Ingredients with Measurements:
- 1 cup cooked white rice
- 1/2 cup escamoles (ant larvae)
- 1/4 cup diced onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- Salt and pepper, to taste
- 2 eggs, beaten
Special equipment needed:
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. Heat the wok or skillet over high heat.
2. Add the vegetable oil and swirl to coat the bottom of the pan.
3. Add the onion, red and green bell peppers, and garlic. Stir-fry for 1-2 minutes until the vegetables are slightly softened.
4. Add the escamoles and stir-fry for another 1-2 minutes until the escamoles are cooked through.
5. Push the vegetables and escamoles to the sides of the pan, creating a well in the center.
6. Pour the beaten eggs into the well and scramble until cooked.
7. Add the cooked rice to the pan and stir-fry for 2-3 minutes until the rice is heated through.
8. Add the soy sauce, salt, and pepper to taste. Stir to combine.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 9g
Carbohydrates: 19g
Protein: 6g
Sodium: 300mg
Substitutions for ingredients:
- Escamoles can be substituted with cooked shrimp or diced chicken.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as carrots or peas.
Variations:
- Add diced pineapple or mango for a sweet and savory twist.
- Use brown rice instead of white rice for a healthier option.
- Add chopped cilantro or green onions for added flavor.
Tips and tricks:
- Make sure to cook the vegetables and escamoles quickly over high heat to prevent them from becoming mushy.
- Use day-old rice for best results as it is less sticky and easier to stir-fry.
- If the rice is too dry, add a splash of chicken or vegetable broth to moisten it.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with chopsticks and a sprinkle of sesame seeds.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, or a mixed green salad.
Troubleshooting advice:
- If the rice is too sticky, rinse it under cold water before cooking.
- If the vegetables are not cooking evenly, chop them into smaller pieces.
Food safety advice:
- Make sure to cook the escamoles thoroughly to prevent any foodborne illness.
- Wash all vegetables thoroughly before cooking.
Food history:
Escamoles are a traditional Mexican delicacy that have been consumed for centuries. They are considered a delicacy due to their rarity and unique flavor.
Flavor profiles:
Savory, slightly nutty, and earthy.
Serving suggestions:
Serve as a main dish or as a side dish to a larger meal.
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Region: Mexican