Two Fried Rice Recipes That Aren"t Chinese
Most people associate fried rice with China, but the fact is there's a variety of fried rice recipes in other parts of Asia too.
I thought I might introduce you to two of them today, since they're quite delicious and my Chinese wife regularly makes them in addition to her classic egg fried rice.
Let's take a look: Nasi Goreng - Indonesian Fried Rice (4 servings): - Two tablespoons kepap manis (sweet soy sauce) - Half cup uncooked long grain rice - Two teaspoons sesame oil - One small onion, peeled and chopped small - Two cloves of garlic, minced - One chopped green chilli pepper - One small carrot, peeled and chopped small - One celery stalk, sliced small - Two tablespoons tomato sauce - Two tablespoons regular soy sauce - One quarter of a cucumber, sliced - Four eggs Preparation: In a pot, boil the rice and water, cover and leave it simmering for 20 minutes on a low heat.
In a wok or large pan, fry the garlic, onion, and green chilli under tender.
After that mix in the celery and carrot.
Stir in the various sauces and rice.
Continue frying for a few minutes until heated through.
Dish up into bowls and top with cucumber slices.
Finally, fry the eggs in the same wok, until they set.
Serve on top of the rice and vegetables.
Kow Pad - Thai Fried Rice (2 servings): - Three tablespoons of vegetable oil - One thinly sliced tomato - Two tablespoons soy sauce - A pinch of pepper - One teaspoon fish sauce - One cup cooked rice - Three Thai chilli peppers - One third cup pork - Half cup onion, chopped small - One lime - One green onion - Two cloves garlic, minced - Two eggs Preparation: The lime really makes this recipe, so don't forget it.
Start with a really hot wok, even smoking, then add in the oil and meat.
Stir quickly, and turn on the extractor fan.
If you find there's juice collecting from the meat and it isn't evaporating immediately, it's not hot enough.
When the meat is done, leave it to one side.
Add the eggs and scramble until they're done, then again, set aside.
You needn't take them out of the wok, just push them to the side and make sure there's space in the center.
Next, add the fish and soy sauce, mixing in the rice and the vegetables.
Stir for another few minutes and add a pinch of pepper.
Serve the dish hot with a wedge of lime (or add before you serve) and whole green onion.
I thought I might introduce you to two of them today, since they're quite delicious and my Chinese wife regularly makes them in addition to her classic egg fried rice.
Let's take a look: Nasi Goreng - Indonesian Fried Rice (4 servings): - Two tablespoons kepap manis (sweet soy sauce) - Half cup uncooked long grain rice - Two teaspoons sesame oil - One small onion, peeled and chopped small - Two cloves of garlic, minced - One chopped green chilli pepper - One small carrot, peeled and chopped small - One celery stalk, sliced small - Two tablespoons tomato sauce - Two tablespoons regular soy sauce - One quarter of a cucumber, sliced - Four eggs Preparation: In a pot, boil the rice and water, cover and leave it simmering for 20 minutes on a low heat.
In a wok or large pan, fry the garlic, onion, and green chilli under tender.
After that mix in the celery and carrot.
Stir in the various sauces and rice.
Continue frying for a few minutes until heated through.
Dish up into bowls and top with cucumber slices.
Finally, fry the eggs in the same wok, until they set.
Serve on top of the rice and vegetables.
Kow Pad - Thai Fried Rice (2 servings): - Three tablespoons of vegetable oil - One thinly sliced tomato - Two tablespoons soy sauce - A pinch of pepper - One teaspoon fish sauce - One cup cooked rice - Three Thai chilli peppers - One third cup pork - Half cup onion, chopped small - One lime - One green onion - Two cloves garlic, minced - Two eggs Preparation: The lime really makes this recipe, so don't forget it.
Start with a really hot wok, even smoking, then add in the oil and meat.
Stir quickly, and turn on the extractor fan.
If you find there's juice collecting from the meat and it isn't evaporating immediately, it's not hot enough.
When the meat is done, leave it to one side.
Add the eggs and scramble until they're done, then again, set aside.
You needn't take them out of the wok, just push them to the side and make sure there's space in the center.
Next, add the fish and soy sauce, mixing in the rice and the vegetables.
Stir for another few minutes and add a pinch of pepper.
Serve the dish hot with a wedge of lime (or add before you serve) and whole green onion.
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