Copycat Sizzler Rice Recipes

Steps:

• Tip 1: Be sure to use extra lean ground beef (or chicken) so that there won't be any fat to drain. If you drain off any fat, you'll also drain off seasonings.
• Tip 2: The rice you choose is very important to the authentic flavor of the original, but you can substitute brown rice or Jasmine rice. Just be sure to thoroughly rinse the rice and adjust the water and cooking time according to the rice you choose. My recipe is specifically written for Uncle Ben's Original long grain white rice. Do not use Minute Rice or instant rice, as it will be mushy.
• Tip 3: This recipe is very high in sodium, so you can substitute low sodium ingredients, but it won't taste the same. This may not be a good recipe for a person who is on a low sodium diet.
• In a large skillet, add ground beef, chopped onion, onion powder, garlic powder, and seasoning salt. Cook until onions are soft and meat is browned. Do not drain.
• Add all remaining ingredients to the skillet and cook in medium-high heat until the mixture starts to boil. Turn heat down to low, cover with a tight fitting lid, and simmer for 15 minutes. No peeking! If any water remains, uncover and cook a minute or two more, and then turn off the heat. DO NOT OVERCOOK or the rice will turn mushy.
• Let the skillet rest for 5 minutes to absorb remaining moisture. Stir and serve.
• Tip 4: Dress it up! I like to add a can of chow mein veggies, a can of sliced water chestnuts, and a can of sliced mushrooms. These veggies are fully cooked during the canning process, and you don't want them to get mushy, so add them at the very end of the cook time, before the resting period. Stir them in and let it rest.
• Tip 5: Top it off! Sprinkle with sliced green onions, or cashews, or slivered almonds, or sesame seeds, for a little extra crunch and flavor.

Steps:

• In a skillet with lid over medium heat, saute raw pasta in butter, stirring, until it begins to brown. REMOVE FROM HEAT.
• Stir in all seasoning powders and rice.
• Carefully add lemon juice and warm water (it may sputter - you can let the pan cool off longer to prevent this). Stir.
• Cover with lid and simmer on lowest heat for 20-25 minutes, or until rice is tender and all liquid absorbed.
• You could also try this in a rice cooker, by dumping browned pasta into cooker with all remaining ingredients and setting as usual for regular rice.

Steps:

• First wash all the vegetables nicely in chilled water.
• Cut the carrot, potato, Frenchbeans and the cauliflower all lengthwise.
• Boil the above vegetables till half done.
• In a wok, heat the oil.
• Add the onions to it.
• Saute for a few minutes.
• Add all the boiled vegetables.
• Saute.
• Add capsicums, tomatoes, pineapple and apple.
• Saute for 1 minute.
• Add salt, red chilli powder, black salt, corriander leaves and Tomato Ketchup.
• Toss well.
• Lay one fine leaf of cabbage on a hot iron tawa (griddle).
• Put the cooked vegetables on it.
• Just before serving, put few drops of vinegar or butter to bring that steam effect.
• Lo and behold: Your aromatic sizzler is sizzling and waiting for you to have a great treat!

Steps:

• For the barbecue Sauce: Combine ghee, lemon juice, brown sugar, Worcestershire sauce, salt, pepper, mustard powder, tomato sauce and water in a pan and cook on low heat till it is slightly thick.
• For the Cutlets: Mix the mashed paneer, potatoes, soft bread, chopped capsicums, green chilies, coriander leaves, salt, pepper and cornflour and divide the mixture into large steak-shaped cutlets. Set aside.
• At the time of serving, steam the vegetables of your choice and keep them hot.
• Keep the sizzler plate on very high heat. Now fry the cutlets till they turn golden brown. Put 1 teaspoons of butter on the sizzler plate. Arrange the cutlets and cooked vegetables around it. Pour barbecue sauce on the cutlets and serve hot.