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Skillet Recipes continued
23
RICE AND PASTA
Chinese Fried Rice Serves 4
2 tablespoons oil
3 eggs, lightly beaten
1 onion, finely chopped
3 bacon rashers, rind removed, finely
chopped
½ cup frozen peas, thawed
6 green onions, finely sliced
3 cups cooked rice
1 teaspoon grated ginger
2 teaspoons soy sauce
¼ teaspoon ground white pepper
1. Heat oil in skillet on setting 5. Pour
egg into skillet, turn to cook other side.
Remove from pan and slice 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, soy sauce and pepper through
rice. Cook until heated through.
Curried Nut Rice Serves 4-6
2 tablespoons (40g) butter or margarine
1½ teaspoons curry powder
2 cups long grain rice
2½ cups chicken stock
125g slivered almonds
8 green onions, finely sliced
1. Heat butter in skillet 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.