Blogging Marathon #68 Week 4 Day 5
Theme: Rice Dishes
Dish: Jasmine Fried Rice
Today is yet another day in the Cooking Carnival for this week and it is time for another rice recipe. After four different types of rice over the last four days, I am posting one of my favorite recipes today. Jasmine Rice, that floral flavored rice which gives a great aroma when cooking and while eating is one of my favorite grains. Whether in any sort of Asian Fried Rice or the famous Thai dessert of Rice and Mango; I love to use Jasmine Rice in all these recipes.
Today I am posting the simplest form of making Jasmine Rice. Combined with few vegetables and spices, this rice tastes best when enjoyed with few ingredients added. That helps to bring out the aroma of the rice itself. I added just the vegetables I had in my refrigerator, but you can add any vegetable you like. Adding French Beans, Cauliflower and Napa Cabbage taste really great with the rice.
The day I made this rice, I also made a couple of Asian curries to go with the rice, and the combination was perfect for dinner. The highlight of this dish is the edamame I added in the rice. Edamame is nothing but fresh Soybeans. I had a packet from Trader Joe's and wanted to use the beans as soon as I could. So I added the beans to this rice and the result was super! The Asian flavors of the rice blended really well with the edamame. However, if you cannot get the beans, just leave them out or replace with green peas.Hope you all enjoy this quick Asian rice in the Marathon.
Jasmine Rice 1 cup
Vegetables 1 cup (Carrot 1 medium, Broccoli few florets, Purple cabbage 1 piece)
Edamame ½ cup
Garlic 1-2 cloves
Chinese Salt ½ tsp
Chilli Oil 1 tsp
Spring Onion a few stalks
Salt, Pepper to taste
Wash and add rice with 1 ½ cup water to a pan. Add a pinch of salt and boil it on medium flame. Keep covered and cook for 12-15 minutes, till the water is completely absorbed by the rice and the grains are cooked. Also, steam edamame seeds till tender.
Heat a pan and add chilli oil. Add minced garlic and saute till it is golden brown. Then add spring onion whites and saute. Add shredded carrot, edamame and broccoli. Saute and cook for 3-4 minutes. Once cooked, add cabbage and boiled jasmine rice. Mix well, season with chinese salt and pepper. Adjust salt if needed.
Serve warm topped with spring onion greens. I like to have it with any kind of Asian curry, but most with Black Pepper Tofu.