How is salad and fried rice prepared?!
How is salad and fried rice prepared?
Answers:
(m)
2 cups uncooked basmati rice
2 cups water
1/2-3/4 cup chicken stock
1 ham steak (cut into cubes)
1/2 cup frozen peas
2 eggs
3-4 tablespoons canola oil (or peanut oil)
1/4 teaspoon salt
2 tablespoons soy sauce
Cook your rice (I use a rice cooker). You want it a bit on the crucnhy side, so even though you might want to add more water, DON'T.
Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.
Heat a wok over high heat with 1 tbs. of oil. Add eggs and scramble until cooked. Add ham and peas and fry for about a minute.(You can add or omit any veggie/meat combo you want.)
Remove omelet from wok. Clean the wok out a bit so the leftover egg doesn't burn while you're heating up your wok and oil again.
Add remaining oil to the wok and heat over high heat until it is very hot. Add your cold rice to the wok and stir to coat every grain. (You can add some more oil if you want; it just depends on how greasy you like it.)
Add your chicken stock to the rice; do it a little bit at a time to give the rice a chance to soak up the liquid. I'm not sure exactly the amount of stock to be added; I eyeball it because it seems to change every time. Basically, you want the rice to soak up the flavor, but you don't want to put in too much as it will end up quite sticky.
Stir fry for a while, stirring constantly until there is no liquid left, then chop up your omelet and add it, along with the soy sauce and salt. Stir. You can add more or less soy sauce and salt according to your taste. NOTE: In this case, the salt is simply to enhance the flavor of the dish, not to make it salty. And remember that soy sauce is salty in itself--unless you use the salt-free or low-salt type. (It is an MSG substitute.)
Enjoy! It's the best homemade fried rice you'll ever make!
MIXED VEGETABLE SALAD RECIPE
50gms French beans
3-4 carrots
1 small cabbage
100gms Broccoli (cut into florets)
1 Capsicum
salt to taste
1 Tomato (cut into thin rings)
2 green chilies(slit vertically)
Finely Chopped coriander leaves
1 lemon juice
Black pepper powder to taste
Preparation:
Cut and Steam the vegetables.
Add tomatoes, green chilies salt, pepper powder and lemon juice, and mix well.
Garnish with coriander leaves.
Source(s):
http://www.recipezaar.com/142346...
it depends on what kind of salad you want. either a garden salad, chicken, tuna, potato, macaroni, broccoli or egg salad. the easy one is the garden salad that you can just grab the bag of greens (ready pak) and choose your dressing, there are multiple choices, caesar, thousand island, french, ranch, italian or bleu cheese. then on the other salad, you can use real mayonnaise or miracle whip then add your favorites among the selection provided. there are variety of potato salad, there are the red or creole style. so it's all up to your own taste which one would you rather prepare.
regarding the fried rice, same thing. there are variety of style, there are chinese, vietnamese, filipino, thai plus there are many types as well, like crab, chicken, pork, beef, shrimp and vegetable fried rice. but the main thing is, you need to have the cooked white rice and whatever ingredients you prefer. i love it when it's simple, with a fried roasted garlic and salt...
