Posted by Kroocrew on Tuesday, May 11, 2010 Under: Singapore
- 1 cup long grained rice (Will yield about 2 cups approx. cooked)
- 2 cloves of garlic – chopped fine
- 1/2 onion chopped
- 8 -10 Whole Dry Red Chillies
- 1 teaspoon freshly ground black peppercorn
- 1 teaspoon very thinly sliced ginger
- 4 tablespoons oil (preferably 100% Pure Sesame Oil)
- 2 teaspoons oil ( to use when boiling the rice)
- 2 teaspoon white vinegar
- 2 teaspoon dark soy sauce
- 1/2 green bell pepper chopped
- 1/2 cup peas
- 1 Big carrot chopped
- 3 sprigs of green/spring onion chopped
- 1 tablespoon cilantro chopped
- 1/2 cup shredded cabbage
- Salt to taste
- Any vegetable like beans, celery may be added to this.
- Wash the rice very well to wash off the starch. Soak it in cold water and let it sit for about 15 minutes. Strain the water.
- Boil 1.5 cups of water, add 2 teaspoons of oil to it and and add the rice. Cook the rice until the water is absorbed (or automatically in a rice cooker.)
- Spread the cooked rice in a thin layer on a plate and sprinkle vinegar on it. Let it cool
- Heat oil in a Wok. Once its smoking hot, add the crushed black peppercorns and the dry red chilis. The chilis will soon turn darken and smoke.
- Add the garlic and the onion. Fry at high heat till the onion starts to brown.
- Add the peas, carrots, bell pepper, and ginger and fry at high hear till all the moisture dries off. This should not take for than 3-4 minutes.
- Lower the heat and add the soy sauce. Mix it with all the vegetables and add the rice. Stir it around to mix it and keep frying at medium heat.
- Increase the heat to high again. When all the rice is coated, with the sauce, add the cabbage and cook for a couple of more minutes tossing it around fast and sprinkling few drops of water on the wok for the sizzle and the smoke.
- Switch off the heat. Add the cilantro and spring onions and cover it for 5 minutes for the heat and the smoke flavor to be absorbed. The smoky flavor is a very distinctive flavor to this dish.
There are many interpreatations of Singporean fried Rice and I think all very good. Most have the addition of a curry masala and although this recipe doesn't call for it there is no problem with adding it to the dish during cooking, I would suggest at Step#5.
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In : Singapore
Tags: "fried rice" chillies vegetarian