Ingredients with Measurements:
- 1 cup uncooked white rice
- 2 cups water
- 2 medium-sized tomatoes, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 tablespoon cornstarch
- 1 cup vegetable oil
Special equipment needed:
- Large baking sheet
- Large skillet or wok
- Slotted spoon
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large baking sheet, arrange the sliced tomatoes and drizzle with 2 tablespoons of olive oil. Sprinkle with salt, black pepper, garlic powder, onion powder, paprika, dried oregano, dried basil, and dried thyme. Roast in the oven for 20-25 minutes or until the tomatoes are soft and slightly charred.
3. In a medium-sized pot, bring 2 cups of water to a boil. Add 1 teaspoon of salt and 1 cup of uncooked white rice. Stir and cover with a lid. Reduce the heat to low and simmer for 18-20 minutes or until the rice is cooked and fluffy.
4. In a small bowl, mix 1 tablespoon of cornstarch with 1/4 cup of water until dissolved. Set aside.
5. In a large skillet or wok, heat 1 cup of vegetable oil over medium-high heat. Once hot, add the cooked rice and fry for 2-3 minutes or until crispy. Using a slotted spoon, transfer the crispy rice to a paper towel-lined plate and set aside.
6. In the same skillet or wok, add the roasted tomatoes and the cornstarch mixture. Stir and cook for 2-3 minutes or until the sauce thickens.
7. Add the crispy rice to the skillet or wok and stir to combine with the tomato sauce. Cook for an additional 1-2 minutes or until the rice is sizzling and heated through.
8. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 400°F (200°C)
- Skillet or wok temperature: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 420
- Total fat: 28g
- Saturated fat: 3g
- Cholesterol: 0mg
- Sodium: 630mg
- Total carbohydrates: 38g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 4g
Substitutions for ingredients:
- White rice can be substituted with brown rice or quinoa.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add diced bell peppers, onions, or mushrooms to the roasted tomatoes for extra flavor and texture.
- Substitute the roasted tomatoes with canned diced tomatoes or tomato sauce.
- Add cooked shrimp, chicken, or tofu for a protein boost.
Tips and tricks:
- Use day-old rice for best results when frying.
- Be careful when adding the cornstarch mixture to the hot skillet or wok, as it can splatter.
- Use a splatter screen to prevent oil from splattering while frying the rice.
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 large bowl or on individual plates.
- Garnish with chopped fresh herbs, such as parsley or cilantro.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Roasted asparagus
- Mixed green salad
Troubleshooting advice:
- If the rice is not crispy enough, increase the heat and fry for an additional minute or two.
- If the tomato sauce is too thick, add a splash of water or vegetable broth to thin it out.
Food safety advice:
- Make sure to cook the rice and tomatoes to their recommended temperatures to prevent foodborne illness.
Food history:
- Sizzling rice is a popular Chinese dish that originated in the Guangdong province. It is made by frying cooked rice until crispy and then adding it to a flavorful sauce.
Flavor profiles:
- This dish is savory, slightly spicy, and has a hint of sweetness from the roasted tomatoes.
Serving suggestions:
- Serve as a main dish or as a side dish to your favorite Chinese-inspired meal.
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