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Labor Day Picnic Foods

Labor Day is coming up – a holiday that commemorates the workers who have helped made this country great. To many, it also heralds the end of summer and the last 3-day weekend before school starts.

So why not enjoy the last blast of summer with a great picnic potluck with friends and family? And twist up your menu with some new drinks and dishes. Start out with a refreshing drink such as a house-made sparkling blackberry lemon soda – perfect for using up the last of those wild picked blackberries! Serve it dry or add a splash of your favorite local vodka or gin.

For the food, set out an array of apps to make a meal of it. Try giving a sassy twist to some old favorites like Sriracha Deviled Eggs, and try something new in the dip department like Creamy White Bean Dip with Garlic and Rosemary topped with chopped up fresh summer tomatoes, and served up with fresh cucumbers, and grilled pita for dipping.

The possibilities are endless and delicious! –Kathy

Sriracha Deviled Eggs
Sriracha Deviled Eggs – Yum!
Photo by Kathy Casey Food Studios®.

Sriracha Deviled Eggs with Crunchy Cucumber & Shrimp
Sriracha adds a spicy kick and a beautiful color to these festive eggs. The shrimp and cucumber topping adds a fresh note and fun texture. Be sure to use eggs that are at least 10 days old or the shells will not peel off easily.

Makes 24

1 dozen hard-cooked eggs

Filling
1/4 cup mayonnaise
3 Tbsp. Sriracha hot sauce
1/4 tsp. Kosher salt
2 Tbsp. thinly sliced green onion
2 Tbsp. finely minced celery

Topping
2 tsp. vinegar
1 tsp. sugar
1/3 cup chopped cooked shrimp, well drained
2 Tbsp. finely minced English cucumber
1 Tbsp. finely minced red pepper (optional)
1 Tbsp. chopped fresh cilantro or parsley

Garnish: extra Sriracha sauce and cilantro leaves (if desired)

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, Sriracha and salt, and mix until smooth (you can also do this in a mixing bowl with a whip attachment). Stir in the green onion and celery.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves or fill the eggs with a spoon, dividing the filling evenly.

To make the topping, stir the vinegar and sugar together in a small bowl, until dissolved. Add the shrimp, cucumber, pepper and cilantro, and toss until well coated. Top each egg half with about one heaping teaspoon of the mixture. For extra flavor and spice top each egg with a dot of Sriracha and garnish with a tiny cilantro leaf, if desired. Serve immediately.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Creamy White Bean Dip with Garlic and Rosemary
I like to serve this dip with crostini, grilled flat breads or fresh veggies, such as pieces of fennel, red peppers, blanched green beans or grilled vegetables. For a variation, top with diced fresh tomatoes, cucumber and your favorite olives.

Makes 3 cups

2 (15-ounce) cans white beans, drained well (I used S&W White Beans in Light Seasoning)
6 cloves fresh garlic, peeled
1/2 tsp. red chili flakes
2 Tbsp. fresh lemon juice
2 tsp. finely minced lemon zest
1 1/2 tsp. finely minced fresh rosemary
3/4 tsp. kosher salt
1/2 cup olive oil
Garnish: fresh rosemary sprig

Drain beans well, then combine in a food processor with the garlic cloves. Process for about 1 minute, then scrape down sides of food processor work bowl, and add the chili flakes, lemon juice and zest, rosemary and salt. With motor running, add the olive oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. This dip will keep refrigerated for up to 3 days.

Serve in a bowl; drizzle dip with a tiny bit of olive oil and garnish with a fresh rosemary sprig if desired.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on August 27th, 2015  |  Add Comment |  Posted in appetizers, KOMO Radio, Recent Posts, Recipes, sides, Snacks

Potato Salads

Potato Salad is the go-to summer side dish. It’s perfect when cozied up with grilled chicken, or a plate of BBQ goodness.

Everyone seems to love their Mom or Grandma’s versions. Is yours creamy, eggy, pickley? A lot of times it’s what you grew up with that becomes your gold standard.

But why not mix it up a little with some creative takes on this perennial favorite. Greek or Asian potato salad? Why not? My Greek Potato Salad incorporates red potatoes with fresh oregano, calamata olives, bell peppers and cucumbers with a d’lish Feta Vinaigrette.

