Tuesday, 6 September 2011

Singaporean Style Fried Rice

The best Singaporean noodles which I have had have been at a restaurant named 'Wong Ting' and I tried to recreate them at home however as of yet I am still in search of that exact recipe. I was browsing the Internet for various Singaporean noodle recipes and I stumbled upon 'BBC Good Food's' recipe and since it had good ratings I thought I would give it a shot. I didn't have enough noodles however I did have a big pot of cooked rice in the fridge so I improvised and came up with my version of Singaporean fried rice and I have to admit that it was pretty darn good; lots of flavour, colour and very satisfying. I have a thing for rice dishes, and my favourites being Indian biryani, Spanish paella, Italian risotto, Japanese sushi (well it has rice in it), and I guess I can now add Singaporean style rice to the continental list too.

Serves: 4-8 (Depending on portion size)
Time: 20mins

2 cups cooked Jasmin rice (better to use cold rice that is more than a day old)
1 1/2 medium onions cut into thin crescents
4 cloves garlic
1cm of ginger
1/2 grated carrot
1 pepper sliced finely
10 button mushrooms sliced finely
300g bean sprouts
handful of coriander
4 eggs beaten
20 king prawns
1 tsp chili powder
1 tsp turmeric powder
4 tbsp curry paste or 4 tbsp curry powder (add less and adjust according to taste)
4 tsp soy sauce
1/2 tsp chili flakes
1/2 lemon or 1 lime
olive oil
sesame seed oil
salt to taste
2 tbsp water
1 chili  finely sliced for decoration

1. In a wok heat around a tablespoon of olive oil and a teaspoon of sesame seed oil and add the prawns to it. Fry till cooked and remove from the wok.

2. Add 3 tbsp of olive oil and 1 tsp of sesame seed oil to the wok and heat. Add the ginger and garlic till slightly brown and then add the onions, peppers and mushrooms. Once they start to soften add all of the dry spices including the curry paste/powder and fry for a minute or so.

3. Add the bean sprout and the grated carrot, soy sauce and water. Fry for a few minutes depending on how raw you like your vegetables.


4. Add the rice and mix with the vegetable mixture (add salt at this point) until well combined. Also add a handful of chopped coriander and mix well.

5. Add the beaten eggs to one side of the pan and stir till they are scrambled and cooked thoroughly.

6. Mix the scrambled egg into the rice. Season the rice with more salt if needed.

7. Add the prawns to the rice and mix.

8. Remove from the heat and garnish with a few pieces of lemon or lime wedges (or alternatively you can just mix the juice of half a lemon/lime into the rice) and coriander leaves and fresh thinly sliced chilies. 

1. You can use what ever vegetables you have lying around in the fridge.
2.  You can also add chicken or pork to the dish.

A post from Fullest of Life

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