Thai rice with shrimp in pineapple
Such dishes as Thai fried rice with shrimp and vegetables have amazing taste and aroma. There are no difficulties in preparation, even the first time everything will work out.
Ingredients:
- Rice - 1.5 cups (preferably brown);
- Vegetable oil - 1 teaspoon;
- Shrimp - 450 grams;
- Garlic - 2-4 cloves;
- Chili - 1 piece;
- Soy sauce - 2-4 teaspoons;
- Fish sauce - 1 teaspoon;
- Parsley - 1 teaspoon;
- Green onions - To taste.
How to cook:
1. First of all, let the rice boil in salted water. Carefully cut the pineapple in half and scoop out the flesh. 2. This is the “plate” you should get as a result. 3. To ensure that the halves stand straight, trim them a little for stability. 4. Place shrimp in a frying pan with heated oil and fry them for several minutes. 5. Remove the shrimp and set them aside. Place chopped green onions and chili in the pan. 6. After a minute, add cooked rice and diced pineapple. Simmer for a couple of minutes, then place the shrimp in the pan, add soy and fish sauces, and add chopped garlic. 7. After another minute, the dish can be removed from the heat and served, having previously placed it in the pineapple and, if desired, supplemented with parsley. Bon appetit!
With sea cocktail
- Time: 30 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 120 kcal per 100 g.
- Purpose: lunch.
- Cuisine: Mediterranean.
- Difficulty: easy.
Seafood pasta in creamy sauce, prepared according to the original recipe, is not affordable for everyone, so some products can be successfully replaced without a significant loss in taste. Noodles and seafood are subject to such substitution. Instead of expensive pasta, use standard long spaghetti. Replace separately purchased mussels, shrimp, salmon or salmon fillets with a simple sea cocktail, which already has everything you need.
Ingredients:
- spaghetti – 300 g;
- cream – 500 ml;
- sea cocktail – 500 g;
- hard cheese – 300 g;
- basil – 15 g;
- dried oregano – 10 g;
- red onion – 100 g.
Cooking method:
- Peel the onion and cut into small cubes.
- Drain the marinade from the seafood cocktail and fry the seafood with onions until golden brown.
- Place pasta, cheese, herbs in a frying pan with a seafood cocktail, pour in the cream.
- Boil, reduce heat and simmer for 5-6 minutes with the lid closed.
With vegetables
Ingredients:
- 250 grams of round rice;
- 40 pieces of shrimp (medium size);
- 3 cloves of garlic;
- 2 zucchini (medium size);
- 2 pieces of sweet pepper (medium size);
- 3-4 sprigs of green onions;
- 2 -3 eggs;
- 2 teaspoons sesame oil;
- 3 tablespoons fish sauce;
- 3 tablespoons plum sauce;
- 1/3 teaspoon hot pepper;
- salt and sugar to taste.
Cooking process
- First, boil the rice in salted water without stirring and let cool. Thaw, peel the shrimp and use paper towels to remove excess moisture.
- Next, place finely chopped garlic, zucchini and pepper in a frying pan heated with vegetable oil, add salt to taste and stir-fry for three minutes.
- Then put it in a separate bowl.
- Then, pour the beaten eggs into a frying pan heated with vegetable oil and fry. Omelette, cut into pieces and add to already prepared vegetables.
- Again, place the prepared rice and our main ingredient in a frying pan heated with vegetable oil, add salt to taste and lightly fry, and are ready to serve.
- Place all the above ingredients into a prepared large bowl and mix.
- Add sesame oil, fish sauce and plum sauce to a frying pan heated with vegetable oil. Pour the rice in there and fry for about five minutes, then pour out our amazing fried rice with shrimp from a large bowl and stir together with all the ingredients.
- The dish is ready, put it on plates, sprinkle chopped green onions on top and bon appetit!
Step by step recipe
You can choose any seafood for risotto: squid, octopus, mussels, cocktail shrimp, scallops.
