Ingredients with Measurements:
- 2 cups of cooked rice
- 1/2 cup of diced nguri (dried fish)
- 1/2 cup of diced carrots
- 1/2 cup of diced onions
- 1/2 cup of diced bell peppers
- 1/4 cup of vegetable oil
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the diced onions and sauté for 2-3 minutes until translucent.
4. Add the diced carrots and bell peppers and sauté for another 2-3 minutes until slightly softened.
5. Add the diced nguri and sauté for 1-2 minutes until slightly crispy.
6. Add the cooked rice to the skillet and stir to combine with the vegetables and nguri.
7. Add the soy sauce and oyster sauce to the skillet and stir to evenly coat the rice and vegetables.
8. Season with salt and pepper to taste.
9. Cook for an additional 2-3 minutes until the rice is heated through and slightly crispy.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 30g
Protein: 8g
Substitutions for ingredients:
- Nguri can be substituted with any other dried fish or shrimp.
- Carrots, onions, and bell peppers can be substituted with any other vegetables of your choice.
- Soy sauce and oyster sauce can be substituted with any other Asian-style sauces.
Variations:
- Add scrambled eggs to the fried rice for extra protein.
- Use brown rice instead of white rice for a healthier option.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Use leftover rice that has been refrigerated overnight for best results.
- Make sure to stir the rice frequently to prevent it from sticking to the skillet.
- Add a splash of water or chicken broth if the rice is too dry.
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 with a garnish of chopped green onions or cilantro.
Garnishes:
Chopped green onions or cilantro
Pairings:
- Grilled chicken or fish
- Stir-fried vegetables
- Egg rolls or spring rolls
Suggested side dishes:
- Miso soup
- Seaweed salad
- Steamed edamame
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth.
- If the rice is too wet, cook for an additional 1-2 minutes to evaporate any excess liquid.
Food safety advice:
- Make sure to cook the nguri and vegetables thoroughly to prevent any foodborne illnesses.
- Store leftover fried rice in the refrigerator and consume within 3 days.
Food history:
Nguri is a type of dried fish commonly used in Nigerian cuisine. Fried rice is a popular dish in many Asian countries, including China, Japan, and Korea.
Flavor profiles:
Savory, slightly salty, and slightly crispy.
Serving suggestions:
Serve the nguri fried rice as a main dish for lunch or dinner.
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Region: Indonesian