Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site sdchema.UUCP Path: utzoo!watmath!clyde!floyd!harpo!decvax!ittvax!dcdwest!sdcsvax!sdchema!donn From: donn@sdchema.UUCP Newsgroups: net.cooks Subject: Re: Fried Rice Message-ID: <1095@sdchema.UUCP> Date: Sun, 25-Mar-84 22:28:31 EST Article-I.D.: sdchema.1095 Posted: Sun Mar 25 22:28:31 1984 Date-Received: Tue, 27-Mar-84 01:08:03 EST References: <712@houxz.UUCP> <1109@drux3.UUCP> Organization: Used Softwear Jobbers, Inc. (Clandestine Computer Services) Lines: 75 If you don't mind including fried rice dishes from other Asian cuisines, there is at least one more way to eat eggs with fried rice. Both 'khao phat' (Thai) and 'nasi goreng' (Indonesian) can be served with a nice big fried egg with a gooey yolk placed atop each portion. The Indonesians add a condiment called 'serundeng' which is basically fried shredded coconut and peanuts. Peanuts alone (unsalted of course) are fine too. When there is tons of rice left after a party (and for some reason Americans never eat as much rice with Asian dishes as Asians do) I almost always make the following dish (stolen from THE COMPLETE ASIAN COOKBOOK by Charmaine Solomon (c) 1976, Australia): Khao Phat Prik / Chilli Fried Rice 4 cups cold cooked rice | 2 eggs, beaten [you can leave these 3 tablespoons peanut oil | out if you add fried eggs] 1 large onion finely chopped | pepper and salt to taste 1 red chilli finely sliced | 3 tb fish sauce or soy sauce [some 1 green chilli finely sliced | people can't abide fish sauce] 1 pork chop, finely diced | 1 cup chopped spring onions including 1 lb raw prawns, shelled and | green tops ['spring' == 'green'] deveined [I usually cheat | 1/2 cup chopped fresh coriander leaves and get salad shrimp] | 1 tb red curry paste [I use 4-5 tb] 'Cook rice by steaming method... Allow to cool. [My standard technique is to use leftover rice still cold from the fridge.] Heat oil in wok and fry onion and sliced chillies until soft. Add the curry paste and fry until the oil separates from the mixture. Add pork and fry until cooked, then add prawns (chopped into pieces if they are large). [Don't waste prawns on leftovers -- just use frozen salad shrimp.] Fry for a minute or two longer, until prawns turn pink, then add rice and toss thoroughly until coated with the curry mixture and heated through. Push rice to the side of wok and pour the beaten eggs, seasoned with salt and pepper, into the centre. Stir on high heat until eggs are cooked. Sprinkle fish sauce [or soy sauce -- I like fish sauce but some people gag at the mere thought of consuming the liquid left over from decomposing fish] evenly over the rice and mix well, then remove from heat. Stir the spring onions through. [Add leftover cooked veggies or meat here, too; make sure it's all chopped up into bite size pieces.] Garnish with coriander leaves [beware, some people hate these too]... and serve.' If you do it the way I do, you set out extra chilli paste such as 'sambal bajak', perhaps some 'serundeng', some unsalted peanuts, and on top of each serving put a soft fried egg. The accepted eating technique is to scoop things up with a spoon, tamp it down with a fork, and shovel the mess into your mouth. Thais and Indonesians don't use chopsticks. It can be argued that this dish is a Chinese dish made Thai, so if you like chopsticks don't get upset, just use them. You may be wondering what goes into 'red curry paste'. The answer is, everything but the kitchen sink. I have a recipe for it if anyone wants it, but the basic mix is: 4 parts chilli paste (e.g. 'sambal ulek') or dried red chillies 4 parts chopped or mashed garlic 4 parts ground coriander 2 parts ground cummin 2 parts 'blachen' or 'terasi' (shrimp paste) 1 part 'sereh' (lemon grass) powder 1 part 'laos' powder 1 part turmeric Some chopped onion Enough oil to make a paste Put the result in a blender. If you want to be fast, just leave out the onion and mash it all together. If you can't find some of the ingredients, don't fret -- the important parts are quite common, namely the garlic, the coriander and the cummin. If you feel inclined to skimp on the chilli, then add lots of paprika (paprika is a chilli pepper that isn't hot; do NOT mistake it for cayenne pepper). Use even more chilli or garlic if you are so inclined. Mmmm. Donn Seeley UCSD Chemistry Dept. ucbvax!sdcsvax!sdchema!donn