Basil & Tomato Fried Rice

I had some leftover brown rice overnight in the fridge and turned them into a quick meal for two with a handful of basil and cherry tomatoes.  Meat free with no apologies as it is simply delicious.  Basil and tomatoes not only grow well together, they taste good together - something to do with their opposing flavours and aromas.  The sweetness and acidity of tomatoes are complemented by the fresh, mildly anise-like notes of basil.   Brown rice which has a nutty flavour and slightly chewy texture allows them to mingle and brings out their best.

Serves 2

INGREDIENTS

• 1 egg, beaten
• vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 200g / 7oz cherry potatoes, slice larger ones in half, leave smaller ones whole
• 1 tablespoon light soy sauce
• 300g / 10½oz cooked brown rice*
• a large handful of basil leaves

*Click here for instructions on how to cook brown rice.  You can use white rice instead of brown rice, if like.  Make sure the cooked rice is completely cooled before using.  Leftover rice overnight from the fridge is perfect.

METHOD

1. Heat 1 teaspoon of oil in a wok over medium high heat until hot.  Pour in the beaten egg.  Tilt and swirl the wok to spread it into an even layer.   Cook for about 30 seconds until just set.  Flip and then break up the egg into rough pieces with your spatula.  Remove from the wok and set aside.
2. Add 1 tablespoon of oil to the wok over medium high heat.  When hot, stir fry the onion until softened, about 1 minute.  Add the garlic and stir fry for another 30 seconds.
3. Add the tomatoes.  Cook for 2-3 minutes, tossing them around in the wok together with the onion and garlic until the tomatoes begin to wilt and soften.
4. Add the rice, soy sauce and half the basil.  Stir fry for 3-4 minutes, breaking up clumps gently with spatula.  Let the rice soak up the juice coming out of the tomatoes and coat in oil. 
5. Add the egg and remaining basil.  Give it a final toss to mix.  Remove from heat and serve immediately.

Hong Kong Style Beef Mince Fried Rice 生炒牛肉飯 🇭🇰

Less is more when it comes to Cantonese fried rice.  I've seen recipes that call for too many luscious ingredients, overshadowing the rice itself which should be hero of the dish.  Another sin is being too heavy handed with seasonings and sauces.  This tasty Hong Kong style fried rice is achieved with just a few ingredients.  Beef mince is marinated and then 'fried raw' (or 生炒 in Chinese) with the rice in the hot wok until just cooked.  Stir in a little oyster sauce for flavour and a beaten egg to make it silky.  Toss in some shredded lettuce leaves and chopped spring onions for crunch.  Perfect for a quick lunch.  

Serves 2

INGREDIENTS

• 250g / 9oz cooked long grain rice, cooled to room temperature
• 150g / 5¼oz lean beef mince
• 2 tablespoons cooking oil
• sea salt
• 1 tablespoon oyster sauce
• 1 egg, beaten
• 70g / 2½oz shredded iceberg or cos lettuce leaves
• ¼ cup finely chopped spring onions

For marinating the beef:

• 2 teaspoons light soy sauce
• 2 teaspoons Chinese Shaoxin wine
• ½ teaspoon sugar
• 1 teaspoon cornflour
• a pinch of white pepper
• 1 tablespoon water
• 1 tablespoon finely chopped garlic

METHOD

1. Use a fork to loosen the cold rice if they have been refrigerated and hardened.
2. In a bowl, place beef mince with the marinating ingredients.  Mix until well combined.  (For best results, keep the marinated beef in room temperature before cooking.)
3. Heat oil in a wok over medium high heat until hot.  Sprinkle over a pinch of salt.  Add the rice and toss them around with a metal spatula for about 2 minutes or until they are quite hot and each grain is coated with oil.
4. Add the marinated beef mince.  Use the edge of the spatula to break up any clumps.  Stir fry them together with the rice until the beef is just cooked and the pinkish colour disappears, about 3 minutes.
5. Stir in the oyster sauce.  Taste rice and add a little salt if necessary.
6. Add beaten egg and mix for a minute or so until soft ribbons begin to form.
7. Turn off the heat.  Add the shredded lettuce leaves and chopped spring onions.  Give it a final toss to combine.  Serve immediately.

