Fried Rice…or Noodles….or Rice Sticks

Have the rice boiled the day before, and leave in fridge before use.

Slice onions finely and fry in oil with cloves, ginger and chopped garlic. Add sliced carrot, beans, corn and boiled peas..fry…

Add cooked rice and stir all together…season to taste.

Decorate with strips of omelet and handfuls of fresh herbs. I also sprinkle with chopped nuts and raisins and serve in bowls

fried rice 009

http://theasiangrandmotherscookbook.com/2011/10/07/fried-rice-recipe/

5 secrets anyone can pick up and you’ll soon be on your way to making fabulous fried rice.

  1. Use cold, leftover cooked rice. Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you can’t wait, air freshly-cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.
  2. Use medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. Medium grain jasmine rice is my choice for fluffy, sturdy grains that don’t clump or fall apart when fried. Short grain rice tends to be softer and to stick together.
  3. A blazing hot wok (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients don’t stick to the surface. That’s how restaurants achieve the smoky, “burnt” flavor in their stir-fried dishes. Your home stove probably doesn’t have the same BTU strength (unless you have a commercial Viking or Wolf range *JEALOUS*) but just remember to preheat your wok before adding ingredients.
  4. Use the biggest pan available in your kitchen and don’t crowd it with ingredients. Don’t try to cook for your spouse, son, twin daughters, and grandma and grandpa too. You’ll have rice and peas flying everywhere! Ideally, you should cook 1 to 2 servings at a time. My recipe below makes enough for 3 moderate appetites. When you have too many ingredients, the wok doesn’t get hot enough and your ingredients will get soggy causing the rice to clump together. If you prefer, cook each ingredient individually (raw vegetables or meat, egg) and remove to separate plates. Return all the ingredients to the pan at the end for the final mixing and seasoning.
  5. Don’t overdo the saucy seasonings like soy sauce or oyster sauce. I add just a few tablespoons of my chosen sauce for flavor and then add salt for saltiness and savor. Too much sauce will make your rice mushy.

Indonesian Fried Rice..Nasi Goreng

Indonesian Fried Rice (Nasi Goreng). Photo by Chef #1802609910
Boil rice in plenty of salted water until cooked.
2
Rinse, drain and spread the rice to cool.
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Do this at least two hours ahead, or preferably, leave overnight in the fridge.
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Combine eggs with sesame oil and salt, and put aside (see below).
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Heat wok or large frying pan over heat until hot.
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Add oil, and wait until it is very hot and slightly smoking.
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Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
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Then add chicken and shrimp and stir-fry for a further 2 minutes.
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Add rice and continue to stir-fry for 3 minutes.
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Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
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Finally, add egg mixture and continue to stir-fry for another minute.
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Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
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These can then be used as garnish on the finished dish.
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Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.Read more: <a href=”http://www.food.com/recipe/indonesian-fried-rice-nasi-goreng-61614?oc=linkback”>http://www.food.com/recipeNasi Goreng

http://southeastasianfood.about.com/od/riceandnoodledishe1/r/IndonFriedRice.htm

  • 4 cups cooked rice
  • 1 thinly sliced medium onion
  • 1 clove garlic, crushed
  • 2 medium eggs
  • 1 tsp shrimp paste or belachan
  • 1 tsp chili powder
  • 1 Tbsp light soy sauce
  • 3 Tbsps oil
  • Salt to taste
  • Cucumber, tomato and cilantro for garnishing
  • Prawn crackers (optional)

Preparation:

 

  1. Cooked rice – Day old rice is ideal for fried rice as it is drier, which prevents it from sticking to the bottom of the saucepan or the wok. The rice cannot be cooked with too much water which makes it too gooey. It needs to be cooked al-dente, with a small degree of plus and minus in the texture for personal preferences.
  2. Chili paste – Use only pure chili powder. Add 1 tsp of water and mix together. Let it stand for about half an hour. li]Heat up 1 Tbsp of oil on low heat in a wok. Add the shrimp paste, and cook until it is brown and fragrant.
  3. Add another Tbsp of oil and add the garlic and onions. Fry until golden brown, and the fragrance of the garlic and onions are released.
  4. Add the chili paste followed by the rice. Fry on high heat.
  5. Fry until all the ingredients are evenly distributed. Stir constantly so that none of the ingredients stick to the wok.
  6. Add the soy sauce and stir until the soy sauce is evenly distributed.
  7. Add 2 Tbsp of water if you feel the rice is too grainy and hard. The rice should be nice and fluffy.
  8. Separately, using a tablespoon of oil in a frying pan, fry the eggs sunny side up.
  9. Serve the rice with a few slices of cucumbers and tomatoes. Garnish with some cilantro, and an egg for each serving.

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