Recipe of Award-winning California Farm After School Fried Rice Snacks

Hello everybody, it's Louise, welcome to our recipe page. Today, we're going to make a distinctive dish, Recipe of Super Quick Homemade California Farm After School Fried Rice Snacks. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Recipe of Favorite California Farm After School Fried Rice Snacks is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It's simple, it's quick, it tastes yummy. They are fine and they look fantastic. California Farm After School Fried Rice Snacks is something which I have loved my entire life.

Kids need tasty snacks after school that look good and smell good and taste good, 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. With Covid, California schools cannot accept home cooked snacks for kids except from their own parents.

Many things affect the quality of taste from California Farm After School Fried Rice Snacks, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm After School Fried Rice Snacks delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make California Farm After School Fried Rice Snacks is 2 balls per portion, 18 portions. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook California Farm After School Fried Rice Snacks estimated approx 1 hour coconut rice, 10 min poach, 10 min deepfry.

To get started with this recipe, we have to prepare a few ingredients. You can cook California Farm After School Fried Rice Snacks using 15 ingredients and 3 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make California Farm After School Fried Rice Snacks:

1. 2 chicken thighs, boiled, trimmed, shredded to 500 grams meat
2. 2 Cups chicken broth from boiling the chicken thighs
3. 2 Cups basmati rice, makes 1,500 grams boiled and 1,000 grams fried rice
4. Tsp trassi, shrimp paste
5. Cup mild onion, shredded, 500 grams
6. 2 shredded carrots, 250 grams
7. Cup bok choy or cabbage, shredded, 250 grams
8. Tbs vegetable oil for stir frying
9. 2 Cups coconut milk, 500 ml
10. Tsp turmeric and tsp black pepper
11. Tbs soy sauce with palm sugar (ketjap manis)
12. 2 fresh farm eggs, whipped
13. Breadcrumbs to coat rolled rice balls
14. Vegetable oil for deep fat wok frying- filter and reuse
15. Cost: chicken $1, basmati rice 50 cents, coconut milk $2.50, veggies 50 cents, eggs 40 cents, other 20 cents, makes 1,550 grams fried rice, 30 cents per snack

Instructions to make to make California Farm After School Fried Rice Snacks

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.
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.
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.

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