Sesame & ginger rice balls recipe - How to make sesame & ginger rice balls

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Sesame & ginger rice balls recipe. Enjoy quick & easy rice recipes and learn how to make Sesame & ginger rice balls.  

You don't have to head to Chinatown for this regional Sichuan treat - try it at home!

Preparation Time 25 - 65 minutes
Cooking Time 20 minutes
Makes 24

Ingredients

500ml (2 cups) reduced-fat milk
2 whole star anise
1 cinnamon stick
2 tsp finely grated orange rind
215g (1 cup) sushi rice
55g (1/4 cup) caster sugar
60ml (1/4 cup) coconut cream
2 tbs sweetened condensed milk
50g (1/4 cup) glacé ginger, cut into 5mm pieces
80g (1/2 cup) sesame seeds, toasted

Method

Combine milk, star anise, cinnamon and orange rind in a medium saucepan over medium heat. Bring to the boil. Stir in the rice. Bring to the boil. Cover with a tight-fitting lid. Reduce heat to low. Cook for 18 minutes. Set aside, covered, for 10 minutes to stand.

Stir in the sugar and coconut cream. Transfer to a medium bowl. Set aside for 30 minutes to cool.

Line a baking tray with non-stick baking paper. Stir in the condensed milk. Use wet hands to roll 1 tablespoonful of the rice mixture into a ball. Insert a piece of ginger into the centre of the ball and roll to enclose. Roll in sesame seeds to coat. Place on the lined tray. Repeat with remaining rice mixture, ginger and sesame seeds.

Notes

Storage tip: Freeze leftover coconut cream to use in curries.

Source
Good Taste - May 2010, Page 80
Recipe by Cynthia Black
 
More Rice Recipes:       

Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 
Chicken and avocado rice salad 
Sesame tuna rice salad 
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Rice soup with peas and spinach 

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Soy sauce chicken recipe - How to make Soy sauce chicken

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Soy sauce chicken recipe. Enjoy quick & easy rice recipes and learn how to make Soy sauce chicken. 

Ingredients

600g chicken, cut into bite-size pieces
2tbsp cooking oil
5cm knob of young ginger, peeled and sliced
8 dried chinese mushrooms, soaked to soften
1tbsp chinese rice wine
250ml fresh chicken stock
2-3 Spring onions (scallions), cut into 2.5 cm lengths
3 sprigs of coriander (cilantro) leaves, cut into 2.5 cm lengths
2tsp cornflour (cornstarch), mixed with 2 tbsp water
Seasoning
2tsp light soy sauce
2tsp dark soy sauce
2tsp oyster sauce
1 1/2tsp sugar
1/2tsp salt
1/2tsp ground white pepper

Marinate chicken in combined seasoning ingredients for at least 30 minutes. Heat oil in a deep saucepan and put in ginger and Chinese mushrooms. Stir-fry for 2 minutes, then add marinated chicken. Cook, stirring frequently for 5 minutes or until chicken changes colour.

Stir in Chinese rice wine and toss for a further 2 minutes. Add chicken stock and bring to the boil. Simmer on medium heat until chicken is cooked through and tender. Add spring onions and coriander and stir in cornflour mixture until sauce thickens. Serve hot.

Recipe from Asian Retro Food: Dishes of Yesteryear, By Betty Saw, Published by Marshall Cavendish International.

More Rice Recipes:

Kids' vegetable curry
Slow cooker Chinese pork braised with ginger, soy and sweet rice wine
Wild rice, pea, red and yellow tomato and orange salad
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Sticky chicken sticks with egg-fried rice
Chicken fried rice 

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Slow cooker Chinese pork braised with ginger, soy and sweet rice wine recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Slow cooker Chinese pork braised with ginger, soy and sweet rice wine recipe. Enjoy quick & easy rice recipes and learn how to make Slow cooker Chinese pork braised with ginger, soy and sweet rice wine. 

