Showing posts with label Fried Rice. Show all posts
Showing posts with label Fried Rice. Show all posts

Saturday, January 16, 2016

Hoshiyama Fried Rice Guest post by Diane Vallere

LUCY BURDETTE: I'm really excited about today's guest, as I loved the first book in her new series. And she's here to share a recipe from the book, and also offer a giveaway! Welcome Diane!

DIANE VALLERE: I am what you might call an experimental cook. I’ll toss things in (or not) at whim, add things (or not) based on the contents of my fridge, and eyeball measurements. The following recipe is one that morphed from a clone recipe for Benihana fried rice and a recipe in an old cookbook. I’ve made many versions over the years and it always delivers.

2 tbsp sesame oil
1 egg
1 cup cooked white rice
1 stalk celery
1 carrot
1-2 green onions
1 cup bean sprouts
1 tbsp sesame seeds
1 tbsp soy sauce
1 tbsp butter
2-3 cloves garlic

(I didn’t realize I had no carrots, so I’m substituting a stalk from greens instead. This could go awry, but I suspect it’ll work!)

1.     Take butter out of fridge
2.     Turn empty pan on low to preheat
3.     dice: green onion, celery, carrot
4.     mince garlic
(Lots of chopping! Make sure your knife is sharp!)

Let's get started!
5.     crack egg into cup and whisk, set aside
6.     add 2 tbsp sesame oil to pan
7.     add onion, garlic, and butter to pan. *if you are making chicken fried rice, add uncooked chicken here.

8.     turn heat to medium and stir until evenly coated
9.     push to sides of pan
10.  add cooked rice

A wooden spoon is a must have for this dish, as is a pan with high sides.

11.  break apart and mix with onion/garlic/oil mixture until evenly coated. push to sides of pan
12.  add diced veggies
We’re getting there!

13.  cook in center of pan for about 1 minute, then mix with rice and other stuff in pan. When mixed, push to sides of pan, leaving space in the middle *if you are making shrimp fried rice, add uncooked shrimp here.
14.  pour whisked egg into center of pan. let it cook. When it starts to set, mix in with rice/veggie mixture until evenly mixed and egg is cooked.

If you ignored step 5, you will be scrambling to crack and whip up your egg right now. Follow directions!

15.  add 1 tbsp soy sauce
16.  sprinkle sesame seeds on top
17.  give it another turn in the pan and then you’re done!

Serve and enjoy!

An extended version of this recipe can be found in A DISGUISE TO DIE FOR. Also, you can read about the time that Tak Hoshiyama makes this very dish for Margo Tamblyn. One lucky commenter will win a copy of the book!

About the book:
No sooner does former magician’s assistant Margo Tamblyn return home to Proper City, Nevada, to run Disguise DeLimit, her family’s costume shop, than she gets her first big order. Wealthy nuisance Blitz Manners needs forty costumes for a detective-themed birthday bash. As for Blitz himself, his Sherlock Holmes is to die for—literally—when, in the middle of the festivities, Margo’s friend and party planner Ebony Welles is caught brandishing a carving knife over a very dead Blitz.
For Margo, clearing Ebony’s name is anything but elementary, especially after Ebony flees town. Now Margo is left to play real-life detective in a town full of masked motives, cloaked secrets, and veiled vendettas. But as she soon learns, even a killer disguise can’t hide a murderer in plain sight for long.


About Diane:
After a career in retail, Diane Vallere traded fashion accessories for accessories to murder. A DISGUISE TO DIE FOR is the first in her new Costume Shop Mystery Series. Diane also writes the Madison Night, Style & Error, and Lefty-Nominated Material Witness Mysteries. She is also the Vice President of Sisters in Crime.  She started her own detective agency at age ten and has maintained a passion for shoes, clues, and clothes ever since.

Tuesday, April 14, 2015

Learn the Trick to Cutting Up to Half the Calories in Rice via author Cleo Coyle

Last month in Denver, the American Chemical Society announced findings that changed my foodie life. If you haven't heard, I'm happy to share the news AND the culinary trick to cutting up to half of the digestible calories in white rice.

Researchers in Sri Lanka discovered that cooking (non-fortified) white rice with a tiny bit of coconut oil and then chilling it for at least 12 hours will change the rice's chemical properties, effectively cutting its digestible calories up to half (or more) while adding health benefits. And, yes, you can reheat it after the chilling and the calories will stay cut. 

Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

Get the recipe below.

Frankly, I was OVERJOYED by this news because I love FRIED RICE, which requires that day-old rice be used for proper texture. In other words, the overnight chilling required to cut the unhealthful starch and calories in your white rice now serves as a bonus step in making fried rice. (See my fast veggie fried rice recipe below, too.)

Sadly, I never could make a lasting commitment to that other rice. You know (shhh...), brown rice. I tried everything—couple’s therapy, vacations abroad—but I just kept returning for my white rice fix.

Now the guilt is gone, along with much of the bad starch and half the calories...

The return of white rice!

Yeah, Chemistry!

The Recipe for Cutting
Calories in Your Rice 

Click for the free
recipe PDF.
To download this recipe in a free PDF document that you can print, save, or share, click here.

This "skinny" rice recipe
yields 1-1/2 cups of cooked rice.

(1) Add 1 teaspoon coconut oil
to rapidly boiling water.

(I use 1-1/4 cups water.)

(2) Stir in 1/2 cup of uncooked white rice
(non-fortified/non-enriched rice).

(3) Turn down the heat to a simmer,
cover with a lid, and cook for at least
20 minutes or up to 40 (until done). 

(The 20 minute minimum ensures the
chemical process will take place.)

