Empty My Fridge
Fried Rice Stuffing to Make Your Holidays More Flavorful and Festive!
Ingredientes
- Butter5 colheres de sopa
- Sausage2
- Garlic · chopped6 dentes
- Ginger · chopped1 colher de chá
- Onion · diced1
- Celery · chopped2
- Molho shoyu5 colheres de sopa
- Oyster sauce2 colheres de sopa
- Chicken1 ½ xícara
- Rice · cooked6 xícaras
- Persimmon · peeled diced2
- Goji berry · dried2 colheres de sopa
- Black pepper½ colher de chá
- Sálvia · chopped3 oz
- Thyme · chopped1 oz
- Rosemary · chopped1 oz
- Parsley · chopped1 oz
- Bay leaf1–2
- Scallion · chopped2
Modo de preparo
- Preheat the oven to 350°F.
- Heat a wok or large skillet over high heat and melt 2 tbsp butter. Add the Chinese sausage and stir-fry until the edges are crispy, about 1 to 2 minutes. Add garlic, ginger and onion and cook until the onion softens, about 2 to 3 minutes.
- Add celery, soy sauce and oyster sauce, pouring the sauces around the edge of the pan. Stir-fry until bubbling, about 2 to 3 minutes. Pour in the broth and bring to a boil.
- Once boiling, add the cold rice, persimmon, goji berries or cranberries and black pepper. Stir quickly for about 1 minute so the rice absorbs the flavor evenly. Add all the herbs and green onions and mix well.
- Transfer to an oven-safe baking dish, top with extra herbs and the remaining 3 tbsp butter cut into small cubes. Bake at 350°F for 40 minutes, then serve.
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O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.