Actually before anyone says yucky to the colored rice I used, just allow me to debunk the myths to at least put you at ease. If you are accustomed to eating brown rice then perhaps you can try either the red or the black jasmine rice. It is a little pricy but worth it and I cooked the black jasmine rice which I had cooked and eaten for the very first time.
It is very delicious and as well as nutritious as well as the red jasmine variety. I did my homework as usual. I looked it up on wikipediea and I got the nutrition as well on how it got its color which is directly from the soil itself. Just like brown regular rice and basmati. White and even worse polished rice is devoid of all nutrients. All of the bran and germ is gone which leaves the kernal devoid of fiber even.
Here is this revamped Plain Jasmine Rice Etc.. I have made an addendum to include the red and black jasmine rice in the cooking instructions. There is a historical fact in China a long time ago that only the super rich that is the emperor and his family plus other government officials can get to eat this type of rice. It is still kind of expensive but a good sized bag is almost the same price as basmati rice.
After making the rice and it really doesn’t matter which type of rice you are using. Also for the record, no one put food color on this rice and it is this way because of the soil. Just google red and black jasmine rice and you see what I mean.
You can make this with either meat or no meat. You will need 1/4 cup of oil of either peanut, canola, corn or vegetable, then add 3 tbs of sesame oil on high heat and in a wok. Add 2 cloves of garlic, 1 small piece of ginger peeled and crushed in a mortar and pestle, 5 green onions chopped, 1 pinch of pink salt or 1 bullion cube, 3 tbs of either soy sauce, dark soy, tamari or even panzu. Add 3 dashes of Maggi or Knorr aroma.
Stir and add 1 cup of Chinese vegetables. They can be either fresh which is perfered or reluctantly in a can that is drained and rinsed very well. They are, bamboo shoots,water chestnuts, bean sprouts, bok choy or baby corn. The protien choices are fresh frozen and canned are canned fish and shellfish of any type. If using any type of frozen protein remember the night before to leave it in the refrigerator and take this piece of meat or fish which is 1 kg or 1 lb of either beef, lamb, veal, chicken, goat, zabiha halal lunchmeat in a can that is cubed. If using canned fish like tuna or sardines which will work also as well as sardines or even crab meat.
If you are using fresh or frozen meat just be sure to cook it in a wok covered at the same time you are cooking the rice. Beat 1 egg and add to the wok with just vegetables and or meat and the cooked rice and fry very well. When done you can add a little siracha which is an Asian pepper sauce that is both hot and sweet. I really couldn’t help myself on this thing with siracha.
The rice, siracha and chinese vegetables can be found at Asian markets or even stores carrying a wide selection of ethnic groceries. The eggs and other items can be found at most other places as well.
