Special Fried Rice
My starting ingredients:
- Rice, 2 cups cooked
- Carrots, 3 medium sized diced
- String beans, a generous handful diced
- Chinese cabbage, about 8 leaves sliced, keeping the stems separate from the leafy part
- Eggs, 2 medium (or 3 small) sized
- Salted Fish, about 150 g diced
- Cooked Shrimp, about 250 g
- Soya sauce, 2 parts
- Oyster sauce, 1 part
- Kecap Manis, 1 part
- Water, 1 part
- Oil, 1 2 tablespoons
- Sesame Oil, about 8 drops
- Garlic and ginger, about 1 teaspoon of each
- Salt and Pepper to taste
The salted fish? It is optional and it is an acquired taste; but it does add that unctuous morish taste to the dish. I do remove the skin and bones for this dish.
Mix the soya, oyster, kecap manis and water first. For this serving size, I think I ended up with about ½ cup liquid. It really is an unprecise science!
Cook the eggs in a moderately hot wok, like you would for scrambled eggs, in a little oil. Remove from the wok when still slightly runny. I normally just place it on top of the cooked rice.
I used the minced garlic and ginger in my fridge for this meal. I know I should use fresh minced G&G; but I was feeling lazy and in no mood to have garlic smelling fingers for a couple of days.
Heat more oil to the wok and the sesame oil. Add the garlic, ginger and salted fish to the wok. Toss for 1 2 minutes.
Add the diced carrots and toss for a couple more minutes.
Add the green beans and toss for another minute
..
.before adding the cabbage stems. Toss for another minute.
Add the cooked shrimp and quickly toss together.
Add the cooked rice and the egg to the wok.
Season with salt and pepper and then pour the sauce over the rice.
Mix all ingredients together until the sauce is evenly coating the rice
.and then add the leafy part of the cabbage. Mix the cabbage in.
Cover the wok and allow to cook on a low heat for 2 3 minutes.
There should be enough liquid at this stage to hot steam the rice. If you start to hear the rice in the wok sizzling, uncover the wok and toss quickly so that the rice does not burn at the bottom. I dont add any additional water to my rice at this stage. I cook the rice until I can hear the rice start to sizzle in the wok. It should take about 2 or 3 minutes to hot steam the rice and evaporate the additional liquid. If not, uncover the wok, turn the heat up a little and toss until the rice starts to sizzle at the bottom (but not stick).
My special fried rice.
And my dinner!
