Recipe for fried turkey fillets

Ingredients :

– 4 turkey fillets
– 2 eggs
– Oil for frying
– Salt sticks
– Salt pepper

Preparation :

– Grind the Salt sticks roughly in an electric mill.
– Cut the turkey fillets in half, salt and pepper.
– Beat the eggs in a bowl with a fork, season with pepper and salt.
– Put the chopped Salt sticks on a plate and the beaten eggs on another plate.
– Dip the turkey fillets in the egg and put them in the chopped Salt sticks, cover them well.
– Fry them in a bath of hot oil, remove when they are well browned on both sides, drain on an absorbing paper.
– Serve immediately.

Recipe for Ground and Fried Fish

Ingredients:

– 250g of fish fillets
– 100g of rice
– 1 small onion, cubed
– 2 eggs
– 2 tablespoons chopped parsley
– 2 tablespoons flour
– Frying oil
– Salt, pepper, cumin, saffron

Preparation :

– Rinse the rice and blanch it for 2 minutes in boiling water, drain it in a colander.
– Cut the fish fillets into pieces.
– In an electric robot put the pieces of fish, the cooked rice, the onion cubes and mix the whole.
– Place fish mixture, eggs, spices, chopped parsley and flour in a bowl, mix well.
– Take portions of the preparation with a tablespoon and place them in a bath of hot oil, to make them brown on all sides. Drain on paper towels.
– Serve immediately.

Fried chicken with blue cheese sauce

INGREDIENTS

For the blue sauce:

85 ml (⅓ cup) of cream 15%
Approximately 60 g of Danish blue cheese
2 green onions, chiselled
For chicken:
6-8 chicken drumsticks
250 ml (1 cup) flour
1 pinch of sugar
Salt and pepper, to taste
2 eggs
1 cup Italian breadcrumbs
1 cup of panko

Preparation :

In a small cauldron over medium heat, remove the cream and blue cheese
Whisk warmly, until blue cheese is completely melted
Place the green onions in the bottom of a small bowl (or a ramekin) and pour the sauce over
For chicken:
In a small bowl, place flour, salt, sugar and pepper and mix
In a second small bowl, beat the eggs
In a third small bowl, place Italian breadcrumbs and panko breadcrumbs and mix
Pass each chicken pestle into the flour bowl, then into the egg bowl, then into the breadcrumbs bowl by tapping the pestles between each ingredient (to remove excess flour, egg or breadcrumbs)
Repeat last operation a second time for even more crispy frying
Immerse battered chicken drumsticks in fryer preheated to 350 ° F and cook for about 12 minutes (or until chicken is golden brown)
Serve immediately, accompanied by the blue sauce

Potato Gratin and Fried Whiting Recipe

Ingredients:

– 8 potatoes
– 3 fillets of whiting
– 1/2 liter of milk
– 2 cloves of ground garlic
– 2 tablespoons lemon juice
– 100g of grated red cheese
– Chopped parsley
– Salt, pepper, hot pepper

Béchamel sauce
– 1/4 liter of milk
– 2 tablespoons butter
– 2 tablespoons flour
– Salt and pepper

Preparation

– Peel the potatoes, cut them into rings, cook them in a saucepan of salted water for 20 minutes, drain them.
– Prepare the béchamel sauce, melt the butter in a non-stick saucepan over low heat, sprinkle the flour, stirring with a wooden spoon, pour the milk gradually, continuing to stir constantly until a sauce is obtained Thick, salt and pepper.
– Arrange the potato slices in regular layers in a gratin dish and pour over the milk, season with salt, pepper and hot pepper and cover the surface with the béchamel sauce and sprinkle with the grated cheese and sprinkle with chopped parsley.
– Bake in a preheated oven at 180 ° C until milk is completely absorbed.
– Cut the fillets of whiting into cubes, season with salt, pepper, ground garlic and lemon juice. Marinate for 30 minutes.
– Then take the cubes of whiting one by one, roll them in the flour and dip them in the hot fry until golden, drain them on paper towels.
– Divide the cubes of fried whiting on the gratin, garnish with chopped parsley and serve.

