Monday, June 21, 2010

How to make Fried Rice


11 (35 gr) red chili
3 (15 gr) garlic cloves
6 (40 gr) shallots
1/2 tsp (2,5 gr) shrimp paste, toasted
1/2 tablespoon salt
1/2 teaspoon sugar
1/2 tablespoon sweet soy sauce (Indonesian brand is preferred)
1/2 tablespoon soy sauce
950 gr cooked rice
5 tablespoons cooking oil

1/4 cup fried shallots
1 piece (250 gr) cucumber, peeled and sliced
150 gr gnemon crackers, fried (emping)
50 gr red & white crackers (alternatively can be substituted with prawn crackers), fried
2 (30 gr) leeks, white and green part, finely chopped
10 gr chinese celery, finely chopped
125 gr chicken breast (cooked by pan-frying / deep-frying and shredded)
5 eggs – pan fried into thin slices of omelette and cut into thin slices
Shallots and chili pickles (recipe follows)

* Place chilies, garlic, shallots, salt, sugar and shrimp paste in a mortar and pound with the pestle to form a paste
* In a separate bowl, mix the soy sauce and sweet soy sauce with the rice, stir well
* Heat cooking oil in a big / medium size wok till slightly smoky. Add the paste and stir fry for 2 minutes, until the color turned slightly brownish and fragrant
* Add the cooked rice and stir fry, breaking any lumps, until all ingredients are combined evenly and the rice is heated through. This will take 15 to 20 minutes
* Adjust the seasoning by adding more salt if needed and toss in chopped celery and leek. Cook for another 3 minutes
* Serve garnished with fried shallots and other condiments

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