Ingredients with Measurements:
- 2 cups of long-grain white rice
- 2 tablespoons of vegetable oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of garam masala
- 1 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 2 cups of cooked and diced chicken
- 1 cup of frozen peas
- 1/2 cup of diced carrots
- 1/2 cup of diced bell peppers
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of soy sauce
- 2 tablespoons of freshly squeezed lime juice
Special Equipment Needed:
- Large skillet
- Large pot
Step-by-Step Instructions:
1. In a large pot, bring 4 cups of water to a boil. Add the rice and cook for 15 minutes, or until the rice is tender. Drain the rice and set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and garlic and cook until the onion is softened, about 5 minutes.
3. Add the ginger, cumin, coriander, turmeric, paprika, garam masala, salt, and pepper and cook for 1 minute.
4. Add the chicken, peas, carrots, bell peppers, and cilantro and cook for 5 minutes, stirring occasionally.
5. Add the cooked rice and stir to combine.
6. Add the soy sauce and lime juice and stir to combine.
7. Cook for 5 minutes, stirring occasionally, until the rice is heated through.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium-high heat
Serving Size: 4-6
Nutritional Information:
Calories: 456
Fat: 11g
Carbohydrates: 64g
Protein: 21g
Substitutions for Ingredients:
- Vegetable oil can be substituted with olive oil, coconut oil, or butter.
- Chicken can be substituted with shrimp, beef, or tofu.
- Frozen peas can be substituted with fresh or canned peas.
- Carrots can be substituted with diced sweet potatoes or squash.
- Bell peppers can be substituted with diced zucchini or eggplant.
- Cilantro can be substituted with parsley or basil.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- For a vegan version, omit the chicken and substitute the soy sauce with tamari or coconut aminos.
- For a spicier version, add 1/4 teaspoon of cayenne pepper.
- For a sweeter version, add 1 tablespoon of honey.
Tips and Tricks:
- To ensure the rice is cooked evenly, make sure to stir it occasionally while it is cooking.
- To make the dish spicier, add more of the spices to taste.
Storage Instructions:
Kumukunsi Fried Rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Kumukunsi Fried Rice can be reheated in the microwave or in a skillet over medium heat.
Presentation Ideas:
Kumukunsi Fried Rice can be served in a bowl or on a plate. It can be garnished with fresh cilantro and a lime wedge.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
Kumukunsi Fried Rice pairs well with a green salad or roasted vegetables.
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Grilled chicken
Troubleshooting Advice:
- If the rice is not cooked through, add a bit more water and cook for a few minutes longer.
- If the rice is too dry, add a bit more oil or soy sauce.
Food Safety Advice:
- Make sure to store the Kumukunsi Fried Rice in an airtight container in the refrigerator.
- Make sure to reheat the rice to an internal temperature of 165°F before serving.
Food History:
Kumukunsi Fried Rice is a traditional Filipino dish that is often served as a side dish or as part of a larger meal.
Flavor Profiles:
Kumukunsi Fried Rice has a savory flavor with hints of garlic, ginger, and spices.
Serving Suggestions:
Kumukunsi Fried Rice can be served as a side dish or as part of a larger meal.
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