Tuesday, October 14, 2008

Fried Thai Red Rice

I have normally eaten only white rice or brown rice. But the first time I ate red rice was at this eatery Ying Ker Lou - Hakka Cuisine in Sunway Pyramid which serves authentic Hakka Cuisine. The dishes were lovely and I am trying to get some photos to post it up on the blog. I remember taking photos with my camera phone but I cannot locate them now :(


Anyway, I found the red rice very nice indeed and decided to buy a very small packet (I think the 1 kg packet) as any packet larger than that will be a magnet to weevils (gosh, how I detest these little bugs). I cooked them the first time following the directions on the packet 2 cups of water to 1 cup of rice. The rice turned out pretty hard. Luckily none of us who ate it had indigestion that night.

Yesterday, I cooked it again but this time, with 2 1/2 cups of water to 1 cup of rice. It turned out much better. As I was in a hurry to rush of for my Monday night meetings, I had only enough time to fry it all up with whatever I can find in the fridge. This is the result.


Ingredients
2 cups red rice, cooked
3 shallots - chopped
1 large carrot - diced
1 cup of frozen corn
1 fresh red chilli - sliced
4 pieces of mushroom sausages - sliced
2 eggs, beaten and scrambled
1 tbsp of mini dried shrimps

Method
  1. After the rice is cooked, dish it out and fluff it to be cooled whilst preparing the other ingredients
  2. Heat up the wok/pan and add a little oil.
  3. Once the oil is hot, put in the shallot and fry until aromatic.
  4. Add in the dried shrimps and then add in the sausages.
  5. Put in the chilli, carrots and corn.
  6. Add in a 1/4 tsp salt, 1/4 sugar and some pepper
  7. Put in the rice into the wok and mix all the ingredients into the rice.
  8. Add soya sauce to taste.
  9. Finally add in the scrambled eggs and dish it out.

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4 comments:

babe_kl said...

i love this rice but always have problems cooking them cos they usually turn out uncooked. aunty G taught me to soak the rice in water for at least 30 mins before cooking.

YozoraNiteSky said...

oh, thanks for the tip. at the moment, i am steaming my rice coz my rice cooker is lousy. high wastage as the rice stuck at the bottom of the so-called non-stick pot amounts to almost 1/2 a bowl after I soak it after cooking. Looking at the Khind model as it claims that it has no such problem wor.

Anonymous said...

It was interesting to read your post. Last night, a friend gave me some red rice, and i've been trying to find a recipe for that. I'm now looking through a bunch of of them, deciding what to cook ;-)

Your blog looks nice, my compliments for that!

Anonymous said...

Similar to cooking lentils, both brown rice and red rice should be soaked overnight (about 6-8hrs) to minimize cooking time with the cover of the vessel partially open, when the water is boiling. The rice then should like only 20 minutes to cook. There after drain the water thoroughly and when the rice is cool, store in the fridge about a day to make fried rice the following day.
I have just made fried rice, using red rice which has turned out fantastic.