Jar cap inspired fried rice

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

For the fried rice :

4 c. of cold cooked rice, mashed to separate the grains
a can of corned beef
1 tbsp. of minced garlic
1 white onion, halved and sliced thinly
3 tbsps. of cooking oil
salt and pepper to taste

For the cheese topping :

1/4 c. of butter
2 tbsps. of chopped pimientoes
2 level tbsps. of flour
2 c. of milk
3/4 c. of grated mozzarella cheese
3/4 c. of grated cheddar cheese
salt to taste
powdered white pepper

Cooking procedure :

Heat the cooking oil in a skillet. Saute the garlic and onion until soft. Add the corned beef and stir to break up the meat. Add the rice. Season with salt and pepper. Cook, stirring, until the rice is heated through.

Melt the butter in a saucepan. Add the chopped pimientoes and cook for about fifteen seconds. Add the flour all at once, stirring to prevent lumps from forming. Cook over medium heat until golden. Pour in the milk, little by little, stirring as you pour. Add the cheeses and cook just until melted. Turn off the heat. Season with salt and powdered white pepper.

To serve, fill a small bowl with rice. Press the rice into the bowl to mold it. Place a dinner plate over the bowl and invert. Pour some cheese sauce over the molded rice. Serve at once.

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March 4, 2005  Print This Post   
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