Yield: Serves 4 to 6
3 cups uncooked Jasmine rice, cooked
1/4 cup grape seed oil
3 large eggs, beaten
3/4 to 1 pound deveined and washed shrimp (if frozen, then thawed), if really large or jumbo, cut into bite sized pieces
salt & pepper
2 teaspoons sesame oil
3 Tablespoons soy sauce
1/3 cup frozen peas
3/4 cup frozen corn
2 Tablespoons unsalted butter
4 to 5 slices cooked bacon, chopped
2 green onions, sliced thin
Cook the rice. It's best if you make it the day before because freshly cooked rice will make for mushy fried rice. If you didn't get to make it the day before, make the rice and as soon as it's done cooking, put it on a 9x13 baking dish or a baking sheet. Allow to cool for at least 15 to 20 minutes. Mix and spread out several times. Place in the refrigerator for at least 30 to 60 minutes.
Add 1 tablespoon of grape seed oil into a wok or a large skillet, heat on medium for at least 3 minutes. Swirl the oil to cover the pan. Add beaten eggs to your wok or skillet and cook for 2 to 3 minutes, swirling the pan a little bit to allow the egg to spread. Flip over and cook for one more minute. and allow to cook for 2 to 3 minutes and flip and cook for another minute. Remove from pan and place on a clean cutting board. Allow to cool. Then, cut into small pieces by cutting into strips first and then cutting across.
Dry the shrimp with clean paper towels.
Add 1 tablespoon of grape seed oil to the skillet. Salt and pepper the shrimp and add them to your pan. Cook for about 1 to 2 minutes on each side. Remove from pan and place in a clean bowl and set aside.
Add 2 Tablespoons of grape seed oil to the pan. Add rice and cook for 2 minutes, stirring with a rubber spatula. Add soy sauce and sesame oil and mix the rice thoroughly. Season with salt and pepper. Increase heat to medium high and cook for 5 to 8 minutes, until rice is completely heated through, be sure to mix occasionally so the rice does not burn.
Add peas and corn, cook for another 3 to 4 minutes, mixing occasionally. Lower heat and add butter, allow to melt, and mix thoroughly. Add eggs, cooked shrimp, cooked bacon, and green onions and stir gently. Season with salt & pepper, as desired. Serve immediately.
bacon recipe source: Julie Tran Deily (@thelittlekitchn), The Little Kitchen, April 20, 2015
Showing posts with label jasmine rice. Show all posts
Showing posts with label jasmine rice. Show all posts
Monday, March 14, 2016
Friday, June 05, 2015
3579. BACON-CILANTRO FRIED RICE
serves four
4 eggs
4 eggs
8 slices of bacon, cut into 1/2-inch dice
1 tablespoon minced garlic
1 tablespoon minced ginger
1 bunch scallions sliced thinly, separate white and green
8 cups cooked jasmine rice, day old
1 tablespoon naturally brewed soy sauce
2 tablespoon chopped cilantro
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
In a medium bowl, whisk eggs together until well-combined. In a large sauté pan over high heat coated with 1/4-inch of oil, gently lower the eggs in and season. Eggs will puff up and cook through very quickly; transfer eggs and oil to a paper towel-lined plate. In the same pan, cook the bacon. When bacon is almost fully cooked, add the garlic, ginger and scallion whites and stir-fry for 1 minute, until softened and fragrant. Add the rice, naturally brewed soy sauce and eggs and stir to heat through and break up the eggs. Check for flavor and season if necessary. Toss in the cilantro and scallions greens and serve.
bacon recipe source: Ming Tsai (@chefmingtsai), Simply Ming, Season 5, Episode 501: Cilantro/Bacon
1 tablespoon minced garlic
1 tablespoon minced ginger
1 bunch scallions sliced thinly, separate white and green
8 cups cooked jasmine rice, day old
1 tablespoon naturally brewed soy sauce
2 tablespoon chopped cilantro
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
In a medium bowl, whisk eggs together until well-combined. In a large sauté pan over high heat coated with 1/4-inch of oil, gently lower the eggs in and season. Eggs will puff up and cook through very quickly; transfer eggs and oil to a paper towel-lined plate. In the same pan, cook the bacon. When bacon is almost fully cooked, add the garlic, ginger and scallion whites and stir-fry for 1 minute, until softened and fragrant. Add the rice, naturally brewed soy sauce and eggs and stir to heat through and break up the eggs. Check for flavor and season if necessary. Toss in the cilantro and scallions greens and serve.