And one of my new faves is Wasabi Potato Salad. Still warm steamed potatoes are tossed with soy and seasoned rice wine vinegar – cooled then mixed with a wasabi spiked mayo, celery and green onions. Yum!


Photo © Kathy Casey Food Studios.
Or whip up a batch of All-American Potato Salad Deviled Eggs from my book D’Lish Deviled Eggs

So whatever potato salad you’re setting your table with this weekend I know it will be D’Lish! – Kathy

Greek Potato Salad with Feta Vinaigrette
Makes 8 cups

2 lbs red potatoes, cut in 1-inch pieces (about 6 cups)
2 Tbsp red wine vinegar
1/4 cup extra virgin olive oil
1 Tbsp Dijon mustard
2 Tbsp chopped fresh oregano
1/2 tsp salt
1/4 tsp black pepper
1/2 cup halved pitted calamata olives
1 cucumber, peeled, seeded and diced
1/2 cup chopped roasted red peppers
1 small green pepper, diced
1/2 cup tiny-diced red onion
4 oz feta cheese, crumbled (about 1 cup crumbled cheese)
1/4 cup chopped fresh Italian parsley

Steam potatoes until very tender, about 12 – 14 minutes.

Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, oregano, salt and pepper.

When potatoes are still warm, toss them with the dressing and set aside until cool, then stir in the remaining ingredients.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on July 9th, 2015  |  Add Comment |  Posted in Books to Cook, KOMO Radio, Recent Posts, Recipes, sides

Coleslaw with Everything!

The sun is shining and that means picnics. And no outdoor meal is complete without coleslaw!

There are a lot of different varieties of slaw, and you can certainly switch up the cabbages. Try your next slaw with green, red, savoy, or nappa. But it’s the dressing that really gives slaw that tasty, zippy zing.

There are vinaigrette types, which range from tart and tangy. Then there are creamy or spicy styles, which are my faves.

I love a cooked thickened dressing – why? Well you know sometimes when you dress your slaw it gets kind of weepy and then bland. Well a cooked and thickened dressing takes care of that as it stays coated to the cabbage. Just thicken a simmering vinegar and sugar mixture with a little cornstarch, cool, and then add into mayo with your seasonings.

My recipe for Poppy Seed Pineapple Slaw is a great example of a cooked thickened dressing and is perfect to serve with barbecue-slathered ribs and fresh grilled corn! –Kathy

Coleslaw

Poppy Seed & Pineapple Coleslaw
Makes 6 cups

1 (8 oz.) can crushed pineapple with juice
1/2 tsp. salt
tiny pinch red pepper flakes
1 tsp. finely minced fresh ginger (optional)
1/3 cup cider vinegar
3 Tbsp. sugar
1 Tbsp. cornstarch
1 (1 lb. ) bag coleslaw greens or 8 cups of mixed shredded green and red cabbage
4 green onions, thinly sliced
1 large carrot, grated
1 1/2 tsp. poppy seeds
1/4 cup light or regular mayonnaise

In a small saucepan combine the crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar and cornstarch. Whisk together well until the cornstarch is dissolved. Place over medium-high heat and bring to a boil while constantly stirring; cook until dressing is thickened. Remove from heat and let cool to room temperature.

Place coleslaw greens, green onion, carrot and poppy seeds in a large bowl. Stir mayonnaise into cooled pineapple mixture, then mix into coleslaw, coating salad well.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on May 28th, 2015  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes, sides

Add New Life to Weekday Dinner With Modern Sides!

The side dishes of today should bring variety and spice to our meals. Baked potatoes and rice are still great go-to’s. But with so many interesting new options, it’s time to get creative!

How about trying some different varieties of rice? Try fragrant basmati so tasty jazzed up with chili paste, fresh ginger, chopped roasted peanuts, and a sprinkle of scallions. Or try jasmine rice simply steamed with lemongrass, ginger and garlic.

Couscous is super-fast and easy to make, as is bulgur wheat. Add in fresh parsley, lemon juice, olive oil, dried fruits and some toasted nuts, then finished with a dash of ground coriander.

