Ingredients with Measurements:
- 2 cups of cooked rice
- 1 cup of diced Kandu Kukulhu (yellowfin tuna)
- 1 cup of mixed vegetables (carrots, peas, corn)
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the diced onion and minced garlic to the pan and sauté until the onion is translucent.
3. Add the diced Kandu Kukulhu to the pan and cook until it is lightly browned.
4. Add the mixed vegetables to the pan and stir-fry for a few minutes until they are tender.
5. Add the cooked rice to the pan and stir-fry until it is heated through.
6. Add the soy sauce and oyster sauce to the pan and stir-fry for another minute.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 40g
- Protein: 15g
Substitutions for ingredients:
- Any type of cooked rice can be used.
- Other types of seafood can be substituted for Kandu Kukulhu.
- Any type of mixed vegetables can be used.
Variations:
- Add scrambled eggs to the fried rice for extra protein.
- Use shrimp instead of Kandu Kukulhu.
- Add chopped pineapple for a sweet and savory flavor.
Tips and tricks:
- Use cold cooked rice for the best results.
- Make sure to stir-fry the ingredients quickly to prevent them from becoming mushy.
- Adjust the amount of soy sauce and oyster sauce to taste.
Storage instructions:
- Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried rice in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the fried rice in a bowl or on a plate.
- Garnish with chopped green onions.
Garnishes:
- Chopped green onions
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed vegetables
- Salad
Troubleshooting advice:
- If the fried rice is too dry, add a little more soy sauce or oyster sauce.
- If the fried rice is too wet, cook it for a few more minutes to evaporate any excess moisture.
Food safety advice:
- Make sure to cook the Kandu Kukulhu to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Kandu Kukulhu is a popular fish in the Maldives, where it is often used in traditional dishes.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve the fried rice as a main dish for lunch or dinner.
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Region: Sri Lankan