Best Ever Fried Rice Recipe
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Delicious Spicy Rice With Sausage | Gordon Ramsay
Gordon demonstrates how to cook this simple rice dish.
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One Pan Creamy Chicken and Rice Recipe - Laura Vitale
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The Best Oven Baked Chicken and Rice EVER!!! | Baked Chicken Recipe
This is a good baked chicken recipe, you could make this a one pot chicken and rice meal for the family. I'm going to try this as a chicken and rice casserole recipe as well.
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To Cook Air Fryer BBQ Pork Ribs
The Best Oven Baked Chicken and Rice
Inspired By: Cafe Delites
Ingredients:
•7 Chicken bone-in Thighs
•Olive oil
•Knorr's chicken flavoring
•Lawry's seasoned pepper
•Parley flakes
•Oregano
•Onion Powder
•Garlic Powder
•Thyme
•Black pepper
Mushroom Rice Recipe
Ingredients:
•1 small onion, finely chopped
•3 cloves garlic, minced
•Olive oil
•Knorrs chicken seasoning
•black pepper
•paprika
•1 1/2 cups hot chicken broth
•1 1/2 cups water
•2 tablespoons butter
•2 cups white rice
Buttery Mushroom:
•2 tablespoons butter
•2 cloves garlic, minced
•Your favorite mushrooms
•Chopped chives
•Salt
•Black pepper
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Chinese Takeout Fried Rice Secrets Revealed
A comprehensive guide to classic Chinese takeout chicken fried rice at home! Fried rice is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks and techniques so you’ll be able to make takeout fried rice at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!
Full recipe document:
Want to learn how to make takeout-style lo mein at home? Check out this video:
Wanna learn how to make Chinese takeout General Tso's chicken at home? Check out this video:
Benihana hibachi fried rice secrets revealed:
14 inch Mandarin Wok:
Ingredients used:
Pearl River Bridge Light Soy Sauce:
Pearl River Bridge Dark Soy Sauce:
Lee Kum Kee Light Soy Sauce:
Lee Kum Kee Dark Soy Sauce:
Shaoxing cooking wine:
Shaoxing cooking wine:
Toasted sesame oil:
Diamond Brand Kosher Salt:
White pepper:
MSG:
Baking soda:
Kitchen gear in video:
Dexter Chinese cleaver:
Chef Master portable butane stove top:
John Boos Work Table:
John Boos cutting board:
Zojirushi NP-NWC10XB rice cooker:
Chinois strainer:
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Special thanks: Jatin Das Gupta. B-roll genius.
Timestamps:
0:00 Intro
0:36 The Rice
3:27 The Soy Sauce
4:31 Shaoxing wine & toasted sesame oil
5:23 The chicken
7:20 Sauce & spice mixture
8:24 Final preparation
11:58 Taste test
12:38 Extra tip: leftover takeout white rice
Mexican Rice Recipe | Mexican Rice- 2 ways | Quick Rice Recipe | मेक्सिकन राइस | Chef Sanjyot Keer
Full Written Recipe for Mexican Rice
I’ll be making two different ways to make the Mexican rice; you can choose any method as per your convenience.
1st method: absorption method
Ingredients:
• Oil 1 tbsp + butter 1 tbsp
• Garlic 1 tbsp (chopped)
• Onions 1/2 cup (chopped)
• Tomato puree 1/2 cup
• Salt to taste
• Powdered spices:
1. Lal mirch (red chilli) powder tsp
2. Dhaniya (coriander) powder 1 tsp
3. Jeera (cumin) powder 1 tsp
4. Oregano 2 tsp
5. Red chilli flakes 2 tsp
• Ketchup 1 tbsp
• Soaked rice 1 cup
• Sweet corn 1/3rd cup
• Yellow bell pepper 1/3rd cup
• Green bell pepper/capsicum 1/3rd cup
• Red bell pepper 1/3rd cup
• Fresh jalapeno/pakode wali mirchi 1/4th cup
• Cooked red rajma beans 1/2 cup
• Vegetable stock/hot water 2 cups
• Fresh coriander 1 tbsp (chopped)
Method:
• Set a wok on medium heat, add oil & butter, let the butter melt and turn the flame to high, add garlic and cook for a minute on high flame.
• Further add onions, stir & cook until the onions are light golden brown in colour.
• Further add tomato puree & salt, stir & cook for a minute, further low down the flame and add the powdered spices & tomato ketchup, stir & cook for 3-4 minutes on high flame.
• Further add soaked rice, veggies & cooked rajma beans, gently stir & cook for a minute.
• Now, add the vegetable stock & stir gently, taste the stock & adjust the seasoning accordingly.
• Lower the flame, cover & cook on low flame until the rice is cooked, make sure to check after 5 minutes & give it a gentle stir or else it may stick to the pan. The rice may take about 10-12 minutes to cook.
• Once cooked dd soe fresh coriander leaves and switch off the flame, cover and let it rest for around 5 minutes, after resting, use a fork and fluff up the rice.
• Your Mexican rice is ready, serve hot by topping it up with some processed cheese, crushed nacho chips and some salsa on side.
2nd method: tossing method
Ingredients:
• Oil 1 tbsp + butter 1 tbsp
• Garlic 1 tbsp (chopped)
• Onions 1/3rd cup (chopped)
• Tomato puree 1/3rd cup
• Salt to taste
• Powdered spices:
6. Lal mirch (red chilli) powder tsp
7. Dhaniya (coriander) powder 1 tsp
8. Jeera (cumin) powder 1 tsp
9. Oregano 2 tsp
10. Red chilli flakes 2 tsp
• Ketchup 1 tbsp
• Cooked red rajma beans ½ cup
• Sweet corn 1/3rd cup
• Yellow bell pepper 1/3rd cup
• Green bell pepper/capsicum 1/3rd cup
• Red bell pepper 1/3rd cup
• Fresh jalapeno/pakode wali mirchi 1/4th cup
• Black pepper powder a pinch
• Boiled rice 3 cups
• Fresh coriander 1 tbsp (chopped)
Method:
• Set a wok on medium heat, add oil & butter, let the butter melt and turn the flame to high heat, add garlic and cook for a minute on high flame.
• Further add onions, stir & cook until the onions are light golden brown in colour.
• Further add tomato puree & salt, stir & cook for a minute, further low down the flame and add the powdered spices & tomato ketchup, stir & cook well on high flame.
• Further add cooked rajma beans, veggies & black pepper powder, gently stir & cook for a minute. Add a splash of water if the mixture turns too dry, cook for 2-3 minutes on high flame.
• Now, add the boiled rice, stir gently while mixing well.
• Finish by adding some freshly chopped coriander leaves and mix well.
• Your Mexican rice is ready, serve hot by topping it up with some processed cheese, crushed nacho chips and some salsa on side.
Salsa
Ingredients:
• Onions - 2 medium sized (diced)
• Tomatoes - 3 medium sized (diced)
• Fresh jalapenos/pakode wali mirchi - 2-3 nos. (chopped)
• Tomato ketchup - 2 tbsp
• Handful of fresh coriander (roughly torn)
• Lemon juice - 1 no.
• Salt to taste
Method:
• Use a food processor and all the ingredients in it, use pulse mode to break down the tomatoes while keeping it little chunky, your salsa is ready, keep it refrigerated until you use it.
#YFL #SanjyotKeer #Rice
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