Frypan Recipes continued
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 |
2 tablespoons (40g) butter or margarine
11/2 teaspoons curry powder
2 cups long grain rice
21/2 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.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
Rice Pilaf
2 tablespoons oil
1 medium onion, finely chopped
1 cup long grain rice
13/4 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
3.After all liquid has been absorbed, toss rice with a plastic spatula.
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