Apr 13, 2016
Mushroom Fried Rice
Ingredients
2 long-grain rice, rinsed
2 tbsp kecap manis
1 tbsp soy sauce
1 tbsp sweet chilli sauce
1.50 tbsp peanut oil
2 eggs, lightly beaten
1 brown onion, thinly sliced
3 garlic cloves, finely chopped
400 g mixed mushrooms (we used button and Swiss brown), thinly sliced
1 small chicken breast fillet, chopped
250 g green prawns, peeled, deveined, roughly chopped 4 green onions, thinly sliced
0.25 small Chinese cabbage, finely shredded
0.25 cup fried shallots (see tip)
1 red chilli, thinly sliced, to serve
Directions
Cook rice following the absorption method on the packet. Drain. Spread over a baking tray, separating the rice garins with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold (see note).
Combine the kecap manis, soy sauce and sweet chilli sauce in a jug. Heat a wok over high heat until hot. Add 2 teaspoons of the oil and swirl to coat the wok surface. Add the egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide omelette onto a board. Roll up and thinly slice crossways.
Heat the remaining oil in wok over high heat. Add the onion, garlic and mushrooms. Stir-fry for 2 minutes or until mushrooms are tender. Add the chicken. Stir-fry for 1–2 minutes or until sealed. Add the prawns. Stir-fry for 2 minutes or until prawns turn pink.
Add the rice, green onions, cabbage and soy mixture to the wok. Stir-fry for 4-5 minutes or until rice is heated through. Stir in the sliced omelette. Sprinkle with shallots and chopped chilli, if desired. Serve.
Apr 13, 2016
Thai Mushroom & Chicken Meatballs
Ingredients
400 g button, cup or flat mushrooms
3 tbsp vegetable oil
1 bunch coriander
3 green onions (shallots), roughly chopped
400 g chicken mince
2 tbsp Thai red curry paste
1 egg, beaten
1 cup fresh breadcrumbs
Vegetable oil, for cooking
Iceberg lettuce leaves, sweet chilli sauce & lime wedges, to serve
Directions
Finely chop mushrooms by hand or alternatively, pulse in a food processor to finely chop.
Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated. Set aside to cool for 10 minutes. Drain any excess moisture and transfer mushrooms to a bowl. Wipe pan clean.
Clean and cut two roots from coriander. Place roots into a food processor, add green onions and 1 cup coriander leaves. Pulse until finely chopped. Add coriander mixture, mince, curry paste, egg and breadcrumbs to mushrooms Mix until well combined. Shape 1 tbs of mixture into balls with damp hands. Place onto a tray, cover and refrigerate for 1 hour if time permits (this helps hold meatballs together when cooking).
Heat remaining oil in a large non-stick frying pan over medium heat. Cook meatballs, in batches, shaking pan often, for 8-10 minutes or until just cooked through. Serve with lettuce leaves, sweet chilli sauce and lime wedges.
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