In the veggie category, glazed carrots and steamed asparagus are giving way to more complex dishes like Roasted Baby Eggplants with Spicy Peanut Soy Dressing, which I developed for Sunset – yes, please!

Roasted Baby Eggplants with Spicy Peanut Soy Dressing
Photo by Kathy Casey Food Studios for Sunset Produce

Roasting root vegetables intensifies their sweetness. I love to pair Roasted Beets with an easy Orange Cumin Glaze. Now that’s not boring, right?

So get out of your side dish rut and try something new. You never know, you may invent the next beloved “green bean casserole.” –Kathy

Roasted Beets with Orange Cumin Glaze
You can prepare this recipe part way in advance: Just roast, peel and slice the beets ahead of time. This can be done up to 3 days in advance. Then finish the rest of the recipe procedure per instructions.

Makes about 6 servings.

5 large beets (about 2 lb.)
1/2 cup fresh orange juice
1 tsp ground cumin
1 Tbsp white wine vinegar
1 1/2 Tbsp honey
1 tsp cornstarch
2 Tbsps butter
1/2 tsp salt
1/4 cup chopped toasted walnuts
1 Tbsp finely chopped orange zest
2 Tbsps chopped fresh parsley

Preheat oven to 375 degrees.

Wash the beets and leave root untrimmed. Place beets on a large sheet of foil and seal like a package. Place foil packet on a baking pan and roast in preheated oven until very tender, about 1 hour and 45 minutes. Poke beets to make sure they are tender.

As soon as beets are cool enough to handle, slip the skins off and slice into 1/4-inch slices.

In a small bowl mix together the orange juice, cumin, vinegar , honey and cornstarch. Stir until cornstarch is well incorporated.

Place liquid mixture in a large, non-stick sauté pan and heat over medium-high heat, whisking – while adding the  butter and salt. Bring to a boil and add the sliced beets. Cook, turning beets as necessary, until they are hot and nicely glazed. Place on a serving platter or in large, shallow bowl.

Mix together the walnuts, orange zest and parsley and sprinkle over the beets.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on May 14th, 2015  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes, sides

Asparagus – The Sure Sign of Spring

Asparagus is a sure sign of spring. Looking for new ways to cook it? Well, I love it steamed, grilled, roasted, or sautéed. Just give it a quick rinse and then snap off the fibrous ends at their “natural break.” The ends can be saved for veggie stock or added to your compost.

Asparagus is also great to incorporate into a weekend brunch, in an easy egg scramble with shrimp and herby boursin garlic cheese – Yum!

If you’ve got the grill fired up, just toss asparagus spears in a little olive oil and seasoning, lightly grill and serve with oh-so-Northwest, homemade, toasted Hazelnut Aioli. Perfect for smearing, slathering, or dipping grilled asparagus into.

And don’t think you must go through a huge ordeal to make pickled asparagus! I’ve got a great recipe for Quick Overnight Refrigerator Pickled Asparagus – it’s a snap!

So pick up some asparagus while the season is prime! -Kathy


Photo from Dishing with Kathy Casey.

Grilled Asparagus with Hazelnut Aioli
Makes 4 – 6 servings of asparagus and 1 1/2 cups of aioli

2 bunches of fat asparagus – about 2 pounds
olive oil, as needed
salt, as desired

Hazelnut Aioli
1/2 cup hazelnuts
1/4 tsp. sugar
1 Tbsp. minced garlic
1 1/2 Tbsps. fresh lemon juice
1/2 tsp. Dijon mustard
2 egg yolks*
1/2 tsp. salt
3/4 cup light olive oil
1/4 cup hazelnut oil
1 Tbsp. water

Wash asparagus and with a paring knife trim off the bottom 3 inches (the woody tough part) and discard. Meanwhile, get coals going in grill — you want to grill the asparagus over pretty hot coals.

Preheat oven to 350 degrees.

To toast hazelnuts for the aioli:
Place the hazelnuts on a baking sheet and toast in oven for about 6 – 8 minutes, or until golden. When cool enough to handle, put hazelnuts in a clean, non-fuzzy dishtowel and rub as much skin off hazelnuts as comes off easily. Set aside until needed.

