Tag: rice

Every recipe on theHobSpot.com for cooking rice as a main ingredient. If you find a favourite, pin it to Pinterest or tweetme, @HobSpotTweets, and let me know. Can’t find what you’re looking for? Send me a postcard and ltell me. I can’t promise anything but I’ll see what I can do.

Karen’s Egg Fried Rice Recipe

Egg Fried Rice Recipe
Egg Fried Rice Recipe

A simple stir fry dish that’s quick to make and goes down a treat with spring rolls, sweet and sour dishes and many other Chinese recipes.

The secret to making this recipe is not to rush. Steam the rice and allow to cool before cooking this dish. I use a rice cooker but as long as the rice is properly cooked and not hard in the middle you should be OK. Make sure you separate the rice once it’s cooled and before frying. This makes your egg fried rice much lighter, fluffier and tastier.

Karen’s Egg Fried Rice Ingredients

400g cooked rice, cold
2 eggs,beaten
2 spring onions sliced finely
1 stock cube (dissolved in about 50ml hot water)
100g tinned or thawed frozen sweetcorn (optional)
1 tablespoon sunflower oil
A pinch of salt
ground white pepper

How to cook Karen’s egg fried rice

  1. Separate cooked cold rice using a wooden spatula or your fingers.
  2. Put about 1 tablespoon of sunflower oil in a non stick frying pan or wok. Use a gentle heat only. (I used setting 5 out of 9).
  3. Fry sliced spring onions until soft.
  4. Add beaten eggs and scramble in the frying pan.
  5. Add the rice, a little at a time while eggs are not set.
  6. Keep stirring and adding rice until all mixed.
  7. Keeping the heat gentle, pour in the dissolved vegetable stock and mix well.
  8. Add the tinned sweetcorn (if using) and mix well.
  9. Add a pinch of salt and ground white pepper to taste.

This should take under 10 minutes from the start. As long as the bits of egg are set and rice are warmed through it is now ready to serve.

Variations

Use mixed frozen vegetables (thawed). Serve garnished with sliced spring onions or crispy fried onions.

Serving suggestions

A great accompaniment to many Asian dishes, serve with sweet and sour, spring rolls or lemon chicken. Beef in black bean sauce is also good too.

If you like this recipe for egg fried rice, be sure to share it with your friends and family. You can also tweet me @HobSpotTweets and you may just show up in the stream in the sidebar.

Karen’s Kedgeree Recipe

Kedgeree Recipe
Kedgeree Recipe

Kedgeree is great. It’s a bit like a fishy risotto, light, delicate and very tasty. There’s lots of scope to adapt it too: Just substitute the smoked mackerel with a different type of fish.

If you fancy something slightly different that’s very quick and simple to make this is the dish for you.

Karen’s Kedgeree Recipe Ingredients

Smoked mackerel about 200g
2 boiled eggs(roughly chopped)
200g boiled rice in 2 teaspoons turmeric and and pinch of salt
Peas or fine beans(finely chopped)
Sprinkling of paprika
Juice of half a lemon
Salt and pepper to taste
Spring onions(sliced) and fried sliced red onions to garnish
Oil for frying

How to make Karen’s Kedgeree recipe

  1. Cook rice as per instructions with turmeric and salt to colour and add flavour. Cool and set aside.
  2. Boil peas and set aside. If using fine beans, slice and fry just to soften and reserve.
  3. Remove skin from smoked mackerel and tear into small pieces.
  4. Separate the grains of cooked rice and fry in a nonstick pan. Add peas or fine beans and mix well. Season with salt and pepper to taste. Use medium heat and keep stirring.
  5. Add torn pieces of smoked mackerel. Sprinkle a little pinch of paprika and lemon juice.
  6. Add chopped boiled eggs and stir well.
  7. Serve on to plates and sprinkle with sliced spring onions and fried red onions. Complete with green salad leaves and a wedge of lemon.

Don’t forget to take a quick snap on yor phone once you’ve made it. I love to see your tasty creations. Tweet me @HobSpotTweets or instagram me @HobSpot with your pics. Don’t forget to mention the recipe you used too.