A perfect compliment to grilled seafood or meat, this colourful and delicious fried rice dish is given a health infusion with brown rice. Cooked rice used in preparing fried rice is best when prepared a day in advance and refrigerated.
| Brown Rice | ||
| 6 cups | U.S. long grain brown rice | 1.5 L |
| 14 cups | water | 3.5 L |
| 1 tsp | salt | 5 mL |
In a large heavy saucepan, combine rice, water and salt and bring to a boil over medium-high heat. Reduce the heat, cover and simmer until the water is absorbed, approximately 25 to 30 minutes. Remove the rice from the heat and spread it on a large tray to cool quickly at room temperature.
| Vegetables | ||
| 1/4 cup | unsalted butter | 50 mL |
| 1/4 cup | olive oil | 50 mL |
| 2 | large red peppers, diced | 2 |
| 2 | large green peppers, diced | 2 |
| 2 | large cooking onions, diced | 2 |
| 14 | celery stalks, diced | 14 |
| 3 cups | baby carrots | 750 mL |
| 4 | garlic cloves, finely chopped | 4 |
| Salt and pepper to taste | ||
Heat butter and olive oil in a large sauté pan over medium-high heat. When hot, add the remaining ingredients and season. Toss or stir to combine and reduce the heat to medium. Continue to cook the vegetables until the onions and peppers are soft but not brown.
| Jeweled Seafood Rice | ||
4 cups |
salad shrimp, 51 – 70 count |
1 L |
1/4 lb |
sliced bacon, fried and drained |
125 g |
1 cup |
vegetable oil |
250 mL |
Salt and pepper to taste |
||
Add shrimp and bacon to cooked vegetables and stir to combine
Heat vegetable oil in a large wok or sauté pan over high heat. When hot,
add the cooked rice and season. Stir-fry until the rice is heated through. Add
the vegetable mixture and continue stir-frying to blend the ingredients and heat
through. Taste for seasoning and serve.
YIELD: 24 SERVINGS
Source www.riceinfo.com