bacon recipe source: Ming Tsai (@chefmingtsai), Simply Ming, Season 5, Episode 501: Cilantro/Bacon
Friday, December 13, 2013
3140. JASMINE RICE, GREEN GRAPES and BACON SALAD
1 1/2 cup medium grain jasmine rice
2/3 cup of shredded carrot
300 grams green grapes
2 tablespoons lemon juice
2 tablespoons cooking oil
150 grams of finely cubed bacon
2 cloves of garlic, finely diced
2 large eggs
Cook the jasmine rice in a rice cooker. Heat up a pan lightly greased with cooking oil. Saute the garlic until golden brown then stir-in the cubed bacon and cook until lightly browned followed by shredded carrot and cook for 3-5 minutes. Transfer to a plate to cool. Wash grapes, pat dry with tea towel and cut them in half lengthways. Lightly whisk the eggs in a large bowl and combined the rice. Mix well so that each rice grain is well coated. Pour the mixture into the pan (lightly grease if necessary) and stir-fry it until the rice becomes golden in color. Toss in the sauteed garlic, bacon and shredded carrot. Drizzle lemon juice and add a dash of salt and pepper to taste. Turn off the heat. Add the grapes mix well. Serve the rice in a plate/bowl and add garnish of your choice for presentation.
bacon recipe courtesy of: Pauline, for Weekend Notes, February 28, 2013
2/3 cup of shredded carrot
300 grams green grapes
2 tablespoons lemon juice
2 tablespoons cooking oil
150 grams of finely cubed bacon
2 cloves of garlic, finely diced
2 large eggs
Cook the jasmine rice in a rice cooker. Heat up a pan lightly greased with cooking oil. Saute the garlic until golden brown then stir-in the cubed bacon and cook until lightly browned followed by shredded carrot and cook for 3-5 minutes. Transfer to a plate to cool. Wash grapes, pat dry with tea towel and cut them in half lengthways. Lightly whisk the eggs in a large bowl and combined the rice. Mix well so that each rice grain is well coated. Pour the mixture into the pan (lightly grease if necessary) and stir-fry it until the rice becomes golden in color. Toss in the sauteed garlic, bacon and shredded carrot. Drizzle lemon juice and add a dash of salt and pepper to taste. Turn off the heat. Add the grapes mix well. Serve the rice in a plate/bowl and add garnish of your choice for presentation.
bacon recipe courtesy of: Pauline, for Weekend Notes, February 28, 2013
Thursday, May 02, 2013
2915. BACON and KALE FRIED RICE
serves four
4 slices bacon, chopped
2 large cloves garlic, minced
1 bunch kale, ribs discarded and leaves minced
1 cup jasmine rice, prepared
1 teaspoon sesame oil
salt and pepper, to taste
2 large eggs, lightly beaten
1/4 cup low-sodium soy sauce
Heat a large skillet (or a wok) over medium heat on the stove. Add the bacon and cook until browned. Remove the bacon from the skillet to a paper towel-lined plate with a slotted spoon. Add the garlic and the kale to the skillet. Cook for 5-7 minutes until the kale is wilted. Add the rice and toss well to combine. Add the sesame oil and season with salt and pepper. Toss well. Push the rice mixture to one side of the skillet and add the eggs. Cook, without disturbing, for 2-3 minutes, until mostly firm. Break apart with your spatula and cook for 1-2 minutes more, until no longer liquidy. Stir together with the rice mixture. Scrape the bottom of the pan well. Remove from heat and stir in the bacon. Drizzle with soy sauce. Stir well to combine. Serve immediately.
