Thursday, October 31, 2013

Oriental Fried Rice with Acar Pickled Condiment Recipe

29.10.2013 - Batam.  Make an express Acar pickled for my fried rice for lunch.  

Acar pickled is very easy to make and eat after 30 mins marinated with all the seasoning is what i like to eat.  Eat a not overnight or longer than 3 hours marinate acar is that crunchiness and freshness together with that sour and sweet taste that excite me.  Acar pickled can go along with any dishes like kurma/briyani rice & chicken etc.  I can say its a perfect match with all dishes..  Acar can keep over night. 

Above Acar i used 1 big carrot peel and cut into small size, 1 big cucumber discard seeds and slice.  In a bowl, let all vegy soak in hot water for 5 minutes and discard hot water remain a about a cup.  Add in 1/3 cup vinegar ( to taste ) and granulated sugar ( to taste ) and mix well.  set aside for 30minutes and it is ready to eat.  Acar is best to keep overnigh.  



Fried Rice Condiments:-
Fried Rice condiments ( up to your liking ) cut cabbage, lettuce, slice cucumber, slice tomato, chicken or beef satay, prawn crackers or acar and top with fried egg.

Oriental Fried Rice Ingredients:-
1 egg
1 bowl cooked white rice
2 clove of garlic
1/3 cup frozen peas/ mixed vegetables
2 thumbsize fish cake or you can used any kind o seafood ( prawns / squids / chicken )
Spring onion for garnishing
salt, pepper, light soya sauce & chicken granules to taste

Method:-
In a wok, add 2 tbsp cooking oil ( medium fire ) in garlic sautee and add in mixed vegetables/peas, mixed well season with salt and pepper.

(big fire ) Add in seafood and stir well till aromatic and add in an egg and transfer a bowl of white rice to wok, add in seasoning, salt, light soya sauce, chicken granules and pepper and mixed well. ( with medium fire, so as the rice won't stick too quickly on your wok while you're mixing the rice ) and taste.

toss rice and mixed well, sprinkle chop spring onion and dish up. Place all condiments around fried rice and top with fried egg, served hot.


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