Traditional recipes

Surimi with rice garnish

Surimi with rice garnish

Put the surimi sticks in boiling water with a little salt for 2-3 minutes, then take them out in a bowl and squeeze the lemon juice over them.

Beat the egg with water, flour and spices, mix well, result in a dough the consistency of a thicker cream, but flowing. We pass the pieces of surimi through this dough.

Put the palm oil in a pan and when it is hot, fry the surimi on both sides and then take them out on a paper napkin.

When we have finished frying, we take the pan off the heat and in the hot oil, we add the tomatoes for decoration, about 10 seconds, no more, we don't want it to crack, but just to soften an idea and change its color a little after which we remove with a palette on a paper napkin.

Put water and salt and oil in a saucepan and when it boils, add the peas. Leave until it reaches the boiling point again and add the rice. Cover the pan with an aluminum foil, put the lid on and from this moment, let it boil exactly 10 ', then turn off the heat and remove the lid, but leave the pan covered with the foil, another 15'. Time in which the rice will absorb all the remaining liquid, and the grain will remain whole. Stir a little, because the peas will remain on top, there will be no fear, the grain will not break, and the garnish will be ready to serve.

Arrange on the plate, a turret of rice, a few pieces of surimi, whole, a few cut, decorate with tomatoes, leeks and parsley and:

Good appetite !


Fried Rice With Shrimp & # 8211 Recipe Video

This recipe for fried rice with shrimp is done in just 20 minutes. It is healthy, super delicious and perfect for meal planning.

Today's delicacy is one of the best recipes for fried rice shrimp.

You may be wondering why I consider it the best, after all we all have different tastes when it comes to food. What is good for me does not necessarily mean that it is good for someone else, does it?

Well, let me answer you. This fried shrimp rice recipe is healthy, tasty and & # 8230 be careful & # 8230 is done in just 20 minutes.

Now let me ask you a question. Isn't that what we all long for when it comes to food ?!

So, I think it's okay to say that this is one of the best rice shrimp recipes.

More shrimp recipes:

This fried rice shrimp recipe is perfect for meal planning. But I will tell you more about this (and many more) in the tips and tricks section below. I will explain how to season shrimp, how to adapt the recipe for fried rice shrimp to your tastes, and why this recipe is healthy.

So keep reading if you want to know how to make the best fried rice shrimp recipe.


Kung Pao mushrooms with rice garnish

Kung Pao mushrooms are adapted from one of the most famous Chinese recipes: Kung Pao chicken.

The recipe is easier than it seems at first glance, and the result is spectacular. The spicy and salty mixture of mushrooms with peppers and walnuts combines wonderfully with the sweet sauce and is served with a garnish of rice or noodles. It is a recipe that I can confidently say resembles, both in appearance and taste, a dish that we serve at top restaurants.

The original recipe is with hazelnuts, I replaced them with walnut kernels. We can also put almonds. We control the balance between sweet and spicy from the ingredients. I don't like very spicy food so I just put a few slices of hot pepper.

Two portions come out of the ingredients below, as you can see in the photos.

  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 170 ml of water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cornstarch
  • 100 g nuts
  • 500 g mushrooms
  • ginger powder
  • 3 cloves of garlic
  • 1/2 yellow pepper
  • 1/2 red pepper
  • 2 green onions
  • 1/2 hot pepper
  • Sesame seeds
  • 125 g brown rice
  • salt pepper

METHOD OF PREPARATION:

1. Prepare the sauce by mixing soy sauce, sugar, balsamic vinegar, water and cornstarch. Cook over low heat until the mixture thickens. We stop the fire and put it aside.

2. In a frying pan add in a tablespoon of olive oil the washed and sliced ​​mushrooms. Heat them over low heat, covered with a lid, until soft. We take them out on a plate and set them aside.

3. In the same pan, mix in a tablespoon of olive oil chopped green onions, garlic cloves put through the press, ginger powder, finely chopped hot pepper, salt and pepper. Saute for 1 minute, then add the diced yellow and red peppers. We harden them for 1 minute and add the mushrooms that we put aside. We also put the sauce on top, the finely chopped walnuts and the sesame seeds. Let them simmer for another 1-2 minutes.

4. Meanwhile, boil the rice, when it is ready, pass it, season it with a little salt, pepper and soy sauce.

Serve the Kung Pao mushrooms with a rice garnish, seasoned with a few sesame seeds!


