FRIED RICE
2 measures or |
|
375 ml | long grain rice |
15 ml (1 tbsp.) | vegetable oil |
1 small | onion, chopped |
1/2 | green pepper, chopped |
250 ml (1 cup) | sliced water chestnuts, drained |
30 ml (2 tbsp.) | soy sauce |
4 | eggs, beaten |
Cook rice in Rice Cooker.
Heat oil in 25 cm (10”) skillet until hot. Cook onion and pepper in oil about
3 minutes, stirring occasionally, until onion is tender. Stir in cooked rice, water chestnuts, mushrooms, Soya sauce and eggs. Cook over low heat 5 to 7 minutes, stirring occasionally, until eggs are set.
Makes 5 or 6 servings
PAELLA
15 ml (1 tbsp.) | butter |
2 | onions, finely chopped |
1 clove | garlic, crushed |
125 ml (1/2 cup) | mushrooms, sliced |
2 | red peppers, diced |
2 | green peppers, diced |
375 ml | cooked chicken, diced |
225 g (1/2 lb.) | shrimps |
| |
750 ml (3 cups) | long grain rice |
Pinch | saffron |
5 ml (1 tsp.) | salt |
750 ml (3 cups) | chicken broth |
Heat butter in Rice Cooking Bowl. Add onions and garlic and cook until onions are soft. Add mushrooms and cook 2 minutes longer.
Add all other ingredients. Cook, as directed, until switch goes to Keep Warm cycle. Allow to stay in Keep Warm Cycle for about 15 minutes before serving.
Makes 6 servings
11
