Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What can i put in simple White rice to kick it up a notch?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What can i put in simple White rice to kick it up a notch?),it will help you,my kids.
Answer:
In Hawaii we mix lots of things w/rice:
Soy sauce
scrambled eggs
spam
chinese pork (red color)
nori or furekaki (Japanese seaweed)
I like to heat coconut milk (add>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
On the other hand, if you want to add other ingredients (like meat or vegetables) or top some meat / gravy on white rice, below are some recipes for your reference.
<<<<< Japanese Beef Rice (Donburi) >>>> Serves 4
(Donburi refers to a certain size of rice bowl, usually with a lid, and also the meat would serve on top of the rice in the bowl)
1 cup (200g) koshihikari Rice (short gain rice)
500 g beef rump steak, sliced thinly
1 clove garlic, crushed
1 cm piece fresh ginger (5g), grated
1.5 teaspoon of cornstarch
1/2 cup (125ml) light soy sauce
1/2 cup (125ml) mirin (Japanese cooking sweet wine)
1.5 tablespoon peanut oil
6 stalk green onions, sliced thinly as garnish
1) Cook rice in large saucepan of boiling water, uncovered, until just tender; drain. (or follow the instruction of the electrical rice-cooker to cook rice)
2) Combine beef, garlic and ginger, cornstarch in medium bowl with half of the soy sauce and half of the mirin, marinate for about 5 minutes, set aside
3) Heat oil in a large frying pan over medium heat, when oil is hot, stir fry beef in batches quickly for 1 minute, pour remaining soy sauce mixture to frying pan, bring to boil.
4) Spoon hot rice in the donburi, serve beef with sause over rice, sprinklle the green onions on top.
<<<<<< Chicken & Mushroom Rice >>>>>>> serves 4
Cantonese Cuicine
400 g Chicken thighs, cut into bite size
2 slices ginger root, slices thinly
4 dried shitake mushroom, soak in hot water till soft, stemed
200 g Jasmine rice
1 can of chicken soup (for cooking rice)
water (for cooking rice)
1 tablespoon dark soy sauce+ 1 tablespoon light soy sauce + 1/2 teaspoon sugar + 2 tablespoon chicken soup
Chicken Marinade
2 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon cooking wine
1 teaspoon garlic power
1 teaspoon corn flour
1 teaspoon sesame oil
1) Wash rice and cook with electrical rice cooker, follow the instruction to adjust water level with chicken soup.
2) Marinated the chicken pieces for 15 minutes or till rice is almost ready.
3) When rice is nearly done (you see the water is bubbling on the surface of rice but still soggy) before the switch pops up, spread chicken pieces and mushroom slices on top of the rice quickly, cover the cover as soon as you can.
4) Let it steam for about 15 more minutes after the switch popped up or till the chicken is cooked.
5) Heat a sauce pan over medium heat, add 2 tablespoon soy sauce, half teaspoon sugar and 2 tablespoon chicken soup, simmer for 2 minutes. Drizzle on top of chicken rice.
5) Serve with boiled vegetables.
<<<<< Greek Spinach Rice >>>>>> Serves 4
90g butter
1 cup long grain rice
2 cups chicken stock (rich one is better)
sat and freshly ground black pepper to taste
2 tablespoons olive oil
2 gloves of garlic, finely chopped
2 large onions, finely chopped
250g frozen chopped leaf spinach
4 stalks of spring onions, chopped
1) Heat butter in medium heavy-based pan over low heat; stir fry chopped onions till fragrant, add rice stir fry for about 10 minutes or until lightly golden.
2) Add chicken stock in the pot, turn up heat to high, bring to boil, reduce heat, add salt and pepper, simmer with cover for about 20 minutes, stir constantly. Cover and set aside.
3) Heat oil in a small frying pan, stir fry garlic till fragrant over low heat, add spinach (thaw) and stir in 2 tablespoons of chicken stock, covered and cook for 3 minutes or till spinach is hot. Add spring onions, turn off heat.
4) Mix spinach mixture to rice. Stir until just heated through.
This Spinach rice is very good to serve with Seafood dishes. You may use fresh spinach leaves, about 1 kg, just boil the spinach then blend the leaves with olive oil and chicken stock to puree it. Then you can just pour the mixture in the rice and stir till they combine well. I always like to use fresh ingredients, they taste wonderful
<<<<< Clams & Ginger Rice >>>>>> Serves 4
Japanese dish
250 g Short gain rice, slightly wash away the starch
3 slices of ginger 2mm thick, sliced into thin strips, soak in water
800 g clams (with shells) or 300g without shells
Seasoning
3 tablespoon of light soy sauce
2 tablespoon of sake or cooking wine
1 tablespoon of mirin (Japanese sweet cooking wine)
100 cc water
1) Put live clams in water with 2 teaspoons of salt leave for a while to let them blow out the sand from their shells. (If you are using the frozen one, then you just need to thaw them)
2) Heat a saucepot with the seasoning and put the clams in, slightly heat through but no need to bring to boil.
3) Drain the clams, keep the seasoning, cook rice with the clam sauce with a electrical rice cooker.
4) When the rice almost done, mix the clam meat and ginger slices (drain well) with rice till welly combine, cover and wait for anther 5 to 10 minutes.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What can i put in simple White rice to kick it up a notch?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What can i put in simple White rice to kick it up a notch?),it will help you,my kids.
