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About this recipe:
I sometimes add veg and some precooked chicken or sausage for a main meal, but it can be a side dish also. It goes nicely with BBQ/Grilled food, espcially fish, and with a little sour cream on top.
Portion of Long Grain Rice Per Person (Easy cook rice doesn't work well with this recipe)
Olive Oil (enough to coat rice plus a little extra)
1 tbl Tomato Puree
Half tbl garlic puree (Can use 2 garlic cloves but it needs to be cooked first)
1 tbl Lemon Juice
1 tbl Dark Soy Sauce
Chopped Tomatoes, without seeds
Chopped Fresh Coriander
Other quick cook or Precooked Veg
5 min › Cook:
30 min › Ready in:
1 - Cook rice through, then rinse under cold water to seperate grains.
2 - Heat oil in a wok/frying pan, preferably non stick. Once hot, add rice and stir to cover grains in oil to prevent sticking. If adding any precooked meats, add them now.
3 - Add tomato & garlic puree's (or cloves) and sundried tomatoes (plus any other quick cook or precooked veg). Stir in covering all the rice until red.
4 - Pour lemon juice and soy sauce over the rice. Stir in soy sauce, it should darken the rice.
5 - Stir in Coriander if using
6 - Judge on colour and taste. Add more soy or tomato puree if needed. It should be a medium to dark red colour
7 - If it looks like the rice is clumping together, stir in a little olive oil or butter
8 - After a few minutes heating with occasional stirring, serve up.
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