Filter
Top Products
Fried Rice Serves 6-8
300g (2 rice cups) long grain rice, rinsed
* see page 8
2 eggs, lightly beaten
1 tablespoon peanut oil
100g bacon rashers, chopped
4 green onions (shallots), thinly sliced
¾ cup frozen peas, thawed
2 tablespoons light soy sauce
1. Place washed rice in the cooking pan. Add
360mls water (2 rice cups) or pour water in
cooking pan to level indicator 2.
2. Place lid on cooking pan. Depress automatic
control lever to “COOK”. When cooking is
complete, the lever will automatically switch
to the “KEEP WARM” mode. Remove rice
and transfer to a sieve. Wash rice until rice
grains separate. Drain and place in a bowl.
3. Meanwhile, heat 1 teaspoon of oil in a wok
or frypan over medium heat. Stir-fry egg until
scrambled. Transfer to a bowl.
4. Heat 1 teaspoon of oil. Add bacon and
cook until golden and crisp. Transfer to a
bowl lined with paper towel.
5. Heat remaining oil. Add rice, green onions,
peas, soy sauce, bacon and egg. Stir-fry
until heated through. Serve.
Smoked Trout Kedgeree Serves 4-6
2 tablespoons olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
2 teaspoons curry powder
300g (2 rice cups) basmati rice, rinsed
* see page 8
180g smoked trout fillet, flaked
1 lemon, rind finely grated, juiced
¹⁄
³
cup finely chopped fresh flat-leaf parsley
leaves
4 hard-boiled eggs, cut into quarters
1. Heat oil in a frypan over medium heat. Add
onion and garlic and cook until soft. Add
curry powder and stir until fragrant.
2. Place washed rice in the cooking pan. Add
360mls water or pour water in the cooking
pan to level indicator 2. Add onions mixture
and stir to combine.
3. Place lid on cooking pan. Depress automatic
control lever to “COOK”. When cooking is
complete, the lever will automatically switch
to the “KEEP WARM” mode. Leave rice in
the cooking pan with lid on for 10 minutes.
4. Transfer rice to a bowl. Add trout, lemon rind,
¼ cup lemon juice, parsley, salt and pepper.
Toss to combine. Serve topped with egg.
NOTE: you can use smoked cod. The best way
to cook this is to poach in a little milk for about
10 minutes or until fish flakes. Drain fish and
flake.
Recipes continued
12