bacon recipe courtesy of: Sarah W. Caron, Sarah's Cucina Bella, October 11, 2011
4 slices bacon, chopped
2 large cloves garlic, minced
1 bunch kale, ribs discarded and leaves minced
1 cup jasmine rice, prepared
1 teaspoon sesame oil
salt and pepper, to taste
2 large eggs, lightly beaten
1/4 cup low-sodium soy sauce
Heat a large skillet (or a wok) over medium heat on the stove. Add the bacon and cook until browned. Remove the bacon from the skillet to a paper towel-lined plate with a slotted spoon. Add the garlic and the kale to the skillet. Cook for 5-7 minutes until the kale is wilted. Add the rice and toss well to combine. Add the sesame oil and season with salt and pepper. Toss well. Push the rice mixture to one side of the skillet and add the eggs. Cook, without disturbing, for 2-3 minutes, until mostly firm. Break apart with your spatula and cook for 1-2 minutes more, until no longer liquidy. Stir together with the rice mixture. Scrape the bottom of the pan well. Remove from heat and stir in the bacon. Drizzle with soy sauce. Stir well to combine. Serve immediately.
bacon recipe courtesy of: Sarah W. Caron, Sarah's Cucina Bella, October 11, 2011
Sunday, September 09, 2012
2680. BACON-WRAPPED SCALLOPS with MACADAMIA NUT JASMINE RICE
4 tablespoons guava jelly
1 tablespoon honey
1/2 cup water
1 tablespoon hoisin sauce
1/2 cup teriyaki sauce
16 large scallops
thick-sliced maple bacon
bamboo skewers
jasmine rice
macadamia nuts
green onions
salt
pepper
Guava Sauce: Bring water to simmer, add guava jelly, honey and water wisk until blended. Simmer about 8 min. Sauce will thicken. Keep sauce warm. Teriyaki sauce: Wisk hoisin and teriyaki sauces together and simmer 8 min. Keep sauce warm. Rice: Cook desired amount of rice, chop coarsely mac nuts and add desired amount to cooked rice, chop green onions and add desired amount to cooked rice, season with small amounts salt and peppa. Scallops: Partially cook bacon and wrap scallop (be sure to remove foot from scallop), then skewer, two per skewer. Place in preheated 450' oven until they are done, time will vary. To serve: Place rice in center of plate lay two skewers crossing each other. Drizzle guava and teriyaki sauce over scallops and serve.
bacon recipe courtesy of: Mark (contributor), for AlohaWorld.com, Recipe Number 1188420606
1 tablespoon honey
1/2 cup water
1 tablespoon hoisin sauce
1/2 cup teriyaki sauce
16 large scallops
thick-sliced maple bacon
bamboo skewers
jasmine rice
macadamia nuts
green onions
salt
pepper
Guava Sauce: Bring water to simmer, add guava jelly, honey and water wisk until blended. Simmer about 8 min. Sauce will thicken. Keep sauce warm. Teriyaki sauce: Wisk hoisin and teriyaki sauces together and simmer 8 min. Keep sauce warm. Rice: Cook desired amount of rice, chop coarsely mac nuts and add desired amount to cooked rice, chop green onions and add desired amount to cooked rice, season with small amounts salt and peppa. Scallops: Partially cook bacon and wrap scallop (be sure to remove foot from scallop), then skewer, two per skewer. Place in preheated 450' oven until they are done, time will vary. To serve: Place rice in center of plate lay two skewers crossing each other. Drizzle guava and teriyaki sauce over scallops and serve.
bacon recipe courtesy of: Mark (contributor), for AlohaWorld.com, Recipe Number 1188420606
Friday, August 03, 2012
2643. BREAKFAST JASMINE RICE and BACON
2 cups of jasmine rice
2 cups water
1/2 package of bacon, chopped into small pieces
2 eggs
soy sauce
lemon
Mix the jasmine rice and water together in a rice cooker and steam until fully cooked. Meanwhile, place the pieces of bacon in a large skillet and cook until the bacon is nice and crunchy (do not overcook or burn the bacon). Once the bacon is fully cooked you may remove some of the grease but make sure you have at least three to four tablespoons left in the skillet. Keep the stove at medium heat, mix the cooked jasmine rice and bacon together. Make sure that all the rice is mixed well enough to pick up the bacon grease. About two minutes into the frying, crack the two eggs into the skillet and mix until fully cooked. Serve in a bowl and add the soy sauce and lemon to preference.
