Southwest fried rice with ancho chiles
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Southwest fried rice with ancho chiles
  Southwest    Fried    Rice    Chiles    Mexican    Side dish  
Last updated 6/12/2012 1:23:49 AM. Recipe ID 57086. Report a problem with this recipe.
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      Title: Southwest fried rice with ancho chiles
 Categories: Mexican, Side dish, Jaw
      Yield: 4 Servings
 
      4    Eggs
      1    Red bell pepper
      1    Zucchini
      2    Ears white corn
      4    Whole green onions
      1 c  Pecan halves
      4 c  Cold cooked white rice
      3 tb Cooking oil
    1/2 c  Cilantro

MMMMM-------------------------SEASONING------------------------------
      3    Cloves garlic, finely minced

MMMMM---------------------------SAUCE--------------------------------
      2    Dried ancho chiles
    1/3 c  Tomato sauce
    1/4 c  Rice wine or sherry
      3 tb Oyster sauce
      2 tb Dark sesame oil
      1 tb Brown sugar
      1 tb White wine vinegar
      2 ts SW style or asian chile
           Sauce
 
  Advance preparation: Preheat the oven to 325. In a small bowl, beat
  the eggs with a fork and refrigerate. Discard the seeds and stem from
  the bell pepper, and then cut the pepper into 1/4 inch cubes. Discard
  the stem ends from the zucchini, and then cut the zucchini on a sharp
  diagonal into 1/4 inch thick slices. Overlap the zucchini slices and
  cut into 1/4 inch matchstick pieces, place the pieces together and
  cut into 1/4 inch cubes. Discard the corn husks and cut the kernels
  off the cob. Cut the green onions on a sharp diagonal into 1/4 inch
  long pieces. In a small bowl, combine all the vegetables and
  refrigerate. Toast the pecans in the preheated oven for 15 minutes,
  and then set aside. Place the cold cooked rick in a plastic bag and
  squeeze the bag with fingers to separate the rice into individual
  grains. Divide the cooking oil, putting 1 T in one small container
  and 2 T in another. Set aside the cilantro. In a small container; set
  aside the garlic. Place the ancho chiles in a small bowl and cover
  the chiles with boiling water. When the chiles soften, mince the
  chiles finely. In a small bowl, combine the minced chiles with the
  remaining sauce ingredients.
  
  Final cooking steps: Chop the fresh cilantro and set aside. Place a
  wok over the highest heat. When the wok becomes very hot, add 1 T of
  the oil to the center. Roll the oil around the wok and when the oil
  gives off just a wisp of smoke, add the eggs. Stir and toss the eggs
  until they are softly scrambled, then slide them onto a plate.
  Immediately return the wok to the highest heat. Add the remaining
  cooking oil and the garlic. Stir-fry the garlic, and soon as it turns
  white, about 5 seconds, add the vegetables. Stir and toss the
  vegetables until the peppers brighten, about 1 minute. Stir the
  sauce. Add the sauce, scrambled eggs, and pecans to the wok. Stir and
  toss all the ingredients until they are mixed evenly and the rice is
  thoroughly reheated, about 3 minutes. Stir in the cilantro. Taste and
  adjust the seasonings.
 




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Recipe ID 57086 (Apr 03, 2005)

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