Fragrant Spicy Fried Rice
Fragrant Spicy Fried Rice, an aromatic temptation. - Photo by C. Jason
Ingredients
- 2-3 tbsp sesame oil
1 stalk curry leaves, sliced
½ tsp chopped garlic
2 egg yolks, lightly beaten
50g broccoli, cut into very small florets
50g cauliflower, cut into very small florets
30g red capsicum, diced
3 bowls cooked rice, cooled
Seasoning
1 tsp fish sauce
1 tsp chicken stock granules
1 tbsp meat curry powder
½ tsp chilli powder
¼ tsp pepper
½ tsp sugar
Method
Heat one tablespoon of sesame oil in a wok and fry curry leaves until fragrant.
Add garlic and sauté until lightly golden. Push aside the fried ingredients.
Add remaining oil and pour in beaten egg yolks; scramble until cooked. Add all the vegetables and stir-fry well.
Add cooked rice and seasoning. Toss and fry over high heat until rice is fragrant. In between frying, sprinkle in a little water to moisten the rice. Fry briskly until rice is well combined and heated through.
Black Pepper Fried Rice
A hot wok will bring out the perky nuances of Black Pepper Fried Rice. - Photo by C. Jason
Ingredients
- 3 tbsp oil
1 tbsp dried shrimps, rinsed and finely chopped
½ tsp chopped garlic
2 egg whites
1 tbsp diced Chinese sausage (lap cheong) or other sausages
2 long beans, finely sliced
2 bird’s eye chillies, finely sliced
3 bowls cooked rice, cooled
1-2 dashes coarse ground black pepper
Seasoning
1 tbsp light soy sauce
1/8 tsp ground black pepper
1/8 tsp pepper
¾ tsp chicken stock powder
½ tsp sugar, or to taste
Method
Heat two tablespoons oil in a wok over medium heat and fry dried shrimps and garlic until fragrant. Push aside the fried ingredients.
Add remaining oil and scramble the egg whites until just cooked.
Add Chinese sausage and long beans; stir-fry well.
Add bird’s eye chillies, the cooked rice, and seasoning. Toss and fry over high heat until thoroughly mixed.
Turn off the heat and sprinkle in coarse ground black pepper to mix.
THE STAR
THE STAR
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