Cook’s Nook: Amy Beh’s recipes for rice and rice substitutes

  • Food
  • Sunday, 16 Sep 2018

Tasty Fried Brown Rice

Couscous and cauliflower rice are great alternatives to rice.


2 cups cold cooked brown rice

1 tbsp canola oil

1 tbsp sesame oil

6 shelled medium small prawns, diced

1 tbsp diced carrot

2 long beans, cut into small sections

2 tbsp diced red capsicum

2 egg whites

2 tbsp fresh sweet corn kernels


1 tbsp oyster sauce

1 tsp chicken stock powder

1 tsp paprika powder

Freshly cracked black pepper

Dash of pepper to taste

Sugar to taste

Heat oil and sesame oil in a large nonstick skillet. Add prawns, carrot and long beans. Saute briefly.

Add brown rice and toss over high heat. Stir in capsicum to combine. Mix and fry briskly over high heat. Season to taste.

Push rice aside and add egg white. Toss and fry until egg whites and rice are well combined.

Add sweet corn kernels and adjust taste with a little more sesame oil. Keep frying until rice grains start to “jump”.

Once done and rice is fragrant, dish out and serve at once.

Healthy Cauliflower Fried Rice


1 (300g) medium head cauliflower

2 tbsp sesame oil

2 tbsp red onion, diced

1 tsp chopped garlic

1 tsp minced ginger

2 tbsp red capsicum, diced

2 tbsp green capsicum, diced

1 tbsp diced carrot

2 tbsp shiitake mushrooms, diced

2 eggs, beaten


2 tbsp light soy sauce

1 tbsp Sriracha sauce

freshly cracked black pepper to taste

1 tbsp canola oil


chopped spring onion and coriander

Remove core of cauliflower. Cut off the florets and wipe them dry. Put the florets in a food processor. Pulse for 5-6 seconds until the cauliflower resembles rice or slightly larger pieces. Do not overload the processor or the cauliflower will become mushy when cooked.

Heat sesame oil in a large nonstick skillet. Add onion, garlic and ginger. Saute until fragrant.

Add capsicums and carrot. Stir-fry well till aromatic. Add cauliflower and saute until just tender but not mushy. Mix in the shiitake mushrooms. Add the beaten eggs and adjust taste with seasoning. Keep stirring until the egg coats all the cauliflower and is cooked,

Dish out and serve garnished with chopped spring onion and coriander.

Simmered Chicken with Couscous


2 tbsp canola oil

2 tbsp yellow onion, chopped

3 cloves garlic, crushed

500g chicken, skin removed and cut into 6 pieces

150g tomatoes, seeded and chopped

1 tbsp paprika

1 tsp ground cinnamon

1 bay leaf

½ tsp water

2 dried dates

Adequate salt and sugar to taste

½ tsp chicken stock powder


150g couscous

1 tbsp butter

20g raisins

2 stalks coriander, finely chopped

Heat oil in a pan and saute onion and garlic till slightly browned and aromatic.

Add chicken, tomatoes, paprika, cinnamon and bay leaf, and pour in water. Cook to a boil then reduce the heat and simmer for about 20 minutes, stirring twice in between.

Add the dates and continue to simmer until chicken is tender and gravy is reduced. Add seasoning to taste.

For the couscous: Bring 600ml water to a boil then add ½ teaspoon oil and a big pinch of salt. Once water comes to a boil, take saucepan off the heat and add couscous. Whisk and cover for 3-4 minutes. When done, drain couscous and loosen the grains. Stir in butter, raisins and coriander.

Dish out couscous to serve with the chicken.

Article type: metered
User Type: anonymous web
User Status:
Campaign ID: 18
Cxense type: free
User access status: 3

Across The Star Online