Rice for risotto should be chosen from the following varieties: Arborio, Vialone Nano, Carnaroli, Padano, Baldo. This rice has a high starch content.
Use cream with at least 20% fat to thicken it to the desired consistency.
Peel and finely chop the onion, peel the garlic and press down with the flat side of the knife blade. Fry in vegetable oil, stirring, for about 5 minutes over low heat. The onion must remain white and in no case burnt. Add rice to the onion and fry over low heat - the rice should become as transparent as possible.
Pour the wine into the pan, fry everything together until the alcohol evaporates for 3-4 minutes. Remove the garlic, pour in 80 ml of water and simmer the rice over medium heat for 4-5 minutes. Using a wooden spatula, constantly “press” the rice into the liquid without disturbing its structure. This is done so that the gluten disperses better and the risotto acquires a pasty consistency.
After the water is absorbed into the rice grains, pour in another 80 ml. Repeat the same steps one more time only after absorbing the previous portion of water. With the third portion of water, salt and pepper the rice. In total you should pour in 240 ml of water.
When the rice has absorbed almost all the liquid, peel the shrimp and fry them along with the seafood cocktail in a separate frying pan. Fry seafood with vegetable oil, salt and pepper for 3-4 minutes over high heat.
Place the seafood in the pan with the rice and stir. Pour in the cream and simmer over medium heat, stirring, for 2 minutes.
Add butter, stir. Turn off the heat, cover the pan and let the risotto rest for 2 minutes.
Seafood risotto is ready! Serve the dish hot, sprinkled with parsley leaves.
Thai rice with shrimp baked in pineapple
Ingredients
- pineapple - 1 piece;
- indica rice from Mistral - 200 g;
- chicken breast - 1/2 pcs;
- shrimp - 200 gr;
- egg - 2 pcs;
- garlic - 2 cloves;
- raisins - 2 tbsp;
- green onions - 5-6 feathers;
- curry - 0.5 tsp;
- ginger - 1/4 tsp;
- coconut milk - 4 tbsp;
- vegetable oil - for frying;
- salt.
ARTICLES ON THE TOPIC:
- Gedlibze or chicken in sour cream in Kabardian style - real recipes for Gedlibze according to...
- Milk shortcakes - step-by-step recipes with photos
- Green bean salads, photo recipes step by step
Step by step photos of the recipe
1. For this dish I use Mistral Indica Rice. Boil rice in water with coconut milk. Because I didn’t find milk here, so I don’t have it.
2. At the same time as the rice, put a saucepan with water and boil the shrimp, then cool them and peel them, leaving the tails.
3. Cut the pineapple into 2 parts, carefully select the pulp.
4. We will need the pulp from only one half - let’s cut it into cubes
5. Prepare the meat from half the breast, cut it
6. Beat the eggs with a fork
7. We will also chop the onion and garlic in advance. Heat a frying pan with vegetable oil, put chopped garlic in it, fry for a minute and then add chicken meat. Fry over high heat for 4 minutes, stirring constantly
8. Then, using a spatula, carefully move the chicken meat to one edge of the pan and pour in the eggs, trying to pour it so that the eggs spread throughout the pan.
9. Fry for 2 minutes, mix everything
10. Then add pineapple pulp, mix
11. Next, add green onions, shrimp and pre-washed raisins.
12. Mix everything well, add curry and ginger powder, salt to taste
13. Lastly, add the rice and mix again. Fry for another 4 minutes.
14. Place the filling in the pineapple halves. Line a baking tray with baking paper and transfer our pineapple onto it. Bake in a hot oven at temp. 200* minutes 15. Bon appetit!
Seafood risotto according to a classic Italian recipe
This is exactly how this delicious dish is prepared in Italy in dry white wine, with the addition of vegetable broth, and fresh tomatoes. At the same time, the rice grains should not be overcooked, but remain slightly hard (Al dente state). The result is a very tasty, juicy, nutritious delicacy.
