If you have the phone number of the restaurant Chinese in your area on speed dial, you probably ordered fried rice more times than I can count. The popular rice dish is usually offered with vegetables, chicken or shrimp. Fried rice with shrimp, although popular, is a bit more expensive, and if you want to cut the budget for your food, it is easy to do at home. Some shortcuts like using cooked rice and shrimp make preparing the dish is easy and convenient.
You will need
3 eggs 5 tablespoons peanut oil 1 stalk celery, chopped 1/4 pound (113 g) of cooked shrimp.
Whisk three eggs in a small bowl and set it aside.
Heat 1 tablespoon oil over medium high in a wok or large skillet. Continue reading
The Hungarian fried rice with spicy tastes cabanossi and should always be prepared with real sausages, spiced with paprika and chili, to get the flavor. Rice in a small saucepan, cover lightly with water, season with salt, place a lid and bring to a boil. Stir the rice, replace the lid and soak the rice at the lowest level in about 20 minutes. Meanwhile cabanossi cut into slices.
Red pointed peppers cut into strips, onions and garlic into fine dice. In a pan heat sunflower oil. Sausages, green peppers, onions, garlic and fry briefly. Stir in tomato paste and fry lightly. The can of tomato paste fill again with water and dilute the tomato sauce with it. Ajwar stir and season to taste with pepper, salt and paprika.
For the fried rice with chicken wings, first the chicken wings in the oven. Preheat the oven to 180 degrees. Chicken wings, rinse, dry with paper towels and place in a bowl. 1 tablespoon corn oil and season with salt pour. Chicken wings on the grill grate place, insert the drip pan under it and pre-baking about 20 minutes on the middle rack. Stir together the soy sauce marinade with lemon juice, honey and ketchup.
The marinade with a pinch of sambal oelek and pepper from the mill. Press a clove of garlic through the garlic press and mix with the marinade. Peel the carrots and onion and cut into small cubes. Half a chili pepper cut into thin rings and remove the white kernels. Heat a frying pan 1 tablespoon corn oil. Carrots, onions, chili and add rice and fry lightly over medium heat until the rice is translucent. Deglaze with vegetable stock and add tomatoes. Add the rice to boil vigorously once, switch back to medium and season with pepper, salt, crushed garlic and a pinch of cayenne pepper. To swell the rice in about 20 minutes. Continue reading