Thursday, November 3, 2011

Sambal Tumis Fried Rice

Sambal Tumis Fried Rice by Phay Ing Landers:
Fried rice is a versatile dish.  It is good enough to be eaten on its own, or to be served as a side dish. Just have this wild/crazy idea of using sambal tumis to fry rice and it gave the spicy kick I was looking for!

Precooked sambal tumis sauce by Tean’s Gourmet… what can I say? A very handy sauce to have in the pantry, and what better way than to marry sambal tumis with rice. These 2 combinations can certainly bring your fried rice up a notch.

3 cups of cooled, cooked rice
1/3 cup sambal tumis (Tean’s Gourmet)* more if you want the fried rice to be spicy
1 cup cooked ham, diced*can be replaced with any meat you fancy
2 large eggs, beaten into a bowl
1 clove garlic, chopped
½ cup onion, diced
½ cup carrot, diced
½ cup French beans, cut into small rounds
½ cup fresh sweet corn kernels
2 tbsp. chicken bouillon powder
Black pepper for seasoning
Cilantro sprigs for garnish

Heat the oil in a wok/saut√© pan until it is hot, add the garlic, onion, carrot and French beans and stir fry for 3-4 min.  Set aside and put eggs into the pan and scramble immediately.  When the eggs are set , return the cooked vegetables from the sides to the center and toss to combine.

Add the rice, ham and sambal tumis into the pan.  Stir-fry for several minutes until the rice is well heated through and well mixed with the sambal tumis, ham and vegetables.

Lastly add in the fresh sweet corn kernels and adjust the taste with the chicken bouillon powder and black pepper.

Dish up.  Garnish rice with cilantro sprigs and serve.

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