To make aioli:
In a food processor add the hazelnuts, sugar, garlic, lemon juice, mustard, egg yolks and salt. Process until smooth. In a measuring cup mix together the olive and hazelnut oils. With food processor running, SLOWLY drizzle in the oils; the drizzle should be about the width of a spaghetti strand. The mixture will slowly begin to emulsify, forming a mayonnaise-like consistency. (Don’t add the oil too fast, or the mixture will break!) When all the oil has been added, pulse in the water. Store refrigerated until ready to use. May be made up to 3 days in advance.

To grill the asparagus:
Place asparagus on a large plate and lightly brush with a little olive oil. Place asparagus over very hot coals and grill for about 1 minute on each side to mark asparagus nicely and cook until just done. Sprinkle with a little salt if desired.

Great served hot or warm dipped into or smeared with aioli — I like it served cold, too!

* Note: Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.

Recipe from Dishing with Kathy Casey.

Asparagus, Shrimp & Boursin Breakfast Scramble
Makes about 4 servings

8 eggs
2 Tbsps. water
salt & pepper to taste
1 1/2 tsp. olive oil
1 cup bias-cut fresh asparagus
4 oz. wt. (1/2 cup) bay shrimp, or cooked shrimp, chopped
1/2 cup Boursin cheese (garlic and herb)
chopped parsley or snipped chives for garnish if desired

In a large bowl whisk together the eggs and water until very foamy; season as desired with salt and pepper and set aside.

In a large, non-stick skillet heat the olive oil over medium-high heat until hot. Add the asparagus and cook, stirring often, until barely tender, about 2 minutes.

Add in the egg mixture and move the eggs around the pan with a spoon or spatula, turning them as necessary until they are three-quarters cooked, about 1 – 2 minutes, and have just started to thicken.

At this point add the shrimp. Fold into eggs, heat through and serve immediately. Dollop 2 tablespoons of Boursin on top of each serving and sprinkle with parsley if desired.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Overnight Pickled Asparagus
Makes 1 large jar or about 20 pieces.

1 bunch (about 1 1/4 pounds untrimmed) fresh fat asparagus

Pickling Brine
1 1/2 cups distilled vinegar
1 cup water
1/2 cup sugar
3 garlic cloves, sliced in half
2 Tbsps. pickling spice
1 Tbsp. kosher salt
1/4 tsp. crushed red pepper flakes

Wash asparagus and with a paring knife trim off the bottom 3 inches (the woody tough part) and discard.

Place asparagus in a canning jar standing up or in a glass bread pan or other non-corrosive container. The asparagus should fit tightly in. Set jar or container on a dish towel in a draft-free place in the kitchen.

Place the pickling brine ingredients in a non-aluminum saucepan over high heat. Bring to a hard rolling boil and then immediately ladle brine with the spices over asparagus, being sure to cover the asparagus and poking down the spears if needed. Cover with a lid or plastic wrap.

Let cool to room temperature, then refrigerate. Let pickle for at least overnight before eating. Pickled asparagus will last refrigerated up to 2 weeks.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on April 10th, 2015  |  Add Comment |  Posted in breakfast, KOMO Radio, Recent Posts, Recipes, sides

Cinnamon

Cinnamon has a spicy history. Wars were fought over trading rights and Ancient Romans paid more for cinnamon than its weight in gold!

Cinnamon Sticks
Fresh cinnamon sticks from World Spice Merchants at Pike Place!

It has been used for thousands of years in Chinese medicine for its warming qualities to provide relief at the beginning of a cold or flu, especially when mixed in tea with fresh ginger.

Today everybody’s spice rack has a jar of ground cinnamon lying around. It’s a must for all those recipes that are oh-so-American from apple pie to cinnamon rolls to snicker doodles. We love our cinnamon!

But it’s not only used for sweets. It flavors all TYPES of foods from Greek eggplant moussaka and spicy Indian curries to Mexican hot chocolate and Middle Eastern pastries. Cinnamon adds a warming touch to Garam Masala, a spice mix with cloves, cardamom and cumin used in finishing vegetables and meat dishes.

I also love it in couscous dishes and even in a sultry Spiced Vinaigrette on a salad. Cinnamon Scented Basmati Rice will change how you cook rice forever!

One thing to remember ground cinnamon only lasts for about 6 months, and cinnamon sticks stay fresh for about a year. Keep your spice jars tightly sealed and in a cool spot.

