Basmati Fried Rice
Yield 1 -1/2 gallons
2 TBSP EXTRA VIRGIN OLIVE OIL
1 GALLON CHICKEN STOCK (see Recipe)
9 CUPS BASMATI RICE
1 CUP FROZEN GREEN PEAS (Thawed)
1 CUP WHOLE ROASTED ALMONDS
Heat the olive oil over high heat in an 10 quart cast iron Dutch oven for 2 - 3 minutes (do not smoke oil.)
Add the rice to the warmed sauce pan and fry the rice in the oil, constantly, but gently stir the rice. The intent is to fry the rice but not to break it. This should take about 5 - 7 minutes. The translucent colored rice will change, first to a white then to a lightly browned color. Then slowly add the stock about 1 cup at a time. Allow the rice to absorb the stock and come to a boil. This should take about 5 minutes.
Cover and simmer over low heat for 30 minutes. Then add peas, the residual heat from the rice will warm the peas, cover for an additional 5 minutes.
3 SPRIGS FRESH GREEK OREGANO
Add the oregano when you add the last of the stock. The oregano will give the rice an herbal flavor.
6 OZ PORTABELLA SLICED MUSHROOMS
Add the mushrooms and sauté until lightly browned. (About 5 minutes). Remove mushrooms, leave as much oil in the pot as you can. Chop the mushrooms into ˝ inch cubes and reserve warm. Fry the rice in the drippings from the mushrooms. Add the fried mushrooms back to the pan before covering for the 30 minute cooking period.
Fold in peas, serve on a warmed large ceramic platter, or as a bed for lamb or roasted pork. Garnish with the whole roasted almonds.
This is a great rice that has many uses and can be that perfect side dish to almost any pork, chicken or duck dish.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
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Revised: January 10, 2017
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