Pacific Rim Fried Rice Recipes

PACIFIC RIM CUCUMBER SALAD

Steps:

• Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
• Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
• Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

FRIED RICE WITH BACON

Steps:

• In a large skillet, saute leeks and onion in oil until tender, about 10 minutes. Add the rice and salt; cook until lightly browned, stirring frequently. Quickly stir in the egg until blended; cook and stir until egg is completely cooked.Sprinkle with the bacon and pepper.

PACIFIC RIM FRIED RICE

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Pour in eggs; cook and stir until thickened and no liquid egg remains, breaking up into small pieces. Remove from pan; wipe skillet clean if necessary., In same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings, reserving 2 tablespoons in pan. , Add onion and carrots to drippings; cook and stir over medium-high heat 6-8 minutes or until tender. Add green onions; cook 1 minute longer. Add rice, peas, oyster sauce and pepper; heat through, stirring frequently. Stir in eggs and bacon. If desired, sprinkle servings with green onions.

PACIFIC RIM AROMATIC RICE

Steps:

• Heat the peanut oil in a large saucepan over medium heat. Add the shallots and stir for 3 minutes. Add rice and next 5 ingredients; stir 2 minutes to release flavors. Score the underside of the lime leaves with a sharp knife. Add broth, scored lime leaves and currants to the rice mixture and bring to a boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand covered for 5 minutes. Discard cinnamon stick and lime leaves and fluff rice with a fork. Transfer rice to a bowl and serve warm.