INGREDIENTS
1 cup red rice
4 cups water or stock to cook rice
1/2 cup bell peppers/ capsicum thinly sliced
1 carrot thinly sliced
1/2 cup green peas frozen or fresh
2 onions thinly sliced
2 teaspoons galangal or ginger minced (note 4)
1 teaspoon garlic minced
3 Thai green chilies finely chopped
3 stalks lemongrass
5 kaffir lime leaves
1&1/2 tablespoons
sunflower oil/ peanut oil or any neutral oil with a high smoke point
2 tablespoons soy sauce or more to taste
3 eggs optional, can be skipped for a vegan recipe
cilantro for garnish
lime wedges to serve
INSTRUCTIONS
Cooking red rice
Peel the outer layer of the lemongrass stalks, chop them into 2-inch pieces with diagonal cuts and lightly smash them with the flat part of your knife. Break the kaffir lime leaves into individual lobes (they are double-lobed leaves).
Add the lemongrass pieces and the kaffir lime leaves to water in a deep, wide pot and bring it to a boil. Add the red rice and bring it to a boil again on high heat. Then simmer for 20 to 25 minutes until cooked thoroughly but not mushy. (note 3) Drain the rice in a colander. Remove the lemongrass stalks and the lime leaves.
Spread the drained red rice on a large tray or plate and allow it to cool. Once cooled, keep the tray of rice in the refrigerator for 20 minutes or freezer for 10 minutes. This will help remove extra moisture from the rice to give you the best fried rice.
Stir-frying the red rice and vegetables
Mince galangal (or ginger) and garlic. Slice the onions, bell peppers and carrot. Boil the green peas and keep aside.
Heat the oil in a large pan or wok on high flame, add the minced galangal and garlic and stir-fry until you get an aroma, but not browned. Add the onions and chili and stir-fry until translucent. Stir in the grated carrots, cooked peas and soy sauce. Stir-fry for 5 minutes before adding the rice. Fry for 5 more minutes and turn off the heat.
If you're using eggs, beat them with a few dashes of salt and pepper. Make space in the middle of the pan by moving the vegetables to the sides. Add the eggs and scramble them until almost done. Mix in the rice when the eggs are semi-cooked and stir well. Turn off the heat.
Garnish with chopped cilantro and serve with lime wedges.
Komentarze