Fried rice step by step

Fried Rice

Serves 4

Ingredients

2 tablespoons minced ginger
1/4 teaspoon red pepper flakes

Vegetables
1 cup diced carrots
1 cup fresh or frozen corn kernels, defrosted
1/2 cup fresh or frozen peas, defrosted
1/2 cup chopped scallions

For the rice
2 tablespoons vegetable oil
4 cups cold cooked rice

1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons soy sauce

1 large egg, beaten
1/4 cup toasted pine nuts, almonds, peanuts, or cashews
2 tablespoons minced cilantro (optional)

Equipment

A 14-inch flat-bottom carbon steel wok
A fish spatula or other thin, flexible spatula for stir frying

Instructions
1. Cut Up the Ingredients: The most important key to making a good stir-fry is cutting each ingredient to a uniform size as specified above. Cut the aromatics as directed and set them aside in a bowl. Finely slice, then mince, the ginger. Don't grate it on a grater. Cut the vegetables and set them aside as well.

Optional Step - Egg Pancake: There are several ways of adding egg to your finished fried rice. You can simply cook in the beaten egg at the end of cooking, or you can make an egg pancake. To do this, heat the wok and add 1 teaspoon of oil. Swirl in the oil to coat the bottom of the wok. Add a beaten egg and tilt the wok so that the egg covers the surface like a crepe. Cook the pancake about 30 seconds to a minute until it's just set. Use a metal spatula and flip the pancake and cook for 5 seconds or until set. Cut into small strips and add to fried rice near the end of cooking.

2. Prepare Your Wok Space: Set the bowls of vegetables, aromatics, rice, and soy sauce near your stove. Also, have a very small bowl of water next to the stove.

3. Heat the Wok: Turn on a stove burner, as high as it will go. Set a 14-inch wok over this high heat burner. To determine when the wok is hot enough, start flicking droplets of water from the small bowl into the pan after 30 seconds. As soon as a bead of water evaporates within 1 to 2 seconds of contact, the wok is heated and ready for stir-frying. Do not overheat the wok.

4. Pull Wok off the Heat and Add Oil, Then Stir-Fry Aromatics: Pull the wok off the heat and add 1 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides. (If the wok smokes wildly the moment you add the oil you've overheated the wok. Remove the wok from the heat and let it cool for a few minutes. When it's cool enough to handle carefully remove the oil with paper towels, wash the wok, and start again.)

With the wok back over the heat, add the ginger and red pepper flakes and stir fry for 10 seconds or until fragrant.

5. Add the Carrots and Stir-Fry: Add the carrots and stir fry for 30 seconds, or until the carrots are bright orange.

6. Add the Corn and Peas and Stir-Fry: Add the corn and peas and stir fry for 1 minute.

7. Add 1 More Tablespoon Oil: Swirl the remaining tablespoon of oil into the wok.

8. Add the Rice and Scallions and Stir-Fry for 2 Minutes: Add the rice and scallions stir-fry for 2 minutes, breaking up the rice with the spatula until it is heated through.

9. Season the Rice: Season the rice with the salt and white pepper.

10. Add the Sauce: Pour the soy sauce around the edges of the wok and stir-fry.

11. Finish the Rice: Add the chopped egg pancake and pine nuts. Toss to combine. Alternatively, you can stir in 1 beaten egg. Stir-fry until the egg is no longer wet. Stir in the cilantro.

Additional Notes:

• Stir-Fried Rice in a 12-inch Skillet: If you are cooking in a 12-inch stainless steel skillet, halve the recipe to prevent rice from falling out of the pan

• Using Fresh Rice: This recipe is best with day-old rice. But if the craving hits and you don't have any prepared rice, you can make fresh rice, spread it out on a sheet pan, and refrigerate to cool.

• Substituting Other Vegetables: Substitute up to 2 1/2 cups of vegetables in place of the carrots, frozen corn, and frozen peas. Leftover meat (shredded or diced small) can also be added.
Enjoy yourself  @chefkitchenco

Coolsea

This is a Spanish menu-its all about rice and seafoods

Ingredients

1 tbsp olive oil
1 onion, finely chopped
1 red and 1 yellow pepper, de-seeded and sliced
2 garlic cloves, sliced
250g paella rice
850ml  vegetable stock
400g seafood mix (2-3 kind of sea foods)
small handful flat-leaf parsley, roughly chopped

Method

Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
Pour in the stock, add the seasonings and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
Stir in the seafood and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls
scattered with the parsley.