Recipe facts:
 
Costs: £2.00
Takes: 15 mins prep + 4 hours cooking (high heat) or 8 hours cooking (low heat)
Serves: 4-6

Ingredients

2.2lbs/1 kilo pork shoulder cut into 2 inch pieces
4tbsps soy sauce
1tbsp vegetable oil
2inch piece ginger shredded into matchsticks
2 cloves garlic sliced
2 red chili sliced
4tbsp red wine vinegar
200ml sherry (dry is best)
50g soft brown sugar
150ml water

Marinate the meat with 1 tbsp of the soy and set aside. In a frying pan, heat the oil. Sauté the garlic, ginger and half the chili for 5 minutes.

Add the sherry, vinegar, sugar, and water and heat until the sugar is dissolved. Pour over the meat, place the lid on and cook for 4 hours on high or 8 hours on slow.

Skim off any excess oil. Remove the meat and strain the sauce through a fine mesh sieve.

Serve the meat and juice with rice noodles, chopped spring onions, red chilis, fresh coriander and toasted sesame seeds.

From Tesco realfood 

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Wild rice, pea, red and yellow tomato and orange salad
Butternut squash and chicken rogan josh
Sticky chicken sticks with egg-fried rice
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BBQ Pork Fried Rice 

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Chinese fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chinese fried rice recipe. Enjoy easy rice cooking recipes and learn how to make Chinese fried rice.

Ingredients (serves 4)

1 1/2 cups long-grain white rice
3 eggs
2 teaspoons sesame oil
3 teaspoons peanut oil
5 (30g each) dried Chinese pork sausages, thinly sliced (see note)
3 green onions, thinly sliced
2 garlic cloves, crushed
1 long red chilli, finely chopped
2 tablespoons salt-reduced soy sauce
1 tablespoon oyster sauce
1/2 cup frozen peas, thawed
1 long red chilli, deseeded, thinly sliced lengthways, to serve

Method

1. Cook rice following absorption method on packet until tender. Line a baking tray with baking paper. Spread rice over prepared tray. Cool to room temperature. Cover and refrigerate for 3 hours.

2. Combine eggs and half the sesame oil in a jug. Heat a wok over high heat. Add 1 teaspoon peanut oil. Swirl to coat. Add one-third of the egg mixture. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Thinly slice. Repeat twice with remaining peanut oil and egg mixture.

3. Add sausage and onion to wok. Stir-fry for 2 to 3 minutes or until sausage has browned. Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Add rice, soy sauce, oyster sauce, peas and remaining sesame oil. Stir-fry for 2 minutes or until heated through. Top with chilli. Serve.

Notes

Dried Chinese pork sausage (lup chong) is available in the Asian section of supermarkets. You could use 175g rindless, shortcut bacon rashers, chopped, instead.

Source
Super Food Ideas - October 2008, Page 33
Recipe by Kirrily La Rosa

More Rice Recipes:

Chinese five spice beef with rice
Oriental egg fried rice
Eggy fried rice
Chinese Mushroom Rice
Quick & Easy Basic Fried Rice
Chinese chicken with vegie rice

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Chinese five spice beef with rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chinese five spice beef with rice recipe. Enjoy rice cooking recipes and learn how to make Chinese five spice beef with rice. 

Save time and feel better with this healthy meal made for busy nights.

Ingredients (serves 4)

1 1/2 tablespoons salt-reduced soy sauce
2 teaspoons Chinese five spice powder
500g beef rump steak, trimmed
2 teaspoons peanut oil
6 green onions, cut into 5cm lengths
2 bunches choy sum, leaves and stems separated, roughly chopped
2 tablespoons oyster sauce
Steamed jasmine rice, to serve

Method

1. Combine soy sauce and five spice in a shallow bowl. Add steak. Turn to coat. Heat half the oil in a frying pan over high heat. Cook steak for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Rest, loosely covered with foil, for 5 minutes.

2. Meanwhile, heat a wok over medium-high heat. Add remaining oil. Swirl to coat. Add onion and choy sum stems. Stir-fry for 2 minutes or until onion has softened. Add choy sum leaves, oyster sauce and 2 tablespoons cold water. Stir-fry for 2 to 3 minutes or until leaves have wilted.