Ingredients:
- 1 package frozen seafood
- 6 king prawns
- 300 g rice “For risotto”
- 3 tomatoes
- 1.5 glasses of dry white wine.
- Garlic, parsley, onion.
- Salt, red hot pepper (to taste)
- 50-60 grams of butter.
- Olive oil (for frying).
For the vegetable broth:
- 1 carrot
- 1 onion
- 1 stalk of celery
- 1 bay leaf
- 2 liters of water.
1. To prepare the vegetable broth, place carrot pieces, a celery stalk, a bay leaf and an onion, cut in half, into a saucepan (do not peel it, this will give the liquid a nice golden hue). Fill with water and bring to a boil on the stove. After this, reduce the heat to medium, cook for 1 hour.
2. After an hour, strain the broth through a sieve from the vegetables until it becomes transparent.
3. Next, prepare the products:
- Peel the onion and chop it.
- Make 4 shallow cuts on top of the tomatoes and place them in boiling water for 2-3 minutes. Then immediately plunge them into ice water for the same amount of time. Now easily remove the skin from them. Cut the pulp into cubes.
- Finely chop the parsley and garlic.
4. Heat a frying pan and pour in a small amount of olive oil. Pour chopped parsley and garlic into it. Fry briefly over medium heat so that the oil absorbs the aroma of the greens.
5. Then pour in half a glass of dry white wine and add frozen seafood. Set the heat to low and cover with a lid. Steam for 5 minutes, periodically turning them over to the other side.
6. After this, add king prawns and mix. Simmer for another 5 minutes, then remove from heat.
7. Remove the seafood, place it in a sieve, and drain the juice into a separate container.
8. Place a clean frying pan on the fire, add olive oil and fry the onion in it until soft (about 4 minutes).
9. Pour in a partial glass of white wine, add tomato cubes, a little hot red pepper and simmer for 4 minutes.
10. Place raw rice grains into the mixture and pour in the juice in which the seafood was stewed. Set the heat to low and, stirring constantly with a spatula, cook for 15 minutes. There is no need to cover with a lid. At the same time, as soon as you see that the liquid has been absorbed and there is little of it, pour in two full ladles of vegetable broth.
11. After 15 minutes, add seafood, a piece of butter to the rice, and salt to taste (about 1.5 tsp). Stir everything well.
Source -
Keep on fire for a couple more minutes, then turn off. The mass will still be a little liquid, but when hot it will reach the desired state.
Rice with shrimp and pineapple
Ingredients for 4-5 servings:
- 1 tbsp. rice;
- 200-250 g shrimp (boiled and frozen);
- 0.5 cans (volume 580 ml) of canned pineapples;
- 1 carrot;
- 1 red bell pepper;
- 4 cloves of garlic;
- 30 g shallots or white part of green onions;
- 1 tbsp. soy sauce;
- a pinch of curry;
- salt, ground black pepper;
- vegetable oil - for frying.
Rice with shrimp and pineapple - preparation
- Pour rice with 2 tbsp. water, salt. Cook for 20 minutes. over low heat.
- Fry shrimp and finely chopped garlic in vegetable oil for 7-10 minutes. Place on a plate for now.
- Finely chop the shallots, dice the peppers, grate the carrots. Fry the prepared vegetables until softened – 5-7 minutes.
- Place rice and pineapple pieces into the pan. Add curry, soy sauce, salt, pepper. Stir and cook for 3-5 minutes until the rice is saturated with spices and acquires a beautiful golden color.
- Add fried shrimp to the rice, stir, cook for a couple more minutes.
Rice with shrimp and pineapple is ready. Serve hot, garnished with green onions if desired.
Bon appetit!