FISHERMAN SOUP

INGREDIENTS

1kg Fresh fish
2kg Fresh Nigerian tiger prawns
500g Dried fish or smoked fish (or both)
500g Stockfish (optional)
1 cup Crayfish
Atarodo
1/2 kg Fresh spinach or pumpkin leaves (ugwu)
100g Fresh basil leaves
2 Medium onions
1 cooking spoon of Palm oil
Salt to taste.
Okro

PREPARATION METHOD

Chop the onions into large chunks, chop the peppers and fresh basil
Add in the fresh fish, tiger prawns, boiled dry fish, along with the chopped onions and peppers and dried crayfish and allow to cook for 5 minutes
Add in the Okro and using a folding action mix these in gently with the rest of the ingredients. Cook the soup for another 5-7 minutes until the Okro is al dente
Pour in the palm oil and cook for another 5 minutes
Wash and chop the fresh spinach or pumpkin leaves and add these to the soup and allow to cook for another 5-7 minutes
Remove from the heat and serve the soup while hot. An accompanying starch (Garri, our pounded yam is optional)

BEANS PORRIDGE

INGREDIENTS

400g Beans
2 bulbs, medium sized Onions
Chilli Pepper to taste
2 Seasoning cubes
1 cup Stock (optional)
1 cup Palm Oil -
1/2 cup Crayfish (optional)
Salt to Taste
Having issues with measurements and conversions? Click Here.
DIRECTIONS

Wash the beans properly and cook with all the onions for about 45mins
It should start getting soft by now 
Add the chilli pepper, seasoning cubes, stock, crayfish and palm oil
Allow to cook for another 5mins
Stir properly if the beans is soft and add salt to taste
Serve as desire

OHA/ORA SOUP

Ingredients for Ora (Oha) Soup

Vegetable: Ora leaves
8 small corms cocoyam
3 cooking spoons Red Palm Oil
Assorted Beef: Includes best cut, shaki (cow tripe)
Assorted Fish: Dry Fish and Stock Fish
Chilli pepper, salt and crayfish (to taste)
2 Stock cubes
1 teaspoon Ogiri Igbo
Notes about the ingredients:

Ora (Oha) is a unique vegetable hence does not have a good alternative.
If you cannot buy cocoyam corms where you live, you can use cocoyam flour. An alternative to cocoyam flour is potato flour. See how to prepare the cocoyam flour or potato flour before adding it to your soup at: How to Cook Nigerian Soups with Flour as Thickener.
Ogiri Igbo is optional, it gives Ora Soup a traditional taste.

Before you cook the Nigerian Ora Soup

Grind the crayfish and pepper and set aside.
Wash and boil the cocoyam corms till soft. Remove the peels and use a mortar and pestle to pound the corms to a smooth paste.
Using your fingers, cut the Ora (Oha) leaves into tiny pieces. This technique is to prevent the vegetable from becoming darker in colour. This happens when you cut the ora leaves with a knife.

Cooking Directions

Boil the shaki (cow tripe), stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that the cuts will start curling on itself.
Wash the beef and add to the pot of shaki etc. and continue cooking. When the meat is done, add 2 stock cubes and cook for 5 minutes.
Add the pepper, ogiri Igbo and ground crayfish and cook for 10 minutes. Add the cocoyam paste in small lumps and then the palm oil.
Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.
Add the ora (oha) leaves and leave to cook for about 5 minutes.
Add salt to taste, stir and the soup is ready!

OKRA SOUP

Ingredients

Okra

Red Palm Oil
Fish (preferably Mackerel)
Ground crayfish
Salt to taste
Vegetable: Nigerian pumpkin leaves or Spinach (Washed & Frozen)
1 stock cube (Optional)

Before you cook Kiddies Okra Soup

Cut the okra fingers into tiny pieces. Grind the crayfish. Wash the pumpkin leaves, if it is your choice of vegetable, and cut into tiny pieces. If you will use spinach, defrost and cut into tiny pieces.

Wash, cut and boil the iced fish. Leave to cool and debone.

Cooking Directions

Pour red palm oil in a clean dry pot and heat to dissolve the oil if it is congealed. Add the diced okra and start frying on medium heat, add some fish stock (or water) from time to time till you notice the okra start to draw. This process should take a maximum of 5 minutes to avoid over-cooking the okra.
Now add the ground crayfish, the remaining fish stock, pumpkin leaves, a pinch of salt and the fish and stir well.
Cover the cooking pot and leave to simmer for 5 minutes.
The soup is ready to be served with mashed potatoes, Semolina or Pounded Yam.

VEGETABLE SOUP

Ingredients for Edikang Ikong Soup

1kg Pumpkin leaves
500g Water leaves (Talinum Triangulare)
600g Beef, Kanda, shaki and Dry fish
Pepper, Salt and ground crayfish: to taste
200ml Palm oil
1 cup Periwinkle
2 medium onions
2-3 stock cubes
Alternative vegetables for those who cannot buy water leaves and pumpkin leaves:

Use the following to replace the classic Nigerian vegetables for this soup:

1kg normal frozen spinach
200g ground frozen spinach
250g lamb's lettuce (canonigos in Spanish)
Defrost the frozen spinach, cut the normal frozen one into tiny pieces and mix with the ground frozen spinach. Wring out the water from these and add them when the written recipe requires you to add the pumpkin leaves.

Wash, pick and cut the Lamb's Lettuce into tiny pieces. Add them when the written recipe requires you to add water leaves.

Before you cook the Edikaikong Soup

Wash and cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.
Cut the Kanda into small pieces. Cook the beef, kanda and the dry fish with the 2 bulbs of diced onions and the stock cubes with as little quantity of water as possible.

Cooking Directions

When the meat is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10 minutes. The palm oil serves as the liquid in the Edikang Ikong soup. You should try as much as possible to make it the only liquid in the soup.
Add the periwinkle and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not over-cooked.
Now add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off the heat. Cover the pot and leave to stand for about 5 minutes.
Thats it!