Baked rice garnish with smoked soy sauce

We clean and wash the vegetables.

Pass the carrot and parsnip on a fine grater, finely chop the onion and cut the pepper into pieces.

Saute the vegetables in 2 tablespoons of oil for about 5 minutes.

In a separate pan, melt the smoked breast pieces, add the prosciutto strips, then the canned meat.

Stir and let them cook together over medium heat for about 15 minutes.

After this time we add over the meat from the pan both the separately sauteed vegetables and 1 cup of rice + 1 cup of buckwheat. Season with salt and pepper to taste.

Preheat the oven to 200 degrees.

In a round form of yena we place a layer of rice of about 1 cm (200 gr.)

Add 2 tablespoons of oil, then the layer of vegetables + sauteed meat.

Place another rice in a layer of 1 cm, add 3 cups of cold water and put the rice in the oven until all the water decreases and the rice swells.

In a separate pan fry in 2 tablespoons of oil strips of prosciutto, sausage pieces and any other smoked products found in the refrigerator.

After we have stopped the fire, sprinkle the meat with 2-3 tablespoons of soy sauce.

Serve the rice garnish with smoked seasoned with soy and green parsley.

A delight....

Good appetite!

Sauteed vegetables with rice garnish

Here is a delicious and very simple recipe to make: Sauteed vegetables with rice garnish.

ingredients

Rice garnish
150 gr brown rice
a few strands of saffron
salt
pepper

200 gr Mexican mixture of frozen vegetables
a few mushrooms
1 small onion
2 lg olive oil
1/2 lgt ginger powder
o lgt soy sauce
3 tomatoes in broth
a clove of garlic
salt
pepper

Method of preparation
Put about 700 ml of water in a saucepan, when the water has boiled, add the washed rice and let the heat simmer. Season with pepper salt and color with saffron (optional). Boil until it absorbs all the water, the rice being chosen grain by grain.

Separately prepare the vegetable sauté.
In a saucepan put 2 lbs of oil, add finely chopped onions, sliced ​​mushrooms and sauté for 5 minutes. Then put the Mexican mixture of frozen vegetables, about 100 ml of water, tomatoes in broth and sauté until the vegetables are well done and the sauce has decreased. Season with ginger powder, soy sauce, salt, pepper and a garlic powder.
Serve hot with rice garnish
Good appetite!!

OVEN POTATOES IN THE OVEN

Ingredient:
- 1 kg of potatoes,
- 2 onions,
- 2 bell peppers or capsicums,
- 4 tomatoes (I put a can of chopped tomatoes)
- 3-4 cloves of garlic,
- 2-3 tablespoons of rice or as desired
- salt, pepper, bay leaves, basil
- tomato paste or tomato juice,
- oil to taste,
- green parsley.

Preparation:
Peel a squash, grate it and boil it with a little basil.

After boiling, leave the potatoes to cool, then cut them in half or quarters. Place in a pan, pour the sauce and boiled rice.

Baked salmon medallions with fake Cantonese rice

If someone had told me three decades ago that there would come a time when I would gladly eat fish with rice, I would have sent him for a psychiatric check-up. It is true that at that time the canteen of the polytechnic students from Tudor (the current Julius Mall) did not have on the menu either fillets of sleep with black rice or baked salmon medallions with fake Cantonese rice.

You're probably wondering why Cantonese rice next to salmon is fake. I told him so because I didn't prepare it according to the usual rules. Cantonese rice “true”Is only partially boiled, and then it is stirfrait (the explanation of the term can be found here) along with a few other ingredients: peas (or other vegetables), pork ham (or leftover steak) and in which small pieces of omelet are added. I skipped the wok (stir-fry) phase, completely boiling the rice and peas, omitting the meat addition. It looks almost like the Cantonese rice you see in Chinese restaurants, but it's a little darker in color, thanks to the brown soy sauce I used. I hope that the fans of real Cantonese rice are satisfied with the explanations given and will not rebuke me with the famous phrase "It's not like that!" .

What do you need? (quantities are for 4 servings)

• 4 salmon medallions, about 1.5 cm thick (about 600 g in total)
• 2 teaspoons Worcestershire sauce
• 8 teaspoons Teriyaki sauce
• ½ lemon (juice only)
• 1 tablespoon grape seed oil
• Freshly ground mixed pepper - to taste.

• 2 bags of long grain rice (100 - 125 g each)
• 50 g frozen peas
• 1 or
• 1 teaspoon vegetable oil
• 1 lemon cut into quarters
• ½ teaspoon of salt
• 1 tablespoon olive oil
• 1 tablespoon soy sauce.

