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Friday, February 10, 2012

Fried Rice With Fresh Herbs

This is another aromatic fried rice with daun kadok [wild betel leaves], cekur leaves [sand ginger leaves], kaffir lime leaves and fish sauce. More ingredients such as lemongrass, indian curry leaves, mint leaves and wild ginger flower 'bunga kantan' can also be added if available.  You can mix and match any of these ingredients, it is still okay.   These ingredients have to be finely cut for frying this fried rice.  Since, I am only frying for 2, I just used daun kadok, cekur leaves, lemongrass and kaffir lime leaves from my garden.
[serves 2]
3 bowls of cooked rice
3 calamasi lime juice
3 tbsp fish sauce to taste
sugar to taste
1 Chinese sausage - cut small cubes 
1 small lemongrass - sliced finely
2 tbsp dried prawns - soaked and drained
2 eggs [beat with a little salt] - fry egg omelette and cut shreds [optional]
1 small Bombay onion - sliced for garnishing
10 or more daun kaduk leaves - shredded
some cekur leaves - shredded
some kaffir lime leaves - keep whole or  shredded 
2 tbsp oil
Clockwise - Top cekur leaves, lime, dried prawns, daun kaduk, sausage
  1. Prepare all the ingredients above. 
  2. Heat up oil, saute sausage until fragrant.  Dish out and set aside.  Saute lemongrass and dried prawns until fragrant.  Push aside and add in rice [fry on low heat].  Stir to combine rice and other ingredients well,  add in seasoning [fish sauce, salt and sugar].  Stir fry to mix.
  3. Add in all the shredded ingredients. Continue stir frying to combine all the ingredients well and cooked through.   Rice should be light and fluffy.  Off fire and dish out to serve with garnishing - spring onions, cili padi, big Bombay onions and eggs.
  4. Squeeze in the lime juice before serving.  Can serve rice with Thai sambal belacan.
Different from the usual fried rice
Note: This time, I did not add in eggs [for health reason - cutting down on eggs in  diet].

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