Text 30850, 66 rader
Skriven 2009-11-09 22:41:00 av Glen Jamieson
     Kommentar till en text av Nancy Backus
Ärende: MEASURING RICE 91109
============================
 -=> Quoting Nancy Backus to Glen Jamieson <=-

 GJ> That works, but if it is only a small amount of left over rice I just
 GJ> put it in the rice cooker on top of the next load of rice at about the
 GJ> time the water has soaked in and is no longer visible.  Then it can be
 GJ> mixed in with the new rice as it is served.

 NB> That presumes an almost steady supply of rice being cooked.. :)

My present 10 cup rice cooker (Sunbeam, made in Thailand) has been
used on average every second day for the last 20 years, and is still
going strong.  With many of my family members having been born in the
Philippines, they don't consider a meal to be quite complete if it
doesn't include rice.  Most of them prefer white rice, but my eldest,
English-born daughter (and I) prefer brown, so when I cook for her,
the others just have to put up with brown.  Brown basmati makes the
best fried rice, IMO.
 
 NB> As I've been on minimum effort needed for a while, fried rice (easy as
 NB> it may be) isn't on my list for now.  And, usually, I've made the
 NB> double amount of rice in the first place because I'm planning either
 NB> the congee or the casserole or both...  :)

Fried rice is dead easy, and is a good way of using up left over bits
of meat and vegetables.  I always include some finely sliced Chinese
sausage, chopped ham or bacon, and some dried shrimps.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FILIPINO FRIED RICE
 Categories: Mains, Sides, Filipino, Asia-se
      Yield: 4 servings
 
      2 tb Oil- vegetable
      3    Eggs; lightly beaten
      1 md Onions; minced
      1 lg Capsicums- green; minced
      4 c  Rice- cooked
    1/2 c  F- prawns; cooked, minced
      1 ts Soy sauce
    1/4 ts Sp- black pepper, ground
 
  Fried rice is a favourite Filipino  dish for using leftovers:
  shellfish, ham, beef, pork, chicken, or nearly any vegetable. Use
  day-old rice & mince 1/2c leftover meat. fish, or vegetables to
  create a different main or side dish every time!
  
  Add 1tb oil & eggs to a frypan. Stir-fry the eggs & chop coarsely.
  Remove from the pan & place on paper towels.
  
  Saute the onion & capsicum in the remaining oil for 3 or 4 minutes,
  or till the vegetables are tender. Fold in the cooked rice, .
  Gradually add the eggs & prawns, stirring constantly. Season with soy
  & pepper. Cover & allow to simmer for 4 or 5 minutes, or till the
  flavours have melded.
  
  From: FINE FILIPINO FOOD   ISBN 0 7818 0964 9 By: KAREN HULENE BARTELL
  Typed by: KEVIN JCJD SYMONS, NOVEMBER 2005
 
MMMMM
 

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