Recipe for RICE WITH SEAFOOD AND EGG. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of RICE WITH SEAFOOD AND EGG.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 154.7 kcal | 1684 kcal | 9.2% | 5.9% | 1089 g |
| Squirrels | 8.6 g | 76 g | 11.3% | 7.3% | 884 g |
| Fats | 7.4 g | 56 g | 13.2% | 8.5% | 757 g |
| Carbohydrates | 13.4 g | 219 g | 6.1% | 3.9% | 1634 g |
| Alimentary fiber | 0.6 g | 20 g | 3% | 1.9% | 3333 g |
| Water | 68.3 g | 2273 g | 3% | 1.9% | 3328 g |
| Ash | 1.531 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 130.8 mcg | 900 mcg | 14.5% | 9.4% | 688 g |
| Retinol | 0.042 mg | ~ | |||
| beta carotene | 0.559 mg | 5 mg | 11.2% | 7.2% | 894 g |
| Vitamin B1, thiamine | 0.056 mg | 1.5 mg | 3.7% | 2.4% | 2679 g |
| Vitamin B2, riboflavin | 0.107 mg | 1.8 mg | 5.9% | 3.8% | 1682 g |
| Vitamin B4, choline | 43.5 mg | 500 mg | 8.7% | 5.6% | 1149 g |
| Vitamin B5, pantothenic | 0.287 mg | 5 mg | 5.7% | 3.7% | 1742 g |
| Vitamin B6, pyridoxine | 0.055 mg | 2 mg | 2.8% | 1.8% | 3636 g |
| Vitamin B9, folates | 8.247 mcg | 400 mcg | 2.1% | 1.4% | 4850 g |
| Vitamin B12, cobalamin | 0.087 mcg | 3 mcg | 2.9% | 1.9% | 3448 g |
| Vitamin C, ascorbic acid | 12.2 mg | 90 mg | 13.6% | 8.8% | 738 g |
| Vitamin D, calciferol | 0.35 mcg | 10 mcg | 3.5% | 2.3% | 2857 g |
| Vitamin E, alpha tocopherol, TE | 0.62 mg | 15 mg | 4.1% | 2.7% | 2419 g |
| Vitamin H, biotin | 3.494 mcg | 50 mcg | 7% | 4.5% | 1431 g |
| Vitamin K, phylloquinone | 8.1 mcg | 120 mcg | 6.8% | 4.4% | 1481 g |
| Vitamin RR, NE | 1.2467 mg | 20 mg | 6.2% | 4% | 1604 g |
| Niacin | 0.227 mg | ~ | |||
| Betaine | 1.817 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 106.01 mg | 2500 mg | 4.2% | 2.7% | 2358 g |
| Calcium, Ca | 83.37 mg | 1000 mg | 8.3% | 5.4% | 1199 g |
| Silicon, Si | 6.262 mg | 30 mg | 20.9% | 13.5% | 479 g |
| Magnesium, Mg | 31.52 mg | 400 mg | 7.9% | 5.1% | 1269 g |
| Sodium, Na | 364.94 mg | 1300 mg | 28.1% | 18.2% | 356 g |
| Sera, S | 43.87 mg | 1000 mg | 4.4% | 2.8% | 2279 g |
| Phosphorus, Ph | 75.6 mg | 800 mg | 9.5% | 6.1% | 1058 g |
| Chlorine, Cl | 32.85 mg | 2300 mg | 1.4% | 0.9% | 7002 g |
| Microelements | |||||
| Aluminium, Al | 13.8 mcg | ~ | |||
| Bor, B | 1.8 mcg | ~ | |||
| Vanadium, V | 2.74 mcg | ~ | |||
| Iron, Fe | 1.191 mg | 18 mg | 6.6% | 4.3% | 1511 g |
| Yod, I | 3.36 mcg | 150 mcg | 2.2% | 1.4% | 4464 g |
| Cobalt, Co | 2.152 mcg | 10 mcg | 21.5% | 13.9% | 465 g |
| Lithium, Li | 2.591 mcg | ~ | |||
