TORRANCE TRIBUNE April 16, 2015 Page 7 and how to bang them by Chef Shafer W hat do you do with your left over rice? Well, here are some ideas! live well, love much, laugh often! The Chef Crispy Cheese and Rice Cakes Ingredients • 2 Cups cooked rice • ½ Cup grated cheddar • ½ Cup grated parmesan • 3 Eggs • 3 Cups bread crumbs plus ½ cup bread crumbs • 6 Eggs • 2 Cups flour • 1 Teaspoon salt • 1 Teaspoon pepper Preparation 1. Mix the rice, cheddar parmesan, 3 eggs, ½ teaspoon salt, ½ tespoon pepper and the ½ cup bread crumbs throughly 2. Mix the 6 eggs, add the remaining salt and pepper with the flour 3. Dipp the rice cakes in the flour, then the egg mix, then the breadcrumbs 4. Set on a sheet pan and repeat 5. Heat to medium a sauce pan with 3 inches of vegetable oil and gently dip the cakes into the warm oil and brown nicely until golden brown and serve • Fried Rice and Cashews Ingredients • 1 Pound mixed vegetables (onions, mushrooms, cabbage carrot, zucchini and bean spouts) • ¼ Cup vegetable oil • 3 Cups cooked rice • 3 Table spoons oyster sauce • 1/8 Cup soya sauce • 3 Eggs • ½ Cup toasted unsalted cashew Preparation 1. In a hot saute pan or on a flat top griddle brown the veggies in the oil. 2. Add the rice and mix together 3. Add the oyster sauce and soy and mix 4. Mix the eggs up in a small bow and the pour slowly in the hot rice mix when eggs are cooked add the cashew and serve •
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