add 1 tablespoon oil in the middle of the pan. Add the rice and stir-fry, stirring it in the oil for a minute until it begins to turn golden brown. Add the frozen corn and stir-fry for a minute, mixing the corn with the onion and seasonings.

5. Add the beef broth and bring to a boil. Stir in the cooked ground beef. Stir in the Worcesters.h.i.+re sauce and brown sugar. Continue stir-frying for 2 to 3 minutes to mix all the ingredients together and until most of the liquid is absorbed. Taste and adjust seasoning, adding salt and pepper if desired. Serve hot.

Curried Beef Fried Rice Although it is traditional, there's no rule that says you need to add egg to a fried-rice dish. As always, feel free to adjust the amount of seasoning according to your own tastes, adding more or less curry powder as desired.

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1. Cut the beef across the grain into thin strips. Place the beef in a bowl, and add the light soy sauce, rice wine or sherry, sesame oil, and cornstarch. Marinate the beef for 15 minutes. Combine the chicken broth and dark soy sauce in a small bowl. Set aside.

2. Heat a wok or skillet over medium heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half the garlic and ginger. Stir-fry for 10 seconds, then add half the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is nearly cooked. Remove the meat and drain in a colander or on paper towels. Repeat with the other half of the beef. If the beef begins to dry out, splash with 1 tablespoon of rice wine instead of adding more oil.

3. Add 2 tablespoons oil. When the oil is hot, add the remainder of the garlic and ginger. Stir-fry for 10 seconds, then add the onion. Stir-fry the onion for about 2 minutes, until it starts to soften, sprinkling the curry powder over the top. Add the frozen peas and stir-fry for a minute.

4. Push the vegetables to the side and add 1 tablespoon oil in the middle. Add the rice and stir-fry in the oil for a minute until the rice begins to turn golden. Sprinkle the salt over the rice.

5. Add the chicken broth mixture. Stir in the sugar and black pepper. Add the beef back into the pan. Stir-fry for another 1 to 2 minutes and serve hot.

Serves 3 to 4 1 pound sirloin steak 2 tablespoons light soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon Asian sesame oil 2 teaspoons cornstarch cup chicken broth 1 tablespoons dark soy sauce 5 tablespoons vegetable or peanut oil, divided 2 cloves garlic, chopped 2 thin slices ginger, chopped 1 tablespoon rice wine or sherry, optional 1 onion, chopped 3 tablespoons curry powderv 1 cup frozen peas 1 cups cold cooked rice teaspoon salt 1 teaspoon granulated sugar teaspoon black pepper, or to taste