Notes:

*Instructions for cooking rice by absorption method is here.

*Double the amount of ingredients to cook more with this recipe if you wish.

 

Thai Mango Sticky Rice 🇹🇭 (Gluten Free)

The famed Thai mango sticky rice is not difficult to make at home.  You need glutinous rice (which is gluten free in spite of its name) soaked overnight and then steamed to make them 'sticky'.  Added to your shopping list is a tin of good quality coconut cream and some lovely mangoes that are ripe but firm to the touch.  Traditionally, sticky rice is steamed inside a conical bamboo basket over a metal pot filled with water.  For a small quantity of rice, as in this recipe, an ordinary steamer basket lined with a wet cotton cloth over a saucepan works well.  Mango sticky rice makes a scrumptious dessert.  The dense, slightly chewy texture of the rice creates a delightful mouthfeel against the natural sweetness and juiciness of the mango.  In Thailand, it is a street food eaten for breakfast as well as a snack throughout the day.

Serves 4

INGREDIENTS

• 250g / 9oz glutinous rice
• 300ml / 10½oz coconut cream
• 40g / 1½oz caster sugar
• ¼ teaspoon sea salt
• 2 large mangoes
• 2 teaspoons toasted black sesame seeds

METHOD

1.  Place glutinous rice in a large bowl with enough cold water to submerge.  Use your hand to gently swirl the rice around to rinse.  Pour off the starchy water.  Repeat two or three times until the water runs clear.
2. Add clean water to cover the surface of the rice in the bowl by about 2.5cm/ 1".  Allow to soak overnight.
3. When ready to cook, line a steamer basket with a clean, wet cotton cloth.  Drain the rice with a sieve and spread it out in the basket.  Fold over the edges of the wet cloth to cover the top, then cover the basket with lid. 
4. Fill a large saucepan matching the size of the bamboo steamer with 5cm /2" of water.  Bring it to the boil.  Place the steamer basket on top and steam over medium high heat for 20 minutes or until the rice is tender and clump together a little.  Check the water level in the saucepan during the steaming process midway through and add more hot water if required so it doesn't boil dry.  
5. While the rice is steaming, place 250ml / 9oz of the coconut cream, sugar and salt in a small saucepan.  Stir for a few minutes to dissolve the sugar over low heat.
6. Tip the cooked rice to a large bowl and stir in the warm coconut cream, a little at a time, until well combined and glossy.
7. In a small bowl, combine the remaining 50ml / 1¾oz of coconut cream with a pinch of salt.
8. Prepare the mangoes.  For best presentation, use their 'cheeks' only by slicing them off either side of the mango and then cutting each cheek into thick slices with a sharp knife.  Carefully slice off skin.
9. Divide the sticky rice between plates.  Arrange mango slices on top of the rice.  Spoon over the salted coconut cream and garnish with sesame seeds.  Serve at room temperature.

*Any leftover sticky rice can be wrapped up with plastic into packages and refrigerated up to a day or two.  To reheat, unwrap and place rice in a microwave safe dish, sprinkle with a little water, cover and warm up on medium power for about 1 minute (depending on the amount of rice.)  Fluff rice up with a fork before serving.

 

Turmeric Sticky Rice (Nasi Kunyit) 🇲🇾 🇸🇬

Sticky rice is served many different ways in Asian cuisine, both savoury and sweet. The rice has an opaque, waxy appearance and a sweet, chewy texture when cooked.  Known also as glutinous rice, it is actually gluten free.  This Malaysian-Chinese rice dish with a vibrant yellow hue is steamed with turmeric, coconut milk and pandan leaves.  Creamy rich, fragrant and inviting, it is a celebratory dish in Peranakan family feasts, which goes famously well with curries such as beef rendang.  

*For steaming the glutinous rice, I use a 25cm /10" bamboo steamer basket on top of a saucepan that matches its size and a slightly smaller (23cm /9") shallow heatproof dish that fits into the basket (see picture below).  You can also follow instructions here for other ways to set up a steaming station.

Serves 2-3

INGREDIENTS

• 1 cup sticky (glutinous) rice
• 1 tablespoon ground turmeric
• ¼ teaspoon sea salt
• a few pandan leaves*
• ½ cup coconut milk
• half a fresh lime

*Available in a packet from the freezer section of Asian grocery stores.  Thaw before use and tie them into a knot to release aroma.