Source: translate.google.sn

Chicken legs with fried curry paste

Ingredients:

– 4 chicken thighs
– 1/2 teaspoon of red curry paste
– 2 tablespoons soy sauce
– 1 teaspoon of mustard
– Bread crumbs
– Frying oil
– Salt pepper

Preparation

– Put the red curry paste, soy sauce, mustard, salt and pepper in a saucepan, mix well, brush the chicken legs with this mixture and leave to soak for 1 hour.
– Roll the thighs in the breadcrumbs.
– Fry them in a warm oil bath until the skin of the thighs is crisp, drain on absorbent paper.
– Serve immediately

Source: www.femmezoom.com

Salad with Peppers and Fried Zucchini Recipe

Ingredients:

– 4 green peppers
– 3 tomatoes
– 2 courgettes
– 1 clove garlic, chopped
– 1 teaspoon of harissa
– 1/2 teaspoon of cumin
– 1 teaspoon of sweet pepper
– Frying oil
– Salt

Preparation

– Wash and cut the tomatoes in half and fry in hot oil on both sides, mashed using a vegetable mill.
– Fry peppers in hot oil on all sides, remove seeds, peel and cut into squares.
– Wash the zucchini and cut into pieces and fry in hot oil until golden.
– Put the tomato puree, fried zucchini squares, fried pepper squares, chopped garlic, harissa, seasoning salt, cumin, sweet pepper in a deep frying pan and cook over low heat until light, Obtaining a thick sauce.
– Serve immediately.

Source: www.femmezoom.com

Fried Chicken Strips Recipe

Ingredients:

– 3 chicken breasts
– 1 egg
– 1 sachet of pastry yeast
– 1 teaspoon of mustard
– Bread crumbs
– Salt pepper

Preparation

– Cut the chicken into strips.
– Bring to a boil a pot of water, place the chicken strips and wait until the boil resumes and cook for 10 minutes, drain them for 1 night in a colander, salt and pepper.
– In a bowl mix the egg, yeast and mustard.
– Dip the chicken strips in the egg mixture and roll them in the breadcrumbs to coat them.
– Heat the frying oil in a frying pan and dip the chicken strips and brown on both sides turning. Drain on paper towels.
– Serve immediately.

Source: www.femmezoom.com

Recipe for Ground and Fried Fish

Ingredients:

– 250g of fish fillets
– 100g of rice
– 1 small onion, cubed
– 2 eggs
– 2 tablespoons chopped parsley
– 2 tablespoons flour
– Frying oil
– Salt, pepper, cumin, saffron

Preparation

– Rinse the rice and blanch it for 2 minutes in boiling water, drain it in a colander.
– Cut the fish fillets into pieces.
– In an electric robot put the pieces of fish, the cooked rice, the onion cubes and mix the whole.
– Place fish mixture, eggs, spices, chopped parsley and flour in a bowl, mix well.
– Take portions of the preparation with a tablespoon and place them in a bath of hot oil, to make them brown on all sides. Drain on paper towels.
– Serve immediately.

Source: www.femmezoom.com

Arikadukka or Fried Stuffed Mussels- Malabar Recipe

Ingredients

  • Fresh Mussels, in shells- 15
For making Rice dough
  • Rice flour- 2½ cups
  • Coconut, grated- ¾ cup
  • Small onions or pearl onions, chopped- 4
  • Cumin seeds- 1 tsp
  • Ginger, chopped- 1 inch slice
  • Green chilies, chopped- 2
  • Curry leaves- 10 leaves
  • Fennel powder- 1 tsp
  • Coriander powder- 1½ tsp
  • Salt- to taste
  • Water- enough to make a soft dough
For making masala paste
  • Kashmiri red chili powder- 2 tbsp
  • Turmeric powder- ¼ tsp
  • Garam masala- ¾ tsp
  • Salt- a few pinches
  • Water- 3 to 4 tbsp
Other ingredients
  • Oil- enough for deep frying

