Best Dans Asian Rice Recipes

DAN'S ASIAN RICE

Dan's Asian Rice image

This delicious rice dish, created by my son, goes great with many Asian inspired dishes. I especially like it with my recipe for Recipe #319003. You can cut the recipe in half for 2 people without any problems. I have made this for 2 people and use 1 tsp. chili paste. It is spicy, but not "Real Hot". This rice has lots of flavor! I served with Sweet Soy Sauce Drizzled over the top of the rice as shown in my picture. Preparation time DOES NOT include time to cook rice.

Provided by Lindas Busy Kitchen

Categories Brown Rice

Time 30m

Yield 4 1 c. servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
6 celery ribs, chopped
4 carrots, chopped
2 medium onions, chopped
1 tablespoon fresh garlic, chopped
1 -1 1/2 teaspoon sambal oblek chili paste (depending on how spicy you like it)
4 cups brown basmati rice, cooked
2 tablespoons light soy sauce
2 tablespoons sweet soy sauce (Kecap Manis ABC brand)

Steps:

Cook rice or use left overs. Set aside.
In a wok, over medium-high heat add olive oil. Let the wok get hot, then add in the celery and carrots. Cook for 2 minutes stirring.
Add onions. Cook 2 minutes.
Add garlic and chili paste, and cook for 1 minute, stirring as you cook.
Turn heat down to medium, then add in the rice. Mix rice in well with vegetables.
Add soy sauces, and mix well. Let rice get nice and hot before serving.
Serve.

Nutrition Facts : Calories 809.5, Fat 12.5, SaturatedFat 2.1, Sodium 608.5, Carbohydrate 156.9, Fiber 10.2, Sugar 8.1, Protein 17.4

DAN DAN NOODLES

Dan Dan Noodles image

A Dan Dan Noodles recipe that's tried, true, and authentic. With this recipe, you can try out this spicy, numbing Sichuan classic at home!

Provided by Judy

Categories Noodles and Pasta

Time 1h30m

Number Of Ingredients 24

Ingredients

2 tablespoons Sichuan peppercorns
1 cinnamon stick
2 star anise
1 cup oil
1/4 cup crushed red pepper flakes
3 teaspoons oil
8 oz. ground pork ((225g))
2 teaspoons sweet bean sauce or hoisin sauce
2 teaspoons shaoxing wine
1 teaspoon dark soy sauce
1/2 teaspoon five spice powder
1/3 cup sui mi ya cai
2 tablespoons sesame paste (tahini)
3 tablespoons soy sauce
2 teaspoons sugar
1/4 teaspoon five spice powder
1/2 teaspoon Sichuan peppercorn powder ((we ground whole Sichuan peppercorns in a mortar and pestle))
1/2 cup of your prepared chili oil ((scary, but yes!))
2 cloves garlic ((very finely minced))
¼ cup hot cooking water from the noodles
1 pound fresh or dried white noodles ((450g, medium thickness))
1 small bunch leafy greens ((spinach, bok choy, or choy sum))
chopped peanuts
chopped scallion ((optional))

Steps:

To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 - 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you'll need, but you'll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.
To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai (pickled vegetables) for a few minutes. Set aside.
To make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.
To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.
Divide the sauce among six bowls (or four if you want larger servings), followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and scallions.
Mix everything together and enjoy!

Nutrition Facts : Calories 512 kcal, Carbohydrate 41 g, Protein 15 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 936 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving