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  • Luau Rice

    1 vote
    Luau Rice
    Prep time:
    Cook time:
    Servings: 6
    by Karen E. Taylor
    4 recipes
    		 >
    I can’t recall where I obtained this recipe but it makes a very delicious & flavourful rice. I serve this alongside a grilled Teriyaki chicken & a crisp salad. This can be prepared for up to two days ahead – you can finish the dish while the chicken is grilling. This rice can be served hot or at room temperature. Great way to use left over cooked basmati rice

    Ingredients

    • ½ cup vegetable stock
    • ¼ cup lite soy sauce & toasted sesame oil
    • 2 tsp packed brown sugar
    • 2 tbsp oyster sauce, fish sauce & mirin
    • 2 cloves of garlic
    • ¼ cup of vegetable oil
    • ½ tsp hot chili flakes
    • 1 white onion – sliced
    • 4 green onions
    • 1 ea red & yellow pepper – seeded & chopped
    • 2 cups of snow peas
    • 2 mangos – diced (should yield two cups)
    • 1 ¼ cups of cooked basmati rice

    Directions

    1. 1) Cook rice & cool
    2. 2) Stock mixture - Whisk vegetable stock, soy sauce, sesame oil, oyster sauce, fish sauce, mirin & sugar in a medium bowl. Mince garlic & add to mixture, set aside.
    3. 3) Seed & dice peppers, trim off ends of snow peas, halve & slice white onion, slice green onion. Dice mango.
    4. 4) You can cover & refrigerate ingredients for up to two days.
    5. 5) In a non-stick wok, heat vegetable oil on med high heat – add chili flakes & stir- fry for 30 seconds.
    6. 6) Add onion & cook until soft & slightly brown & then add sweet peppers & cook for 2 minutes.
    7. 7) Add stock mixture & boil for one minute stirring constantly.
    8. 8) Add snow peas & boil for another minute once it has reached a syrupy consistency.
    9. 9) Stir in cooled rice, mango, green onions, stirring gently for approximately just enough to heat up rice - approx. 3 minutes.

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