Fried Rice
2 measures or 1
1
/
2
cups (375 ml)
long grain rice
1 tbsp. (15 ml)
vegetable oil
1 small
onion, chopped
1
/
2
green pepper, chopped
1 cup (250 ml)
sliced water chestnuts, drained
2 tbsp. (30 ml)
soy sauce
4 eggs, beaten
Cook rice in Rice Cooker. Heat oil in 10-inch (25 cm) 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
1 tbsp. (15 ml)
butter
2 onions, finely
chopped
1 clove
garlic, crushed
1
/
2
cup (125 ml)
mushrooms, sliced
2 red
peppers, diced
2 green
peppers, diced
1
1
/
2
cups (375 ml)
cooked chicken, diced
1
/
2
lb. (225 g)
shrimps
4
1
/
4
measures or 3 cups (750 ml)
long grain rice
Pinch saffron
1 tsp. (5 ml)
salt
3 cups (750 ml)
chicken broth
Heat butter in a frying pan. Add onions and garlic and cook until onions are
soft. Add mushrooms and cook 2 minutes longer.
Transfer to Rice Cooker and 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
9
Booklet RC-20S 6/16/03 10:19 AM Page 21