How do you proceed?

• Wipe the salmon medallions with absorbent napkins, season with pepper, Worcestershire sauce and lemon juice, then refrigerate for at least ½ hours (but can stay marinated for longer: 2-3 hours)
• Preheat the oven to 180 ˚C
• Grease a pan with oil, place the medallions in the pan and put the pan in the oven for 15 minutes
• Grease the salmon medallions with 1 teaspoon of Teriyaki sauce on each side and put them back in the oven for another 10 minutes, turning them halfway through.

While the salmon is cooking, prepare the garnish:

• Boil a pot with 2 L of water in which ½ teaspoon of salt has been dissolved
• While the water for the rice is boiling, grease a non-stick pan with a little vegetable oil, heat it and break an egg in it, which you mix with a spatula until you get some “rags” of scrambled eggs.
• Put the rags in a large bowl
• When the rice water starts to boil add the 4 quarts of lemon and the rice bags
• Boil the rice for “x” minutes (read “x” on the package)
• About 8 minutes before the rice is done cooking, add the frozen peas to the pot in which it boils.
• After the cooking time has elapsed, remove the rice bags and let them drain, recover the peas (use a foamer with round perforations that have a smaller diameter than the smallest pea of ​​boiled peas) and turn it over the egg scraps.
• Add the boiled rice to the bowl (I hope you took it out of the bags), add the olive oil (for gloss) and the soy sauce to give it a salty taste - if you like it less salty, either reduce the amount or use the soy sauce “Light”), then mix everything well.

In the serving plates, place the salmon medallions with the most attractive part facing up, decorate them with a thin slice of lemon and place next to the garnish of fake Cantonese rice. If you want to be a master chef, you can prepare a “bed” of rice over which you carefully place the piece of salmon, and in the rest of the plate, artistically drop a few beautifully colored drops of sauces, foams or emulsions. Possibly some germs.

Either way, keep in mind that you have fish on your plate. And the fish must swim. Teach him to swim in a well-beaten Huși Pug.

Have fun and see you healthy again!

Method of preparation

We wash the fish, clean it of the intestines, cut the head and tail, then cut it in half lengthwise, grease it with a little olive oil, season it with salt and pepper and put it in a heat-resistant dish that we cover. with aluminum foil and put it in the oven heated to 180 degrees for 20 minutes. Cut the green onion into slices and put it to harden in a tablespoon of olive oil, let it soften and add the garlic, hot pepper, ginger, all finely chopped. Let them simmer for another 1-2 minutes and add the rest of the ingredients listed above. After the 20 minutes have passed, take the bowl out of the oven and pour all over the sauce we made and put it in the oven, without aluminum foil for another 10 minutes. Boil a bag of basmati rice according to the instructions on the package, put it nicely on the plate with a ring, put rice on top of the aromatic sauce in which the fish was made and decorate with slices of green onion leaves.

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(5 points / total votes: 49)

Raluca Dumitrescu 7 years ago - 3 June 2010 20:31

Re: Fried rice

Ioana, I don't understand why you put the rice in the freezer ?!

I boil the rice with salt (but I leave it hot), then I wash it, and it comes out perfectly.

Ioana 7 years ago - June 4, 2010 10:30

Re: Fried rice

keep in the fridge for 1 day, not in the freezer.
as long as it stays in the fridge, the water from the rice grains evaporates and becomes stronger so that when you fry them in the wok they separate nicely from each other and there is no risk of them feeling sticky.

clau 7 years ago - 7 June 2010 21:07

Re: Fried rice

can you tell me what brand of rice you make? thanks

Andra 7 years ago - 8 June 2010 09:34

Re: Fried rice

Hey, hey. When I print your networks (and I print a lot, even if I don't leave comments), it doesn't print my entire recipe. For example, in the fried rice recipe, it printed me up to point 6, inclusive, and that's it.
It's not a big deal, I just prefer to take the networks to the printer, to keep them in the kitchen, next to me, when I cook.

Ioana 7 years ago - 8 June 2010 15:06

Re: Fried rice

andra I will check today to see where the problem comes from.

Ioana 7 years ago - 8 June 2010 15:52

Re: Fried rice

key, use basmati from uncle ben's

Ioana 7 years ago - 9 June 2010 13:53

Re: Fried rice

andra, I checked and all the content was printed. up to point 6 on the first page and the rest on the second page. please check, not to check the option to print only the first page. where it says Page Range

Alexandra Ciobota 7 years ago - June 15, 2010 10:18

Re: Fried rice

I tried the same (at Print Range "all" is checked). If it comes out completely on the second page, it means that the problem is with me. On page 2, it prints my copyright and that's it.
I will continue to give them copy / paste in Word.
Thanks for checking. ^ _ ^

Monica Mihaly 7 years ago - 19 June 2010 17:55

Re: Fried rice

I'm tempted by this rice recipe for tomorrow, but I have a problem, I don't have a wok, it goes and is made in a pan?