| Manganese, Mn | 0.2646 mg | 2 mg | 13.2% | 8.5% | 756 g |
| Copper, Cu | 78.77 mcg | 1000 mcg | 7.9% | 5.1% | 1270 g |
| Molybdenum, Mo | 1.683 mcg | 70 mcg | 2.4% | 1.6% | 4159 g |
| Nickel, Ni | 6.488 mcg | ~ | |||
| Rubidium, Rb | 1.6 mcg | ~ | |||
| Selenium, Se | 6.248 mcg | 55 mcg | 11.4% | 7.4% | 880 g |
| Strontium, Sr | 10.27 mcg | ~ | |||
| Titanium, Ti | 0.18 mcg | ~ | |||
| Fluorine, F | 11.48 mcg | 4000 mcg | 0.3% | 0.2% | 34843 g |
| Chromium, Cr | 3.32 mcg | 50 mcg | 6.6% | 4.3% | 1506 g |
| Zinc, Zn | 0.662 mg | 12 mg | 5.5% | 3.6% | 1813 |
| Zirconium, Zr | 0.09 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.323 g | ~ | |||
| Mono- and disaccharides (sugars) | 1 g | max 100 g | |||
| Glucose (dextrose) | 0.018 g | ~ | |||
| Sucrose | 0.006 g | ~ | |||
| Essential amino acids | 0.164 g | ~ | |||
| Arginine* | 0.219 g | ~ | |||
| Valin | 0.176 g | ~ | |||
| Histidine* | 0.082 g | ~ | |||
| Isoleucine | 0.144 g | ~ | |||
| Leucine | 0.255 g | ~ | |||
| Lysine | 0.191 g | ~ | |||
| Methionine | 0.093 g | ~ | |||
| Methionine + Cysteine | 0.147 g | ~ | |||
| Threonine | 0.142 g | ~ | |||
| Tryptophan | 0.048 g | ~ | |||
| Phenylalanine | 0.157 g | ~ | |||
| Phenylalanine+Tyrosine | 0.238 g | ~ | |||
| Nonessential amino acids | 0.393 g | ~ | |||
| Alanin | 0.161 g | ~ | |||
| Aspartic acid | 0.301 g | ~ | |||
| Glycine | 0.131 g | ~ | |||
| Glutamic acid | 0.513 g | ~ | |||
| Proline | 0.12 g | ~ | |||
| Serin | 0.208 g | ~ | |||
| Tyrosine | 0.117 g | ~ | |||
| Cysteine | 0.065 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 90.8 mg | max 300 mg | |||
| beta sitosterol | 18.598 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.1 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.007 g | ~ | |||
| 15:0 Pentadecane | 0.002 g | ~ | |||
| 16:0 Palmitinaya | 0.747 g | ~ | |||
| 17:0 Margarine | 0.005 g | ~ | |||
| 18:0 Stearic | 0.364 g | ~ | |||
| 20:0 Arakhinovaya | 0.017 g | ~ | |||
| Monounsaturated fatty acids | 2.617 g | min 16.8 g | 15.6% | 10.1% | |
| 16:1 Palmitoleic | 0.075 g | ~ | |||
| 17:1 Heptadecene | 0.002 g | ~ | |||
| 18:1 Oleic (omega-9) | 2.499 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.007 g | ~ | |||
| Polyunsaturated fatty acids | 2.11 g | from 11.2 to 20.6 g | 18.8% | 12.2% | |
| 18:2 Linolevaya | 2.025 g | ~ | |||
| 18:3 Linolenic | 0.012 g | ~ | |||
| 20:4 Arachidonic | 0.017 g | ~ | |||
| Omega-6 fatty acids | 2.1 g | from 4.7 to 16.8 g | 44.7% | 28.9% |
The energy value of RICE WITH SEAFOOD AND EGG is 154.7 kcal.
