Part 4 of Rice Bonanza travels from Asia to the Middle East. A classic variant of fried rice, via China, is first off, with its champion ingredient Chinese pork sausage owning the dish. Then comes one of the easiest rice dishes to make – Sushi. Mince and rice unite in cabbage rolls, before a staple ricey side – the saffron pilaf – caps this post off.
Recipe 15 – Chinese fried rice
Ingredients (Serves 4)
- 1 cup long grain rice
- 2 tablespoons peanut oil
- 3 eggs, lightly beaten
- 4 spring onions, chopped
- 4 Chinese pork sausages, thinly sliced
- 1 large carrot, chopped
- 3 cloves garlic, sliced
- 100 gr corn kernels
- 2 bok choy, chopped
- ½ tablespoon sesame oil
- ½ tablespoon soy sauce
- 1 tablespoon oyster sauce
- Long red chilli, sliced, to serve
- Cook rice as per packet instructions. Rinse immediately under cold water, drain, and refrigerate for an hour.
- Heat peanut oil in pan over medium to high heat. Add eggs and cook as a thin omelette for 3 minutes. Flip over and cook for a further 3 minutes, or until cooked through. Remove from pan, shred and set aside.
- Add spring onions and sausage to pan and cook, shaking to turn the sausages, for 5 minutes or until they begin to golden. Add carrot and cook for 2 minutes. Add garlic and corn and cook for 2 minutes. Add bok choy and cold rice, stir thoroughly and cook until rice is heated through. Add sesame oil, soy sauce and oyster sauce and stir to combine. Serve topped with chilli.
Recipe 16 – Sushi
Ingredients (Serves 4)
- 1 cup sushi rice
- 4 sheets yaki nori
- Kewpie mayonnaise
- Avocado slices
- Cucumber slices
- Long red chilli, seeded and sliced thinly lengthways
- Meats of choice (eg soy chicken or smoked salmon)
- Cook rice as per packet instructions. Allow to cool completely.
- Spread a layer of rice over one sheet of nori, leaving 2cm without rice on one long edge. Run a line of kewpie mayo down the centre of the sheet, then top with avocado, cucumber, chilli and meat (if using). Roll the nori lengthways, dampening the edge without rice to stick over the top of the roll. Slice and serve.
Recipe 17- Cabbage rolls with rice and mince filling
Ingredients (Serves 4)
- 8 large green cabbage leaves
- 500 gr pork mince
- 1 garlic clove, finely chopped
- 2 green onions, chopped
- 1 tablespoon chopped fresh dill leaves
- 2 tablespoons chopped fresh parsley
- 1 teaspoon paprika
- 1/2 cup medium grain white rice
- 2 tablespoons extra virgin olive oil
- 400 gr passata tomato puree
- 2 tablespoons chopped fresh basil
- Extra fresh basil leaves, to serve
- Bring a large saucepan of water to the boil over high heat. Cook cabbage leaves, in batches, for 2 to 3 minutes or until bright green. Drain on a tray lined with paper towel. Set aside to cool completely.
- Combine mince, garlic, onion, dill, parsley, paprika and rice in a bowl. Season well.
- Cut about 4cm of the thick vein from each cabbage leaf. Place 1 leaf on a flat surface. Spoon 2 heaped tablespoons of mince mixture along the base of leaf. Roll up cabbage leaf, folding in sides, to enclose filling. Repeat with remaining leaves and filling.
- Heat oil in a pan over medium-high heat. Place cabbage rolls in pan, in a single layer. Cook for 2 minutes, then turn and cook for a further 2 minutes. Pour over combined passata, 1/3 cup cold water and basil. Bring to a simmer. Reduce heat to low. Cover. Simmer for 45 minutes or until mince is cooked through and rice is tender. Serve sprinkled with extra basil.
Recipe 18 – Saffron Rice Pilaf Recipe
- 1/2 teaspoon of saffron threads
- 2 tablespoon ghee
- 4 cardamom pods
- 1 cinnamon stick
- 4 whole cloves
- 10 black peppercorns
- 2 ½ cups basmati rice
- 2 teaspoons salt
- Zest of one orange
- 2 tablespoons pistachios
- 2 tablespoons almonds, roughly chopped
- 2 tablespoons raisons
- Place saffron in a small bowl with 1 tablespoon of boiling water and set aside.
- Heat ghee in a heavy based saucepan over medium-high heat until hot. Add the cardamom pods, cinnamon stick, cloves, and peppercorns to the pan. Fry the spices for 2 minutes.
- Add rice, and fry for 3 more minutes, stirring after a minute or two. Some of the rice should brown at the bottom of the pan. Remove the pan from heat. Slowly add four cups of the hot water. Add two teaspoons of salt, saffron mix and orange zest. Stir, bring quickly to a boil, reduce the heat to the lowest setting. Cover and cook for 20 minutes.
- Meanwhile heat a pan on medium-high and lightly brown the pistachios and almonds.
- After 20 minutes, scatter raisins over the top of the rice. Replace the lid and cook for 5 more minutes.
- Stir in the toasted almonds and pistachios and serve with your favourite curry.