METHOD

1. Place rice in a large bowl with enough cold water to submerge.  Use your hand to gently swirl the rice around to rinse.  Pour off the starchy water.  Repeat two or three times until the water runs clear.
2. Add clean water to cover the surface of the rice in the bowl by about 2.5cm/ 1".  Stir in turmeric and salt.  Cover  with a cling wrap and soak the rice for at least 4 hours or overnight for best results.
3. When ready, drain off the water with a sieve.  The rice will be beautifully stained in yellow.  Give the rice a rinse under the cold tap.
4. Transfer the rice to a shallow heatproof plate.  Place the knotted pandan leaves on top.  Put the plate of rice in the steamer basket and cover with the basket lid.
5. Fill a large saucepan matching the size of the bamboo steamer with 5cm /2" of water.  Bring it to the boil.  Place the steamer basket on top and steam over medium high heat for 20 minutes.
6. After 20 minutes, drizzle in the coconut milk and steam for a further 10 minutes.  Check the water level in the saucepan and add more hot water if required so it doesn't boil dry.  The rice should be soft, glossy and clump together a little when done. 
7. Fluff the rice gently with a fork and sprinkle over about 1 tablespoon of lime juice. Discard the pandan leaves and serve warm. 

 

Turmeric Rice

When you need a quick rice dish to supplement a main or to brighten up your meal, make it turmeric rice.  Cooked with ground turmeric, a good quality shop bought carton of stock and some pantry staples, it's tasty and aromatic.  Makes an excellent rice bowl topped with your favourite meat or vegetables like my Glazed king oyster mushrooms & vegetable rice bowl or as an accompaniment for Bobotie.

Serves 2-3

INGREDIENTS

• 1 cup basmati rice
• 1 tablespoon butter
• 1 tablespoon olive oil
• ¼ cup onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ teaspoon ground turmeric
• 1½ cup vegetable or chicken stock
• 1 bay leaf
• 1 tablespoon chopped parsley, for garnishing

METHOD

1. Place rice in a large bowl and cover with cold water.  Swirl the rice with your hands until the water becomes cloudy, then drain the water to remove the starch.  Repeat this process 2 more times or until the water runs clear.  
2. In a medium saucepan over medium heat, add butter and olive oil
3. When the butter starts to foam, add onion and garlic.  Sauté until the onion is softened.
4. Add rice and turmeric.  Stir until combined.
5. Add stock and bay leaf.  Bring to a boil.  Cover the pan with a lid, leaving a gap for steam to escape.  Cook for 4-5 minutes or until most of the liquid has been absorbed leaving little craters on top of the rice.  Reduce heat to low.  Cover and cook gently for 5 minutes, or until the rice is tender.
6. Turn off the heat and let the rice rest in the pan, covered, for 5 minutes.
7. Remove and discard bay leaf.  Fluff rice with a fork and garnish with chopped parsley.

Glazed King Oyster Mushrooms & Vegetable Rice Bowl

A diverse range of mushroom varieties are now available in Australia, many of them locally grown, including some exotic types.  King oyster mushrooms with their thick, cylindrical stems and brown/grey caps are coveted for their delicate earthy flavour and meaty texture.  I pan fry and then glaze them with a butter, soy, honey and garlic sauce. That's all it takes to bring out their best.  Serve as a side or present them in an appetising bowl of rice with an assortment of vegetables. 

Serves 2

INGREDIENTS

• 250g / 9oz king oyster mushrooms
• 1 tablespoon butter
• 1 tablespoon light soy sauce
• ¼ teaspoon dark soy sauce
• ½ teaspoon honey
• 1 garlic clove, finely chopped
• a dash of black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon spring onions, finely chopped, for garnishing

For the rice bowl:

• 2 cups cooked rice*
• 1 small carrot, julienned
• 2 cups Tatsoi or Asian greens, sliced into sections
• ½ cup frozen edamame
• 2 tablespoons sesame seeds, toasted**

* The photo above features turmeric rice.  You can use cooked rice of your choice.