Instructions

  1. If using fresh mussels in shells- first clean the shells under running water, place them in a saucepan filled with water and boil them till the shells are opened. Discard the shells that are not open.
  2. I used the mussels in half shells, so I didn’t boil them. I removed the mussels from the shell and stuffed them with rice dough.
  3. In a blender, coarsely grind coconut, small onions, cumin seeds, ginger, green chilies, curry leaves, fennel powder and coriander powder along with ¼ cup water.
  4. In a large bowl, combine rice flour and salt. Add the ground coconut and knead the flour by adding hot water little by little. Knead into a soft dough and keep aside.
  5. If you are using mussels in the shell that’s been steam cooked and opened- stuff a handful of rice dough into the shells.
  6. If using mussels in half shells- Remove the mussels from the half shell, cover the mussels with the rice dough, make sure the mussels are not fully inside the dough. Place the stuffed mussels onto the half shells.
  7. Steam cook the stuffed mussels for 5 minutes- you could either use idiyappam cooker to steam cook or a pressure cooker- pour ½ cup water into cooker, place the stuffed mussels on a steel plate, keep this inside the pressure cooker and steam cook.
  8. After steam cooking the mussels, let them cool down completely.
  9. Open the shells completely and remove the mussels stuffed with rice dough out of the shells. The mussels will be stuck onto the rice dough.
  10. Heat oil for deep frying in a frying pan.
  11. In a small bowl, combine Kashmiri chili powder, turmeric powder, garam masala, salt along with 3 tbsp water to a paste.
  12. When the oil turns hot, dip each steam cooked and stuffed mussel in the masala paste and coat evenly.
  13. Place it in the oil and deep fry till it turns golden brown in color.
  14. Transfer to a kitchen paper towel and let absorb the excess oil.
  15. When the fried stuffed mussels have cooled down a bit, serve along with tea and enjoy this Malabar delicacy.

Source: www.thasneen.com

Lorilyn’s Deep Fried Stuffed French Toast

Ingredients:

  • 4ounces cream cheese, softened
  • 14teaspoon almond extract
  • 3tablespoons powdered sugar
  • 10slices Texas toast thick bread (or other thick sliced bread)
  • 1cup all-purpose flour
  • 12teaspoon cinnamon
  • 18teaspoon nutmeg
  • 1 12teaspoons baking powder
  • 12teaspoon salt
  • 1cup milk
  • 2eggs

 

Directions:

 

  • In stand up mixer or in small bowl, combine cream cheese, almond extract and powdered sugar until fluffy.
  • Fit a cake decorating bag with a large tip (star or round) and fill with cream cheese mixture. Set aside.
  • Using a serrated bread knife, slice each piece of Texas Toast into half on the diagonal.
  • Along the newly cut diagonal edge, use the tip of the knife to gently make a one inch slice into the center of the bread, making sure the slice runs parallel to the top and bottom of the bread.
  • Insert the decorator tip into the opening & squeeze out about a teaspoon or so of filling. With a thumb & finger, gently pinch the opening to close it back up & cover the filling. (This could also be done with a ziplock baggie with a corner cut off, although not quite as easily.).
  • In mixer or another medium bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
  • Beat in milk and eggs until batter is smooth. Pour into deep wide bowl or into a pie plate, for dipping.
  • Pre-heat deep fryer or griddle (about 350°) and when ready dip filled slices of bread into batter, turn once and place into fryer basket. (Mine will hold two slices at a time.)
  • Fry 2 minutes or until lightly browned & crispy looking then turn each slice over with a pair of tongs and fry the other side for 2 minutes or until done.
  • Remove with tongs to paper towel lined plate to drain. Sprinkle with powdered sugar, if desired.
  • Repeat with the rest of the slices.
  • Serve immediately (careful – filling is hot) with your choice of syrups, jams or jellies.

