Thursday, May 29, 2008

Not So Village style Fried Rice

There is an abundance of types of fried rice over here. Some are puzzling - like the USA fried rice and African fried rice (which begs the question who thought this up because I highly doubt there is a native fried rice in these countries...), and some are downright interesting (like Pattaya Fried Rice which has an omelette neatly bundling the fried rice. Since I had sambal paste in the fridge, decided to do this version of the equally popular malay-style Nasi Goreng Kampung or as it is literally translated - Village Fried Rice.

Do note that the original Nasi Goreng Kampung is much humbler - made only with rice, sambal paste, onions, water spinach leaves (kangkung) and fried anchovies (ikan bilis).

Not so Village style Fried Rice
2 small bowls of steamed rice - better if its yesterday's leftovers
Prawns - shelled
* Carrot - shredded
French beans - sliced
1 Onion - chopped
2 cloves garlic - chopped finely
1 tomato - cubed
2 eggs - fried into an omelette and shredded
A bunch of spring onions - cut about 0.5cm length
1 chicken breast - cut into small cubes
2 tablespoons Sambal paste (see kitchen bytes)
1 tablespoon light soy sauce

In a wok, saute onions, chilli, garlic and tomatoes until soft and fragrant. Add in prawns and chicken and soy sauce and leave it to cook. If it's too dry, add about 2 tablespoons of water. Once meat is cooked, add sambal paste and give it a good stir before adding in vegetables. Add in rice and "fry" it (by flipping the rice) till dry and you will a few of the rice start to jump at the bottom. Stir quickly in shredded egg and spring onions. Remove from heat and serve.

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