**To toast sesame seeds, place them in a small frying pan over low heat for 1-2 minutes until the seeds are fragrant and golden, swirling them in the pan with a spoon to avoid burning.  Remove toasted seeds immediately to a plate to cool.

METHOD

1. Place melted butter in a small bowl, then stir in the light soy sauce, dark soy sauce, honey, garlic and black pepper.  Set aside.
2. Cut mushrooms lengthwise into 0.6cm / ¼" thick slices.
3. Cook the mushrooms in 2 batches.  Heat a large non-stick frying pan over medium high heat until hot and brush the pan with 1 tablespoon of oil.  Place half the mushrooms in the pan to fry for 3-5 minutes per side, or until golden brown.  Remove to a plate.  Repeat with the remaining mushrooms.
4. Transfer all the cooked mushrooms back to the pan.  Pour in the glaze.  Turn off the heat and toss the mushrooms in the glaze to coat.
5. Garnish with chopped spring onions.

To make the rice bowl:

1. Rice: Instructions for cooking plain white rice can be found here.  See recipe here for turmeric rice.
2. Carrots: In a medium frying pan or a wok, stir fry carrots in 1 teaspoon oil over medium heat for about 2 minutes or until softened slightly but still crunchy.  Remove and set aside.
3. Tatsoi / Asian greens: Bring a saucepan of water to a boil with ½ teaspoon salt.  Blanch the vegetable for 30 seconds or until just wilted.  Drain in a colander.  Set aside.
4. Edamame: Bring a saucepan of water into boil.  Add frozen edamames.  Boil for 2 to 3 minutes until they are heated through.  Drain in a colander and set aside.
5. Place a cup of cooked rice each into two serving bowls.  Arrange the mushrooms, carrots, Tatsoi /Asian greens and edamame on top.  Garnish with sesame seeds.  Serve warm.

Homestyle Lamb Biryani 🇮🇳

I am flying an Indian flag for this popular dish with an understanding that biryani has an ancient origin from Persia and there are different ways of making it.  This homestyle version showcasing tasty Australian lamb and aged, extra long basmati rice promises a delectable meal with authentic flavours.  There are a few steps involved, and you need to gather a variety of spices from your pantry.  Be generous with the saffron to create those beautiful golden streaks on the rice.  Other key ingredients include yoghurt for tenderising the lamb, ghee for its enriching, nutty flavour, and onions to be fried patiently until they are caramelised.  What I enjoy most is assembling the dish at the end, layering the carefully prepared ingredients in the pot before steaming them up to perfection, then digging in to reveal all the treasures.  Serve with a simple raita or a kachumber salad.

Serves 4-6

 

INGREDIENTS

• 500g / 1lb 2oz boneless lamb leg or shoulder, cut into cubes
• 2 cups basmati rice*
• 2 medium onions, halved and thinly sliced
• 4 tablespoons ghee
• a big pinch of saffron
• ⅔ cup milk
• ½ cup fresh coriander leaves
• ½ cup fresh mint leaves

*For best results, use aged, extra long basmati rice.

For marinating the lamb:

• 2 thick slices of fresh ginger, roughly chopped 
• 2-3 garlic cloves
• ½ teaspoon sea salt
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• ¼ teaspoon ground turmeric
• 1 tablespoon vegetable oil
• ½ cup yoghurt

For cooking the rice:

• 2 bay leaves
• 1 cinnamon stick
• 1 star anise
• 3 green cardamom pods
• 3 cloves
• 1 teaspoon sea salt

For the raita (optional):

• ½ cup yoghurt
• 1 small garlic clove, crushed
• ½ teaspoon salt
• 1 tablespoon finely chopped coriander
• 1 tablespoon finely chopped mint leaves

