BURNT GINGER GARLIC BROWN RICE

Very first recipe using brown rice, contrasting flavor and taste compared with the normal white rice, but nutritious in may ways.Brown rice is quite chewy with a nutty flavor, so everyone is going to hate it if it is cooked with water. Addition of bouillon of some sorts might make it less boring. I have tried here a very basic rice recipe with available ingredients and to mask the rice taste, used lots of ginger and garlic. Add your favorite protein and batch of vegetables. For one cup of brown rice, add around 2.5 cups of water/stock and cook for around 50 minutes. Also, you can replace the brown rice with white rice!

Gather these: 

• cooked brown rice    – 2 cups
• olive oil                      – some
• ginger and garlic chopped – 2 tablespoons each
• vegetables(i used mushroom carrots, peas, baby corn and peppers) -1.5 cups approx
• soy sauce                  – 1 tablespoon
• sweet chilly sauce      -1/5 tablespoon
• prawns                        – half cup
• salt
• pepper
• sugar
• 3 eggwhites

Start with:

• Cook brown rice with instructions above preferably in a large pot.
• Heat some olive oil in a pan, add the ginger and garlic, caramelize them till you get an intense aroma.
• Add the protein, saute till its cooked.
• Add the vegetables according to your order, mine was baby corn, mushroom, peppers, peas and carrots since i want the carrot crisp while eating.
• Once combined with the protein and ginger garlic, add salt, some soy sauce, chilly sauce, pepper and a teaspoon of sugar.
• Add the cooked brown rice, scramble the egg whites in another pan, mix it at the end. Add your favorite herb if required.
• Serve hot!

Stir-Fried Udon Noodles with Asian Marinade

Udon Noodles, which marks its origin in AD time period in Japan is thick and made out of pure wheat, much popular all over the world. People mostly enjoy this in soups with some fish-cakes and soy-sauce, but stir frying the same using some chicken and loads of vegetables is another kind of fun! Recipe uses only a little oil and lot of vegetables and some eggs, so I would like to call it delicious and healthy! The Asian Marinade, like the name, is a beautifully flavoured one with soy-sauce and curry paste, pure Asian. Dunk yourself into this recipe and have an amazing plate of food!

Gather with:

• Skinless chicken breasts     – 250-300 grams, cleaned, rammed using mallet and cut into long pieces
• Udon Noodles                     – 400 grams
• Carrots and French beans  – 250 grams, cut to long strips
• cauliflower                           -200 grams, steamed as florets for around 5 minutes
• scallion                                – lots
• red and green peppers       – lots
• eggs                                    – 3 medium
• salt

For the asian marinade:

• soysauce        – 4 tablespoon
• teriyaki marinade -1 tablespoon
• crushed pepper   – 1 tablespoon
• vinegar             – 1 teaspoon
• honey                – 2 tablespoon
• Indonesian/Thai curry paste – 1 tablespoon
• minced garlic      – 1.5 tablespoon

Start with:

• Marinate your chicken with all the items mentioned below ingredients and set them for 1  hour in the fridge, or best, overnight.
• In a wok, throw some olive oil, brush it all over the pan and add the chicken pieces, along with the sauce and stir fry them for 3 to 5 minutes. In the meanwhile, boil lot of water in a pan and blanch udon noodles for 2 minutes, drain them.
• Once the chicken is almost done, add all the vegetables except the spring onions, let them be there on simmer for 4 to 5 minutes, check the salt.
• In a bowl, break 3 eggs and a dash of salt and whisk them to get a uniform consistency. In a non-stick pan, cook the egg in 2 batches like omelette and cut them up to wide strips.
• Now, add the drained Udon noodles into the wok and combine them with the sauce, chicken and vegetables, in low flame.
• Finally add the spring onions and turn the flame off.
• Serve hot!