(serves 2)
This is a bit of a childhood favourite, i always used to order it at the Viet restaurant when we went to Flemington. Then they closed down so i had to try and make it for myself. It's good if you feel like changing it up a bit from the normal, boring bowl of white rice. I guess the only trick is that you don't want the fried rice to be too soggy, so the best thing to do is to keep half a cup of rice on the side in case you add too much sauce.
This dish usually comes with crispy skin chicken (mum ate this), lemongrass pork chop (my favourite), or black pepper beef (stock standard but boring). I usually eat it with leftovers or just an egg and some fresh vegies!
Prep time: 5 min
Cooking time: 10 min (not including chicken)
Ingredients:
Old rice from the fridge (one day to one week old is acceptable without mould)
1 brown onion
2 cloves garlic
2 eggs
handful of dried mini-prawns (har mai)
fish sauce
soy sauce
tomato sauce
sesame oil
Crispy chicken (should marinate for overnight):
2 chicken marylands
All purpose marinade (Lee Kum Kee)
Method:
1. Preheat oven at 180˚C.
2. Line a tray with foil, and spray with oil. Put the chicken on the tray, skin side down. Turn after 20 min, and bake for another 15-20 min.
3. Finely dice the onion and the garlic.
4. Microwave the rice for 1 minute.
5. Heat the wok, add 1 T oil. Put the prawns in for about 30 sec, or until they are crispy. Drain the oil and put them aside. NB. These are optional but they add a tasty crunch!
6. Add the onion and garlic into the wok and cook until onions are softened.
7. Add the rice, leaving about 1/2 C. Make sure you break up any chunks of rice. Add soy sauce, fish sauce, and tomato sauce to cover the rice and mix through.
9. Add the rest of the rice, taste and adjust with fish sauce or soy sauce.
10. Keep it on a high heat for a bit until it becomes a bit crispy.
11. Remove the rice from the pan, add 1 T oil and fry the eggs one at a time.
12. Serve with the crispy dried shrimp on top of the rice!
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