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Two non-Chinese fried rice recipes

[ 0 ] June 29 |

The majority of the people associated with rice fried with China, but the fact is that there are also a variety of recipes from rice fried in other parts of Asia. I thought that it could submit to two of them today, and that they are very delicious and my Chinese wife regularly makes in addition to its classic egg fried rice. Let’s take a look:

 

NASI Goreng – Indonesia fried rice (4 servings):

 

-2 Tablespoons kepap manis (sweet soy sauce)

-Half cup uncooked long grain rice

-Two teaspoons sesame oil

-A small onion, peeled and chopped small

-Two cloves of garlic, minced

-A Chile chopped green pepper

-A small carrot, peeled and chopped small

-One small sliced celery

-2 Tablespoons of tomato sauce

-Two tablespoons of regular soy sauce

-A quarter of a cucumber into slices

-Four eggs

 

Preparation:

In a saucepan, boil the rice and water, cover and let it cooked for 20 minutes over low heat.

In a wok or large skillet, FRY garlic, onion and green pepper in supply. After the mixture in the celery and carrot.

Stir in rice and various sauces. Continue frying for a few minutes until heated through. Dish in bowls and over slices of cucumber.

Finally, fry the eggs in the same wok, until set. Serve the rice and vegetables.

 

Kow Pad – Thai Fried Rice (2 servings):

 

-Three tablespoons vegetable oil

-One thin sliced tomato

-2 Tablespoons of soy sauce

-A pinch of pepper

-A teaspoon fish sauce

-A cup of cooked rice

-Three Thai Chili peppers

-A third cup pork

-Half cup small onion, chopped

-Lima one

-A green onion

-Two cloves of garlic, minced

-2 Eggs

 

Preparation:

The lime makes this recipe, not to forget.

Start with a really hot wok, including smoking, and add the oil and meat. Stir quickly and turn on the extractor fan. If you find there is juice for collecting of meat and they evaporate not immediately, it is not hot enough. When the meat is done, put to one side. Add the eggs and the dispute unless you’re finished, again, set aside. No need to carry out the wok, only to push them to the side and make sure that there is space in the Center. Then it add the fish and soy sauce, mixed in the rice and vegetables. Shake for another few minutes and add a pinch of pepper. Serve the hot dish with a wedge of lime (or add before you serve) and onion all.

 

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