Deep Fried Herbed Vegetables In Rice Sheets Food

EXTRA VEGETABLE FRIED RICE

Steps:

• This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm's reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I'm suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
• Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 1/2 teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
• Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
• Add the remaining veggies and salt. Continue cooking, stirring occasionally (don't stir too often, or the veggies won't have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
• Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
• Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you'd like more soy flavor (don't overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.
• Divide into bowls and serve immediately. I usually serve mine with chili-garlic sauce or sriracha on the side. Leftovers store well in the refrigerator, covered, for 3 to 4 days (if you used purple cabbage, it might stain your scrambled eggs a funny blue color, but it's fine to eat).

SHEET PAN FRIED RICE

Steps:

• Preheat the oven to 475 degrees F.
• Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.

DEEP FRIED VEGETABLES

Steps:

• Preheat oil in large, thick bottom pot or fryer, on medium-high heat.
• Mix the dry ingredients together in a bowl, add liquids, and carefully stir together.
• Dip veggies into batter and drop into hot oil, cooking until golden brown.
• Remove and allow to drain over paper towel-covered plate, then serve while hot.
• The Fat content under Nutritional attributes will be falsely high, as most of the oil drains away, and is not consumed.

DEEP-FRIED HERBED VEGETABLES IN RICE SHEETS

Steps:

• Heat 2 tablespoons oil in a pan and add the minced coriander roots and garlic. Fry well. Add the potato, cabbage and water chestnuts. Stir until well mixed.
• Season with salt, sugar and pepper. Add cooked lotus sees and set the filling aside to cool.
• Cut the spring roll sheets into flat circles or as desired.
• Put a little of the prepared filling at the center of each circle an draw the ends together.
• Tie tightly with a garlic chive. (Soak the garlic chives in hot/boiling water to soften before using them to tie the packets.)
• Deep-fry the packets in hot oil until golden and crisp. Serve with plum sauce.

SHEET PAN FRIED RICE

Steps:

• Set an oven rack in the center of the oven and preheat the oven's broiler.
• Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
• Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.
• Broil in the preheated oven for 5 minutes.
• Add rice, salt, and pepper to the sheet pan and toss to coat.
• Broil until rice is just golden, 8 to 10 minutes, stirring halfway through.
• Add frozen peas, garlic, and soy sauce; toss to evenly coat and spread in an even layer. Use the back of a spoon to form 4 indentations in the rice mixture. Crack an egg into each indentation.
• Broil until egg whites are set, about 3 minutes.
• To serve, drizzle with Sriracha mayo and sprinkle with green onions.

HOMEMADE LASAGNA PASTA SHEETS

Steps:

• Sift both flours into a food processor and sprinkle salt over. Set aside.
• Whisk whole eggs in a small bowl, and then whisk in oil and water.
• With the food processor running, pour in the egg-oil mixture slowly.
• Add the egg yolk as the mixture begins to form into a ball.
• Process until the dough is a buttery color and forms into a smooth ball, which should take about 30 seconds. DO NOT OVER-MIX.
• Remove dough from food processor and knead it with your hands for a minute.
• Form it back into a ball. Wrap with plastic wrap and let it rest for 20 - 30 minutes.
• Place dough on a lightly-floured surface and divide into four equal balls. Keep unused dough wrapped in plastic while you work, to prevent it from drying up.
• Lightly flour one of the dough balls and form into a disc.
• Feed it through a pasta machine roller set at the thickest setting (No. 1); repeat.
• Fold the dough strip into thirds or quarters to create a square.
• Feed the dough strip through the pasta machine six times, flouring as needed and decreasing thickness by one setting each time, ending at number 5 or 6, depending on the thickness desired.
• Cut dough into 13 inch long strips while soft.
• Dry strips on a rack or on a board for at least 15 minutes.
• Repeat with remaining 3 balls of dough.
• Use immediately. Or dry the strips completely (at least 24 hours) and store in a large re-sealable food storage bag for up to 3 days.

ROASTED WHOLE CHICKEN WITH LEMON VEGGIES

Steps:

• Heat oven to 375 degrees with oven rack at lowest level.
• Remove giblets from chicken and discard. Rinse chicken inside and out. Pat dry with paper towels. Place chicken in large roasting pan, 12″ x 18″.
• In a large mixing bowl, whisk together the lemon juice, olive oil, rosemary, oregano, garlic powder and black pepper. Set aside.
• Rinse baby carrots. Wash celery and cut into 2 inch chunks. Wash yellow potatoes and slice in half lengthwise (No need to peel! Love those yellow spuds!) Clean onion and cut into 1″ chunks. Place veggies in lemon marinade and toss to coat.
• Arrange veggies around the chicken. Baste chicken with remaining marinade.
• Bake at 375 for 90 minutes, turning veggies halfway through. Test chicken with meat thermometer at thickest part. Temperature should be 180 degrees for well done.
• Serve with tossed green salad.
• Serves 4.

GREEN BEAN AND CABBAGE TAGINE

Steps:

• In a large skillet sauté cabbage, beans and onions in oil over medium heat about 10 minutes.
• Add the ingredients garlic through paprika and sauté 1 more minute.
• Add vinegar and wine, bring to a boil and boil down, scraping up any brown glaze from the bottom of the pan, until no liquid is left.
• Add tomatoes and 1 cup water, bring to a low simmer, cover and cook about 10 minutes until beans are tender. Uncover, and continue to cook, stirring to prevent sticking, until liquid cooks away and sauce is thick.
• Serve as is as a vegetable side, or use as a filling for omelets or serve over pasta, topped with Parmesan cheese.

UKRAINIAN DEEP FRIED MEATBALLS

Steps:

• Mix ground pork, ground beef, onion, garlic, potato, carrot, mushroom, parsley, dill, eggs, cooked rice, salt and pepper.( i used food processor for everything start with carrots add onion garlic potato herbs mushrooms meat then eggs but the rice ,fold in rice ,works great).
• Make meatballs size of silver dollar.
• Dust meatballs in flour.
• Fry in hot oil 6 minutes until cooked.( the oil gets foamy ).