Savory Rice With Shrimp And Eggs Food

SHRIMP & EGG FRIED RICE

Steps:

• Bring broth and water to a boil in a small saucepan. Add rice. Reduce heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, 17 to 20 minutes. Let stand for 5 minutes. Fluff with a fork.
• Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in oil. Add garlic, ginger, and crushed red pepper; stir-fry with a metal spatula until just fragrant, about 10 seconds. Add carrots and mushrooms; stir-fry for 1 minute. Add shrimp; stir-fry for 1 minute. Add sugar snap peas; stir-fry until bright green, about 1 minute.
• Remove from heat. Add eggs, the hot rice, soy sauce, and white pepper; continue stir-frying, off the heat, until the shrimp are just cooked through and the egg is set, 1 to 2 minutes (see Tips).

SAVOURY RICE

Steps:

• Prepare the vegetables:
• 1. Peel and chop the onion
• 2. Slice the mushrooms
• 3. Deseed and dice the red pepper
• 4. Chop the tomato
• Fry the onion in oil until soft.
• Add the mushrooms and red pepper and cook for a further 2 minutes.
• Stir in the rice.
• Mix the stock powder with the water.
• Add the stock, peas and curry powder to the rice mixture.
• Simmer for 15 minutes, until the rice is tender.
• Serve the rice in a bowl and sprinkle the chopped tomato on top.

SCRAMBLED EGGS AND SHRIMP

Steps:

• Heat oil in a skillet over medium heat; saute onion until translucent, 5 to 10 minutes. Add eggs to onion and season with salt. Cook and stir until eggs are set, about 5 minutes. Stir shrimp and cocktail sauce into eggs; cook until warm, 3 to 4 minutes.

THAI PINEAPPLE FRIED RICE

Steps:

• Add oil to a wok or large nonstick frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. Add the shrimp and toss a few times. If the wok becomes too dry, add a little broth or water.
• Push the mixture aside to make room for the eggs. Add the beaten eggs to the wok, and stir fry quickly to cook, as if you are making scrambled eggs. Mix the cooked eggs into the shrimp and shallot mixture.
• Combine the chicken broth, fish sauce, curry powder, and sugar in a small bowl, and add to the wok.
• Add the cashews and stir-fry for 30 seconds.
• Next add the rice to the wok, breaking it up if there are any chunks. Stir-fry until all the rice has mixed with the sauce and is a uniform color. Make sure you continually scoop the rice from the bottom of the pan, tossing like a salad rather than stirring it.
• Add the pineapple, peas, and raisins. Toss to combine, and taste for seasoning. Continue stir-frying for another 1 to 2 minutes. Add half the scallions and toss.
• To serve, sprinkle with the remaining scallion. Serve on a platter or in a pineapple, like they do in Thailand.

SHRIMP FRIED RICE

Steps:

• cook white rice and refrigerate for at least a few hours (until dry & crumbly).
• saute garlic and green onions in oil, until fragrant.
• add cooked white rice.
• saute soy sauce and garlic powder with rice.
• push rice aside and scramble eggs (same pan).
• mix in rice with scrambled eggs, until egg shreds form.
• add carrots and green peas.
• add shrimp.
• saute all ingredients.
• add pepper to taste.

SAVORY RICE WITH SHRIMP AND EGGS

Steps:

• Heat oil in a heavy skillet or wok, over medium high heat, stir fry the onion, mushrooms, chili pepper and ginger for 2- 3 minutes or until cooked but not browned.
• Add garlic and shrimp and toss to combine.
• Reduce heat, add eggs, green onions, salt and pepper.
• Gently stir the egg mixture until creamy and almost set.
• Add the rice and gently stir fry, until the rice is heated through.
• Sprinkle with coriander and serve.

CLASSIC SAVORY DEVILED EGGS

Steps:

• Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.