Ioana 7 years ago - 20 June 2010 09:54

Re: Fried rice

you can use a pan as wide as possible instead.

Monica Mihaly 7 years ago - 23 June 2010 16:21

Re: Fried rice

delicis came out, I don't know if a wok makes a difference but it came out great in the pan as well
thank you ioana

Clary 7 years ago - 17 August 2010 14:45

Re: Fried rice

Hi, I love this recipe and I would like to try it

I just wanted to ask you if the rice you used in the recipe is fried?

Ioana 7 years ago - 17 August 2010 14:55

Re: Fried rice

alexxandra 7 years ago - 29 October 2010 21:41

Re: Fried rice

and super delicious. I made a wonderful dinner for my in-laws, well using another recipe of yours with meat! It was great! What would you do to me without your recipes. . please put them on siteeeeee!

naty 7 years ago - 19 November 2010 17:30

Re: Fried rice

very good rice, I also made it and I am delighted with the result

Valerica 7 years ago - 30 November 2010 17:27

Re: Fried rice

I'm looking for a recipe for dinner, and this one seems perfect to me. I will do it today and I will leave a feedback.

Aura 7 years ago - 19 January 2011 16:47

Re: Fried rice

I think it's like the Chinese one. not?
I'll try it too

Dana 6 years ago - 10 February 2011 22:49

Re: Fried rice

I just did it. I also put the chicken breast pieces that I had previously fried separately in a few drops of oil (for the man in the house), and I replaced the peas with mushrooms, as I had in the house. The beast came out. Sesame oil gives it a special aroma. Thanks for this recipe too

Denii: & # 41 6 years ago - 18 February 2011 08:51

Re: Fried rice

How long does it take to prepare it?

Ioana 6 years ago - 18 February 2011 08:56

Re: Fried rice

about 10 minutes, if you have the rice ready to boil

eli 6 years ago - 22 March 2011 11:27

Re: Fried rice

You said the rice spilled. Well, the water is gone! What's leaking ?!

Ioana 6 years ago - March 22, 2011 11:32

Re: Fried rice

at step 1? boil the rice (in water obviously) only with salt. when it is boiled (but not soft) it is drained and after it cools it is left in the fridge until the next day.
Obviously, if you use the Chinese method of cooking rice, you may not have water on the rice in the end and then it will not drain.

eli 6 years ago - March 22, 2011 12:53 PM

Re: Fried rice

exactly, I use this method and there is no water left. ok, i'm clear
thanks

Ioana 6 years ago - March 22, 2011 12:55 PM

Re: Fried rice

eli 6 years ago - 24 March 2011 19:53

Re: Fried rice

I just made this recipe. Super good !!

Maryus 6 years ago - March 29, 2011 8:59 PM

Re: Fried rice

I tried the recipe is very good

Lucica 6 years ago - 28 April 2011 16:20

Re: Fried rice

It's super good, I've cooked it a few times. I didn't take basmati, I took plain long grain rice and after I boiled it I put it to dry in the electric oven, because not being exactly the rice in the recipe it came out sticky and even left in the fridge. Otherwise, it's delicious! Congratulations!

diana 6 years ago - 15 May 2011 20:18

Re: Fried rice

It is excellent as a garnish for a grilled trout! A goodness!

Gabriela 5 years ago - 20 June 2012 20:38

Re: Fried rice

Hi .. I would like to prepare this recipe! I find it delicious! I have a misunderstanding. without peas it comes out just as good? I don't really like peas so much

Felicia 5 years ago - 2 December 2012 14:02

Re: Fried rice

I'm a fan of Asian cuisine, so I'm glad I discovered your site. Usually, when I order Chinese food I like to choose their fried and spicy rice (that rice without vegetables, very chopped, with a brown color), I tried to I reproduce it in my kitchen but it didn't work out. Do you have any idea how to do it?

Anca-Teodora 4 years ago - February 10, 2013 12:45 PM

Re: Fried rice

Even though I discovered this recipe only recently, I have already made it twice each time it turned out just as delicious!

Andra 4 years ago - March 19, 2013 8:48 PM

Re: Fried rice

I also tried this recipe and it turned out super ok
10+

filip 4 years ago - 27 May 2013 16:01

Re: Fried rice

do I really need a day in the fridge?

