- Dari
- Ke
Nama: Miftakhul Kirom
Kelas: XII RPL 3
No : 12
HOW TO MAKE FRIED RICE
Ingredients
- 2 cups long-grain rice, rinsed
- 2 1/2 tablespoons kecap manis
- 1 tablespoon Yeo's Dark Soy Sauce
- 1 tablespoon sweet chilli sauce
- 1/4 cup peanut oil
- 4 eggs, lightly beaten
- 1 brown onion, thinly sliced
- 1 teaspoon sambal olek (see note)
- 3 garlic cloves, finely chopped
- 1 teaspoon shrimp paste
- 1 carrot, peeled, finely chopped
- 1 small chicken breast fillet, chopped
- 300g green prawns, peeled, deveined, roughly chopped
- 3 green onions, thinly sliced
- 1/4 small Chinese cabbage, finely shredded
- 1/4 cup fried shallots (see note)
- thinly sliced red chillies, to serve
·
Step 1
Cook rice following absorption
method on packet until just tender. Drain. Transfer to a baking tray. Fluff
rice with a fork. Cool to room temperature. Cover and refrigerate for 2 hours
or until cold (see tip).
·
Step 2
Combine kecap manis, soy sauce and
sweet chilli sauce in a jug. Set aside.
·
Step 3
Heat a wok over high heat until hot.
Add 1 teaspoon oil and swirl to coat. Add one-quarter of beaten egg and swirl
to form a thin omelette. Cook for 30 seconds or until egg sets. Slide onto a
board. Repeat with oil and egg, in 3 batches, to make 4 omelettes. Roll up
omelettes and thinly slice crossways.
·
Step 4
Heat remaining 2 tablespoons oil in
wok over high heat. Add brown onion, sambal olek, garlic, shrimp paste and
carrot. Stir-fry for 1 minute or until aromatic. Add chicken. Stir-fry for 1 to
2 minutes or until sealed. Add prawns. Stir-fry for 2 minutes or until prawns
turn pink. Add rice, soy mixture, green onions and cabbage. Stir-fry for 3 to 4
minutes or until rice is heated through. Toss through half the sliced omelette.
·
Step 5
Spoon nasi goreng onto serving
plates. Top with remaining sliced omelette. Sprinkle with fried shallots. Serve
with sliced chillies.
KEEP SMILE
CIKIDAW
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