Best 2 Salvage Rice Recipes
**Start Your Culinary Journey: Discover the Art of Transforming Leftover Rice into Delectable Dishes**
Rice, a staple food in many cultures worldwide, often leaves us with an abundance of leftovers. Instead of discarding this culinary gold, embark on a culinary journey to transform these leftovers into a symphony of flavors. Our curated collection of recipes in this article will guide you in creating delectable dishes that showcase the versatility of rice. From savory fried rice bursting with vegetables and protein to the comforting warmth of rice pudding, each recipe offers a unique taste experience. Let's dive into the world of rice transformation and explore the endless possibilities that await.
GOLDEN FRIED RICE WITH SALMON AND FURIKAKE
Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy. Sin uses the method as a blank canvas for mixing in ingredients and flavors ranging from spicy shredded pollo adobado to ketchup.
Provided by Lucas Sin
Categories Bon Appétit Dinner Lunch Brunch Seafood Fish Salmon Rice Egg Green Onion/Scallion Ginger Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free Stir-Fry
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Separate egg yolks from whites, placing yolks in a medium bowl and whites in a small bowl. Add rice to bowl with yolks and mix to break up any clumps and coat each grain with yolks (take your time with this as any clumps will cook together); set aside. Stir 2 Tbsp. oil into egg whites and season lightly with salt.
- Heat a dry large nonstick skillet over high. Add egg white mixture and cook, pushing around constantly with chopsticks or a heatproof rubber spatula, until gently set, about 30 seconds. Transfer to a plate. Wipe out skillet if needed.
- Heat 1 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn and cook just until lightly browned on the other side and opaque throughout, about 1 minute. Transfer to another plate. Wipe out skillet.
- Heat 2 Tbsp. oil in skillet over medium-high. Cook ginger, stirring, until very fragrant, about 20 seconds. Add onion and season with a pinch of salt. Cook, stirring, until onion is translucent, about 1 minute (remove from heat if onion starts to go past golden brown). Add reserved rice mixture, sprinkle with sugar, and season with salt. Toss to combine, then cook, undisturbed, until rice is beginning to warm and crisp underneath, about 1 minute. Push some of the rice to the side to clear a few inches in skillet. Drizzle a bit of oil into the clearing. Add scallion white and pale green parts and garlic and cook, stirring, until just softened and fragrant, about 45 seconds. Toss into rice mixture and cook, tossing occasionally, until warmed through and rice is crisp and chewy, about 3 minutes. Return cooked egg whites to pan and cook, tossing and breaking up with spatula until distributed. Return salmon to pan and toss once to combine.
- Divide among plates and top with furikake and scallion greens.
SALVAGE RICE
OK ... we all have them, and now we can salvage those little foil packages of Soup Base that fell out on to the counter the last time we made Ramen Noodles. Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories One Dish Meal
Time 27m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil OR butter in a small sauce pan that has a tight fitting lid.
- Add the soup base and rice and stir until the powder has melted into the oil and the rice grains are completely covered.
- Add the chicken broth (or another liquid of your choice) and cover the pan with a tight fitting lid.
- Reduce heat to the lowest setting and simmer for 15 minutes.
- Turn off the heat DO NOT PEEK, and let sit for another 10 minutes.
- Serves One.
Nutrition Facts : Calories 373, Fat 14.8, SaturatedFat 2.2, Sodium 515.9, Carbohydrate 50.9, Fiber 1.7, Sugar 0.5, Protein 7.4
Tips:
- Use a strainer: Rinse the rice in a strainer under cold water until the water runs clear. This will help remove the starch and prevent the rice from becoming sticky.
- Don't overcrowd the pot: When cooking the rice, make sure there is enough water in the pot so that the rice can move around freely. If the pot is too crowded, the rice will not cook evenly.
- Use the right amount of water: The amount of water you need to use will depend on the type of rice you are cooking. Be sure to read the package directions for specific instructions.
- Bring the water to a boil, then reduce the heat: Once the water comes to a boil, reduce the heat to low and cover the pot. Simmer the rice for the amount of time specified on the package directions.
- Let the rice rest before serving: Once the rice is cooked, remove it from the heat and let it rest for 5-10 minutes before serving. This will help the rice absorb all of the water and become fluffy.
Conclusion:
By following these tips, you can salvage overcooked rice and turn it into a delicious and versatile dish. Whether you are making fried rice, rice pudding, or arancini, these tips will help you create a delicious meal that everyone will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-1-or-2 #5-ingredients-or-less #main-dish #side-dishes #rice #easy #beginner-cook #stove-top #dietary #one-dish-meal #pasta-rice-and-grains #white-rice #equipment #number-of-servings
You'll also love
