Monday, June 06, 2005

Ginger and Orange Fried Rice

This is a nice sweetish tasting rice that I made this weekend. I served it with some stir fried bokchoy and mushrooms.

For the rice:

Orange Zest - 1 tablespoon and keep some for garnish
Minced Fresh Ginger - 1 tablespoon
Minced Onion- 1 medium sized
Brown Rice - 1 cup
Water /Broth - 2 cups
Oil - 1.5 teaspoons
Salt and Pepper to Taste
Dried Parsley - For garnish

Heat oil in a pot, add onions and sautee till translucent. Add the rice and fry for 2-3 minutes. Now add orange zest and ginger and continue cooking till fragrant. (I would add some sugar snap peas at this stage if I had them- for visual variety and color). Now add the water/broth. Bring to a quick boil and then turn down the heat and cover the pot and let it simmer till rice is done. Add salt and pepper and mix before serving. Garnish with reserved orange zest and dried parsley.


For the Stir Fried Mushroom and Bok Choy

Mushrooms (the generic brownish ones) - about 10, sliced
Baby Bok Choy - 5 buches chopped (chop the white stems separately from the leaves)
Garlic - 2 cloves crushed
Ginger - 3/4 th inch minced
Sauce ingredients
Soy Sauce - 1 tsp
Oyster Sauce - 1/2 tsp
Corn Starch - 1/2 tsp
Water - 1 tsp
Brown Sugar - 1/2 tsp
Oil

Heat oil in pan, add the ginger and garlic and sautee till fragrant. Add the mushrooms and the chopped bok choy stems. Once the stems are cooked half way add the greens and cook till wilted.
In the meanwhile mix up the sauce ingredients. Once the greens are wilted, add the sauce to it and mix. Serve immediately garnished with roasted sesame seeds.

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