Ingredients with Measurements:
- 2 cups cooked white rice
- 1 tablespoon shrimp paste
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced bell pepper
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or skillet over high heat and add the vegetable oil.
2. Add the diced onion, carrot, bell pepper, and frozen peas. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
3. Add the minced garlic and shrimp paste to the wok and stir-fry for another minute.
4. Push the vegetables to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until cooked through, then mix with the vegetables.
5. Add the cooked white rice to the wok and stir-fry everything together for 2-3 minutes until the rice is heated through.
6. Add the soy sauce, salt, and pepper to taste. Stir everything together until well combined.
7. Serve the fried rice hot, garnished with chopped scallions.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 39g
Protein: 8g
Sodium: 450mg
Substitutions for ingredients:
- Shrimp paste can be substituted with fish sauce or oyster sauce.
- Any vegetables can be used in place of onion, carrot, bell pepper, and peas.
Variations:
- Add cooked shrimp or chicken to the fried rice for extra protein.
- Use brown rice instead of white rice for a healthier option.
- Add chopped pineapple or mango for a sweet and tangy twist.
Tips and tricks:
- Use day-old rice for the best texture in fried rice.
- Make sure to stir-fry the vegetables quickly over high heat to prevent them from getting too soft.
- Use a wooden spoon or spatula to prevent the rice from sticking to the wok.
Storage instructions:
Leftover fried rice can be stored 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, garnished with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Serve the fried rice with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
Stir-fried vegetables or a simple salad
Troubleshooting advice:
- If the fried rice is too dry, add a splash of soy sauce or a drizzle of vegetable oil.
- If the fried rice is too wet, cook it for a few more minutes over high heat to evaporate any excess moisture.
Food safety advice:
Make sure to cook the eggs and shrimp paste thoroughly to prevent any foodborne illnesses.
Food history:
Fried rice is a popular dish in many Asian countries, including Malaysia. It is believed to have originated in China over 1,000 years ago.
Flavor profiles:
The shrimp paste adds a salty and umami flavor to the fried rice, while the vegetables add sweetness and crunch.
Serving suggestions:
Serve the fried rice as a main dish for lunch or dinner.
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Region: Malaysian