 

Source:  www.food.com

 

Fried Baby Corn Stir-Fry Recipe

For the Fried Baby Corn :

Fried Baby Corn

Ingredients

  • Baby corn, canned, rinsed- 1 can or 15
  • Oil- enough for deep frying
To make batter
  • Corn starch- ½ cup
  • Egg- 1
  • Ginger-Garlic paste- 2 tsp
  • Ground pepper- ¼ tsp
  • Salt- to taste
  • Cold water- ¼ cup
To make seasoning
  • Oil, used for frying- 2 tbsp
  • Garlic, minced- 3 cloves
  • Dry whole red chilies- 2
  • Red onion, chopped small- 1
  • Soy sauce- 3 tbsp
  • Chili paste- ½ tsp
  • Water- 1 tbsp
  • Lemon juice- 1tsp
  • Green onion, chopped- 1 stalk
  • Cilantro, chopped- 2 handfuls

Instructions

  1. Gluten free batter:In a large bowl combine corn starch, egg, ginger-garlic paste, ground pepper and salt, add cold water and make into a thick batter.
  2. You could even use 2 tbsp of all purpose flour and little more water while making the batter.
  3. If you are using canned baby corns, rinse with water and pat dry them.
  4. Place a frying pan over medium heat, add oil and let it turn hot.
  5. Dip the baby corns in the batter, coat well and put them into the hot oil.
  6. Make sure the baby corns are dipped well in the oil while frying.
  7. Fry till it turns golden in color.
  8. Transfer on a paper towel.
  9. Place a skillet or pan over medium heat, add 2 tbsp of oil used for frying baby corns.
  10. Add garlic and fry till it starts to turn golden in color.
  11. Add dry red chilies and saute for a second.
  12. Add the chopped onions and saute till it turns light brown.
  13. To the onions, add soy sauce, chili paste and water.
  14. Let the sauce come to a boil.
  15. Now, add spring onions and cilantro, combine well.
  16. Add the fried onions to the mixture and drizzle lemon juice over it.
  17. Combine with the sauce and remove from the flame.
  18. Serve hot as an appetizer or as a side dish.

Source: www.thasneen.com

Chicken Stuffed Gift Box – Chicken stuffed in dough and Fried

For the Chicken Stuffed :

Chicken Stuffed

Ingredients :

For making chicken Masala
To marinate Chicken
  • Chicken Breasts, diced small- 1
  • Chili powder- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1 tsp
  • Garam masala- ¼ tsp
  • Salt- to taste
For making Chicken Masala
  • Oil- 1 tbsp
  • Onion, chopped small- 2
  • Ginger-garlic paste- ½ tbsp
  • Green chili, chopped- 1 or 2
  • Garam masala- ½ tsp
  • Salt- to taste
  • Cilantro, chopped- 2 handfuls
For making dough
  • Wheat flour or Atta- ½ cup
  • All purpose flour- ½ cup
  • Water- ¼ cup + 2 tbsp
  • Oil- 2 tsp
  • Salt- to taste
Other ingredients
  • Any food colour of your choice- to colour the ribbon and the star or heart shapes

Instructions :

