Tuesday, April 19, 2016

Fried Rice with Luncheon Meat and Fresh Turmeric

2 bowls of cooked rice, left overnight in fridge
1 small can of luncheon meat - use half of it and cut into small cubes
1 tsp sliced shallot
1 tsp chopped garlic
1 tsp chopped turmeric
2 tbsp soy sauce
dash of pepper
sprinkle of salt
handful of frozen green peas
handful of frozen corn
2 eggs 
vegetable oil

  1. Heat up oil on medium heat.  Add cubed luncheon meat and fry till brown.  Set aside for later use.
  2. Add a little more oil and add eggs to pan.  Lightly scramble the eggs.  Transfer to a plate when it is 75 percent  cooked.  Set aside for later use.
  3. Fry shallot till lightly aromatic.  Add garlic and turmeric and fry till aromatic. 
  4. Switch to high heat and fry the rice, tossing it over high heat.
  5. Add soy sauce and continue frying.  Add peas and corns and fry for another few minutes.
  6. Add meat, eggs, pepper and salt and fry to mix well.
  7. Serve warm with some pickled green chillies.

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