METHOD

1. In a mortar and pestle, pound ginger, garlic with salt into a smooth paste.
2. In a bowl, place lamb with the ginger and garlic paste, chilli powder, garam masala, coriander, turmeric, oil and yoghurt.  Mix well and marinate for at least 2 hours or overnight in the fridge.
3. In a large frying pan over medium low heat, add 2 tablespoons ghee and fry onions, stirring constantly, for about 15 minutes or until they are well caramelised.  Remove from pan and set aside to cool.
4. In a large heavy-based pot, add 2 tablespoons ghee over medium high heat.  Add the marinated lamb and cook, stirring, for 2-3 minutes or until the lamb start to brown.  Add ½ cup water.  Cover and reduce heat to low.  Cook for 1½ hour or until the lamb is very tender.  Check once or twice in between and add more water if it is looking dry to retain a gravy.
5. While the lamb is cooking, place rice in a large bowl and cover with cold water.  Swirl the rice with your hands until the water becomes cloudy, then drain the water to remove the starch.  Repeat this process 2 more times or until the water runs clear.  
6. Soak washed rice in 3 cups cold water in a large bowl for 20 minutes.  Drain well into a sieve.  
7. Bring a large pot of water (about 8 cups) to the boil together with the bay leaves, cinnamon stick, star anise, cardamom pods, cloves and salt.  Tip the rice in and parboil for 4 minutes or until the rice is about 80% cooked.  Drain the rice into a sieve and keep the whole spices in the rice.  Set aside.
8. Place saffron with milk in a small saucepan.  Warm the mixture over low heat for a few minutes, then turn off the heat and allow to infuse until ready to use.

To assemble:

1. In the heavy-based pot where the cooked lamb awaits, add half the fried onions, half the coriander and half the mint leaves.  Spread them evenly on top of the lamb.
2. Place the rice and the whole spices on top of the lamb mixture and pack down firmly into an even layer.
3. With the end of a wooden spoon, poke 10 holes into the layer of rice.  Spoon the saffron mixture into the holes (which will give you streaks of yellow and white grains of rice at the end.)
4. Scatter the remaining fried onions on top of the rice. 
5. Cover with a lid and cook gently over medium low heat for 10-15 minutes, or until the rice is tender but not mushy.  Turn off the heat and let it rest, covered, for 10 minutes.
6. Just before serving, scatter the remaining coriander and mint leaves on top. 

To make the raita (optional):

Combine all ingredients in a small bowl.

Mushroom Rice Pilaf

When there are mushrooms, garlic and thyme would not be far away - a classic culinary combination.  Fresh thyme is used liberally in this recipe to infuse the beautiful rice dish with their earthy, mild minty flavour.  The pilaf originates in the middle east, usually referring to a dish of grains cooked in broth.   Use a heavy base shallow casserole dish, perfect for frying the mushrooms, onions and spices, then letting the rice simmer in the vegetable stock until tender and fluffy.  Bring the pilaf to the table for people to admire and help themselves.

Serves 4

INGREDIENTS

• 1 cup basmati rice
• 350g / 12oz button mushrooms, sliced
• 2 tablespoons olive oil
• 2-3 garlic cloves, finely chopped
• 2 teaspoons fresh thyme leaves, plus extra for garnishing
• 1 tablespoon butter
• 1 cinnamon stick
• 1 star anise
• 2 bay leaves
• 1 small onion, finely chopped
• ½ teaspoon chilli flakes
• ½ teaspoon ground turmeric
• 3 cups vegetable stock 

METHOD

1. Place rice in a large bowl and cover with cold water.  Swirl the rice with your hands until the water becomes cloudy, then drain the water to remove the starch.  Repeat this process 2 more times or until the water runs clear. 
2. Heat oil in a heavy base shallow casserole dish over medium high heat.  Sauté mushrooms, garlic and thyme for a few minutes until the mushrooms start to caramelise but not completely cooked.  Remove and set aside.
3. Heat butter in the same pan over medium heat.  Add the cinnamon stick, star anise, bay leaves and fry for a minute or so until fragrant.
4. Add the onion and fry until softened.  Add the chilli flakes and turmeric.  Mix and sauté for 30 seconds.
5. Stir in the rice, followed by most of the mushrooms and the vegetable stock.  Bring to the boil.  Reduce heat to low and simmer for 8-10 minutes until most of the liquid has evaporated and the surface of the rice looking dry.
6. Place the remaining mushrooms on top of the rice.  Cover with a lid and simmer for another 8-10 minutes until the rice is tender with all the liquid absorbed.  Let the rice rest, covered, for 5 minutes.
7. Gently fluff up the rice with a fork.  Remove and discard the whole spices.  Garnish with more fresh thyme leaves.  Serve warm at the table.