How To make Mandarine Rice
Stephen Ceideburg 200 ml Raw rice
550 ml Water
1 Carrot
2 tb Olive oill
2 Mandarines, zest and juice
40 g Slivered almonds
100 g Sugar
1/2 ts Saffron threads
1 tb Sultanas
This celebratory rice dish is a little fiddly to make the first time, so save it for a weekend when you feel like cooking. Its sweetness marries very well with savoury foods, from the Middle Eastern braised lamb dishes for which it was devised to Indian curries and South-East Asian coconut curries. Wash 200 mL rice in several changes of water until the water runs clear. Then soak the rice in 550 mL water for about an hour. Drain in a sieve. Cut 1 carrot into fine diagonal slices, then julienne the slices. In a large pot which can go from stove top to oven, heat 2 tablespoons of olive oil and cook the carrots, stirring, until they are golden, then remove from the oil (reserving the oil in the pot) and drain. In a saucepan, make a syrup. Zest 2 mandarines then juice them and make the juice up to 150 mL with water. Add both zest and liquid to the saucepan, together with 40 g slivered almonds, 100g sugar and half a teaspoon of saffron threads. Bring to the boil and cook gently for about half an hour, stirring often, then add carrots and a tablespoon of sultanas and cook, stirring, for a few minutes more. The syrup should be quite thick but not burnt. Remove from the heat. In the carrot pot, reheat the oil and stir in the drained rice until it is transparent. Add 230 mL boiling water and stir gently over a low heat till the water has almost gone. Cover the rice with the syrup, put on the lid and bake in a 160-170 degree C oven for half an hour. Uncover, stir to mix and serve. From an article by Meryl Constance in the Sydney Morning Herald, 6/29/93. Courtesy, Mark Herron.
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Mandarin Teriyaki Chicken Fried Rice
Fried rice is a staple when you're eating out at Asian restaurants, but did you know it's incredibly easy to make at home? Check out our quick and easy guide to making a terrifically flavorful Teriyaki Chicken Fried Rice recipe at home.
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Mandarin Orange Chicken on Brown Rice | Itaki Pro Electric Lunch Box Recipe
This is a different type of orange chicken. There is no deep frying involved and we are using fresh real mandarin orange. Due to the lunar new year season, there are ample mandarin oranges around. That is why I have decided to make this dish with mandarin orange. If you are only able to get mandarin orange in a can, go ahead and use those as they will also turn out great. My chicken thigh that I used was still a little frozen as I did not defrost it in time. That is why I was able to cut it into cubes. This dish taste great as the orange gives it a tangy sweet flavor. The sriracha gives it a little heat. Add as much or as little as you can tolerate. If you have mandarin oranges lying around and do not know what to do with it, why not give this dish a try.
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Ingredient:
100g - chicken thigh
30g - snap peas
5 segments - mandarin orange segments
1/3 cup - brown rice
1/3 cup + 1 Tbsp - water (rice)
1/3 cup - water (itaki)
Sauce:
1 Tbsp - soy sauce
1 Tbsp - mandarin orange juice
1/8 tsp - garlic powder
1/8 tsp - ground ginger
1 Tbsp - sriracha
1 tsp - sesame oil
1 tsp - corn starch
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Ni Hao Mandarin Chinese fried rice
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Mandarin chicken restaurant style
 brown sauce for one order
1 tsp soya sauce
1/2 tsp dark soy sauce
1 tsp oyster sauce
1 tsp hoisin sauce
1 tsp sugars
1 tsp msg or chicken base
1/2 cup water
( This is Home version it’s not restaurant version )
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Great Wok of China: Tasting fried rice at New Mandarin Garden in Farmington Hills
Local 4's Bernie Smilovitz is exploring Chinese cuisine in Metro Detroit as we cheer on Team USA in the 2022 Winter Olympics in Beijing. This time, we're checking out spicy fried rice at New Mandarin Garden in Farmington Hills.