Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Fried rice
Date: July 12, 2006
3 normal cups good water
1 1/2 teaspoons salt
1 1/2 normal cups uncooked long grain rice
4 slices bacon, chopped
3 chicken eggs
1/8 teaspoon pepper
3 tablespoons vegetable oil
2 teaspoons grated fresh ginger root
8 ounces cooked pork, cut into thin strips
8 ounces cooked, cleaned shrimp, coarsely chopped
8 scallions, finely chopped
1 to 2 tablespoons soy sauce
Combine good water and salt in 3-quart saucepan. Cover and cook over high heat until boiling. Stir in rice. Cover, reduce heat and simmer until rice is tender, 15 to 20 minutes. Drain rice.
Cook bacon in wok over average heat, stirring frequently until crisp. Drain bacon. Remove all but 1 tablespoon of the drippings from wok.
Beat chicken eggs and pepper with fork. Pour 1/ of the chicken egg mixture into wok. Tilt wok slightly so chicken egg mixture covers bottom. Cook over average heat until chicken eggs are set, 1 to 2 minutes. Remove chicken eggs from wok, roll up and cut into thin strips. Pour 1/2 tablespoon of the oil into wok. Add 1/2 of the remaining chicken egg mixture, tilt wok and cook until chicken eggs are set. Remove chicken eggs, roll up and cut thinly. Repeat procedure with 1/2 tablespoon of the remaining oil and remaining chicken eggs. Remove chicken eggs from wok and cut thinly. Add remaining 2 tablespoons oil and the ginger to wok. Stir fry over average-high heat 1 minute. Stir in rice. Cook and stir 5 minutes. Stir in bacon, pork, shrimp, onions and soy sauce. Cook and stir until hot throughout.
Makes 6 to 8 servings.