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Рецепт Luau Rice
by Karen E. Taylor

Luau Rice

I can’t recall where I obtained this recipe but it makes a very delicious & flavourful rice. I serve this alongside a grilled Teriyaki chicken & a crisp salad. This can be prepared for up to two days ahead – you can finish the dish while the chicken is grilling. This rice can be served hot or at room temperature.

Great way to use left over cooked basmati rice

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Подготовка: Asian
Приготовление: Порций: 6

Ингредиенты

  • ½ cup vegetable stock
  • ¼ cup lite soy sauce & toasted sesame oil
  • 2 tsp packed brown sugar
  • 2 tbsp oyster sauce, fish sauce & mirin
  • 2 cloves of garlic
  • ¼ cup of vegetable oil
  • ½ tsp hot chili flakes
  • 1 white onion – sliced
  • 4 green onions
  • 1 ea red & yellow pepper – seeded & chopped
  • 2 cups of snow peas
  • 2 mangos – diced (should yield two cups)
  • 1 ¼ cups of cooked basmati rice

Инструкции

  1. Cook rice & cool
  2. Stock mixture - Whisk vegetable stock, soy sauce, sesame oil, oyster sauce, fish sauce, mirin & sugar in a medium bowl. Mince garlic & add to mixture, set aside.
  3. Seed & dice peppers, trim off ends of snow peas, halve & slice white onion, slice green onion. Dice mango.
  4. You can cover & refrigerate ingredients for up to two days.
  5. In a non-stick wok, heat vegetable oil on med high heat – add chili flakes & stir- fry for 30 seconds.
  6. Add onion & cook until soft & slightly brown & then add sweet peppers & cook for 2 minutes.
  7. Add stock mixture & boil for one minute stirring constantly.
  8. Add snow peas & boil for another minute once it has reached a syrupy consistency.
  9. Stir in cooled rice, mango, green onions, stirring gently for approximately just enough to heat up rice - approx. 3 minutes.