1 day ago
Tuesday, 7 April 2009
Labels: Rice Dishes
1 c Basmati Rice prepared according to instructions
½ c Black Rice prepared according to instructions
1 large carrot chopped into small pieces
1 large red pepper chopped into small pieces (green would work just as well)
½ tub Morecombe Bay Potted Shrimps in butter (optional any baby shrimps will do or leave them out)
1 small onion chopped
1 egg, scrambled
½ tsp sugar
Chopped parsley for garnish (optional)
The first thing I should say is you don’t have to use basmati rice, I do because I like it but any white rice, long or short grain will do, just use what you like. Don’t use an Arborio rice as that is more for a risotto. When I make rice regardless of what the instructions say I have always used ½ portion of rice to 1 whole portion of water. (example ½ cup rice to 1 cup water)
Note: I have just recently read but haven’t tried it yet that you will get better rice if you are cooking whole grain rice such as brown rice or black rice to use more water. The choice is yours but I am going to try it.
Okay now, back to the recipe. Take your chopped onion and sauté it in your pan with a little vegetable oil (I use sunflower oil). Add in your carrots and sauté for approximately 5 minutes. Then, add in your peppers and sauté a further 2-3 minutes. Remove pan from heat.
You want your pepper al dente. From here it’s just an assembly job really. Add in both the white and black rice’s to your pan which holds your vegetables, add in the shrimp, sugar and scrambled egg. You can add more egg if you like it eggy. Toss this all together.
When ready to serve sprinkle over a very little bit of sesame oil and garnish with chopped parsley if you wish.
This reheats wonderfully and keeps in the fridge for two to three days. (Ours never lasts that long.)