Fried rice and spices?!
Am wondering whether that would be because tumeric is used or saffron? Am planning on making some like how the restuarant makes it but of course I don't think the restuarant would hand out their recipe.
Are there any other spices or ingredients that can be used to give the fried rice a bit more flavour?
Answers: There's a Chinese restuarant where I buy fried rice quite a bit and the rice has a slight orange tinge.
Am wondering whether that would be because tumeric is used or saffron? Am planning on making some like how the restuarant makes it but of course I don't think the restuarant would hand out their recipe.
Are there any other spices or ingredients that can be used to give the fried rice a bit more flavour?
My Indian neighbours used to cook their rice with turmeric and tamarind. This gave it that Pilar rice look and flavour.
They also ate it with their hands by squashing it into cakes and laughed when I asked for a fork, but you didn't ask that.....
I doubt they use saffron; too expensive! But your guess of turmeric is a good one. Or maybe curry powder (which contains turmeric).
OR they may cook their rice in chicken stock to make it yellow. Or Chicken Stock + turmeric to steam rice.
fried rice is easy, here's a video on how to make it
http://www.youtube.com/watch?v=_L3RE-NVj...
the basics is scrambled egg, and day-old cooked rice. old rice stored in the fridge is drier and doesn't make fried rice soggy and mushy like fresh cooked rice does. and you can add whateve ryou want to the fried rice. if you want to color the rice, you have to color the rice when you cook it before it gets stored in the fridge to dry out a little.
600 grams glutinous rice 30 grams pineapple
Lemongrass to taste 40 grams celery
Ginger juice extract to taste 30 grams red capsicum**
2 pieces pandan leaves* 40 grams sweet beans
5 grams ginger powder
40 grams coconut pulp
8 medium sized prawns
ginger flower***
50 grams chicken breasts
2 eggs
4 bean puffs
30 grams mushrooms
Pre-preparation:
Soak 30 grams glutinous rice in water for 20 minutes and drain. Add 600 grams of rice and 650 grams of water then cook with lemon grass, ginger juice extract, 2 pieces of pandan leaves and 5 grams of ginger powder
Parboil the prawns in oil Remove and set aside.
Dice the chicken breast meat and parboil in oil. Drain and set aside.
Parboil the bean puff in simmering water, drain and set aside.
Cut pineapple into cubes
Dice the celery, red capsicum, coconut pulp and mushrooms
Directions
Heat up the wok with oil. Add in the eggs and rice. Stir-fry until even.
Add the chicken breasts, red capsicum, coconut pulp, mushroom, celery, sweet beans, ginger flower, prawns and stir and mix together for about 1 minute.
Add salt and MSG to taste and chicken broth and stir-fry quickly.
Sprinkle shallot oil and add light soy sauce to taste and give the wok a final stir.
Remove wok from flame. Scoop rice into bean puff. Garnish as desired and serve.
Preparation Time: 8 minutes
Cooking Time: 3 minutes
Winning entry submitted by: Lee Jung Ming
Remarks: Finger-food fried rice, creative, colorful and tasty.
*Pandan leaves come from the pandanus plant, and are frequently used in Thai and Indonesian dishes.
**Capsicum refers to the milder peppers, such as bell peppers.
***A pink flower that is difficult to obtain outside of Asia. Try mint as a substitute.
yummy! I would guess is curry powder,but of course you can smile and just ask them,I am sure they let you know !
My mom uses an egg yolk when she makes it at home.