Recipes continued
Fried Rice | Serves |
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
¾cup 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.
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.
Smoked Trout Kedgeree | Serves | |
2 | tablespoons olive oil |
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1 brown onion, finely chopped |
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2 | cloves garlic, crushed |
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2 teaspoons curry powder |
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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
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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.
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