225 g (8 oz) cooked chicken, pork and/or prawns
450 g (1 lb) cold, cooked rice
100 g (4 oz) runner beans or French haricot beans, cut into 5 cm (2 in) lengths and blanched
3 - 5 dried red chillies, seeded and pounded or 5 - 10 g (1 - 2 tsp) chilli powder
6 shallots, peeled and chopped finely
2 cloves garlic, peeled and chopped
2 stems lemongrass, use bottom part of bulb, sliced
4 stems coriander, chopped, leaves reserved for garnish
60 - 90 ml (6 - 8 tbsp) vegetable oil
450 g (1 lb) cold, cooked rice
100 g (4 oz) runner beans or French haricot beans, cut into 5 cm (2 in) lengths and blanched
3 - 5 dried red chillies, seeded and pounded or 5 - 10 g (1 - 2 tsp) chilli powder
6 shallots, peeled and chopped finely
2 cloves garlic, peeled and chopped
2 stems lemongrass, use bottom part of bulb, sliced
4 stems coriander, chopped, leaves reserved for garnish
60 - 90 ml (6 - 8 tbsp) vegetable oil
method
1. Cut the meats into fine slices and leave the prawns, if using, whole.
2. Set the rice on one side. Prepare and blanch the beans.
3. Pound the chillies with shallots, garlic, lemongrass and coriander stems and peel. This can be done in a food processor. If using the chilli powder add it to these pounded ingredients.
4. Heat the oil and fry this paste until it gives off a fragrant aroma.
5. Add the cooked meats then the rice, stirring all the time until the fried rice is well mixed. Add more oil if necessary.
6. Season with salt, fish sauce and sugar, if liked, to taste. Finally, add the green beans.
7. Serve garnished with the coriander leaves.
2. Set the rice on one side. Prepare and blanch the beans.
3. Pound the chillies with shallots, garlic, lemongrass and coriander stems and peel. This can be done in a food processor. If using the chilli powder add it to these pounded ingredients.
4. Heat the oil and fry this paste until it gives off a fragrant aroma.
5. Add the cooked meats then the rice, stirring all the time until the fried rice is well mixed. Add more oil if necessary.
6. Season with salt, fish sauce and sugar, if liked, to taste. Finally, add the green beans.
7. Serve garnished with the coriander leaves.
serving amount
serves 4 - 6
rate this recipe
9.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
