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Rice Recipes

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The following recipes were submitted by the Gramene Team:

Dr. Junjian Ni's favorite recipes (curator)
Yangchow Fried Rice

Ingredients:
3 tablespoons oil
1/4 pound shrimp, shelled and diced
1/2 cup diced Chinese roast pork or cooked ham
3-1/2 cups cold cooked rice
3 eggs, lightly beaten
1/2 cup frozen peas, thawed
1/2 cup shredded lettuce
2 scallions, minced
1/2 to 1 teaspoon salt
white pepper to taste

Directions:
Heat 1 tablespoon oil in the wok. Add shrimp and stir-fry until pink. Remove. Heat remaining oil. Add roast pork or ham and stir-fry to heat through. Add the rice and stir-fry, separating grains, to heat without browning. Make a well in the center of the rice and add the eggs, stirring constantly. When they are partly scrambled, begin incorporating the rice. Add remaining ingredients and stir-fry until hot.

Fried Rice

Ingredients:
4 cups cold cooked rice
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons canola, corn, or peanut oil
1/2 cup thinly sliced scallions or diced onion
1 teaspoon thick soy sauce
1 cup fresh peas, parboiled, or thawed frozen peas
1 cup diced carrots, parboiled or thawed frozen carrots
1/2 cup diced cooked ham, chicken, turkey or pork
1 cup fresh bean sprouts

Directions:
Place the rice in a large bowl and use your fingers to break up any lumps. Set aside. Beat the eggs in a separate bowl with the salt and pepper. Set aside. Pour the oil into a wok or stir-fry pan and place the pan over medium-high heat. When the oil is hot but not smoking, add the scallions; they should sizzle. Stir for about 15 seconds. Stir the beaten eggs into the pan with a spatula and scramble until the eggs are dry and separate. Add the rice to the eggs and mix thoroughly. Pour the soy sauce evenly over the mixture. Add the peas, carrots, ham, and bean sprouts. Stir constantly until all the ingredients are well mixed and heated through. Serve the fried rice immediately.

Pearl Balls (Steamed Porkballs in Glutinous Rice)

Ingredients:
1 cup glutinous rice
1 pound pork or ground pork
1 - 2 green onions
2 slices fresh ginger
1 egg
2 tablespoons light soy sauce
1 tablespoon sherry
1 tablespoon water
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon salt (or to taste)

Directions:
Soak the glutinous rice in water for at least 6 - 8 hours (preferably overnight). Drain well in a sieve or colander. Make sure the rice is dry before using. Mince or grind the pork if not using ground pork. Mince the ginger and chop the green onions finely. Lightly beat the egg and combine in a bowl with the light soy sauce, sherry, water, cornstarch, sugar, and the salt. Take about 1 tablespoon and form into a ball. Continue with the rest of the pork mixture. Roll the pork balls lightly over the dried glutinous rice until they are completely coated. Place the porkballs on a heatproof dish 1/2 to 1-inch apart. Place the dish on a rack in a pot, cover, and steam over boiling water for between 25 - 35 minutes. Pearl balls are normally served with soy sauce.

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David Drew's favorite recipe (high school intern)
Recipe courtesy of Wegmans
Jasmine Mango Rice

Ingredients:
2 cups uncooked jasmine rice
1 large bunch green onions, trimmed
Wegmans Basting Oil
2 mangos, peeled, diced (about 1 1/2 cups)

Directions:
Preheat grill on MEDIUM-HIGH for 10 minutes Heat 3 cups water to boiling in medium saucepan; add rice. Return to boiling. Cover, reduce heat to LOW, and simmer 10 minutes. Remove pan from heat and let stand 5 minutes. Fluff with fork just before serving. Clean grill with wire brush; using soft cloth, coat lightly with vegetable oil. Drizzle green onions with basting oil; grill in shaker basket 2-3 minutes, shaking occasionally. Remove from grill; slice and season with salt and pepper to taste. Toss together rice, mangos, and sliced green onions.

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Molly Fogleman's favorite recipe (outreach coordinator)
Mediterranean Rice Salad Roll-Up

Ingredients:
4 flour tortillas
1 cup cooked brown or white rice
1/4 cup diced cucumber
1/4 cup chopped scallions
1 tomato, chopped
1/4 cup diced tofu (optional)
1 tbsp olive oil
1 tsp lemon juice
2 tbsp chopped fresh mint

Directions:
Combine all ingredients and add salt and pepper to taste. Mix well, cover and refrigerate for one hour. Divide among the tortillas.


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Dr. Noel Yap's favorite recipe (curator)
Arroz Caldo

Ingredients:
4 quarts water
2 lb chicken parts (breasts, wings or legs)
2 inches of ginger, peeled and cut into chunks
3 cups medium-grain rice
green onions, chopped
salt

Directions:
If using chicken breasts, cut into approx 1 in. cubes. Add ginger and chicken to water. Bring to a boil then simmer for 30 minutes or until chicken is done. Add salt to taste. Remove chicken and ginger; set chicken aside. Increase heat to medium and add the rice. Simmer and stir occasionally until rice is done (approx 20 min.). The consistency should be soupy and not too thick. If the rice has absorbed too much broth, slowly add more water or chicken stock. Mix chicken back into the soup. Ladle into a deep bowl, sprinkle green onions on top. Perfect for warming you up on those cold nights.

Fried Rice Cooking Tip:
Never use fresh cooked rice to make fried rice. For best results, store cooked rice 1-2 days in the refrigerator. Before frying, break up the clumps with the back of a large wooden spoon or spatula.

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"Mississippi" Ken Clark's favorite recipe (developer)
Round Steak and Rice

Directions:
Buy approximately 1/2 pound round steak per person. Salt and pepper meat on both sides. Sear 1-2 minutes per side in small amount of olive oil. Move meat to a plate to rest while you make 1-2 cups of a beef stock gravy. Add meat and juices back to gravy and simmer on low for at least 45 minutes, preferably 90 minutes or until meat cuts easily with a fork. Cook a long grain rice (I like Ellis Stansel's from Louisiana, http://www.stanselrice.com/) with gravy and meat. Steamed veggies and buttered bread accompany nicely, along with a nice glass of sweet tea.

Other sources of recipes:

• Rice Knowledge Bank - Let's eat!
• Seductions of Rice
• USA Rice Federation - Kitchen
• Rice Gourmet