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Recipes for your Multicooker continued
Fried Rice
Makes 4 to 6 servings
2 tablespoons oil
1 clove garlic, crushed
1 teaspoon finely chopped fresh ginger
4 cups cooked rice
1½ cups chopped cooked chicken
1½ cups chopped cooked pork
½ cup spring onions
2 tablespoons soy sauce
2 eggs, beaten
Salt and freshly ground black pepper
1. Heat oil in cooking vessel on MED setting;
add garlic and ginger.
2. Add rice, cooked meat and shallots; stir
well to combine.
3. Add soy sauce; pour in beaten eggs and
stir continuously until eggs are cooked.
4. Season with salt and pepper; serve
immediately.
Chinese Fried Vegetables
Makes 6 servings
¼ cup vegetable oil
4 stalks celery, sliced thinly
2 large carrots, peeled, cut into julienne
strips
1 small cucumber, sliced thinly
1 turnip, peeled, cut into julienne strips
125g can bamboo shoots, drained
125g button mushrooms, sliced
1 cup bean sprouts
1 teaspoon chopped ginger
2 tablespoons soy sauce
1 teaspoon wine vinegar
1 teaspoon sesame oil
Salt and freshly ground black pepper
1. Heat oil in cooking vessel on MIN/MED
setting. Add onion and garlic and cook,
stirring, for 2-3 minutes or until onion is
soft.
2. Add dried spices and cook a further 1
minute, or until spices are fragrant. Stir
through tomato paste and cook for 2
minutes.
3. Increase heat to MAX setting; add lentils,
stock and water and bring mixture to the
boil. Reduce heat to MIN/MED setting and
cook, uncovered, stirring occasionally, until
the mixture thickens slightly.
4. Add the tomatoes and eggplant and cook,
covered, for 10 minutes. Remove lid and
cook for a further 10 minutes or until dhal
has thickened and the eggplant is soft.
5. Add whole peeled eggs and stir gently until
heated through.
6. Season to taste.
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