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This idea of stir-frying rice with other
ingredients originated in China and has made its way throughout Asia.
Generally, a serving of fried rice with all the trimmings makes a
filling meal. This version is very light and delicate. Note that using
cold rice works best for stir-frying because the grains separate easily.
Ingredients :
Serves 2 - 3 |
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3
tablespoons
2
cloves
225 g
1
1
2
550 g
1
1
v
Seasoning
1
tablespoon
1
tablespoon
1/2 teaspoon
1/4 teaspoon
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Oil
Garlic, finely chopped
Shrimps, peeled and deveined
Small onion, peeled and cut into 8 sections
Ripe tomato, cut into 8 sections
Large eggs, lightly beaten
Cooked long-grain rice
Spring onion (scallion)
Sprig fresh coriander (cilantro), coarsely chopped
Maggi sauce
Fish sauce
Salt
Freshly ground white pepper
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Method :
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Heat oil in a wok over medium heat. Add
the garlic and stir-fry about 1 minute.
-
Add the shrimps and cook 2 to 3 minutes.
Add the onion and tomato and stir several times. Push the contents to
the sides, making a well in the centre.
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Add the eggs, stirring quickly to prevent
cooking through. Add the rice, mix well and continue to cook and stir
until the mixture is heated through.
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to make the seasoning mixture, in a small
bowl, combine the Maggi sauce, fish sauce, salt and pepper.
-
Add the seasoning mixture to he rice. Stir
a few times until all the ingredients are well combined, and add the
chopped scallion. Remove to a platter and garnish with fresh coriander.
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