Maya 4 years ago - 7 February 2014 13:23

Re: Fried rice

Ioana 4 years ago - 7 February 2014 13:25

Re: Fried rice

cerchia constantin 3 years ago - 7 June 2014 13:37

Re: Fried rice

It doesn't work with finely chopped and hardened meat

Alexandra 3 years ago - July 14, 2014 11:30 AM

Re: Fried rice

Isn't it a problem if I don't use sesame oil? I can't find it in my area and I really want to make this recipe

Ioana 3 years ago - 28 July 2014 13:21

Re: Fried rice

Alexandra, sesame oil gives a very good specific taste. you can do it without, but to buy a bottle when you have the opportunity.

Elis 3 years ago - 18 August 2014 17:31

Re: Fried rice

Super tasty !! I made the recipe a few times and I am super excited, as were those to whom I shared it. Very, very good !!

Andreea 2 years ago - March 30, 2015 22:07

Re: Fried rice

Hey, is there a problem if I don't use soy sauce and I just add enough salt to taste ok? not the other way around, but at the moment I have nowhere to get it.

Ioana 2 years ago - March 31, 2015 08:59

Re: Fried rice

go, at least put sesame oil and green onions.

maria 11 months ago - 17 March 2017 19:35

Re: Fried rice

How much water does rice boil?

Ioana 11 months ago - 20 March 2017 11:54

Re: Fried rice

rice is boiled in plenty of water, like pasta. at the end it drains excess water.

Andreia 3 months ago - 27 November 2017 19:57

Re: Fried rice

It turned out so good that I did it again the next day! Delicious! I put extra garlic and soy sauce, I can never refrain .. Thank you, Ioana!

Ioana 4 months ago - November 28, 2017 10:30

Re: Fried rice

With great pleasure, Andreia! I recommend you try the Japanese version of fried rice: [link]

Alexandra 13 hours ago - 8 February 2018 02:14

Re: Fried rice

In which stores do I find sesame oil? Doesn't it come out with rice (in bags)? I have rice but from the one that boils in the bag. Thanks!

Ingredients Baked fish with tomatoes and garlic

• 600 gr. fish & # 8211 I used trout, I thought of a fish as a portion
• 3 & # 8211 4 cloves of garlic
• 300 ml tomatoes & # 8211 I used whole tomatoes, peeled, canned
• 100 ml white wine
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 2 tablespoons oil
• 1 teaspoon cumin
• basil
• salt
• pepper

Baked fish with tomatoes and garlic & # 8211 fish gutting and cleaning

The first step will be the preparation of the fish, which, as I already mentioned in the list of ingredients, in my case was trout, but you can also use other species of freshwater or ocean fish, I really think like the first round when I resume this delicious recipe to try a mackerel prepared in the same way.

1. So, we take the fish, we gut it, we clean it inside of the entrails, we clean it of scales (for me it was not the case). Normally, I would have left my head attached but found that it did not fit in the baking dish, so I cut off the ends as well.
2. Wash the fish under a stream of clean water and dry with an absorbent paper towel.

3. Sprinkle the fish both inside and out with a little salt and pepper, cover with cling film and set aside for a quarter of an hour, during which time we turn on the oven, setting it at 180 ° C.

Baked fish with tomatoes and garlic, preparing the tomato and garlic sauce

1. Peel a squash, grate it and slice it finely.

2. In a saucepan, heat the oil over medium-low heat and lightly fry the garlic, without letting it change color.

3. As soon as the garlic starts to turn slightly golden, it is quenched with wine and left to reach the boiling point again.

4. Add the crushed tomatoes to the sauce and cook for 5 minutes. Add a teaspoon of dried basil, a teaspoon of cumin, a tablespoon of sugar and a tablespoon of vinegar, then match the taste of the sauce with salt and pepper and remove from the heat.

Baked fish with tomatoes and garlic & # 8211 how to prepare, cooking in the oven

1. Buffer the fish with absorbent kitchen paper to get rid of excess water and place in a heat-resistant dish. Pour the tomato sauce over them.

2. Put the bowl with the fish and the tomato sauce with garlic in the oven and bake for about 25-30 minutes at 180 ° C. From time to time, grease the fish with the sauce from the pan with a spoon, but do not try to turn them over because they may break.

3. Remove the fish bowl with the tomato and garlic sauce from the oven when it acquires a light brown crust, allow it to cool slightly and serve with one of the above-mentioned garnishes or with one of your choice.

Here is the end result, it may not be the most photogenic preparation in the world, but it is certainly a very delicious one.

Great appetite!