This recipe smells heavenly and tastes even better.
Coconut fried rice
The end product is an enticing combination of textures, colours, and flavours.
1 cup of rice
1 cup of water
1 cup of coconut milk
½ cup of canola or vegetable oil
1/2 -1 Tablespoon soy sauce
1/2-1 Tablespoon oyster sauce
2 eggs lightly beaten
½ small onion sliced
1 teaspoon minced garlic
1 cup peas and carrots
½ tablespoon chicken bouillon powder
¼-½ teaspoon of curry powder
2-3 tablespoon of water or chicken stock optional
Salt and pepper to taste
Spot rice in a pan with water, wash and sifter out water. Add coconut milk, water and salt. Spot the pan over high warmth and, heat to the point of boiling.
Mix pan then, at that point bring to a stew heat level ought to be exceptionally low cover the pan firmly with the top. Keep cooking for around 15-18 minutes.
Eliminate sauce from the warmth and let it cool, covered. Cushion with fork
Separate the clumpy rice prior to beginning.
Warmth a huge wok or skillet on medium-high warmth with about a tablespoon of canola or vegetable oil.
Add the rice mix enthusiastically for around 2-3 minutes adding soy sauce, shellfish sauce and a tablespoon or a greater amount of water or chicken/hamburger stock as it is expected to saturated rice. Put away. Rapidly wipe the wok or skillet with a perfect paper towel or fabric.
Then, add a tablespoon of oil, let it heat up, then, at that point add the eggs and rapidly mix to split the eggs up. Eliminate and add to the rice.
Proceed with the pan-searing by adding a tablespoon of oil into the wok, trailed by onions, peas, carrots, minced garlic, curry powder, and chicken bouillon powder. Mix until fragrant for around 2 minutes.
At last return the blend of rice, and eggs, to the wok. Mix until everything has been completely consolidated. Change preparing salt, pepper if vital.
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