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Oriental Fried Rice Recipe
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Category : rice |
Style : wok frying | serves : 4 - 6 |
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A
great way to use leftover cooked rice. Make no mistake, this is a great dish by
itself.
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Ingredients |
| 670 g |
Cooked white rice, cooled |
| 220 g |
White cabbage, finely shredded |
| 180 g |
Cucumber, finely chopped |
| 110 g |
Shallots, halved and thinly sliced |
| 110 g |
Cashew nuts, roughly chopped |
| 50 g |
Frozen peas, thawed |
| 3 cloves |
Garlic, crushed |
| 6 stalks |
Spring onions (cilantro), finely chopped |
| 1piece |
Red chili, seeded and finely chopped |
| 1 piece |
Red pepper, seeded and finely chopped |
| 3 |
Eggs, beaten |
| 5 tbsp |
Cooking oil |
| 2 tbsp |
Lime juice |
| 2 tbsp |
Freshly chopped coriander plus some for garnishing |
| 1 tsp |
Tomato puree |
| 1/4 tsp |
Tabasco sauce |
| - |
Salt and pepper |
Method :
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Heat oil in a wok and fry the shallots until
very crisp and golden, then remove with a slotted spoon and drain on a kitchen paper.
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Add garlic and chili fry for approx. 1 minute,
then add the spring onions and red pepper and continue for another 2 - 3 minutes or until
the onions are beginning to soften.
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Add the cabbage, cucumber and peas and cook for
a further 2 minutes.
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Make a gap in the middle of the ingredients (by
pushing the ingredients away from the center), and add the beaten eggs. Scramble the eggs,
pour it into the gap, then stir the ingredients into the eggs. Mix well.
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Add tomato puree, lime juice and Tabasco sauce
and stir well to combine.
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Increase the heat then add in the cooked rice,
cashew nuts, coriander and plenty of seasoning.
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Stir-fry for another 5 minutes or until piping
hot.
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Serve garnished with the crisp shallots and
extra fresh coriander.
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Tip: Make
sure the rice is very cold before attempting to fry it, as warm
rice will become soggy. Frozen cooked rice is available is some
supermarkets.
675 g of cooked rice
is equivalent to 225 g raw weight. |
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