Tuesday, April 06, 2010

Oriental Fried Rice/Sweet Onion Mac 'n' Cheese

Oriental Fried Rice

3 tablespoons vegetable oil (preferably peanut)
2 eggs
4 cups cold cooked rice
3 tablespoons soy sauce
1 teaspoon dry sherry
3 green onions, chopped
1/2 – 1 cup frozen green peas (thawed)
1/4 teaspoon salt
Pepper to taste

In a large frying pan or wok, heat 1 tablespoon of oil over medium-high heat. Beat the eggs with a fork and pour them into the pan. Cook 1-2 minutes, turn and cook for 1 minute on the second side. Remove the egg from the pan and cut it into slivers.

Add the remaining oil to the pan. Add the rice and stir over medium heat for 1-2 minutes. Add the soy sauce, sherry, onions, peas, salt and pepper to taste. Cook until warmed through and the rice is a bit "toasty".

Makes 4 large or 6 small servings.

For a main course, add 2 cups of diced cooked ham, pork or chicken to the basic fried rice.



Sweet Onion Mac 'n' Cheese
By Rachael Ray

6 Servings

Salt and pepper
1 pound whole wheat macaroni or penne pasta
3 tablespoons butter
2 large onions—peeled, quartered and thinly sliced
1 bay leaf
1 teaspoon ground thyme (about 1/3 palmful)
2 tablespoons flour
1 1/2 cups whole milk
1/2 cup beef stock
2 1/2 cups grated gruyère or swiss cheese
2 tablespoons dijon mustard
1/4 cup finely chopped fresh chives

1.Bring a large pot of water to a boil, salt it, add the pasta and cook according to package directions until al dente; drain.

2.While the pasta is working, heat a large, deep skillet over medium-high heat. Add the butter to melt, then add the onions, bay leaf and thyme; season with salt and pepper. Cook, stirring occasionally, until the onions are light caramel in color, 15 to 20 minutes.

3.Preheat the broiler. Discard the bay leaf. Stir the flour into the onion mixture. Stir in the milk and beef stock and bring to a boil. Cook, stirring, until thickened, about 2 minutes. Remove from the heat and stir in 1 1/2 cups cheese until melted, then stir in the mustard.

4.Add the pasta to the sauce and toss. Spoon into a 9-by-13-inch casserole dish, top with the remaining 1 cup cheese and broil until brown, 2 to 4 minutes. Top with the chives and serve immediately.


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