Keep things spicy with a hint of cinnamon! – Kathy

Spiced Vinaigrette
Makes 1 cup

1/4 cup white wine vinegar
4 tsp. light brown sugar
1/2 tsp. vanilla extract
1/8 tsp. crushed red pepper flakes
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon
1/8 tsp. ground coriander
1/8 tsp. ground cumin
1/2 tsp. salt
3/4 cup olive oil
1 tsp. finely minced fresh ginger

Combine vinegar, brown sugar, vanilla extract, spices, and salt in mixing bowl, whisking well.

Gradually whisk in olive oil, emulsifying the dressing. Whisk in minced ginger. Let sit 8 hours or longer before using.

Store extra dressing refrigerated for up to 2 weeks.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Cinnamon Scented Basmati Rice
Makes 4 to 6 servings

1 cup basmati rice, rinsed and drained well
3 Tbsps. butter
3/4 cup 1/4-inch-diced onion
1 cinnamon stick, cracked in half
1 1/2 tsp. minced garlic
Small pinch cayenne
1 1/2 cups water
1 Tbsp. fresh lemon (or lime) juice
1 1/2 tsp. minced lemon (or lime) zest
2 Tbsps. cream
1 1/4 tsp. salt
2 Tbsps. thinly sliced chives

Preheat an oven to 375°F. Place the very well-drained rice in a 1 1/2-quart baking dish.

Melt the butter in a nonstick or heavy saucepan. Add the onion and cinnamon stick and sauté over medium heat until soft, about 2 minutes. Add the garlic and cook for about 30 seconds. Add the cayenne, water, lemon juice, lemon zest, cream, and salt, and bring to a boil.

Stir the mixture into the rice, being sure to scrape up and include all the goodies. Seal tightly with foil and bake for about 20 to 25 minutes, or until the rice is tender and all the liquid is absorbed. Fluff with a fork before serving, then fold in the chives.

Recipe adapted from Dishing with Kathy Casey Cookbook.

Posted by Kathy on March 27th, 2015  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes, sides

Rainbow Chard: Add Some Color To Your Veggies

Rainbow chard (also known as Swiss chard and silverbeet) is a beautiful green leafy vegetable with deep green leaves and bright red, yellow, orange, or pink stems.


(Photo from Austin Fresh.)

Related to beets, these nutrient-packed leaves are high in magnesium and iron, as well as an excellent source of fiber. They’re also rich in vitamins A, C and K, and they are high in antioxidants (as are all deep green leafy veggies).

They’re so versatile! You can enjoy rainbow chard sautéed, steamed or even raw. It’s also makes a great addition to any “green” juice or blended into a smoothie.

To prepare: strip the leafy part from the stems and cut up or shred depending on how you are serving. Then thinly slice the colorful stalks.

A raw salad with Swiss chard, cranberries, almonds, and goat cheese is a great start to a meal.

For a warm vegetable side dish, sauté the sliced ribs first with some olive oil, garlic and lemon zest. Then when almost tender toss in those brilliant green leaves and cook till just wilted. Finish with a sprinkling of sea salt and a squeeze of lemon. Or try my recipe for Farro with Swiss Chard and Mushrooms.

Now that’s some d’Lish colorful eating! – Kathy

Farro with Swiss Chard, Mushrooms & Goat Cheese
Makes 4 to 6 servings

1/2 cup whole farro grains
2 qts water
1 Tbsp olive oil
1 cup sliced wild or domestic mushrooms
4 cloves garlic, sliced paper thin
pinch red chili flakes
1 large bunch swiss chard, leaves torn and stems/ribs sliced
1/4 cup chicken broth
salt and pepper to taste
1/2 lemon
3-4 ounces fresh goat cheese (chevre) or 1/2 cup of shredded parmesan

To cook the farro: In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes, or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)

Heat oil in a large sauté pan over high heat. Sauté mushrooms and the swiss chard sliced ribs until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in swiss chard leaves. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or scattered with grated parmesan.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on September 11th, 2014  |  Comments Off on Rainbow Chard: Add Some Color To Your Veggies |  Posted in KOMO Radio, Recent Posts, Recipes, salads, sides

DIY Fried Rice

I love fried rice! Great from your favorite Chinese restaurant but also easy to make at home – a great way to turn leftover steamed rice into a fresh d’lish meal!