3. Slice steak. Serve with onion mixture and rice.

Source
Super Food Ideas - September 2010, Page 44
Recipe by Lucy Nunes

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Beef stir-fry with rice noodles recipe
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Mushroom & rice one-pot

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Five spice meatballs with plum sauce & Asian greens recipe

The Rice Recipes kitchen invites you to try Five spice meatballs with plum sauce & Asian greens recipe. Try meatballs Chinese style - in sweet plum sauce with rice and healthy steamed greens.

Preparation Time 10 - 15 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

Olive oil spray
1 brown onion, finely chopped
2 tsp finely grated fresh ginger
1 tsp Chinese five spice
600g lean beef mince
80ml (1/3 cup) SPC Plum Sauce
2 tbs mirin (rice wine)
1 tbs salt-reduced soy sauce
Steamed rice, to serve
Steamed Asian greens, to serve

Method

1. Heat a small non-stick frying pan over medium heat. Spray with olive oil spray to lightly grease. Add the onion and cook, stirring occasionally, for 5 minutes or until the onion is soft. Add the ginger and Chinese five spice, and cook, stirring, for 1 minute or until aromatic. Set aside for 5 minutes to cool slightly.

2. Combine the onion mixture and mince in a large bowl. Season with pepper. Roll 1 tablespoonful of the mixture into a ball. Transfer to a large plate. Repeat with remaining mince mixture.

3. Heat a large non-stick frying pan over medium-high heat. Spray with olive oil spray to lightly grease. Add the meatballs and cook, turning occasionally, for 8-10 minutes or until golden and cooked through. Combine the plum sauce, rice wine and soy sauce in a jug. Add to the pan and toss until the meatballs are coated and the sauce is heated through.
4. Spoon the steamed rice among serving plates. Top with the meatballs and drizzle over the sauce. Serve with steamed Asian greens.

Source
Good Taste - September 2007, Page 48
Recipe by Chrissy Freer

Green Bean Almond Rice Recipe - Hainanese chicken rice with warm green onion sauce - Vegetable Biryani Recipe

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Authentic Fried Rice Recipe

The Rice Recipes Kitchen invites you to try tasty Authentic Fried Rice Recipe. Authentic fried rice is the perfect starter for any chinese meal. The recipe is based around long grain chinese rice and barbecued pork (char sui), two neccesary ingredients to make the recipe correctly. Egg and some colorful vegetables add significant flavor and texture to a beautiful finished dish.

Ingredients

2 ounces Chinese Barbecued Pork (Char Sui)
1/4 pounds Fresh or Frozen Peas
2 tablespoons Oil, preferably Peanut (Vegetable will work)
2 cups Long-Grain Chinese Rice, boiled or steamed, and chilled (preferably overnight)
1 teaspoon Salt
2 Eggs, carefully cracked into small bowl and beaten
4 ounces Fresh Bean Sprouts

Garnish:
2 tablespoons finely chopped Scallions

Preparation

1. Dice the pork.
2. Blanch the peas and drain.
3. Heat wok to high heat.
4. Add peanut oil and allow oil to heat oil through.
5. Add cooked rice and stir fry for apprioximately 1 minute.
6. Add diced pork, peas, and salt and stir fry for and an additional 5 minutes.
7. Add egg and sprouts and stir fry an long enough for eggs to set.
8. Remove from wok quickly.
9. Place rice on serving plate, garnish with scallions and serve.

Makes 4 servings of Authentic Fried Rice.

Variations and Recipe Ideas:

Rice can be chilled and served as a cold rice salad.

This is a great basic recipe to experiment with. Other fresh, crunchy, colorful vegetables can be added or substituted.

Salmon & omelette fried rice recipe - Prawn fried rice recipe - Vegetable Fried Rice

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Chinese chicken with vegie rice recipe - How to make Chinese chicken with vegie rice

The rice recipes blog invites you to try Chinese chicken with vegie rice. Cook chinese and learn how to make tasty dish of Chinese chicken with vegie rice.

Ingredients (serves 4)

1/2 cup hoisin sauce
1/4 cup golden syrup
1 tablespoon sesame seeds
1kg chicken wings
1 1/2 cups long-grain white rice
2 teaspoons vegetable oil
1 medium red capsicum, thinly sliced
50g snow peas, trimmed, thinly sliced

Method

1. Combine hoisin sauce, golden syrup and sesame seeds in a glass or ceramic bowl. Add chicken. Toss to coat. Cover. Refrigerate for 2 hours, if time permits.

2. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Remove chicken from marinade. Place on prepared tray. Bake for 20 to 25 minutes or until chicken is golden and cooked through.

3. Meanwhile, cook rice following packet directions. Transfer to a bowl. Add oil, capsicum and snow peas. Stir to combine. Season with pepper. Divide rice between plates. Top with chicken wings. Serve.

Source
Super Food Ideas - February 2009, Page 47 - Recipe by Donna Boyle

Chinese Mushroom Rice - Chicken and Rice Casserole - Stir-fried vegetable rice

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Festive rice - Festive rice recipe

The Rice recipes site invites you to try this delicious Festive rice dish. This rice stars irresistibly delicious Chinese Barbecue Pork.

Preparation Time 20 - 30 minutes
Cooking Time 5 minutes

Ingredients (serves 6)
1 tsp light soy sauce
1 1/2 tsp oyster sauce
1 tsp sesame oil
1 tsp Chinese rice wine or dry sherry
1/2 tsp caster sugar
300g medium green prawns, peeled, deveined
2 1/2 tbs peanut oil
3 eggs, lightly whisked
2 garlic cloves, finely grated
2.5cm-piece fresh ginger, peeled, finely grated
300g (11/2 cups) jasmine rice, cooked following packet directions, cooled
100g Chinese barbecue pork (see related recipe), finely chopped
6 shallots, ends trimmed, thinly sliced diagonally
2 tbs light soy sauce, extra

Method
1. Combine the soy sauce, oyster sauce, sesame oil, Chinese rice wine or dry sherry and sugar in a glass or ceramic bowl.
2. Add the prawns to the soy sauce mixture and stir to combine. Cover and set aside for 10 minutes to marinate.
3. Heat 2 teaspoons of peanut oil in a wok over high heat. Tilt the wok to coat. Add the egg. Tilt the wok until the egg covers the base. Cook for 30 seconds. Use a wooden spoon to stir and break up the egg. Cook for a further 30 seconds or until the egg is just set. Transfer to a large plate.
4. Heat 1 tablespoon of remaining peanut oil in the wok over high heat. Drain the prawns, reserving the marinade. Add the prawns, garlic and ginger to the wok and stir-fry for 1-2 minutes or until the prawns curl and change colour. Transfer to the plate.
5. Heat the remaining peanut oil in the wok. Add the rice, extra soy sauce and reserved marinade, and stir-fry for 2 minutes. Add the egg, prawn mixture, Chinese barbecue pork (see related recipe) and shallot, and toss until just combined and heated through. Serve.

Notes
Time plan tip: Make up to 1 day ahead. Cool and store in fridge. Ten minutes before serving, reheat in a wok over medium heat, tossing frequently, for 5 minutes.

Source
Good Taste - February 2008, Page 82
Recipe by Anneka Manning

Chinese Mushroom Rice - Oriental egg fried rice - sweet & sour chicken with brown rice

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Quick & Easy Basic Fried Rice Recipe - How to Make Basic Fried Rice

Learn how to make quick & easy Chinese Basic Fried Rice. This recipe of basic fried rice consists of eggs, onion, cooked rice, peas, carrots, and say sauce. Cook it the Chinese way!

Ingredients
3 med. eggs
1 med. Onion diced
2 Tbsp. vegetable oil
4 cups Cooked rice
4 oz. mixed peas and carrots
Soy Sauce to taste

Preparation
1. Lightly beat the eggs with a pinch of the salt.
2. Heat oil in a preheated wok or skillet, and lightly scramble the eggs.
3. Add the rice and stir. Add the remaining salt, onions, and peas. Blend well and serve.

Note: Get creative by adding diced pork or chicken and turning this side dish into a complete entree

Egg fried rice with prawns & peas - Speedy prawn fried rice - Stir-fried rice with chilli tuna

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Chinese Mushroom Rice - How to make Chinese Mushroom Rice

Enjoy Chinese cooking and learn how to make easy Chinese mushroom rice. This recipe for Chinese mushroom rice consists of dried Chinese mushrooms, dried Chinese shrimp, vegetable stock, onion, garlic, rice, Chinese sausage, chives, and lime.