Pan-fried pork tenderloin with rice garnish

You know that I am characterized by simple dishes that are made quickly, so you will definitely like this recipe. Whenever I come home from work, the cooking time is very limited and then I choose quick dishes, such as this pork tenderloin that I served with rice garnish. The recipe is 2 in 1, meaning that while the meat is being made, you can also prepare the garnish, it will take a maximum of 25 minutes with all the preparations.

Of course you can choose to prepare it with chicken breast that you can cut into strips or with pork chop, but it seems to me that the muscle works best. It does not require time to marinate and as utensils you only need a frying pan, a saucepan and two wooden spoons :).

On this occasion I chose to make a rice garnish, it is the simplest in the world, the next after the sauteed frozen vegetables :) I hope you try it in other preparations because it is practical, cheap and good.

I tried to make a more interesting presentation, you will see in the video that it is very easy to do, and the effect is beautiful. I'm not writing anything else but it's a must and at least once you try the recipe, it's too good to miss it.

Pan-fried pork tenderloin with rice garnish

  • 700 g pork tenderloin
  • 150ml white wine
  • 200g rice (a 200g cup)
  • 1 piece of carrot or a small carrot
  • 1 small onion
  • 1 teaspoon universal vegetable spice
  • salt, pepper, olive oil

We wash and slice the pork tenderloin, then season it with salt and pepper. Heat the oil in a larger diameter pan and fry on the fire according to the slices of meat until they brown nicely on one side and on the other. It would be good to choose a larger pan so that the slices of meat do not overlap.

Until the meat is cooked, chop the onion and chop the rice and put the carrot on the grater with small holes. Saute the vegetables in a little olive oil for 2-3 minutes then add the rice, let it fry for a minute, add 1 teaspoon of universal spice and then add a cup of water. For a successful rice garnish, measure with the same cup, the proportion is 3 cups of water to 1 cup of rice. The water is added gradually, so that the rice absorbs the liquid slowly. Cover with a lid and let it simmer for about 3-4 minutes then add the second cup, again leave 3-4 minutes then the last cup and leave for a maximum of 5 minutes. Everything over low heat and with a lid :). Extinguish the fire, taste and if necessary season more, then let it sit with the lid on.

Meanwhile, turn the slices of meat and if they are nicely browned, increase the heat then add the wine and leave until it evaporates. You can put soy sauce instead of wine (in this case, do not salt the meat). If you have neither wine nor soy sauce, do not put anything (at this moment I do not think of another substitute). Cover with a lid and let stand for a few minutes.

So I solved two meals in the meantime.

For a nice effect of the garnish, water a form with cold water (it can also be a cup) and fill it with rice, press well and turn it upside down on the plate (just like the sand forms). Slightly lift the form and you're done!

Garnish with green parsley and serve.

You can find the video recipe here, you will see how easy it is to prepare!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Steps

For this garnish I used camolino rice in a sachet, it has 125 gr.
I cleaned the carrot and cut it into slices.
A small carrot, half sliced ​​bell peppers and 50 g of broccoli are enough to prepare 3-4 servings.

I put 1L of soup to boil, we can put water with a little salt if we don't have soup, when it boils we dip the sachet with rice and let it boil for 15 minutes.
In the frying pan pour 2 tablespoons of olive oil, put the carrot and pepper and heat them over low heat.

Remove the rice sachet with a fork and let it drain.

I boiled the broccoli bouquets for 3-4 minutes in boiled salted water.

Mix the rice with the vegetables in the pan with a spatula, let the flavors blend for a minute or two, season with salt, pear or chopped hot pepper.

Serve the garnish with rice and hot vegetables as a fasting dish or accompanied by a steak and a seasonal salad.


Rice garnish, prepared in a new way!

Do you like rice garnish? Maybe you want a more flavorful and spicy garnish? Today, dear lover of delicious dishes, we present you a good and interesting recipe for rice garnish. It is very simple to prepare, but something more special, it is very tasty, full of flavors and a little spicy. Surprisingly, this recipe is not yet known by many housewives. Prepare the garnish according to this recipe and you will be delighted.

INGREDIENTS

& # 8211 0.25 teaspoon ground chilli

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Peel an onion, wash it and cut it into small cubes. Fry the onion in a deep frying pan heated with vegetable oil until nicely browned. Sprinkle fried onions with red paprika and chopped hot peppers. Add the tomato paste. Mix the ingredients using a spatula. If the tomato paste is sour, then you can add a little sugar.

