Beef Fried Rice
|Long grain rice||2 Cup (32 tbs), soaked in cold water for 30 minutes and drained|
|Water||2 3⁄4 Cup (44 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, chopped|
|Red chilies||2 , chopped|
|Blachan||1⁄2 Teaspoon (Dried Shrimp Paste)|
|Garlic||1 Clove (5 gm), crushed|
|Ground coriander||2 Teaspoon|
|Cooked shrimp||6 Ounce, shelled|
|Cooked lamb/Cooked beef||6 Ounce, sliced|
|Soft brown sugar||2 Teaspoon, mixed with 1 tablespoon molasses and 2 tablespoons soy sauce|
|Molasses||1 Tablespoon (Mixed With Soft Brown Sugar)|
|Soy sauce||2 Tablespoon (Mixed With Soft Brown Sugar)|
|Butter||1 Tablespoon (For Garnish)|
|Eggs||2 , lightly beaten (For Garnish)|
|Salt||1⁄4 Teaspoon (For Garnish)|
|Vegetable oil||2 Tablespoon (For Garnish)|
|Red chilies||2 , sliced (For Garnish)|
|Onions||2 , thinly sliced (For Garnish)|
|Cucumber||1⁄2 , peeled and diced (For Garnish)|
|Scallions||6 , sliced (For Garnish)|
Put the rice, 1 teaspoon of salt and the water into a saucepan and bring to the boil.
Reduce the heat to low, cover the pan and simmer for 15 to 20 minutes, or until the rice is tender and the water is absorbed.
Heat the oil in a large saucepan.
When it is hot, add the onions and fry, stirring occasionally, until they are golden brown.
Add the chillis, blachan, garlic and coriander and fry for 5 minutes, stirring constantly.
Stir in the shrimps and meat and fry for 1 to 2 minutes, or until they are well mixed with the spices.
Stir in the rice, the soy sauce mixture and remaining salt.
Reduce the heat to low and cook for 10 minutes, stirring occasionally.
Meanwhile, prepare the garnishes.
Melt the butter in a small frying-pan.
Add the eggs and salt and cook until the bottom is set and lightly browned.
Turn the omelet over and fry for another 2 minutes.
Remove from the heat and slide the omelet on to a plate.
Cut into strips and set aside.
Wipe out the pan and heat the oil in it over moderately high heat.
When it is hot, add the chillis and fry for 2 minutes, stirring constantly.
Add the onions and fry, stirring occasionally, until they are golden brown.
Remove from the heat and set aside.
When the rice mixture is ready, turn it out on to a warmed serving platter.
Scatter the cucumber, spring onions (scallions), fried onions, chillis and the shredded omelet on top.
Serving size: Complete recipe
Calories 3348 Calories from Fat 1142
% Daily Value*
Total Fat 129 g198.5%
Saturated Fat 28.8 g143.8%
Trans Fat 0 g
Cholesterol 970.6 mg323.5%
Sodium 6983.5 mg291%
Total Carbohydrates 402 g134%
Dietary Fiber 19.5 g78.1%
Sugars 54.2 g
Protein 144 g287.8%
Vitamin A 52.3% Vitamin C 224.4%
Calcium 54.1% Iron 118%
*Based on a 2000 Calorie diet