Making chicken Masala
  1. Combine the chicken with all the ingredients mentioned ‘for marinating chicken’.
  2. Place a saucepan over medium heat, add the chicken to the pan and cook covered till chicken has cooked well and the water has dried off. Let cool down and shred the chicken using your hands or a wooden spoon. Keep aside.
  3. Place a pan over medium heat, add oil.
  4. Add chopped onion, season with salt and cook till translucent.
  5. Add ginger-garlic paste and green chilies, combine well and cook till onions turn golden brown.
  6. Add the cooked and shredded chicken along with garam masala, combine well.
  7. Taste and add more salt if needed.
  8. Add chopped cilantro, mix well and cook for a few seconds.
  9. Remove the pan from the heat and keep covered.
Making the dough
  1. In a large bowl, combine the wheat flour, all purpose flour and salt.
  2. Add water little by little and knead it to a soft dough.
  3. Add oil over the kneaded dough and combine well. Keep aside for 5 minutes.
  4. Make small balls out of the dough.
  5. To a couple of the balls, add the colour of your choice and knead well till the dough is evenly coloured.
  6. Roll the coloured dough on a wooden board to a thin round shape, dust with flour while rolling to prevent from sticking.
  7. Using a sharp knife, cut into long strips or ribbons of equal lengths, keep aside.
  8. For making shapes: use small heart shaped or star or flower shaped cookie cutters. Press the cutters on the coloured dough and make the shapes. Keep aside.
  9. Roll the other dough balls into medium sized round shapes.
  10. Place the chicken masala on the center of the dough.
  11. Fold both the sides and then the ends, use little water to glue them. It will resemble to a square shaped box.
  12. Wrap the box with the 2 coloured ribbons: vertically and horizontally. Use little water to glue the ribbons.
  13. Place the heart shape or star or flower on the center where the 2 ribbons meet, use little water to glue the shape on the ribbons.
  14. Heat a frying pan over medium heat, add enough oil to fry, let the oil turn hot.
  15. Place the chicken gift box into the oil and deep fry till both the sides turn golden in colour.
  16. Transfer to a paper towel.
  17. Serve warm with tomato ketchup or any sauce of your choice.

Source: www.thasneen.com

Fried Cheese and Sausage Bread Rolls

Ingredients
  • 10 slices of loaf bread
  • 1 sausage (Italian, Spanish, sweet or salty, so long as it’s firm), about 120 grams
  • block of cheese (whatever variety, so long as it melts fast), about 150 grams
  • 1 egg, beaten
  • ½ c. of flour stirred with ½ c. of yellow cornmeal
  • about 2 c. of cooking oil
Instructions
  1. Cut the crusts off the bread then flatten with a rolling pin.
  2. Cut the sausages and cheese into strips a little shorter than the width of the bread.
  3. Arrange a strip of sausage and cheese at the center.
  4. Brush the far edge with the beaten egg. Roll the bread, pressing to seal.
  5. Repeat with the rest of the bread, sausage and cheese.
  6. Brush each rolled bread with egg. Brush inside the open edges (the sides) too. Roll in the flour-cornmeal mixture. Sprinkle the open edges with the flour-cornmeal mixture too to seal the cheese inside and prevent it from oozing out when it melts during frying.
  7. Heat the cooking oil. Over medium-high heat, fry each rolled bread. One by one, for best results, turning the bread in the hot oil for even browning.
  8. The frying part should be very, very short. Just long enough to brown the bread but not get it soaked in too much in oil. And just long enough to heat the sausage and melt the cheese BUT NOT liquefy the cheese totally.
  9. Drain the fried bread on a stack of paper towels.
  10. Cut the fried cheese and sausage bread rolls diagonally into two. Serve hot. They go well with potato salad.

Source:  casaveneracion.com

Recipe Fried calamari washers

For the Fried calamari :

Fried calamari

Ingredients:

– 500g of calamari
– 2 teaspoons of milk
– 1/4 teaspoon of olive oil
– 2 eggs
– Flour
– Frying oil
– Salt pepper

Preparation

– Cut the squid into slices.
– Put the milk in a salad bowl, add the olive oil, salt and pepper. Add slices of squid and marinate in the refrigerator for 1 or 2 hours, drain and dry with a clean cloth.
– Pass the squid in the flour seasoned with salt and pepper, in the beaten eggs and again in the flour seasoned.
– Heat the oil in a frying pan and fry the slices of squid in the hot oil until golden, drain on paper towels.
– Serve immediately.

