Filter
Top Products
33
RICE AND PASTA
Chinese Fried Rice Serves 6
2 tablespoons oil
3 eggs, lightly beaten
1 onion, finely chopped
3 bacon rashers, rind removed, finely
chopped
1
/
2
cup frozen peas, thawed
6 green onions, finely sliced
3 cups cooked rice
1 teaspoon grated ginger
2 teaspoons soy sauce
1. Heat oil in frypan on setting 5. Pour egg
into frypan, turn to cook other side.
Remove from pan and chop finely.
2. Add onions and bacon, sauté until onion
is tender.
3. Add peas, green onions, rice and egg, stir
to combine.
4. Stir ginger and soy sauce through rice.
Cook until heated through.
Curried Nut Rice Serves 4-6
2 tablespoons (40g) butter or margarine
1
1
/
2
teaspoons curry powder
2 cups long grain rice
2
1
/
2
cups chicken stock
125g slivered almonds
8 green onions, finely sliced
1. Heat butter in frypan on setting 5. Add
curry and rice, cook for 2-3 minutes
stirring constantly.
2. Add chicken stock and bring to the boil.
Reduce heat to simmer, cover and cook
until all liquid has been absorbed.
3. Add almonds and green onions, stir
through rice and cook for a further 2-3
minutes.
Rice Pilaf
2 tablespoons oil
1 medium onion, finely chopped
1 cup long grain rice
1
3
/
4
cups chicken stock
1
/
2
teaspoon turmeric
1. Heat oil in frypan on setting 6. Sauté
onion until tender.
2. Add rice and cook for 2-3 minutes,
stirring constantly. Add chicken stock and
turmeric. Reduce heat to simmer. Cover
and cook for around 20 minutes.
3. After all liquid has been absorbed, toss
rice with a plastic spatula.
Frypan Recipes continued