Ikan Bilis Fried Rice

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I like fried rice but only if I fry it.  That is because I like the rice grains firm and the vegetables semi-cooked.  It is best to use day-old cold rice from the refrigerator so that the flavours of the ingredients mingle well. In case of an emergency and you want to make fried rice, cook the rice with slightly less water so that the rice is drier after cooking and once the rice is cooked, spread it out on a tray and let it cool before frying it.

I also like to add textures to my fried rice. For examples, fried ikan bilis, fried or grilled and sliced tofu or tempeh. And my secret to tasty and aromatic fried rice is Q.B.B. Pure Ghee.  Ghee (clarified butter) gives a very pleasant aroma as well as adds the oomph to the entire plate of rice – however don’t add too much.

When frying the rice, don’t stir it too much in the beginning.  Leave the rice in the hot wok until it crisps lightly and then stir fry ensuring the wok is very hot. A hot wok heats up every grain of rice to the core!! The high heat evaporates any extra moisture from the seasonings, vegetables or the rice and helps bring the flavours together.  Have you seen the Chinese chefs tossing rice on high heat so much so that the rice is practically dancing off the wok??  Try your best to use soy sauce or fish sauce instead of adding salt as this not only gives a nice colour but also a good flavour.

Serves:  5

2 tablespoons Q.B.B. Pure Ghee

1 onion, diced

1 tablespoons finely chopped garlic

1 green or red chilli, sliced

250 g mixed vegetables (corn, long beans, carrot, peas, cabbage)

1 teaspoon meat curry powder

1 kg cooked and cooled rice

2 tablespoons fish sauce or light soya sauce

100 g ikan bilis (dried anchovies), fried till crispy

½ teaspoon black peppercorns, coarsely pounded

2 teaspoons Q.B.B. Pure Ghee

2 eggs, lightly beaten with ¼ teaspoon salt

2 tablespoons finely chopped spring onions

2 tablespoons fried onion

METHOD

  1. Heat Q.B.B. Pure Ghee and sauté the onion, garlic and chillies until aromatic.
  2. Add in the vegetables and curry powder and sauté over high heat for 2 minutes.
  3. Add in the rice, fish sauce, fried ikan bilis and pounded black peppercorns. Stir fry over high heat till it is heated through.
  4. Push the rice to the sides of the pan, melt 2 teaspoons Q.B.B. Pure Ghee in the centre of the wok and pour in the beaten eggs.
  5. Stir the eggs till it is all scrambled and then mix it with the remaining rice.
  6. Serve hot, sprinkled with chopped spring onions and fried onion.

 

 

 

 

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