Ingredients with Measurements:
- 2 cups of cooked rice
- 1/2 cup of diced Shuwaa (Arabic-style roasted lamb)
- 1/2 cup of diced carrots
- 1/2 cup of diced onions
- 1/2 cup of frozen peas
- 2 cloves of minced garlic
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- Salt and pepper to taste
Special equipment needed:
- Wok or large frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
2. Add the diced onions and garlic and sauté until the onions are translucent.
3. Add the diced carrots and frozen peas and sauté for 2-3 minutes until the vegetables are slightly tender.
4. Add the diced Shuwaa and sauté for another 2-3 minutes until the lamb is heated through.
5. Add the cooked rice to the pan and stir to combine with the vegetables and Shuwaa.
6. Add the soy sauce and stir to evenly coat the rice and vegetables.
7. Season with salt and pepper to taste.
8. Cook for an additional 2-3 minutes until the rice is heated through and slightly crispy.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Total fat: 10g
Saturated fat: 2g
Cholesterol: 30mg
Sodium: 500mg
Total carbohydrates: 35g
Dietary fiber: 3g
Sugar: 3g
Protein: 15g
Substitutions for ingredients:
- Shuwaa can be substituted with any leftover roasted lamb or beef.
- Frozen peas can be substituted with fresh or canned peas.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
Variations:
- Add scrambled eggs to the fried rice for a protein boost.
- Use brown rice instead of white rice for a healthier option.
- Add diced bell peppers or broccoli for additional vegetables.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure to stir the rice constantly to prevent sticking and burning.
- Add a splash of sesame oil for extra flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water or broth to prevent drying out.
Presentation ideas:
Serve in a bowl or on a plate with a sprinkle of chopped green onions or cilantro.
Garnishes:
Chopped green onions or cilantro
Pairings:
Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
Stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth to moisten.
- If the rice is too wet, cook for an additional 1-2 minutes to evaporate excess moisture.
Food safety advice:
Make sure to cook the Shuwaa to an internal temperature of 145°F to ensure safe consumption.
Food history:
Shuwaa is a traditional Arabic-style roasted lamb dish commonly served during special occasions and celebrations.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve as a main dish or as a side dish to a larger meal.
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