Tuesday’s Rice

Fried rice is a great dish to highlight your favorite fresh ingredients or even simply use up whatever deliciousness happens to be hiding in the vegetable drawer of your refrigerator. Today’s special contains a little of both: baby broccoli, snow peas, and home-grown tomatoes.

Traditionally, a large round-bottomed wok with a ring, and very high heat is used in making fried rice. I’ve adapted the process for easy home use with a 12-inch nonstick pan on medium heat. It’s still a quick dish to make, just a little more relaxed. If I have other tasks to do in the kitchen, I often work on them in the several minutes in between adding each ingredient to the pan.

One advantage of this non-traditional cooking method is that you can leave the minced garlic in the finished dish without fear of it burning. You’ll get a softer flavor from cooking the garlic at a lower temperature, plus many of the garlic’s nutrients will still be retained. If you want a more pungent garlic flavor and higher nutritional value, add the garlic closer to the end of the cooking process.

I like to have fresh Thai chili peppers on hand (Prik Chee Fah). These flavorful peppers are about 2-4 inches long (not the tiny, extremely hot bird’e eye chilies, also referred to as Thai chili). They add a bit of heat and a vibrant dose of color to any dish. If you don’t want the heat, remove the membranes and seeds before chopping. Look for Thai chili peppers in Asian grocery stores. You can also substitute Serrano chili.

Tuesday’s Rice

Yield: serves 1 as a main course or 2 as a side dish

Tuesday’s Rice

Ingredients

  • 1 small onion
  • 3 fresh red Thai chilies (prik chee fah)
  • 4 garlic cloves
  • 5 stems baby broccoli
  • 1 handful snow peas
  • 1 medium tomato
  • 1-1/3 c leftover brown rice
  • coconut oil or other cooking oil
  • 1 teaspoon raw coconut aminos (or gluten-free tamari)
  • Thai basil (for garnishing)

Instructions

  1. Chop the onion and set aside.
  2. Finely mince the chilies and set aside. If you'd like it less spicy you can remove the membranes and seeds before mincing.
  3. Finely mince the garlic and set aside.
  4. Chop the baby broccoli into 2-3 inch long pieces and separate the stems from the florets.
  5. Remove the strings from the snow peas and set aside.
  6. Chop the tomato and set aside.
  7. Julienne the Thai basil and set aside.
  8. Heat a frying pan or wok to medium and melt a little coconut oil in it. Add the chopped onion and stir fry for several minutes.
  9. Add the minced chili and stir fry for a minute or two.
  10. Add the minced garlic and stir fry for a minute or two.
  11. Add the baby broccoli stems and stir fry for a couple minutes. Add the baby broccoli florets and stir fry for a couple minutes.
  12. Add the snow peas and stir fry for a couple minutes.
  13. Add the leftover brown rice and stir to combine. Add a teaspoon of coconut aminos and a little more oil if necessary. Stir fry for a couple minutes.
  14. Add the chopped tomato and gently stir fry for a minute or two until the tomatoes are warmed. Check the seasoning and add a little more coconut aminos if necessary.
  15. Garnish with the julienned Thai basil.
  16. Enjoy!
http://www.laurawestkong.com/gff/2011/tuesdays-rice/

Feel free to adjust this recipe to fit your tastes and what’s in your refrigerator on any given day. You may want a bit more rice than I used. I was surprised to find that 1-1/3 cups of cooked rice was all I had on hand today. Two cups would make a more usual proportion of rice to vegetables and would serve more people as well. Of course, you would then also need to adjust the seasonings. I enjoyed the generous proportion of vegetables to rice, so I decided to share it with you exactly how I made it. Cooking, unedited.

(This recipe was shared at: Gluten Free Friday)

Salmon Nasi Goreng

Nasi Goreng, or Indonesian fried rice, is a lively dish, full of spices and a variety of flavors. Classic ingredients include chicken, shrimp, eggs, tomato, and cucumber, however Indonesian cooks frequently use whatever meats and vegetables are fresh and on-hand. So don’t be afraid to use your creativity to add your own special touch with favorite items.

One of my favorite Nasi Goreng combinations is salmon, haricot vert (French green beans), onion, and campari tomato. The bright, colorful veggies make it as beautiful to look at as it is delicious to eat.

A bit of tomato, a bit of chili… If you like Spanish rice, you’re sure to enjoy this version of Nasi Goreng. Thanks to the Bamboe instant seasoning mix, it’s so easy to create Indonesian-inspired dishes of your own. (more about Bamboe) My family likes spicy food, so I usually add two seasoning packets to turn up the heat, but I made it with one packet here for you.

Day-old rice is much easier for cooking fried rice. There’s less moisture and stickiness. It’s a great way to use up leftover rice, too. If you absolutely must cook your Nasi Goreng with fresh rice, leaving it out to cool first should help some.

Salmon Nasi Goreng

Salmon Nasi Goreng

Ingredients

  • 4 cups day-old brown jasmine rice (or your favorite long-grain rice)
  • 2 six-ounce cans wild salmon, packed in water, no salt added, drained
  • 1-1/2 cups onion, finely chopped
  • 2 cups Trader Joe's frozen French green beans, chopped in 1/2" pieces (or regular frozen string beans)
  • 1 cup Campari tomatoes, quartered (or halved cherry tomatoes or chopped Romas)
  • 2 tablespoons garlic, minced
  • 1 package Bamboe Nasi Goreng spice mix (or two packages if you like spicy)
  • 1/2 cup coconut milk (light coconut milk is OK)
  • 1 tablespoon cooking oil (I used coconut oil)
  • sea salt to taste (optional)

Instructions

  1. Drain water from salmon, then combine drained salmon, coconut milk and spice mix in a bowl. Set aside to marinate.
  2. Chop onion, green beans, and tomatoes, and mince garlic. Set each aside in a separate bowl until needed.
  3. Cook the chopped onion in the oil in a non-stick skillet or wok for 5 minutes on medium heat, stirring occasionally.
  4. Add the chopped green beans, mix well with the onions, and cook until green beans are heated through, stirring occasionally.
  5. Add the minced garlic, mix well, and cook for 1 minute.
  6. Add the marinated salmon, mix well, and cook until salmon is heated through, stirring occasionally.
  7. Add the rice, mix well to combine all ingredients, and cook until the rice is heated through, stirring occasionally.
  8. Taste to check the seasoning and add sea salt if desired.
  9. Add the quartered tomatoes, mix gently, and cook for 5 minutes.
  10. Enjoy!
http://www.laurawestkong.com/gff/2011/salmon-nasi-goreng/