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Sunday, June 3, 2012

MY Belacan Fried Rice

Served salad with fried rice
There are various types of fried rice and most are all delicious whichever way they are fried.  It's all ones' own preference.  It's no exception for the Belacan Fried Rice which comes in many versions and served with various garnishing such as mangoes, cucumber and sometimes fried crackers.

Here is my version which to some may not be the best but it can fill our stomachs for an anticipated 'lazy day' dinner.  I cooked the rice and prepared the ingredients beforehand.   Served the rice with my lemony taste vegetable salad.

[serves 2-3]
150 gm Basmathi rice
3 tsp of belacan stock granules [or 2 cm piece prawn paste, toasted]
1 tbsp fried shallots
1 tbsp each of chopped shallots, garlic, chilli paste [cili boh], oyster sauce
1/2 tsp each of salt
1/4 tsp msg and pepper
2-3 eggs
150 gm shelled prawns
1 stalk spring onion, cut small pieces
fried shallots and shredded red chilli - garnishing
3 tbsp oil 
  1. Cook rice with belacan and fried shallots in a rice cooker.  Allow to cool, fluff up rice, remove and keep rice in the refrigerator overnight if possible.
  2. Heat 1 tbsp oil in wok.  Add in eggs to fry until slightly firm.  Remove.
  3. Add in 2 tbsp of oil to saute shallots and garlic until fragrant.  Add in chilli paste/boh.  Fry until fragrant, add in prawns.  Fry till prawns are firm about 2 minutes, then add in the flavoured rice.
  4. Stir fry until ingredients are well mixed. Lower heat and add in all the seasoning.  Turn back to medium high heat, toss to mix well.
  5. Add in the eggs and spring onion.  Stir to mix well.
  6. Off fire.  Dish out to serve.  Garnish with fried shallots and red chilli.

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