Tag Archive: rice

Indonesian Fried Rice

Published May 1, 2011.   From Cook’s Illustrated.

Serves 4 to 6

.***This dish progresses very quickly at step 6; it’s imperative that your ingredients are in place by then and ready to go. **

What you need to do!!!!

  1. Have a small food processor ready to go
  2. Read the recipe…NOW READ IT AGAIN and then go gather ALL your ingredients at once and cut, measure, peel…whatever.  I have put them in groups so you are ready to go!


  • 3 jalapeno chilies,  stemmed and cut in pieces (removing the seeds makes it less hot)
  • 6 large shallots , peeled and cut
  • 4 large garlic cloves , peeled
  • 2 TBS dark brown sugar
  • 2 TBS light or mild molasses
  • 2 TBS soy sauce
  • 2 TBS fish sauce
  • Table salt
  • 4 eggs, scrambled
  • 1/2cup vegetable oil ..
  • 12-14 extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut crosswise into thirds and put aside
  • 2 cups leftover rice
  • 4 scallions , sliced thin, and put aside
  • 2 limes , cut into wedges


  1. Pulse chiles, 4 shallots, and garlic in food processor until coarse paste is formed, about fifteen  1- second pulses, scraping down sides of bowl as necessary. Transfer mixture to small bowl and set aside.
  2. In second small bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and 1¼ teaspoons salt.
  3. Whisk eggs and ¼ teaspoon salt together in medium bowl, put aside
  4. Thinly slice remaining 3 shallots and place in 12-inch nonstick skillet with oil. Fry over medium heat, stirring constantly, until shallots are golden and crisp, 6 to 10 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate and season with salt to taste. Pour off oil and reserve. Wipe out skillet with paper towels.
  5. Heat 1 teaspoon reserved oil in now-empty skillet over medium heat until shimmering. Add half of eggs to skillet, gently tilting pan to evenly coat bottom. Cover and cook until bottom of omelet is spotty golden brown and top is just set, about 1½ minutes. Slide omelet onto cutting board and gently roll up into tight log. Using sharp knife, cut log crosswise into 1-inch segments (leaving segments rolled). Repeat with another teaspoon reserved oil and remaining egg.
  6. Remove rice from refrigerator and break up any large clumps with fingers. Heat 3 tablespoons reserved oil in now-empty skillet over medium heat until just shimmering. Add chile mixture and cook until mixture turns golden, 3 to 5 minutes. Add chopped shrimp, increase heat to medium-high, and cook, stirring constantly, until exterior of shrimp is just opaque, about 2 minutes. Push shrimp to sides of skillet to clear center; stir molasses mixture to recombine and pour into center of skillet. When molasses mixture bubbles, add rice and cook, stirring and folding constantly, until shrimp is cooked, rice is heated through, and mixture is evenly coated, about 3 minutes. Stir in scallions, remove from heat, and transfer to serving platter. Garnish with egg segments, fried shallots, and lime wedges; serve immediately.

Bacon, Wild Mushroom & Spinach Risotto



Before you start any recipe that I have on my blog it is IMPERATIVE…get that??..that you read the recipe over first,………… S L O W L Y…and then go get all the ingredients below and put them on the counter. NEXT..you open cans, measure ingredients, chop what needs to be chopped, reconstitute whatever needs to be reconstituted..and have everything READY TO GO so that all you need to do is just take the ingredient and put it in according to the recipe.  BLOGGERS, this is sooooo important.  It prevents you from going nuts and makes you realize how much time you waste running back and forth all over the damn place!

Your new mantra “MEASURED, CHOPPED & READY TO GO”!!!


  • 5- 14oz cans chicken broth, opened
  • 7 slices of cooked bacon, chopped
  • 1 cup chopped onion (that’s ½ of med onion)..now chop it or use a food processor to do it for you!
  • 1 TBS extra-virgin olive oil
  • 1 tsp fresh thyme
  • 2 TBS minced garlic from jar
  • 4oz cremini mushrooms sliced OR 1 pkg of dried, reconstitute & chop..yup, chop now
  • 4 oz shiitake mushrooms, sliced OR 1 pkg of dried, reconstitute & chop, yup..now!!!
  • 4 oz white mushrooms, sliced
  • 1 1/2 c uncooked Arborio rice..measured and ready to go!
  • 1/3 c dry sherry OR Madeira wine..measured and ready to go
  • 4 cups baby spinach..measured, put in a bowl and ready when called!
  • 1 c grated 3 cheeses (parmesan, asiago, romano) or whichever you want…you know it..measured & ready!
  • ½ tsp salt
  • ¼ tsp fresh ground pepper


  1. Open cans of broth and put into a pan and heat over med heat.  Put aside
  2. Cook bacon in pan, put aside and take drippings and add to dutch oven or large soup pot.
  3. Now to the pot, with the bacon drippings, add the onion, oil, thyme and garlic until onion is tender..about 2 mins.
  4. Next add mushrooms to onion mixture, stirring occasionally, for about 8 mins.
  5. Now add the rice and cook 1 min stirring constantly and coating all the rice.
  6. Add the dry sherry and stir until liquid is absorbed…and then…the fun part begins!!!
  7. Stir 1 ladle at a time into this mixture and stir until liquid is gone and continue doing this until ALL your broth is gone. This should take you about 25 minutes (thus the labor of love) and PLEASE do not rush the process.  You will see the rice get plumper…which is exactly what you want!  Hell, have an adult libation next to you to help you endure the stirring!
  8. Once this is done, add the spinach and stir, and cook about 1 minute
  9. Next, the cheese, salt & pepper…and continue stirring…(you are now a stirring machine for sure!)
  10. And finally, the bacon!!! Stir that in and voila!!!!  All that stirring will have paid off…you will be the BOMB of the kitchen!!!

This recipe will take 20-25 mins to prep and 25 mins to stir…so on the table in under an hour (depending on how much you drank in between!!)

It will feed 6 people with some leftovers…and leftovers are the BEST!!!!