Introduction
This is satisfying assorted rice loaded with chicken and vegetables. Easy to make and in a few minutes your dinner will be ready.
Utensils
1 Heavy Pan
Ingredients (4-5 Servings)
500 g Samba Rice
50 g Shredded Chicken
50 g Corn
100 g Zucchini
100 g Green Beans
50 g Onions
100 g Carrots
100 g Mushrooms
1 Clove Garlic, Chopped
1 tsp Lime
1’ piece Ginger
3 Tbsps Margarine
4 Cups Chicken Broth
Few Black Olives
Method
In a heavy pan, melt and heat the margarine. Mix in the onions, temper and when onions are fried combine with the chicken.
Add the rice and let it cook for a few minutes in the margarine. Mix the broth, chopped vegetables, garlic, ginger, salt and pepper and cover and cook for 30 minutes.Mix and combine all the ingredients and remove from fire.
Serve hot and garnish with a few black olives.
Introduction
This recipe is similar to Chinese-style fried rice. All ingredients are mixed in a wok. You can change the meat or vegetables depending on your taste. For sure you are going to love this!
Utensils
1 Pan
1 Bowl
Egg Beater
1 Large Wok
Ingredients
500 g Cooked Samba or Basmati Rice
100 g Shrimps (washed and cleaned)
150 g Minced Beef
200 g Carrots, sliced
100 g Spinach, chopped
100 g Mushrooms, chopped
100 g Onions, chopped
2 cloves of Garlic, chopped
3 Tbsps Oyster Sauce
3 Eggs
Margarine
Salt and Pepper to taste
Chopped Parsley
Method
Boil all the vegetables in a pan.
Heat Margarine in a wok. Mix in the onions, garlic, shrimps and beef. Temper well until the shrimps and beef are cooked.
Beat the eggs in a bowl and add to the tempered meat/shrimp mixture. Stir well until the eggs are broken into pieces.
Spoon in the rice and mix until all ingredients are well blended.
Mix in the boiled vegetables, Oyster sauce and adjust seasonings. Mix once again.
Remove the wok from fire and serve the rice onto a platter. Sprinkle chopped parsley on the surface.
Introduction
This is a fusion of shrimps and seer fish, with rice.
Utensils
1 Wok
Ingredients (6 Servings)
500 g Samba Rice (Cooked)
300 g Seer Fish (fried and cut into small cubes)
200 g Shrimps
100 g Mushrooms, chopped
3 Onions, Chopped
5 Cloves of Garlic
3 Tomatoes, Chopped
3 Tbsps Fish Sauce
3 Tsps Lime Juice
2 Tsps Cummin
1 Tsp Chillie Powder
1 Tsp Curry Powder
Margarine
Salt and Pepper to taste
Garnishing – Red chillies sliced and chopped parsley
Method
Heat margarine in a pan/wok, and when hot add the onions and garlic and temper well. Mix in the shrimps and when the shrimps are cooked, add the fried fish pieces and mix well.Add the mushrooms, spices, lime juice, tomatoes and the sauce and combine well. Spoon in the cooked rice and keep for a few minutes.
Mix without smashing the fish and other ingredients and remove from the fire.
Serve on to a platter and garnish with sliced chillies and chopped parsley.
Introduction
This simple recipe of Lamb and rice is hot and spicy and good for a Chilly night with a Ginger Ale in hand.
Utensils
1 Heavy Pan
Ingredients (6 Servings)
500 g Rice
200 g Minced Lamb meat
100 g Onions, Chopped
3 Cloves of Garlic, Chopped
2 Tbsps Tomato Sauce
1” piece Ginger, chopped
2 tsps Curry Powder
2 tsps Chillie Powder
1 tsp Pepper
1 tsp Cummin
4 Cloves and 4 Cardamoms
Salt to taste
Margarine
Method
Heat margarine in a heavy pan, then add the temper onions, garlic and ginger.
Mix in the cloves, cardamoms, cummin, spices, sauce and combine well.
Add the lamb meat and sauté until the meat is cooked and tender.
Mix in the rice, adequate water and salt and cook until the grains are cooked. Combine