In Penang, to many people especially the older generations, cooking with fresh herbs is rather common. We have the ulam rice [freshly cut herbs mix with cooked rice etc]. I tried this version of fried rice using some herbs that I grow at home and the result is encouraging. It is very fragrant. Worth giving it a try.
2 bowls of cooked rice
6 medium or big size prawns [can used 1 Tbsp dried prawns]
2-3 Tbsp oil
1 tsp tumeric powder
Salt and pepper to taste
1 sprig curry leaves - cut fine shreds
3-4 kaffir leaves - cut fine shreds
7-8 kadok leaves - cut fine shreds
3-4 cekur leaves - cut fine shreds [optional]
1 stalk lemongrass [serai] - finely sliced
1 Tbsp each of finely chopped ginger and garlic
Garnishing - mint leaves and shredded red chili
- Prepare all the ingredients as above.
- Heat oil in wok, fry lemongrass, ginger and garlic till fragrant. Add in prawns or dried prawns. Fry till prawns are cooked. Break in egg, stir and add in cooked rice, tumeric powder and seasoning. Fry to mix well, then add in the shredded vegetables.
- Continue to fry till vegetables are cooked and well combined with other ingredients.
- Taste and dish out on plate to serve. Garnish with mint leaves and shredded red chili.