Try the following salads
Sesame salad
Ingredients
For the dressing
2 tbsp sesame seeds, plus extra for scattering
1 tbsp white wine vinegar
1 tbsp soy sauce
2 tbsp olive oil
a few drops of Tabasco sauce
1 tbsp sesame oil
? lemon, juice only
? lime, juice only
salt and freshly ground black pepper
For the salad
3 tomatoes, chopped
50g/1?oz spinach leaves, torn
Method
1. Blend all the dressing ingredients together in a food processor.
2. Place the tomatoes and spinach in a bowl and toss through the dressing.
3. Press into a chef's ring, remove the ring and scatter over extra sesame seeds.
4. Drizzle over the dressing and serve.
OR Red pepper and shallot salad
Ingredients
For the salad
1 shallot, sliced
? pepper, thinly sliced
1 tbsp parsley, chopped
1 tsp rosemary
salt and freshly ground black pepper
For the dressing
1 tbsp English mustard
2 tsp white wine vinegar
30ml/1fl oz olive oil
Method
1. In a medium bowl mix the salad ingredients together until well combined.
2. In a small bowl mix the dressing ingredients together.
3. Mix the dressing ingredients into salad and serve.
OR Rice salad with herb oil
Ingredients
For the herb oil
1 tbsp tarragon
1 tbsp chervil
2 tbsp olive oil
? lemon, juice only
For the salad
2-3 spring onion ends, chopped
handful of chervil
2 tbsp olive oil
55g-85g/2-3oz rice, cooked
salt
freshly ground black pepper
1 tsp white wine vinegar
2 quails eggs, poached
Method
1. To make the herb oil, place the tarragon, chervil, olive oil and lemon juice into a mini food processor and blend until smooth, to give a pouring consistency.
2. Strain the mixture through a muslin cloth into a bowl.
3. To make the salad, place the spring onion, chervil, olive oil, rice and seasoning into a large bowl and toss together.
4. Bring a pan of water to the simmer and add the white wine vinegar. Whisk the water to create a whirlpool in the centre.
5. Crack the eggs into the whirlpool and leave to poach gently for three to four minutes until set. Carefully remove with a slotted spoon.
6. Transfer to a serving plate with the poached eggs placed on top.
7. Drizzle the herb oil on top and serve.
Fried Rice
Ingredients
1 tbsp oil
110g/4oz long-grain rice, cooked
85g/3oz peas and sweetcorn
salt and freshly ground black pepper
1 tomato, diced
pinch of chilli flakes
drizzle of soy sauce
1 egg
Method
1. Heat the oil in a wok or large frying pan and add the rice with the peas and sweetcorn.
2. Stir-fry over a medium-to-high heat adding the seasoning, tomato, chilli and soy sauce for 5-6 minutes.
3. Crack in the egg and stir until cooked. Remove from the heat and serve.
OR
Ingredients
1 clove garlic, chopped
1 tbsp fresh ginger, chopped
2 tbsp vegetable oil
1 tbsp sesame oil (optional)
2 eggs
227g/8oz pre-cooked long grain rice, chilled
3 spring onions, finely chopped
salt and pepper
113?g/4oz frozen peas, thawed and drained
50g/2oz cooked ham or chicken, diced OR prawns chopped coriander, to taste
Method
1. Heat a wok or large frying pan until it is very hot. Add the garlic and ginger and cook briefly, stirring all the time.
2. Add the COLD rice and seasoning and stir fry for about 5 minutes on a high heat.
3. Beat the eggs together and add the mixture to the pan. Stir fry until the eggs have set.
4. Add the peas, ham, chicken or prawns to the rice.
5. At the end of cooking mix in the coriander. Transfer to a warm dish and serve hot or cool as a rice salad.
OR egg and ginger fried rice
Ingredients
1 tbsp/15ml vegetable oil
4 salad onions, thinly sliced
1 garlic clove, finely chopped
2cm/?in piece fresh root ginger, grated or finely chopped
1 egg
175g/6oz cooked long-grain rice
50g/2oz frozen peas
1 tbsp soy sauce
freshly ground pepper
Method
1. Heat the oil in a wok and cook the salad onions, garlic and ginger for 2 minutes. Crack in the egg and scramble with a chopstick for a couple of minutes until just set.
2. Stir in the rice and peas and continue to cook for a further 3-4 minutes until piping hot. Season with soy sauce and a few twists of black pepper and serve.
for fried rice you don't need to be exact in the measurements.The Basic fried rice you will need about oil for sauteeing (that's about 2tbps to 1/2 c depending on the quantity of the rice,vegetables (depending also on the veggies you have)you can use carrots,green peas...bacon or ham or you can use cooked chicken,egg.First you saute the garlic,then you add the meat (if using bacon you have to fry the bacon first),then you add the veggies,after that when you see the veggies half cook you add the cooked rice,now in this part you add you seasoning,that can be salt,soysauce,pepper,then you stir the rice until its cooked you can add the beaten eggs stir this in until its cooked.
Sometimes I experiment on the veggies I add and meat.It really depend on the person who's going to eat the fried rice.