Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rice
Okara
Fried rice
How it's done
Rice
Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Place the water and rice in a pan, bring to the boil. Cover and leave to fluff up over a very low heat for approx. 15 mins.; do not remove the lid. Loosen the rice with a fork, spread on a baking tray, leave to cool.
Okara
Heat the oil in a non-stick frying pan. Mix the okara and water, add to the pan, stir fry for approx. 5 mins. Remove and set aside.
Fried rice
Heat the oil in the same pan. Add the onion and all the other ingredients up to and including the carrots, sauté for approx. 3 mins. Reduce the heat, add the reserved rice, continue to cook for approx. 5 mins. Add the baby corn and peas along with the reserved okara and briefly continue cooking. Whisk together the soya sauce, fish sauce and water, add to the rice, mix well, serve. Sprinkle with the cashew nuts and basil, then serve immediately.
| Note: | Soya okara is a by-product of soya drink and tofu production. These soya granules are packed with valuable fibre and protein. Okara is available in larger Coop supermarkets. |
|---|---|
| Tip: | For perfect fried rice, make the rice the day before, leave to cool completely, cover and store in the fridge. |
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