As I am stumbling at work and worrying about the challenge, I managed to pull this off this morning. It is very quick to prepare and it looks nice, if you are having nice lunch gathering with your girlfriends, this would be perfect.
I love fried rice. I never get bored of it. I know it is lame, but one of the best Indonesian street dishes is fried rice. They are cooked with margarine (really), laden with sweet soy sauce, generous spices of garlic, shallots and lots of chilies, served with a bit of chicken bits here and there and some crackers and pickled shallots and chilies. But homemade fried rice is really the best. My favorite fried rice is the ones rich with spices and chilies. The fancy bits such as meat of all sorts are nice, but the rice and spice are all I want in a good serving of fried rice.
There is this restaurant that served curry fried rice wrapped in a piece of omelette, shaped like an envelope. It is a very popular restaurant and that fried rice is one of the best seller dish.
I was using our pre-made curry paste for the fried rice. Any instant curry paste can be used. A lot of other ingredients can be added, chicken, lamb, beef, prawn, deep-fried potato cubes, peas. Or even vegetarian version. I was very tempted to throw in some raisins and cashews to create a briyani look-alike. Maybe next time.
The basic ingredients are onion, curry paste, curry leaves and coconut milk.
Some cold rice.
I added half chicken breast.
The chicken breast is deep-fried to golden brown and shredded.
Heat oil in a wok and stir-fry chopped onions till fragrant.
Add curry paste and stir-fry quickly over high heat.
Pour coconut milk when the paste turned brown
Add more curry leaves for that extra kick.
Toss in cold rice.
Stir-fry quickly and try to get every grain of rice covered by the curry mixture. Season with salt.
You will know by observing the surface of wok, the rice is done when you can see single grains dancing on the wok. Add shredded chicken meat and mix well. Remove from heat and keep warm.
To prepare the omelette, lightly grease a non-stick pan. Somehow, my non-stick is never really non-stick. Pour half of egg mixture and turn heat to low. Slowly cook the egg, but don’t overcook it or it will break when you fold it into shape.
I shaped the omelette by wrapping it on the pewter cone.
Then I inserted the omelette wrapped cone into the second cone and pull the first cone out. The omelette will sit nicely inside the second cone, waiting to be filled.
Fill the omelette with rice, lightly pack it with the back of a spoon.
To serve, flip it on a flat plate and serve with sliced cucumbers. And a fork and spoon, of course.
Makes 4 servings
- 1 small onion, chopped
- 50 g curry paste, store bought or freshly ground
- 2 tbsp coconut milk
- 10 curry leaves
- 400 g rice, cold
- 1/2 tsp salt
- 3 tbsp cooking oil
- 150 g chicken, deep-fried and shredded
- 2 eggs
- 2 tbsp cold water
- Pinch of salt
- Cooking oil, for frying
Heat cooking oil in a wok and stir-fry onion till fragrant, about 1 minute.
Add curry paste and cook over high heat until the paste turned slightly brown or a shade darker.
Pour coconut milk and add curry leaves. Cook for 2 more minutes.
Add rice. Cook for 4-5 minutes, till the paste is evenly absorbed by rice and the rice is fully heated and puffed.
Add shredded chicken and mix well.
Remove from heat and serve warm.
Lightly whisk all ingredients in a bowl.
Heat nonstick pan in a wok and pour 1/4 of mixture.
Turn heat to low and slowly cook the omelette, about 2 minutes.
Flip from pan and let slightly cool before wrapping fried rice.