Ingredients

• 1 tbsp/15ml vegetable oil
• 4 salad onions, thinly sliced
• 2cm/¾in piece fresh root ginger, grated or finely chopped
• 1 egg
• 175g/6oz cooked long-grain rice
• 50g/2oz frozen peas
• 1 tbsp soy sauce
• freshly ground pepper

Directions

1. Heat the oil in a wok and cook the salad onions, garlic and ginger for 2 minutes. Crack in the egg and scramble with a chopstick for a couple of minutes until just set.

2. Stir in the rice and peas and continue to cook for a further 3-4 minutes until piping hot. Season with soy sauce and a few twists of black pepper and serve.

Ingredients

• 2 cups rice
• Oil for sautéing
• 3 links hot smoked sausage
• 4 boneless chicken breasts, diced
• 4 medium onions, chopped
• ½ bunch parsley, chopped
• 1 bunch green onions, chopped
• 1 tablespoon thyme
• 3 bay leaves
• Salt and pepper to taste
• 10 toes of garlic, roughly chopped
• 4 cans (8 ounces each) tomato sauce
• 2 pounds shrimp (36/42 count), peeled and deveined

Directions

Prepare rice according to package directions and set aside.

Heat a little oil in a large roaster or Dutch oven and sauté chicken and sausage. Then make gravy: Sauté onions, green onion and parsley in the pot, then add the tomato sauce, two cans of water, thyme, bay leaves, and salt and pepper to taste. Cook for 20 minutes over medium heat.

Add garlic, sausage and chicken. Cook 10 minutes. Add raw shrimp and rice. Cook over medium heat for 20 minutes more.

Ingredients

• 2 cups cooked rice
• 2 cans cream of mushroom soup
• 1 stick of butter or margarine
• 1 jar Cheese Whiz, 8 oz. size.
• 2 boxes chopped frozen broccoli

Directions

Prepare the broccoli according to package directions. Mix together the cooked rice, cream of mushroom soup, butter, Cheese Whiz and blend with the cooked broccoli.

Ingredients

• 15 lbs. uncooked rice
• 1½ gallons water (This may vary with the amount of fluid from cooked vegetables.)
• Black pepper
• Chopped garlic
• Creole seasoning
• 2 bell peppers, chopped
• 1 stalk (bunch) celery, chopped
• 8 lbs. onions, chopped
• 12 lbs. smoked sausage
• 20 lbs. boneless pork (Boston butt)

Directions

1. In 15-gallon black pot, season pork with Creole seasoning and garlic. Brown until meat is fork tender. Remove from pot and drain.

2. Brown sausage and skim off excess grease.

3. Sauté chopped onion, celery, and bell pepper with sausage until tender.

4. Add the cooked pork and cook for 30 minutes.

5. Add water and season to taste with Creole seasoning, black pepper and garlic. Bring to boil and add rice. Cover pot and cook for 25 to 30 minutes, stirring twice.

Source: The Advocate – Baton Rouge, La

Ingredients

• 1 lb. crawfish tails
• 1 medium onion, chopped
• 1 jalapeno pepper, chopped
• 1 stick butter or margarine
• 1 can beef broth
• 1 can tomato sauce, 8 oz. size
• 1 can mushrooms stems and pieces, 8 oz. size
• Salt and pepper to taste
• parsley and onion tops
• 2 1/2 cups raw rice

Directions

Put the butter or margarine into the Hitachi rice cooker and allow to melt. Add the onion, jalapeno pepper, crawfish, beef broth, tomato sauce, mushroom stems and pieces, salt and pepper, and the raw rice. When the rice cooker goes off, add the parsley and onion tops and more seasoning if necessary. Stir well and serve warm.