bacon recipe courtesy of: Nickers Can Cook, August 2010
2 cups water
1/2 package of bacon, chopped into small pieces
2 eggs
soy sauce
lemon
Mix the jasmine rice and water together in a rice cooker and steam until fully cooked. Meanwhile, place the pieces of bacon in a large skillet and cook until the bacon is nice and crunchy (do not overcook or burn the bacon). Once the bacon is fully cooked you may remove some of the grease but make sure you have at least three to four tablespoons left in the skillet. Keep the stove at medium heat, mix the cooked jasmine rice and bacon together. Make sure that all the rice is mixed well enough to pick up the bacon grease. About two minutes into the frying, crack the two eggs into the skillet and mix until fully cooked. Serve in a bowl and add the soy sauce and lemon to preference.
bacon recipe courtesy of: Nickers Can Cook, August 2010
Thursday, February 19, 2009
1382. CHICKEN wrapped in CRISPY BACON with RED CURRY PASTE and TOMATO
1 small onion, diced
3-4 tablespoons red curry paste, or to taste
2 tablespoons olive oil
8 chicken thighs, boneless and skinless
8 strips of streaky bacon
jasmine rice
fresh mesclun leaves or green beans to serve
2 stalks celery, diced
2 tins chopped whole peeled tomatoes
beans
Pre-heat oven to 180 degrees C. Wrap bacon firmly around chicken thighs and arrange in a baking dish. Heat oil and saute diced onion and celery until soft, add Gregg's red curry paste and cook 2 minutes. Add tinned tomatoes and simmer 5 minutes. Spoon red curry sauce around chicken thighs and bake 20-25 minutes until bacon is crispy and chicken cooked. Serve on warmed plates with jasmine rice and fresh greens.
courtesy of: Woolworth's Online Supermarket, 80 Favona Road, Favona, Auckland, New Zealand
3-4 tablespoons red curry paste, or to taste
2 tablespoons olive oil
8 chicken thighs, boneless and skinless
8 strips of streaky bacon
jasmine rice
fresh mesclun leaves or green beans to serve
2 stalks celery, diced
2 tins chopped whole peeled tomatoes
beans
Pre-heat oven to 180 degrees C. Wrap bacon firmly around chicken thighs and arrange in a baking dish. Heat oil and saute diced onion and celery until soft, add Gregg's red curry paste and cook 2 minutes. Add tinned tomatoes and simmer 5 minutes. Spoon red curry sauce around chicken thighs and bake 20-25 minutes until bacon is crispy and chicken cooked. Serve on warmed plates with jasmine rice and fresh greens.
courtesy of: Woolworth's Online Supermarket, 80 Favona Road, Favona, Auckland, New Zealand
Sunday, September 16, 2007
859. STIR FRY RICE with SMOKED BACON
1 cup raw jasmine rice (white), cooked
4 slices smoked bacon, diced
1 teaspoon chopped ginger
1 teaspoon orange zest
1/2 cup butternut squash, small diced, blanched
1/2 cup carrot, small diced, blanched
1/2 cup turnip, small diced, blanched
5 scallions, sliced
2 tablespoons soy sauce
2 eggs, beaten
salt & pepper to taste
Cook bacon in a large sauté pan, add ginger, orange zest, all vegetables, and soy sauce. Stir in cooked rice. Sauté until warm. Whisk in the beaten eggs. Cook and stir a few minutes until eggs are set. Season to taste and serve.
courtesy of: Lowell Farms, El Campo, Texas
4 slices smoked bacon, diced
1 teaspoon chopped ginger
1 teaspoon orange zest
1/2 cup butternut squash, small diced, blanched
1/2 cup carrot, small diced, blanched
1/2 cup turnip, small diced, blanched
5 scallions, sliced
2 tablespoons soy sauce
2 eggs, beaten
salt & pepper to taste
Cook bacon in a large sauté pan, add ginger, orange zest, all vegetables, and soy sauce. Stir in cooked rice. Sauté until warm. Whisk in the beaten eggs. Cook and stir a few minutes until eggs are set. Season to taste and serve.
courtesy of: Lowell Farms, El Campo, Texas
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