Wednesday, July 31, 2013
Malaysian Spicy Fried Rice
I am happy to be reunited with my favorite brand of Basmati rice - Royal Basmati. What a huge difference it makes to have the right type of rice to prepare a specific dish. I have been craving some Thai food and did not want to really spend the money to go out and buy some. But then, I was missing a couple of ingredients for a recipe I wanted to try. So, I settled and made this delicious Malaysian Spicy Fried Rice instead. I did not add any meat to this dish, so it is purely vegetarian and it does have scrambled egg in it. This spicy fried rice is versatile and you can add spicy shrimp, chicken, or even fish to it. Your choice.
Here's how you make it.
3 shallots/1 onion, chopped
3 cloves garlic, diced
1 tbsp fresh galangal, peeled and chopped (this is Thai ginger. I did not have any so I used regular ginger)
2 tbsp each fish sauce and soy sauce (If you have sweet soy sauce, it will taste better. I didn't so I used the regular soy sauce.)
1 1/2 tbsp fresh lime juice
1 tsp Sriracha chile sauce
3 cups cooked long grain white rice, room temperature
4 tbsp canola/peanut oil
2 cups diced cabbage
3 eggs, beaten
1/4 cup frozen English peas
Pour half the oil in a hot wok. Toss the onions in and cook till translucent. Then add the garlic, the ginger, the cabbage and the carrots. Cook till the carrots are cooked but still crunchy. I added some Thai chilies for some kick and it was good.
When the veggies are cooked, remove them from the wok and set aside. Return the wok to the heat, pour a tiny bit of oil in the wok, and pour in the beaten eggs. Scramble the eggs, add a bit of salt and pepper. Remove from the wok and set aside.
Put the veggies back in the wok, and this time, add the fish sauce, the soy sauce, the lime juice and the sriracha sauce. Saute the vegetables in this mixture for a couple of minutes, taste for salt and adjust accordingly. Then add the egg back into the wok and stir together. Add the frozen peas to this mixture.
After a minute or two, add the rice and stir-fry for about 5-7 minutes till the rice is heated through and well-seasoned.
Transfer the rice to a bowl, garnish with green onions, and serve.