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Chef Mick Member # 11209	posted what i am having for dinner.....yummy , its gonna be so good Ingredients * 2 tablespoons fat-free, less-sodium chicken broth * 2 tablespoons rice wine or sake * 1 tablespoon low-sodium soy sauce * 1 teaspoon dark sesame oil * 1/2 teaspoon salt * 1/4 teaspoon freshly ground black pepper * 2 tablespoons vegetable oil * 2 large eggs, lightly beaten * 2 cups chopped green onions * 1 tablespoon minced peeled fresh ginger * 5 cups cooked Long-Grain Rice, chilled * 1 pound medium shrimp, cooked, peeled, and coarsely chopped * 1 (10-ounce) package frozen green peas, thawed Preparation Combine first 6 ingredients in a bowl; set aside. Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add onions and ginger; stir-fry 1 minute. Add rice, shrimp, and peas; stir-fry 3 minutes or until thoroughly heated. Add broth mixture; toss gently to coat.
tina kamal Member # 13845	posted mmmmm i love beef fried rice without veggies.. i am a sucker for ricey meals.
Exiiled Member # 17278	posted Yummy. I just had a bowl of spicy chicken breast molokhia.
Egmond Codfried Member # 15683	posted This I made several times last month, in the micro wave and it takes about 3 minutes to assemble and 7 minutes to cook. But mine has more... I use powdered trassi (fermented shrimp), ginger, laos, yellow root, frozen citrus leaves, frozen peas, sweet ketjap, fish sauce, oil, pepper, schrimps and parsley. Little sugar and some tomatopaste and some vinegar or tamarind paste. Sometimes I fry some onions, if I can spare the extra 5 minutes.
Chef Mick Member # 11209	posted sounds great...i guess you can put anything you want in fried rice....i even add broccoli sometimes, always ginger where do you get frozen citrus leaves?
Egmond Codfried Member # 15683	posted quote: Originally posted by Chef Mick: sounds great...i guess you can put anything you want in fried rice....i even add broccoli sometimes, always ginger where do you get frozen citrus leaves? I think its called fresh kaffir lemon leaves, a thai staple. You buy then fresh but they freeze like a dream and keep their fragrance. Parsley is always chopped up, put on a plate in the freezer, then collected in a cooled plastic container. No waste of yellowing leaves and it does not alter. I was thinking of keeping cooked rice in the freezer for this dish, as I crave it very often...
D_Oro Member # 17954	posted Thanks for the freezing parsley tip!
Exiiled Member # 17278	posted Will give this recipe a go. Been eyeing it for awhile now, might use mixed seafood in place of shrimp. Will also omit the wine/sake.
Exiiled Member # 17278	posted The rice is cooling, peas thawing and broth boiling. About to get busy with an apron on, hat chef on too (haha! actually bandana). The pineapple in the background is for dessert and the sawi hijau (mustard greens) will be a delicious leafy veggie dish, probably use Rachael Ray's mustard greens recipe. Not sure yet, might do something else.
Exiiled Member # 17278	posted The seafood is done, ah what flavorsome aroma. Luckily pets aren't allowed in the building, or else, a chorus of meows would be heard. What I mentioned earlier was not Mustard Greens, here they are, cleaned trimmed and ready for cooking.
Exiiled Member # 17278	posted Magnificent. Haven't served yet but took a little taste of Micky's fried rice recipe out the wok and it is divine. That chick is an authority in pleasing taste buds. Will post final pic after the greens are done. All that's left is to cut the pineapple.
Exiiled Member # 17278	posted 10/10 and frankly the best fried rice that I have ever eaten. The recipe for the greens can be found here: http://www.foodnetwork.com/recipes/rachael-ray/braised-mustard-greens-recipe/index.html I cooked them her way but without the bacon (used garlic and chillies instead) and also without the sugar. I also used half the vinegar. Special thanks to Micky for yet another excellent recipe. It's probably what I love most about the recipes she posts, they are all winners. My wife also have it a Mmmmmmmmmmmmmmm Now will chill and watch the Ju-On movie I fell asleep to last night.
Egmond Codfried Member # 15683	posted I notice you go for the fresh seafood and not a frozen mixture. Nice going. The greens you used are what the Surinamese call Amsoy. They love to brace it with salted meat and because of it bitterness it must be the healthiest food in the world. Amsoy can be preserved in vinegar for a snack, or to cook it with beef. Only recently I found out that Bittermelon is made like a sweet jam by some Surinamese, all dark red, nice next to meats and white rice. The Surinam kitchen in general is sweet because of the sweetness of the ingredients