(4) Chill for at least 12 hours.
(You cannot skip the chilling step.)

That's it!

You can reheat this rice
via microwave or stove, as in
my easy veggie fried rice recipe
below, and it will retain its lower
digestible calorie profile.

Some Q & As...

Can you double the recipe? Yes, that's what I do. For a yield of 3 cups of cooked white rice, melt 2 teaspoons of coconut oil into about 2-1/2 cups of rapidly boiling water. Stir in 1 cup of uncooked (non-fortified) white rice. Reduce the heat to a simmer, cover with a lid, and cook for at least 20 minutes. Stir the rice at that point to prevent sticking, and continue cooking until the water is absorbed by the rice. 

COOKING TIPS: Here's a good trick to prevent burning. Turn off the heat when the cooking process is nearly through. Allow the hot pan to sit on the warm burner and continue cooking the rice until the water is completely absorbed and the rice is cooked.

Will you taste the flavor of coconut? Yes. And I find it delicious. If you're not a fan of the flavor, no worries. Using the rice in other recipes (like my veggie fried rice below) the coconut flavor is diluted against the other flavors in the recipe.

Won't the coconut oil add calories? At the American Chemical Society press conference in Denver, the scientist who presented these results basically said that if you stick to the amounts in the recipe (no more and no less), the chemical process will effectively nullify these calories.

Health benefits: According to the researchers, rice cooked this way may give you a healthier gut. The transformed starch in the reduced-calorie rice provides a potent energy source to the "good bacteria" in the human body. Coconut oil is also incredibly good for you. It helps prevent infections; it curbs obesity by increasing energy; and it boosts brain function. Learn more about coconut oil's many health benefits by clicking here

What kind of coconut oil? Look for unrefined, cold pressed coconut oil, ideally virgin. Some brands are better than others. To learn more, visit one of my favorite old recipe posts for Chocolate Ricotta Muffins, where I shared my favorite brand of coconut oil and a link for more suggestions. Click here for the chocolate muffin recipe.

In the video below, you can see one of the chemists who
made this discovery give his original 
Press Conference
Presentation at the 2015 American Chemical Society
meeting in Denver.


If you do not see the video above,
click here to view it on YouTube.


Guess what his next project is?

Cutting the digestible calories
in potatoes and (yes!) pasta.

Read the Washington Post 
article on this discovery here.

Cleo Coyle's Fast
Veggie Fried Rice

As I mentioned above, I love fried rice, which requires that day-old rice be used for proper texture. In other words, the overnight chilling required to cut the calories and unhealthful starch in your white rice now serves as a bonus step in making fried rice. Here's how I make mine...

Yields around 5 to 6 cups 

Warm a large skillet or wok over medium-high heat. Add a generous splash of neutral oil (vegetable or canola). When hot, add chopped onion (1 medium yellow or whatever you have on hand). Saute until translucent and toss in finely chopped garlic and big chunks of peeled ginger (these big chunks are there to flavor the oil and should be removed before serving). Finally, add a generous splash of sesame oil.

Stir and cook until the onions are light brown (and caramelized) and the oil is infused with the ginger and garlic. Now carefully add your frozen veggies. Add them carefully because frozen water crystals will sputter and jump when they hit the hot oil in the pan. Take care not to get burned. What veggies you use are your choice. I like to add frozen peas, carrots, and sweet corn for a total of about 2 cups. Stir them up to coat with the delicious flavored oil then cover the pan for 1 minute. Lift the lid, stir again then cover for another 30 seconds or so. This should cook them through fairly well. 

Now add your day-old chilled "skinny" rice (add 3 cups, made as directed above) and stir until heated through and lightly coated with the flavored oil. Push everything to one side and add 2 large eggs (lightly whisked with a fork) to the hot bottom of the pan. Stir quickly as you would scrambled eggs and (before they are completely cooked and hard) fold into the rice and veggies. Finish by pouring on a mixture of soy sauce, rice vinegar, and white pepper. (Mix before pouring. I use 75/25 soy sauce and vinegar with a generous sprinkling of white pepper, but the ratio and amounts should be to your own taste.) Taste test and add more of this mixture if you'd like a more powerful flavor. Garnish with chopped green onions. 

*Variation: On days when I'd like a little spice in the mix, I add a chopped jalapeno with the garlic and ginger. (Be sure to remove the seeds and white membrane before chopping.) 

Click here for the free
recipe PDF, and...

Stay Cozy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here. * Follow me on twitter here
Learn about my books here

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
14 titles includes the added bonus of recipes. 

* * *

Once Upon a Grind:
A Coffeehouse Mystery

* A Best Book of the Year
Reviewer's Pick -
King's River Life

* Top Pick! ~ RT Book Reviews

* Fresh Pick ~ Fresh Fiction

* A Mystery Guild Selection

Delicious recipes are also featured in my 14th 
culinary mystery, Once Upon a Grind, including...

* Black Forest Brownies 
* Cappuccino Blondies 
* Shrimp Kiev 
* Dr Pepper Glazed Chicken
* Silver Dollar Chocolate Chip Cookies
* "Fryer Tuck's" Ale-Battered Onion Rings
* Poor Man's Caviar 
* Caramel-Dipped Meltaways

...and many more recipes, including
a guide to reading coffee grinds...

See the book's
Recipe Guide (free PDF)

* * * 

Marc and I also write
The Haunted Bookshop

Get a free title checklist,
with mini plot summaries, 

by clicking here. 

Or learn more about the
books and meet Jack Shepard,
our PI ghost 
by clicking here. 

Sign up for my Coffeehouse Newsletter here.
(Recipes, contests, videos, fun info)

* * *