Ingredients (serves 4)
25g dried Chinese mushrooms
25g dried Chinese shrimp
200ml vegetable stock
25g butter
1 tbs peanut oil
1 medium onion, finely sliced
1 garlic clove, crushed
300g jasmine rice
225g Swiss brown mushrooms, sliced
2 tbs light soy sauce
1 (about 100g) Chinese sausage (Lop Chong)*, thinly sliced
1 bunch chives, chopped
Lime, thinly sliced, to serve

Method
1. Place dried mushrooms and shrimp in a heat-proof bowl and cover with 300ml boiling water. Set aside for 15 minutes to soak. Drain and reserve liquid.
2. Slice mushrooms and set aside. Add the stock to the reserved liquid (you will have around 500ml).
3. Heat the butter and oil in a large frying pan over a low heat. Add the onion and cook for 2 minutes until it starts to soften. Add the garlic and rice and cook for a further minute. Add the mushrooms, shrimp and Swiss brown mushrooms. Ladle in half the liquid, increase heat to high and bring to the boil. Reduce heat to low, cover and cook for 10 minutes. Remove the lid and add the remaining liquid, soy sauce and Chinese sausage. Bring to the boil over high heat then reduce heat to low, cover and cook for a further 5 minutes. Stir in half the chives.
4. Serve garnished with remaining chives and lime.

Notes & tips
* Lop Chong is available from Chinese butchers and Chinese supermarkets. Use 100g of shredded ham as an alternative.

Source
delicious. - November 2001, Page 71
Recipe by Valli Little

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Rice Recipe: Egg fried rice with prawns & peas

Recipe for rice: Make your own takeaway favorite with this Chinese-style rice dish.

Preparation time 5 mins
Cook time 20 mins

Ingredients

250g basmati rice
2 tbsp vegetable oil
2 garlic cloves , finely chopped
1 red chilli , deseeded and shredded
2 eggs , beaten
200g frozen peas
1 bunch spring onions , finely sliced
285g pack cooked small prawns
1 tbsp soy sauce , plus extra for serving, if you like

Method

1. Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
2. Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs - making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.

PRAWN SUMMER SALAD
Boil 1kg new potatoes until tender, adding peas for the last min. Drain, cool and slice potatoes. Boil eggs for 8 mins, peel, then mash with a fork. Put in bowl with sliced spring onions, diced chilli, 8 tbsp mayo, sliced potatoes, prawns and peas. Add the zest 1 lemon, stir and season. Top with snipped chives.

NUTRITION PER SERVING
416 kcalories, protein 28g, carbohydrate 56g, fat 10 g, saturated fat 2g, fibre 3g, salt 2.06 g

Recipe from Good Food magazine, July 2009.

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Eggy fried rice

Introduce your kids to Chinese food with this tasty, quick, fried rice recipe.

Ingredients
200g basmati rice (or use cooked rice)
85g carrots , diced
1 tbsp vegetable oil
2 eggs
25g butter
2 large spring onions , finely sliced
1 tbsp soy sauce
85g frozen peas

Method
1. Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.

2. While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette - this should take about 2-3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.

3. Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.

4. Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top. (Keep the remaining rice in a cool place for later.)

Nutrition Per serving
306 kcalories, protein 9g, carbohydrate 44g, fat 12 g, saturated fat 5g, fibre 2g, salt 0.92 g

Recipe from Good Food magazine, November 2003.

More fried rice recipe

Fast-fix fried rice
Spicy chicken fried rice
Stir-fried vegetable rice

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Oriental egg fried rice

Sara Buenfeld’s fast and easy fried rice makes for a delicious Chinese supper

Easy
Serves 4
Prep 20 - 30 mins

Ingredients

a mugful of American long grain rice
a cupful of frozen peas
2 tbsp sunflower oil
2 back bacon rashers, roughly chopped
1 small red pepper , chopped
2 garlic cloves , thinly sliced
2 large eggs
1 heaped tsp Chinese five-spice powder

Method

1. Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.

2. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don't rinse).

3. Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp. Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.
4. Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice

Recipe from Good Food magazine, May 2002.

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