Source: www.femmezoom.com

Recipe for Fried Chicken Strips

For the Fried Chicken Strips :

Fried Chicken Strips

Ingredients:

– 3 chicken breasts
– 1 egg
– 1 sachet of pastry yeast
– 1 teaspoon of mustard
– Bread crumbs
– Salt pepper

Preparation

– Cut the chicken into strips.
– Bring to a boil a pot of water, place the chicken strips and wait until the boil resumes and cook for 10 minutes, drain them for 1 night in a colander, salt and pepper.
– In a bowl mix the egg, yeast and mustard.
– Dip the chicken strips in the egg mixture and roll them in the bread crumbs to coat them.
– Heat the frying oil in a skillet and dip the chicken strips and brown on both sides.Drain on paper towels.
– Serve immediately.

Source: www.femmezoom.com

Chicken Fried Wings Recipe

For the Chicken Fried :

Chicken Fried

Ingredients:

– 6 chicken wings
– 2 tablespoons ketchup
– 1 tablespoon mustard
– 1/4 teaspoon garlic powder
– Wheat flour
– Salt, Pepper, saffron

Preparation

– In a dish put the ketchup, mustard, garlic powder, salt, pepper, saffron, mix well, coat the chicken wings with this mixture.
– Put the chicken wings in a casserole dish (do not put water), close the casserole, let cook on very very mild fire, count 50 minutes of cooking from the rotation of the valve.
– Pass each chicken wing in the durum wheat flour.
– Heat the oil in a frying pan and brown the chicken wings on both sides, drain in a paper towel.
– Serve immediately.

Source: www.femmezoom.com

Chicken legs with fried curry paste

For the Chicken legs :

Chicken legs

Ingredients:

– 4 chicken thighs
– 1/2 teaspoon of red curry paste
– 2 tablespoons soy sauce
– 1 teaspoon of mustard
– Bread crumbs
– Frying oil
– Salt pepper

Preparation

– Put the red curry paste, soy sauce, mustard, salt and pepper in a saucepan, mix well, brush the chicken legs with this mixture and leave to soak for 1 hour.
– Roll the thighs in the breadcrumbs.
– Fry them in a warm oil bath until the skin of the thighs is crisp, drain on absorbent paper.
– Serve immediately.

Source: www.femmezoom.com

Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce) Recipe

For the Chicken Piccata : 

Chicken Piccata

INGREDIENTS

  • 1 cup all-purpose flour (5 ounces; 140g)
  • 3 large eggs, beaten
  • 2 cups panko bread crumbs (4 ounces; 115g), roughly crushed by hand if very large
  • 2 ounces (60g) grated Parmigiano-Reggiano cheese
  • 8 boneless, skinless chicken cutlets (3 or 4 ounces each), pounded to about 1/4 inch thick
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 1/2 cup dry white wine (120ml)
  • 1 1/2 tablespoons drained capers (15g)
  • 5 tablespoons unsalted butter (70g)
  • 2 tablespoons fresh juice from 1 lemon (30ml)
  • 1 1/2 tablespoons minced flat-leaf parsley

DIRECTIONS

1. Set three wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.

 

2. Line a rimmed baking dish with parchment paper. Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to prepared baking sheet and repeat with remaining cutlets.

 

3. Fill a large skillet with 1/4 inch oil. Heat over high heat until shimmering and just shy of smoking, about 375°F on an instant-read thermometer.

 

4. Working in batches and using tongs or your fingers, gently lower cutlets into the pan, laying them down away from you to prevent hot fat from splashing toward you. Fry, gently swirling pan and rotating cutlets for even browning, and adjusting heat as necessary for a steady, vigorous bubble, until bottom side is browned and crisp, about three minutes. Flip cutlets and fry until other side is browned and crisp, about three minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets, topping up oil if necessary.

 

5. Drain all but one tablespoon oil from skillet. Add wine and bring to a boil over medium-high heat, cooking until raw alcohol smell has mostly cooked off, about two minutes. Add capers and butter, whisking constantly, until butter has melted. Lower heat to medium and continue whisking and reducing until a creamy, emulsified sauce forms (the time this takes will depend on your burner power and the size of your pan). If sauce over-reduces and breaks at any point, add one tablespoon cold water and whisk to emulsify it again. Whisk in lemon juice and parsley, season with salt and pepper, and remove from heat.

