Shrimp Pesto Fried Rice

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This is a Euro-Asian inspired fried rice.   Besides the Chicken Congee soup, I found myself making fried rice whenever I am feeling under the weather.  I wasn’t going to blog about it, but I found myself taking pictures just in case.  And I am glad I did because this dish is easy and too tasty not to share.  I almost ate the entire servings.  I couldn’t stop eating it.  😀

Prepare the ingredients.

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*Note:  I decided not to add the egg, but you can add it if you prefer.

Ingredients:

  • 2-3 servings of steamed white rice or brown rice
  • 5 jumbo shrimp, peeled, deveined and cut in bite pieces or 1 1/2 cups shredded roasted chicken breast
  • 1/2 cup pesto (3/4 cup if you are using chicken)
  • 1/2 medium red bell peppers, diced
  • 3 cloves garlic, finely chopped
  • 3 sprigs of green onions, cut about 1/4 inch
  • 1/4 of 1 medium onion, diced
  • Italian parsley leaves for garnish, chopped
  • 1 egg, scrambled (optional)
  • salt and black pepper to taste
  • lime

Preparation Methods:

Heat skillet over medium heat and coat with oil when hot.  Add garlic, white and green onions, and bell peppers.  Saute for 1 minute.

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Push them to the side of the skillet and add the shrimp.  Sprinkle with a pinch salt and pepper.  Stir-fry until opaque.

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Add the steamed white or brown rice and pesto.

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Mix until well incorporated.

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Transfer into a serving platter and squeeze lime over rice and sprinkle with chopped Italian parsley.  Serve warm.

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Saffron Rice

This is the most elegant, tasty rice dish I’ve ever made.  Believe it or not, it’s easy to make.  It’s amazing how a simple dish transformed into a gourmet-looking dish presentable enough to serve to your guests or loved ones, especially on special occasions.

Saffron Rice

Ingredients:

  • 3 rice measuring cup of Jasmine rice
  • 3 tbsp. olive oil
  • 4 threads high-quality Saffron
  • 2 tbsp. loose chicken bouillon (1 tbsp. if using chicken broth with sodium instead of water)
  • 3 cloves of garlic, finely chopped
  • ½ of medium onions; minced
  • 3 2/3 C water or chicken broth
  • 3 tbsp. olive oil
  • 3 stalks of Asparagus, sliced diagonally about an inch size.
  • 1 lemon
  • Lemon for garnish (optional)
  • Italian parsley; minced (optional)

Directions:

  1. Use a 2 1/2 inch deep skillet with a lid and heat over medium heat and add oil when hot.
  2. Add Jasmine rice; stir until all rice is coated with oil.  Leave it for 1 minute or until rice turns light brown and stir.  Repeat until most of the rice turns light brown.
  3. Add garlic and onions and stir frequently at this point until garlic and onions are translucent.
  4. Add water or stock, saffron, and chicken bouillon.  Stir until all ingredients are well combined.
  5. Cover and cook over low heat for 14-18 minutes or until all liquid has been absorbed.
  6. Add the asparagus on top of the rice 7 minutes before end of cooking time.
  7. Do not open or remove the lid after adding the asparagus.
  8. Turn off heat when rice is done and tender.  Let it set for 5 minutes to let the steam continue to cook the asparagus.
  9. Before serving, fluff the rice with a fork.  Cut the lemon in half and squeeze over cooked rice and mix until all lemon juice is well incorporated.
  10. Garnish with chopped Italian parsley and lemon.  Serve warm.

Note:  The liquid and time called for this recipe vary depending on the heat of your stove. Add more water or stock 1/8 cup at a time if needed and let it simmer until all liquid is absorbed and the rice is tender.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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