FRIED RICE
2 measures or
375 ml (1-1/2 cups)
long grain rice
15 ml (1 tbsp.)
vegetable oil
1 small
onion, chopped
1/2
green pepper, chopped
250 ml (1 cup)
sliced water chestnuts, drained
30 ml (2 tbsp.)
soy sauce
4
eggs, beaten
Cook rice in Rice Cooker.
Heat oil in 25 cm (10”) skillet until hot. Cook onion and pepper in oil about
3 minutes, stirring occasionally, until onion is tender. Stir in cooked rice, water
chestnuts, mushrooms, Soya sauce and eggs. Cook over low heat 5 to 7 minutes,
stirring occasionally, until eggs are set.
Makes 5 or 6 servings
PAELLA
15 ml (1 tbsp.)
butter
2
onions, finely chopped
1 clove
garlic, crushed
125 ml (1/2 cup)
mushrooms, sliced
2
red peppers, diced
2
green peppers, diced
375 ml (1-1/2 cups)
cooked chicken, diced
225 g (1/2 lb.)
shrimps
4-1/4 measures or
750 ml (3 cups)
long grain rice
Pinch saffron
5 ml (1 tsp.)
salt
750 ml (3 cups)
chicken broth
Heat butter in Rice Cooking Bowl. Add onions and garlic and cook until onions
are soft. Add mushrooms and cook 2 minutes longer.
Add all other ingredients. Cook, as directed, until switch goes to Keep Warm
cycle. Allow to stay in Keep Warm Cycle for about 15 minutes before serving.
Makes 6 servings
11
Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:18 PM Page 11
