Asian > Nepalese

Sukuti Fried Rice Recipe

Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup sukuti (dried meat), cut into small pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- Salt to taste
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped

Special Equipment Needed:
- Wok or large frying pan

Step-by-Step Instructions:
1. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
2. Add the chopped onion, minced garlic, and grated ginger. Stir-fry for 1-2 minutes until fragrant.
3. Add the sukuti pieces and stir-fry for 3-4 minutes until browned.
4. Add the cumin powder, coriander powder, turmeric powder, chili powder, and salt. Stir-fry for 1-2 minutes until the spices are fragrant.
5. Push the sukuti mixture to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until cooked through.
6. Add the cooked rice to the wok and stir-fry for 3-4 minutes until heated through.
7. Add the soy sauce and sesame oil. Stir-fry for 1-2 minutes until the rice is evenly coated.
8. Add the chopped green onions and stir-fry for 1-2 minutes until the onions are wilted.
9. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 365
Fat: 14g
Carbohydrates: 39g
Protein: 20g
Sodium: 780mg

Substitutions for ingredients:
- Sukuti can be substituted with any dried meat or tofu.
- Vegetable oil can be substituted with any neutral oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with any other nut oil.

Variations:
- Add vegetables such as carrots, peas, or bell peppers for a more colorful dish.
- Use brown rice instead of white rice for a healthier option.
- Add shrimp or chicken for a non-vegetarian version.

Tips and Tricks:
- Use cold cooked rice for best results.
- Make sure the wok or frying pan is hot before adding the ingredients.
- Stir-fry the sukuti on its own to ensure it is crispy and browned.

Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation Ideas:
Serve in a bowl with chopsticks for an authentic feel.

Garnishes:
Garnish with chopped cilantro or sesame seeds.

Pairings:
Pair with a cold beer or a glass of white wine.

Suggested Side Dishes:
Serve with a side of steamed vegetables or a simple salad.

Troubleshooting Advice:
- If the rice is too dry, add a splash of water or broth to moisten it.
- If the sukuti is too tough, soak it in water for 30 minutes before cooking.

Food Safety Advice:
Make sure the sukuti is fully cooked before consuming.

Food History:
Sukuti is a traditional Nepali food made by drying meat in the sun.

Flavor Profiles:
Sukuti adds a smoky and savory flavor to the dish.

Serving Suggestions:
Serve as a main dish for lunch or dinner.

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Region: Nepali

Taste: Spicy, Savory, Tangy, Aromatic