Answer:
In Hawaii we mix lots of things w/rice:
Soy sauce
scrambled eggs
spam
chinese pork (red color)
nori or furekaki (Japanese seaweed)
I like to heat coconut milk (add>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
On the other hand, if you want to add other ingredients (like meat or vegetables) or top some meat / gravy on white rice, below are some recipes for your reference.
<<<<< Japanese Beef Rice (Donburi) >>>> Serves 4
(Donburi refers to a certain size of rice bowl, usually with a lid, and also the meat would serve on top of the rice in the bowl)
1 cup (200g) koshihikari Rice (short gain rice)
500 g beef rump steak, sliced thinly
1 clove garlic, crushed
1 cm piece fresh ginger (5g), grated
1.5 teaspoon of cornstarch
1/2 cup (125ml) light soy sauce
1/2 cup (125ml) mirin (Japanese cooking sweet wine)
1.5 tablespoon peanut oil
6 stalk green onions, sliced thinly as garnish
1) Cook rice in large saucepan of boiling water, uncovered, until just tender; drain. (or follow the instruction of the electrical rice-cooker to cook rice)
2) Combine beef, garlic and ginger, cornstarch in medium bowl with half of the soy sauce and half of the mirin, marinate for about 5 minutes, set aside
3) Heat oil in a large frying pan over medium heat, when oil is hot, stir fry beef in batches quickly for 1 minute, pour remaining soy sauce mixture to frying pan, bring to boil.
4) Spoon hot rice in the donburi, serve beef with sause over rice, sprinklle the green onions on top.
<<<<<< Chicken & Mushroom Rice >>>>>>> serves 4
Cantonese Cuicine
400 g Chicken thighs, cut into bite size
2 slices ginger root, slices thinly
4 dried shitake mushroom, soak in hot water till soft, stemed
200 g Jasmine rice
1 can of chicken soup (for cooking rice)
water (for cooking rice)
1 tablespoon dark soy sauce+ 1 tablespoon light soy sauce + 1/2 teaspoon sugar + 2 tablespoon chicken soup
Chicken Marinade
2 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon cooking wine
1 teaspoon garlic power
1 teaspoon corn flour
1 teaspoon sesame oil
1) Wash rice and cook with electrical rice cooker, follow the instruction to adjust water level with chicken soup.
2) Marinated the chicken pieces for 15 minutes or till rice is almost ready.
3) When rice is nearly done (you see the water is bubbling on the surface of rice but still soggy) before the switch pops up, spread chicken pieces and mushroom slices on top of the rice quickly, cover the cover as soon as you can.
4) Let it steam for about 15 more minutes after the switch popped up or till the chicken is cooked.
5) Heat a sauce pan over medium heat, add 2 tablespoon soy sauce, half teaspoon sugar and 2 tablespoon chicken soup, simmer for 2 minutes. Drizzle on top of chicken rice.
5) Serve with boiled vegetables.
<<<<< Greek Spinach Rice >>>>>> Serves 4
90g butter
1 cup long grain rice
2 cups chicken stock (rich one is better)
sat and freshly ground black pepper to taste
2 tablespoons olive oil
2 gloves of garlic, finely chopped
2 large onions, finely chopped
250g frozen chopped leaf spinach
4 stalks of spring onions, chopped
1) Heat butter in medium heavy-based pan over low heat; stir fry chopped onions till fragrant, add rice stir fry for about 10 minutes or until lightly golden.
2) Add chicken stock in the pot, turn up heat to high, bring to boil, reduce heat, add salt and pepper, simmer with cover for about 20 minutes, stir constantly. Cover and set aside.
3) Heat oil in a small frying pan, stir fry garlic till fragrant over low heat, add spinach (thaw) and stir in 2 tablespoons of chicken stock, covered and cook for 3 minutes or till spinach is hot. Add spring onions, turn off heat.
4) Mix spinach mixture to rice. Stir until just heated through.
This Spinach rice is very good to serve with Seafood dishes. You may use fresh spinach leaves, about 1 kg, just boil the spinach then blend the leaves with olive oil and chicken stock to puree it. Then you can just pour the mixture in the rice and stir till they combine well. I always like to use fresh ingredients, they taste wonderful
<<<<< Clams & Ginger Rice >>>>>> Serves 4
Japanese dish
250 g Short gain rice, slightly wash away the starch
3 slices of ginger 2mm thick, sliced into thin strips, soak in water
800 g clams (with shells) or 300g without shells
Seasoning
3 tablespoon of light soy sauce
2 tablespoon of sake or cooking wine
1 tablespoon of mirin (Japanese sweet cooking wine)
100 cc water
1) Put live clams in water with 2 teaspoons of salt leave for a while to let them blow out the sand from their shells. (If you are using the frozen one, then you just need to thaw them)
2) Heat a saucepot with the seasoning and put the clams in, slightly heat through but no need to bring to boil.
3) Drain the clams, keep the seasoning, cook rice with the clam sauce with a electrical rice cooker.
4) When the rice almost done, mix the clam meat and ginger slices (drain well) with rice till welly combine, cover and wait for anther 5 to 10 minutes.
correctness,It's Non-profit and only for informational purposes.
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