California Farm After School Fried Rice Snacks

Name: How to cook California Farm After School Fried Rice Snacks - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 balls per portion, 18 portions
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm After School Fried Rice Snacks

Kids need tasty snacks after school that look good and smell good and taste good, that are nutrious and dont get thrown away. Here is a pocket snack soldiers and farm workers use to get through the day. I made a smaller version for kids, egg size balls instead of big peach size ones. One part chicken, one part veggies, one part rice boiled in coconut milk, soy sauce and palm sugar, then stir fried, then coated with a breaded egg crust, deep fried into hush puppy balls, delicous cold. Cooked once a week, fresh in the fridge for a week. Freezes well up to a year.

Ingredient

Food ration :

2 balls per portion, 18 portions

Cooking time :

1 hour coconut rice, 10 min poach, 10 min deepfry

chicken thighs, boiled, trimmed, shredded to 500 grams meat

2 Cups

chicken broth from boiling the chicken thighs

2 Cups

basmati rice, makes 1,500 grams boiled and 1,000 grams fried rice

Tsp

trassi, shrimp paste

Cup

mild onion, shredded, 500 grams

shredded carrots, 250 grams

Cup

bok choy or cabbage, shredded, 250 grams

Tbs

vegetable oil for stir frying

2 Cups

coconut milk, 500 ml

Tsp

turmeric and tsp black pepper

Tbs

soy sauce with palm sugar (ketjap manis)

fresh farm eggs, whipped

Cooking instructions

* Step 1

Boil 2 cups of water, put 2 chicken thighs in, boil ten minutes, keep the broth, shred meat, add 2 cups of coconut milk, 2 cups of rice, tsp turmeric, tsp trassi, Tbs soy sauce with palm sugar, bring to rolling boil, cover, turn off, let sit one hour. Simmer left over chicken bones one hour to make extra broth for freezing. Dissolve chicken bones in garden fermenter.

* Step 2

Cook in portions. Shred 100 grams mild onions, stir fry in oil till glazed, add 100 grams chicken, brown, add 300 grams boiled rice till it looks crispy brown, stir fry, add 100 grams shredded veggies. Add stir fried portions together in large wok, low fire, bake six minutes, scrape, stir, repeat, till rice is crispy and crunchy. Mix well. Cool. Whip eggs, make egg size rice balls with fried rice and whipped eggs, coat rice balls rolled in bread crumbs.

* Step 3

Deep fry six rice balls at a time, eight minutes in 350F degree oil till golden brown, drain, cool. Pack 2 balls per sandwich bag. Each balls weighs between 60 and 100 grams, 2 to 3 ounces. Two balls per person.