Tag: rice
Bangladeshi Fried Rice
Bangladeshi Fried Rice
While this looks simple and basic, and it is, it’s honestly one of the best fried rice recipes that I’ve eaten. With rice being the main staple in Bangladesh, it is eaten with every meal, including breakfast. Add in vegetables, chicken, or sausage to the rice to make this a main course.
Ingredients
- 1/4 cup vegetable oil
- 6 dried red chilies
- 1 large white onion sliced
- 3 large eggs beaten
- 3 cups day old cooked rice
- 2 tsp salt
- 1/4 cup cilantro chopped
Instructions
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Sauté the dried chilies for 1 minute. Remove from the pan and save.
- Add in the onions. Cook for 6-8 minutes until browned.
- Salt the onions.
- Add in the eggs to one side of the pan and scramble.
- Add in the rice, making sure to break up all of the clumps. Fry for 5 minutes.
- Turn off the heat. Stir in the cilantro and the fried red chilies.
Arroz Amarillo (Instant Pot)
Arroz Amarillo (Instant Pot)
Ecuadorian-style yellow rice takes a fraction of the time when cooking in an Instant Pot. Sauté the onions and garlic, followed by the annatto powder and rice. Pour in the water and set to 4 minutes on the pressure cooker setting. That simple. You can also cook the rice on the stove top if you don’t have a pressure cooker. It will take about 25 minutes from start to finish.
Equipment
- instant pot
Ingredients
- 2 tbsp olive oil
- 1/2 medium white onion finely chopped
- 4 garlic cloves minced
- 1 tsp annatto powder
- 1 tsp salt
- 2 cups long grain white rice washed
- 2 1/4 cups water
Instructions
- Turn your Instant Pot to the sauté function on medium heat. Sauté the onions and garlic for 3 minutes.
- Add in the annatto powder. Sauté for 1 minute.
- Add in the rice. Sauté for 2 minutes. Season with salt.
- Pour in the water. Turn the Instant Pot to the pressure cooker function to high heat. Set for 4 minutes. Seal the lid and push start.
Saffron Pulao
Saffron Pulao
This recipe is exactly why I make large amounts of steamed rice. The leftovers are always turned into something else; whether it’s fried rice, rice stuffed omelettes, or this saffron pulao. Pulao is kind of the Indian version of fried rice, but with completely different ingredients. The saffron gives the basmati rice a nice color and aroma while the rest of the ingredients have a balance of sweet and savory that permeates throughout the pulao. What is also great about this rice is that it takes less than 10 minutes to cook.
Ingredients
- 2 cups basmati rice cooked and cooled
- 1/2 tsp saffron
- 4 tbsp vegetable oil
- 6 green cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1/4 cup golden raisins
- 1/4 cup cashews
- salt to taste
Instructions
- Soak the saffron in 1 tbsp of warm water for 5 minutes.
- Mix it in with the cooked basmati rice. Set aside.
- Heat up cooking oil in a large sauté pan over medium heat. Sauté the cardamom pods, cinnamon stick, and bay leaves for 1 minute.
- Add in the golden raisins and cashews. Sauté for 2 minutes.
- Stir in the rice. Sauté for 5 minutes.