- Serving = 328 g (507.4 kcal)
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Spicy rice with shrimp in pineapple, Thai style
Ingredients for “Thai Spicy Rice with Shrimp in Pineapple”:
- Pineapple (fresh) - 1 piece;
- Rice (long grain, steamed) - 3/4 cup;
- Chili pepper (red, for those who don’t like it very spicy, you can use half) - 1 piece;
- Bell pepper (red) - 1 piece;
- Shrimp (boiled and frozen) - 150 g;
- Corn (sweet, canned) - 50 g;
- Chicken egg - 1 piece;
- Curry (powder);
- Sweet paprika (ground red);
- Olive oil.
Recipe for “Thai Spicy Rice with Shrimp in Pineapple”:
All necessary products.
Cut a small pineapple into halves lengthwise. Carefully extract the pulp.
Lightly fry finely chopped bell peppers and chili peppers in olive oil.
Add shrimp and fry for a minute.
Stirring continuously, pour in the raw egg, add curry, paprika and chopped pineapple pieces.
Mix pre-boiled rice with the resulting mixture, add corn.
Place in pineapple halves; if desired, sprinkle cashew nuts on top, garnish and serve with wine.
Recipe for risotto with frozen seafood in creamy sauce
If you don't have fresh clams, you can just as easily use frozen ones. This recipe uses shrimp. You need to buy rice special for risotto (round and starchy), it is sold in packages. This is usually a variety called "Arborio". For a delicious, aromatic creamy sauce, butter and Parmesan are used. The dish turns out to be satisfying, but at the same time light enough for the stomach.
What you will need:
- 250 g Arborio rice
- 350 ml fish stock
- 250 g frozen king prawns
- 100 ml dry white wine
- 20 grams Parmesan cheese
- 1 onion
- 2 cloves of garlic
- 100 g butter
- 2 sprigs fresh thyme.
- Salt to taste
- 30 ml olive oil.
1. Place a frying pan over medium heat and add a little olive oil. Place finely chopped onion and garlic in it, add a couple of sprigs of thyme. Fry until soft and translucent, 2-3 minutes.
2. Pour the rice grains into the fried spices and stir with a spatula, continuing to fry.
3. After 3 minutes, pour in dry white wine and simmer until the alcohol has completely evaporated.
4. Pour a ladleful of fish stock into the pan. Simmer the rice, stirring constantly, until it completely absorbs the liquid. Then add a little again, thus bringing it to Al dente, i.e. so that it is dense on the outside, but soft on the inside and does not boil into a sticky porridge.
5. When you see that the rice has reached the desired state, add shrimp to it. Simmer over medium heat for 5 minutes. The mass should not be dry, but rather viscous and very juicy.
6. At the end, add salt to taste, add a piece of butter and grated Parmesan cheese. Stir until the butter is completely incorporated and the cheese is melted.
Now you can serve, sprinkling fresh herb leaves on top.
Thai fried rice with shrimp
Ingredients for “Thai Fried Rice with Shrimp”:
- Wild rice (You can use any rice) - 1 cup;
- Garlic - 2 teeth;
- Chili pepper - 1 piece;
- Green peas (frozen) - 4 tbsp. l.;
- Carrots - 1 piece;
- Bell pepper - 1/2 pcs;
- Chicken egg - 1 piece;
- Green onion (to taste) - 1 bunch;
- Shrimp (The more, the tastier) - 300 g;
- Soy sauce - 5 tbsp. l.;
- Vegetable oil - 2 tbsp. l.;
- Black pepper (To taste) - 1 g.
