Wednesday, October 28, 2020

If You’re Not Eating Rice for Breakfast, You Should Be

Fry it with bacon and eggs for the ultimate savory meal.

By: Leah Scalzadonna

I am a big proponent of rice for breakfast. In fact, one of my favorite comfort dishes is a simple combo of white rice, runny fried eggs and a little salt and pepper. It might sound a bit unusual, but is it really so different than eating toast in the morning? They’re both carb-y, delicious and easy to cook, which sounds like a win in my book.

Don’t just take my word for it, though. If you want to switch up your breakfast by cooking with rice, look no further than Jet Tila’s Bacon and Egg Fried Rice class on the Food Network Kitchen app. Jet’s five-star fried rice is all about comforting flavor, which he develops in stages as he cooks bacon, a few veggies, rice and eggs. It’s a dish Jet learned to cook with his grandmother when he was three years old, and one he still loves to this day.

Though this recipe is quick and easy, Jet has a few tricks up his sleeve to make it even simpler. To start, Jet suggests that if you don’t have rice on hand (or just aren’t the best at making it), call up your local Asian restaurant and ask for a dollar or two of fried rice. As Jet says, “The secret to really great fried rice is perfectly textured, fully-grained rice. And who makes rice the best? The people who do it by the 25-pound or 50-pound per day.”

Next, Jet emphasizes the importance of letting bacon cook undisturbed. He says the bacon will sear and eventually lift from the pan on its own —and if it doesn’t, it’ll stick in little bits that are really easy to scrape up. His final (and most important piece of advice)? Once the rice and eggs are added to the pan, keep tossing to ensure that the rice gets fully coated with the eggs — as Jet explains, the egg will envelop the rice and create a rich and fluffy texture.

Once the rice is cooked, Jet incorporates a few splashes of oyster sauce and soy sauce, leaving you with a perfectly flavored fried rice that’s not too salty or weighted down. Garnish with scallions and white pepper and it’s ready to eat. Full of bacon, eggs (and even a few hidden veggies), this is a morning dish that’s sure to satisfy. We’re willing to bet that once you try it, you’ll never doubt rice for breakfast again.

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Sunday, October 25, 2020

Snow Geese Are Here!

Snow Geese have begun to arrive in Sacramento Valley rice fields, including this video from Erdman Farms in Colusa County this afternoon.

Thursday, October 22, 2020

How You've Been Cooking Rice WRONG Your Entire Life - BBC

Cherry gets the lowdown on cooking rice with four foolproof hacks which ensure it comes out right every time.

Monday, October 19, 2020

Hidden Veggie Chicken & Rice

Here is what you'll need!

Hidden Veggie Chicken & Rice
Servings: 5


5 chicken thighs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried basil
½ teaspoon dried oregano
2 zucchinis, grated
1 cup rice
½ teaspoon garlic powder
Salt, to taste
Pepper, to taste
1½ cups chicken broth


1. Preheat oven to 400˚F/200˚C.
2. Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
3. On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.
4. Grate both zucchinis with a box grater.
5. Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.
6. Lay the chicken on top of the rice mixture and cover.
7. Bake for 30 minutes or until the chicken’s internal temperature reads 165˚F/75˚C.
8. Optional: Remove chicken and broil 1-2 minutes to crisp skin even more.
9. Enjoy!

Friday, October 16, 2020

Jubilant Sandhills

Sandhill Cranes enjoying rice fields in Butte County, an annual treat in the Sacramento Valley! Rice fields provide food and a resting place for millions of birds.

Tuesday, October 13, 2020

How Rice Cakes Covered In Peanuts and Black Sesame Seeds Are Made

Shāo máshǔ is a sticky rice cake covered with crushed peanuts and black sesame seeds. It's simmered until ready to serve, when it's then rolled up in either sweetened peanuts or black sesame seeds. Next time you're in Taiwan, try one of these warm treats!

Wednesday, October 7, 2020

How To Make Porcupine Meatballs | Australia's Best Recipes

Keen for an easy, yummy dinner? Check out these mince beef porcupine meatballs, perfect for a weeknight, and awesome served with veggies and mash!

Sunday, October 4, 2020

How to Clean White Rice - Martha Stewart

Martha's tip for making light, fluffy rice: rinse the grains before cooking to remove excess starch.

Thursday, October 1, 2020

Giant Grind of Geese in Glenn County

Thousands of Specklebelly Geese in a Willows field yesterday - some of the earliest arrivals in the massive annual Pacific Flyway Willdlife Migration through Sacramento Valley rice country.