2. Prepare the rice: wash it well, scald it, then whip it.

3. Add the rice to the pan, mix well and fry for 2-3 minutes.

4. Pour 2 glasses of water into the pan with the ingredients and sprinkle with salt to taste. Bring the composition to a boil, then reduce the flame. Boil the rice for about 16-18 minutes, under the lid, over low heat.

5. Stop the fire. Mix the flavored rice, then leave it under the lid for 10 minutes to penetrate the taste and flavor of the ingredients. The gasket is ready. You can serve appetizing and slightly spicy rice with some fried meats or grilled vegetables.


Rice with Chinese vegetables

I never miss frozen vegetables nor of boxes with bags of preferred rice. A freezer drawer (the smallest) holds the vegetables: Chinese, Thai, Hawaiian, Mexican, green bean, broccoli, baby carrots, spinach, but also bags of “homemade” vegetables (ie handcrafted vegetables brought by vegetables). at the market or supermarket): bell peppers, capsicums, donuts, carrots, celery, parsley, only good for soups or broths. And I keep about 3-4 sorts of rice in the closet, apart from the bulk for sarmale and rice Arborio for risotto. When I see that they are starting to come to life (this also happens, but quite rarely, about once a century), I replace them.

Having these main components, straight the vegetables and rice, you only need a few ingredients found in any kitchen used for purposes other than making coffee: salt, pepper, oil, butter, lemon, soy sauce.

Starting from the above, in about 20 minutes you can prepare one mvegan food or of post (so nema butter), or a gasket with slightly oblique eyes, gasket which is suitable for almost any creature that runs, flies or swims (pre-cooked, or at least cleaned of scales, feathers, fur). Some pictures for example.

What do you need?

  • 125 - 200 g of cooked rice (1 - 2 bags of rice of 100 - 125 g each)
  • 1.5 L of water
  • 1 teaspoon grated fine salt
  • ¼ lemon
  • 1 bag (400 g) Chinese mixture of frozen vegetables
  • 2 tablespoons vegetable oil (olives, grape seeds, sunflower…)
  • 20 g butter with 80% fat
  • 2 tablespoons soy sauce
  • 1 tablespoon Teriyaki sauce (optional)
  • Freshly ground mixed pepper - to taste.

How do you proceed?

Boil the water in which you added a teaspoon of grated salt. When the water starts to boil, add the quarter lemon (with the whole shell) cut in half and the bag (the rice bags). Bring to the boil as recommended by the manufacturer (always write on the box in which the bags are located the recommended cooking time, expressed in minutes).

After the cooking time has elapsed, allow the excess water to drain from the rice bags and keep them handy.

In a wok, heat the oil together with the butter over a good heat.

When the butter has melted, pour the contents of the vegetable bag into the wok, without first thawing it.

Wait for the vegetables to thaw, still on the right heat. Eventually turn them from side to side.

Once the vegetables are decomposed, they begin to leave water. From now on you can increase the fire. Add the soy sauce, season with pepper. If you want, you can also add Teriyaki sauce.

Cook the vegetables over medium-high heat, stirring constantly or shaking the pan. It takes about 4-6 minutes until they soften and most of the water evaporates.

Add the rice to the wok (but without the bag in which it boiled), reduce the heat to medium and stir. Match the final taste of salt (also with soy sauce) and pepper.


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Chicken breast with rice garnish with beans - Caribbean Style

A suggestion of the main kind, with Caribbean influences. I wasn't there to see if it was done, I took others at face value.

To open the appetite, a "shot" of Sighişoara brandy (I didn't have anyone else to "cake" it).

Some strips of chicken breast marinated briefly in a paste with a mix of spices, wok.

As a garnish, a rice boiled in coconut milk on a base of red beans with a little onion, shallots, garlic, thyme and cherry tomatoes.

An accompaniment of Tohani's dry Riesling, well beaten.


1 kg of wild mushrooms, 3 cloves of garlic, salt to taste, 2-3 onions, a carrot, radishes, lettuce leaves, a small cup of rice, 2 tablespoons oil.

Boil the mushrooms well, chop them and fry them over the pre-fried onion, add salt to taste and after they are well fried, turn off the heat and finely chop a few cloves of garlic, put a lid on the pan for at least 5 minutes to penetrate the garlic taste. . Separately, boil the rice with a carrot, a small onion and a little salt, when it is cooked, take out the onion and the carrot and put on a plate rice, fried mushrooms, salad leaves and garnish with radishes cut nicely in the shape of mushrooms.

Try this video recipe too