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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe was brought back from Singapore when my parents were there in the 1950's. i have tried other versions both commercial and at home, and still rate this the best. Ingredients:
3/4 pint basmati rice |
1 1/2 pints boiling water |
salt |
3 onions, chopped small |
2 cloves garlic, crushed |
1 chicken stock cube |
4 dried chilies, chopped (roughly one per person) |
3 -4 chicken breasts, diced |
1/2 tablespoon coriander seed |
prawns or shrimp (according to how much you like them) |
butter or olive oil or other flavoured oil |
2 eggs, omelette (optional) |
sliced cucumber (optional) |
tomato (optional) |
Directions:
1. Heat 2 tablespoons of oil, or mixed butter and oil in a saucepan, add the rice and stir until all grains are coated and transparent.
2. Crumble the stock cube into the water, stir to dissolve it and add to the rice.
3. Bring to a vigorous boil.
4. Stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool.
5. Fry the onion, garlic and chillies until onions are softened and transparent, put aside.
6. Using a wok (ideally), heat a generous quantity of oil until itÂ’s just beginning to smoke, swirl around the wok so the sides are coated.
7. Add coriander, meat and salt, fry for about five minutes turning regularly.
8. Add the onion mixture and mix well together over the heat until all are cooked.
9. Reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and allow to heat through.
10. Make an omelette and break it into the mixture before serving.
11. Serve with a side dish of tomatoes and cucumber.
12. Soy sauce adds to the flavour when served.
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