Sambal Fried Rice ( Malaysia Style)
Yeah believe me it's spicy and yummy but there will be no tears !!! The fragrance is so inviting and beckons you to follow the scents dig in to explore the notch of spicyness. Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, shrimp or tofu or vegetables isn't a bad idea either.
This nasi goreng is a pretty simple, but quite a delicious and satisfying dish. It takes a Chinese classic and spices it up a little bit. The magic of this Malaysian-style fried rice lies in the flavorful base, a spice paste of chiles, garlic and shallots. Leftover rice usually works best as it is drier and fries up better. Here is my version of this classic dish – not that I have any claim to being an authority on what is “authentic” Malaysian food. I am an authority, however, on what is super incredibly yummy. This rice gets my stamp of approval, with honors. It is better than takeout, and you can enjoy skipping all the mysterious, unhealthy parts of fast food.
Honestly, there’s nothing better than a good fried rice. Quick, easy and delicious, it’s always a cook’s best friend on busy days. Moreover, it’s the best way to feed fussy eaters, too! Make this delicious spicy Sambal fried rice in 15 minutes and amaze all your friends and family! It’s literally bursting with flavors and is SO simple to make! It doesn’t get better than this.
Ingredients
Serving Size: 4 persons
- 4 small shallots, finely chopped
- 10 cloves garlic, minced
- 2 small red chillies sliced
- 2 tbsp oil
- 1 tbsp butter
- 2 cups finely chopped vegetables of your choice
- 2 tbsp soy sauce
- 4 cups cooked rice - a day old rice
- 2 scallions, thinly sliced
- 3 eggs
- chopped coriander and onion leaves
- salt and pepper to taste
For the Sambal Paste:
- 10 dried red choke
- 10 garlic pods
- 1 tomato
Soak the ingredients in hot water for 10 minutes and grind to paste.
Preparation Method:
Generously coat a wok and break in eggs, reduce heat to medium-low and cook, lifting the edges so uncooked egg flows underneath, until mostly set, 1 to 2 minutes. Slide out of the pan onto a clean cutting board. When cool enough to handle, cut into thin strips.Break the overnight/leftover rice using the back of a spoon so they don’t clump together.
Heat the oil and butter over medium-high heat. Add the shallots garlic and chillie and sauté til fragrant. Add vegetables and cook, stirring, until crisp-tender, about 2 minutes and then add the sambal paste, soy sauce,eggs strips and rice.Adjust the seasoning - mix all well and transfer the rice to a platter garish with chopped coriander and onion leaves
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