Google: “Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish”.

The first thing you need to know about wok cooking is that oil is very important. To bring flavour around your dish, flavour the oil first. If you want to learn good wok technique, this simple fried rice is a good choice. Fried rice is affordable, quick and easy to make. Although it’s “plain” in its ingredient list and technique, it’s a fantastic dish to learn some very valuable and basic Chinese cooking skills.

“Sambal is a spicy chili-based sauce from maritime Southeast Asia, especially prominent in Indonesian cuisine. Made primarily from ground chili peppers, it can contain ingredients like garlic, shallots, shrimp paste, and sugar, resulting in various versions from raw pastes to cooked sauces. This versatile condiment enhances dishes with heat and complex flavours. Capsaicin in chilies may boost metabolism, aid appetite control, and relieve pain, while garlic and ginger contribute immune-boosting and digestive benefits, respectively. Chilies also provide vitamins A and C, along with antioxidants, and may improve circulation.”

“Dried shrimp are small, salty shrimp that are preserved by sun-drying, which concentrates their intense, savory flavour. They are a common ingredient in Asian cooking to add a rich umami flavor to dishes, often used in seafood-based soups, rice, and sauces. Their natural saltiness means you should be cautious when adding extra salt to your recipe.”

I am trying out sambal from my friend and bought dried shrimps from Bali. Got to try; otherwise, I would never know the sambal shrimp flavour. I am glad that I did try it out. My meal is tasty, delicious, and comforting. Let’s cook!!!

Ingredients

Fried rice

2 c cooked rice, 2-3 days old
1/2 small onion, diced
4 Tsp minced garlic
2 large eggs, beaten
150 g mixed frozen vegetables: peas and corns, thawed in hot water
oil
salt
pepper

Sambal and dried shrimps

2 Tbs dried shrimps, soaked and drained
1-2 Tbs sambal paste
1 Tbs sugar
2 Tbs oil

Sauce for rice

2 Tbs soy sauce
1 1/2 Tbs Shoa Xing (Chinese cooking wine)
1 Tbs teriyaki sauce
1 Tbs fish sauce

Method

Do the sambal and dried shrimps first

Soak the dried shrimp in hot water for about 15-20 minutes to soften them. Then cut into small bite size. Heat 2 Tbs oil in a wok over medium-high heat. Add sambal, cook for a 1 minute until it becomes fragrant. Add the shrimps to sambal paste. Stir well.

Continue to cook and stir the mixture over medium-low heat, as sambal can burn easily. Cook until the paste dries out, and the oil separates, which indicates it is well-cooked. Season with 1 Tbs sugar. Remove from wok, let the sambal cool completely and set aside.

Now add in 2 Tbs oil, swirl around the wok, once hot add garlic, toss around for 20 seconds, then add rice, sambal and dried shrimps and sauce for rice ingredients and stir cook until well combined and rice is fragrant and some colour.

Make a “well” in the middle of the wok and pour the beaten eggs in the well. Wait for 30 seconds and then cover the “egg well” with rice. Leave it for 30 seconds and continue to cook fried rice for 3-4 minutes so the eggs form small pieces and mix well with the fried rice. Now add in the mixed vegetables, toss to mixed well for 2 minutes.

Spoon some onto bowl and the remaining fried rice into a pot and keep in fridge when it had cool completely. So, that you can eat for the next few days. Enjoy my bowl of fried rice with a glass of white wine.

Note: You can add bok choy, fresh carrots, broccoli, spinach, green beans, bean shoots, lup cheong, bacon or minced pork, beef and fish. You may use herbs such as basil, parsley, coriander and kafir lime leaves as garnish. You may add kicap manis sauce, dark soy sauce, and teriyaki sauce instead of sambal dried shrimps.

https://helenscchin.com/2018/11/21/fried-rice-sambal-shrimps-and-vegetables/

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