RED AND BROWN FRIED CAULIFLOWER RICE
Perfect fried rice – àla Sharon! Most cooks put chopped up animals into their fried rice. The red rice is the plant meat here. Works wonders! The cauliflower is the shrimp and lobster combined. So you get the Imperial version! Nothing but the best for all my food-loving people!
Makes cups 7-1/4 cups
Continue reading “Red And Brown Fried Cauliflower Rice”
CURRY FRIED RICE WITH CURRY PEANUT SAUCE
Caramelized sweet onion and mixed veggies combined with steamed white rice and textured vegetable protein (TVP). Served with a curry garlic peanut sauce and a sour pickle garnish!
Makes 8 custard cup size servings Continue reading “CURRY FRIED RICE WITH CURRY PEANUT SAUCE”
PEANUT FRIED RICE MOLDS
Traditionally, chefs made fried rice out of leftover rice. That’s what we’re going to do here. Sauteed onions and rice, pan-fried and charred with peanuts and broccoli. Seasoned with garlic, ginger, wasabi and orange zest. Molded and served with a sweet ginger mustard sauce!
Makes 5-1/2 cups rice Continue reading “PEANUT FRIED RICE MOLDS”
SMOKED FRIED RICE MOLDS
with sautéed celery, onion and charred carrots and peas. Served as a rice mold atop a smoked coriander, garlic and curry tomato coconut gravy. Exquisite!
Makes 10 cups rice