Recipe for “Thai fried rice with shrimp”:
1) Cook rice, rinse. 2) Prepare the products of stage 1. Finely chop the garlic and chili. 3) Stage 2 products. Defrost the peas, cut the pepper into cubes, and cut the carrots into strips. 4) Melt a little butter in a frying pan and turn the heat on high. Add garlic and chili. Mix quickly. Add rice, add soy sauce, stir vigorously and gently for 2 minutes. Add products from stage 2, mix. Add shrimp, carefully, so as not to make porridge, mix. 5) Make a well in the middle of the rice, pour in the egg, wait for the egg to curl, mix the egg with the rice (carefully!) Reduce heat, fry for 10 minutes. Serve with herbs and soy sauce.
Cooking rice with seafood in a slow cooker
The process of cooking rice in a slow cooker is the same as in a frying pan on the stove.
- You need to first fry vegetables and seafood in the “Frying” mode.
- Then add boiled rice, spices and seasonings, and cook everything together for 3-4 minutes.
- At the end, add raw or boiled eggs, pre-chopped, herbs and garlic. The proportions of products, as well as their types, can be arbitrary, to suit your taste.
Source: www.alizy.club
Source: www.iamcook.ru
Cooking in Thai
Rice dishes are very popular in Thailand. Such cereals are served there not only with seafood delicacies, but also with meat or vegetables. If you are not familiar with Thai cuisine, we suggest starting your culinary journey by preparing rice with shrimp and vegetables.
Ingredients:
- a glass of boiled rice grains;
- shrimp – 150 g;
- egg;
- half a tomato;
- half an onion;
- half a sweet pepper;
- garlic clove;
- three tablespoons of soy sauce;
- ginger root;
- tsp granulated sugar.
Cooking method:
- Cut the tomato and onion into equal parts, cut the pepper into cubes.
- Press the garlic with a knife and put it in a frying pan with oil, fry until golden brown and then discard.
- We put pepper in the aromatic oil, you can also add a little fresh onion. We also send the tomatoes here and beat in the egg. Fry the resulting mass for several minutes.
- Place the boiled cereal in a frying pan with the vegetables, immediately sprinkle with chopped ginger and pour over soy dressing. Mix.
- All that remains is to combine the main mass with the shrimp, fry the dish for a couple more minutes and garnish with herbs. Thai shrimp rice is ready.
Chinese Fried Rice Recipe
Step-by-step preparation
- Boil a glass of rice in two glasses of salted water until tender. Transfer to a plate and wait for the rice to cool.
- We wash the bell pepper, remove the seeds along with the stalk and cut it into cubes.
- Wash the cucumber and also cut into cubes.
- Finely chop a few green onions.
- Cut the squid into small pieces. You can use other seafood instead, to suit your taste. Or use a sea cocktail, which must first be thawed.
- Pour 3 tablespoons of oil into a frying pan and heat it well.
- Add seafood and fry them, stirring constantly, for 2-3 minutes.
- Add chopped pepper and 100 grams of corn. Stir and fry for 1-2 minutes.
- Place rice in a frying pan, add 1-2 teaspoons of soy sauce, pepper to taste, half a teaspoon of sesame oil. Stir and fry everything together for 2-3 minutes.
- Beat in 2 eggs, mix and fry for 1-2 minutes.
- Turn off the fire. We are waiting for the rice to cool down a little. Rub a clove of garlic into it.
- Add chopped onion and cucumber, mix and serve the dish.
Recipe video
See how quickly and easily this very original and tasty Chinese rice is prepared. You will definitely want to make it at home!
With soy sauce
Ingredients:
- ready-boiled “Basmati” - 2 tbsp.;
- green salad pepper – 250 g;
- red onion – 2 heads;
- mixture of shrimp, squid and mini-octopus – 650 g;
- soy sauce – 5 dessert spoons;
- salt, chili - to taste.
Preparation:
- Fry randomly chopped onions and peppers in any oil. When the vegetables soften, pour in the soy sauce.
- Rinse and clean seafood separately. Place them in a container with vegetables. Cook together for 6 – 7 minutes.
- Add already cooked warm cereal. Add salt and chili to taste.
Simmer the dish in a common bowl for a couple of minutes over low heat.
