Tag: rice
Tinapa Fried Rice
Tinapa Fried Rice
Tinapa fried rice is fried rice made with smoked fish. I had previously made some smoked mackerel and figured that it would be a great addition to some rice. Smoked trout, smoked whitefish, and smoked tilapia are all great options to use. Tinapa fried rice is commonly eaten for breakfast, but is also a great side dish to accompany your meal.
Ingredients
- 4 tbsp vegetable oil
- 3 large eggs beaten
- 1/2 medium white onion diced
- 4 garlic cloves minced
- 3 smoked mackerel fillets flaked
- 4 cups cooked day old rice
- 3 tbsp soy sauce
- salt and pepper to taste
Instructions
- Heat up 1 tbsp of cooking oil in a large sauté pan over medium high heat. Scramble the eggs and remove from the pan.
- Add another tbsp of vegetable oil to the pan. Sauté the onions and garlic for 4 minutes.
- Add in the flaked mackerel. Cook for 2 minutes and remove from the pan.
- Add the last 2 tbsp of vegetable oil. Add in the cooked rice, making sure to break up all of the clumps. Fry for 2 minutes.
- Season with the soy sauce, salt and pepper. Fry for 1 more minute.
- Add the mackerel, onions, garlic, and eggs back into the rice. Cook for 2 more minutes.
Peruvian Fried Rice
Peruvian Fried Rice
Peru has a huge Chinese influence in their cuisine. This fried rice is a great example of that. The preparation is very similar. The addition of red bell peppers and cumin give the rice it’s Peruvian flavors. If you happen to have leftover pollo a la brasa from the day before, chop up that chicken and use it in the rice. You can also use chopped up boneless skinless thighs. You can add them in the same time that you would add the cooked chicken; just make sure to cook all the way through before adding in the rice. This will take an additional 5 minutes.
Ingredients
- 2 cups leftover roast chicken chopped
- 4 large eggs beaten
- 2 1/2 cups day old white rice
- 1/2 medium onion diced
- 1 medium red bell pepper diced
- 2 garlic cloves minced
- 3 green onions chopped
- salt to taste
- 4 tbsp vegetable oil
Sauce
- 1/4 cup light soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp sugar
Instructions
- Mix the sauce ingredients together. Set aside.
- Heat up 1 tbsp of cooking oil in a large sauté pan or wok over high heat. Pour in the beaten eggs. Let set for 30 seconds.
- Scramble and cook for another minute. Set the eggs aside.
- Wipe the pan clean. Heat up 3 tbsp of cooking oil over high heat. Sauté the onions and bell peppers for 6-8 minutes until softened.
- Add in the chicken, garlic, and green onions. Sauté for 2 minutes.
- Add in the white rice. Break up all of the clumps. Fry for 2 minutes.
- Pour in the sauce, making sure that all of the rice is coated. Continue cooking for 2 more minutes.
- Turn off the heat. Stir in the scrambled eggs.
Casamiento (Honduran Red Beans and Rice)
Casamiento (Honduran Red Beans and Rice)
Red beans and rice is a popular side dish served in just about every home in Honduras. What’s different about this bean and rice dish is that the red beans aren’t kidney beans. They are a particular type of red bean called silk beans. You can usually find them in the Latin section of the grocery store labeled as Salvadoran or Central American beans. They are smaller than a kidney bean, darker, and smoother in texture.
Ingredients
- 2 tbsp vegetable oil
- 1 green bell pepper diced
- 1/2 medium onion diced
- 1 1/2 cups bean broth
- 2 cups basmati rice cooked
- 1 1/2 cups dry red beans cooked; bean broth saved
- salt to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions and green pepper for 8 minutes.
- Stir in the rice. Fry for 2 minutes.
- Pour in the bean broth and beans. Season with salt. Reduce the heat to medium low and simmer for 10 minutes until all of the liquid has been absorbed.
