娘惹炒饭 (Nyonya Fried Rice)

这是为了配合木瓜虾汤而作的炒饭。

娘惹炒饭配搭娘惹木瓜汤，

不但口味近，同时又有互补作用。

一炒一汤，一燥一润；

拉上补下，无伤大雅。
This dish goes well with the Papaya Prawn Soup. 

一道充满娘惹色彩的炒饭。

Fried rice filled with the taste of Nyonya. 

巴拉煎粉，cincalok 是这道炒饭的主要灵魂，

散发浓郁独特的香气，为这道料理加分不少。
Belacan powder and cincalok are the main ingredients of this dish, giving it a unique and exquisite taste.

娘惹炒饭 
食谱来自：安迪漾
材料（供3人份）
(A)：
5汤匙 油
3碗 白饭（隔夜）
2片 疯柑叶，切丝
1汤 匙蒜蓉                     
3汤匙 葱头仔蓉
1汤匙 虾米，泡软剁碎
15只 中虾，去壳留尾
100克 四季豆，切段
2粒蛋，打散
(B)
1汤匙晶加洛
1汤匙巴拉煎粉

调味料：
1/2 汤匙老抽
2汤匙生抽
少许胡椒粉
少许盐

装饰：
少许辣椒圈
少许青葱丝

做法：
1。 热油，爆香蒜蓉，葱头仔蓉和虾米。加入材料(B),炒匀。
2。 加入四季豆，翻炒至软，加虾翻炒几下。
3。 加入白饭和疯柑叶丝炒匀。
4。把蛋全部推向锅的一边。空着的另一边加入鸡蛋。然后把蛋铲到饭上面，翻炒均匀。以大火快炒1分钟，加入调味料，拌匀。
5。  最后熄火，撒上辣椒圈和青葱丝做装饰，即可趁热享用。 

Nyonya Fried Rice
Recipe source : Aunty  Young

ingredients (for 3 servings) 

(A): 

5 tbsp oil  

3 bowls of rice (overnight)
2 pices kaffir lime leaves,jullianned

1 tbsp chopped garlic

3 tbsp chopped shallot

1 tbsp dried shrimps,soaked and chopped
15 prawns,remove the shell
100g fench beans
2 eggs ,lightly beat

 (B) 

1 tbsp cincalok

1 tbsp belacan powder

Seasoning: 

1/2 tbsp dark soya sauce

2 tbsp soya sauce

dash of pepper

dash of salt

Garnishing :

some chilles

some spring onions

Method :

1. Heat up oil, saute the chopped garlic,chopped shallot and dried shrimp till fragrant. Add in ingredients (B),stir well. 2.  Add in french beans, stir-fry until it become soft,then add in prawns stir well.
3. Add in  rice and kaffir lime leaves and stir well. 
4. Push the rice to one side of the wok. Pour in eggs to the empty side of the wok.  Cover the eggs with the rice, stir-fry until well mixed. Fry over high heat for 1 minute. Add in seasoning and stir well.
5. Finally turn off heat,sprinkle with the chili and spring  for decoration, you can serve hot.

如果你厌倦了一般的炒饭，不妨试一试这罕有的炒法。
Bored of the typical fried rice?
 Then try out this different styled fried rice.

 

 I am submitting this post to the Little Thumbs Up Event organised by Bake for Happy Kids and My Little Favourite DIY and hosted by Food Playground.