But Fried Rice can get fancy too — I’ve had it in NY with lobster and 24K gold on it!!

David Burke & Donatella’s “Millionaire’s Fried Rice”
with caviar, lobster, Kobe beef, and gold!

But let’s get to the basics — important fried rice tips are:
1. Use cold steamed white rice – NEVER INSTANT!
2. Almost anything is fair game: leftover cooked pork, seafood, chicken, veggies, etc. Throw those all in.

Start with a large HOT pan or wok and a little oil then add in the cold rice. Spread it out to get it cooking. Then add in the goodies (meats, veggies) and some minced garlic and ginger too, if you like.

Then make a “well” in the middle. Add in some beaten egg then scramble it up in the middle. Last, fold it all in.

I even love it for breakfast, with some bacon or sausage added!

So instead of take out tonight – STAY IN and try your hand at homemade fried rice! -Kathy

Egg and Shrimp Jasmine Fried Rice
To achieve that great “fried rice” consistency, make the rice the day before. Cook and refrigerate and then let set at room temperature for 30 minutes before frying. This recipe has cooked egg that is sliced thin and added, but you can also whisk the egg and scramble it right into the rice as well.

Makes 8 cups, serves 6 to 10

Rice
Makes 6 cups cooked rice

2 cups jasmine rice
1 tsp salt
3 cups water
1 fresh or frozen kaffir lime leaf (optional)

Fried Rice Goodies
3 eggs
1/4 tsp salt
1 tsp water
3 tsp vegetable oil
1 cup (about 8 ounces) uncooked medium shrimp, peeled, deveined, and cut/split in half lengthwise or coarsely chopped
2 tsp minced ginger
1/4 cup small-diced (1/4-inch) carrots
1 tsp minced garlic
2 tsp minced fresh lemongrass (optional)
1/2 cup fresh shelled peas or thinly sliced pea pods
1/4 cup thinly sliced green onion
2 tsp soy sauce

Serve with:
additional soy sauce
sambal oelek or Asian chili condiment
lime wedges
cilantro sprigs

Cook the rice the day before, or at least 2 hours in advance, and chill.

To cook in a rice cooker:
Rinse the rice in a strainer until the water runs clear. DRAIN WELL, then place in the rice cooker with all the remaining rice ingredients. Stir well, cover and steam until tender, per manufacturer’s directions.

After rice is cooked, fluff with a fork, let cool, then refrigerate.

To cook without a rice cooker:
Preheat oven to 400 degrees F. Rinse the rice in a strainer until the water runs clear. Shake rice and DRAIN WELL.

Place rice in a large saucepan with remaining rice ingredients. Place pan over high heat and bring to a boil, stir. Quickly cover pan with a piece of foil AND a tight-fitting lid.

Place in preheated oven and cook for 15 – 20 minutes, or until tender. After rice is cooked, immediately remove the lid and foil. Fluff rice with a fork, let cool, then refrigerate.

When ready to finish the dish, have all remaining ingredients prepared and within reach of the range. Cook the eggs and let them cool while you fry the rice.

To cook the eggs:
In a small bowl, whisk eggs with the salt and water. Heat 1 tsp of the oil in a wok or heavy, large, non-stick skillet until hot. Add the eggs and, with a spatula, lift eggs as they cook, letting uncooked part run underneath until set. Transfer eggs to a cutting board. Let cool, then cut eggs into 1/4-inch strips.

To fry the rice:
Heat the remaining 2 tsp oil in the same wok over medium-high heat. Add shrimp and stir-fry until just turning pink, about 15 seconds. Add the ginger, carrot, garlic, lemongrass, and the cooked rice. Stir-fry 2 minutes. Add the peas, green onions, and the shredded eggs. Stir-fry for 1 minute, until heated through, then drizzle with soy sauce and toss well.

Serve, immediately and pass the soy, chili condiment, lime and cilantro separately for guests to “customize” and season their rice the way they like it.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on May 29th, 2014  |  Comments Off on DIY Fried Rice |  Posted in KOMO Radio, Recipes, sides
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