 

6. Arrange cutlets on a platter and drizzle warm butter sauce all over. Serve right away.

Japanese Omelette-Topped Ketchup Fried Rice With Chicken (Omurice) Recipe

For the Japanese Omelette : 

Japanese Omelette

INGREDIENTS

  • 2 cups cooked white sushi rice (12 ounces; 350g) (see note above)
  • 5 tablespoons (75ml) vegetable or canola oil, divided
  • 1/2 cup minced yellow onion (100g; about 1/2 medium onion)
  • 1/2 cup diced carrot (100g; about 1 large carrot)
  • 3 ounces diced skinless, boneless chicken thigh (80g; about 1/2 cup)
  • 1/4 cup ketchup (60ml), thinned with 1 tablespoon (15ml) water, plus more ketchup for serving
  • 1 scallion, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 4 large eggs, beaten with a pinch of salt
  • Kewpie mayonnaise, for serving (optional; see note above)

DIRECTIONS

If using day-old rice, transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Heat 1 tablespoon (15ml) vegetable oil in a 10-inch carbon steel or nonstick skillet over high heat until lightly smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another tablespoon (15ml) oil and remaining rice.

Add 2 more tablespoons (30ml) oil to skillet, return to high heat, and heat until smoking. Add onion and carrot and cook, stirring and tossing, until just tender and lightly browned in spots, about 3 minutes. Add chicken and cook, stirring, until cooked through and starting to lightly brown, about 3 minutes.

Return rice to pan and toss until well combined with vegetables. Add thinned ketchup and cook, stirring and tossing, until ketchup sauce is reduced and each grain of rice is separate and coated in a shiny sheen of ketchup. Toss in scallion, then season with salt and pepper. Scrape rice mixture into a small heatproof bowl, packing it down. Invert a serving plate on top of the bowl of rice, then rotate both so that bowl is sitting inverted on top of plate. Set aside.

Wipe out skillet with a paper towel and return to medium-high heat. Add remaining 1 tablespoon (15ml) oil and heat until shimmering. Add eggs and stir rapidly with a spatula, while shaking pan to agitate eggs; make sure to move spatula all around pan to break up curds and scrape them from bottom of skillet as they form. Stop stirring as soon as eggs are very softly scrambled and creamy (but still loose enough to come together into a single mass), 1 to 2 minutes.

Using spatula, gently spread egg in an even layer around skillet and scrape down any wispy bits around the edges. The top surface should be loose and creamy, but if it looks too liquid and raw, let cook, undisturbed, for another few seconds. (If it still flows, you can swirl skillet to send loose egg to the edges, where it will set more quickly.) Remove from heat.

Lift bowl from rice; rice should hold a mound-like form. Slide open-face omelette on top of rice mound. Garnish with a squeeze of ketchup and Kewpie mayonnaise, if using.

Serve right away.

Source: www.seriouseats.com

Fried Salami Breakfast Sandwich

For the Fried Salami

Fried Salami

INGREDIENTS

  • 1 1/2 teaspoons olive oil
  • ½ medium red onion, thinly sliced
  • 2 English muffins
  • 1 tablespoon unsalted butter
  • 2 large eggs
  • 2 slices Provolone or Jack cheese
  • Mayonnaise
  • Mustard
  • 8 slices salami

INSTRUCTIONS

1. Add oil to skillet on medium high heat and sauté onions for a couple minutes. Turn heat down to medium. Start toasting muffins. Move onions to side of pan and add butter and crack in the eggs. After 2 minutes add a slice of cheese over each egg.

2. Cook everything until egg whites have set (about 2 or 3 minutes more).

3. When muffins are done spread one side of each with mayo and mustard. With a spatula place eggs onto the muffins and the onions over the eggs.

4. Now with the pan empty add the slices of salami to the pan and fry for about 1 minute each side. Place the salami over the onions and your