Eye-catching green fried rice, with loose grains, the characteristic aroma of leaves, and a bit of spiciness from Siamese chili peppers make anyone who enjoys it nostalgic.
Ingredient
( 7 )
- 4 cups (small bowls) of cold rice
- 1 bunch of coriander leaves
- 1 – 2 chicken eggs
- 4 dried onions
- 6 – 8 green chili peppers (depending on taste)
- Spices: fish sauce, salt, seasoning
- Lard or cooking oil
Making
1. Prepare
- Pick the leaves, then wash and drain.
- Beat cold rice until smooth, wrap in plastic wrap and put in the refrigerator to firm up the rice grains.
- Before frying, marinate the rice with 2 teaspoons of fish sauce, 1 teaspoon of seasoning powder, 1 teaspoon of pepper, 1-2 eggs, wear gloves and squeeze evenly to loosen the rice grains. Marinating like this not only helps the rice absorb flavor, but also helps the rice grains become soft and delicious when fried.
- Put the leaves in the blender with a little water and puree. Half of the green chili is crushed with a little salt, leaving a little for optional decoration.
2. Processing
- Roasting rice: Sauté shallots with a little lard until fragrant, add rice and roast over medium heat. Stir continuously to loosen the rice grains evenly.
- When the rice grains are firm, add the ground basil leaves, crushed green chili and salt, and stir well to combine the spices. Adjust seasoning to taste. Turn off the stove, scoop onto a plate, sprinkle with some fried onions and enjoy.
- Finished product requirements: Eye-catching green fried rice, loose grains, with the characteristic aroma of eucalyptus leaves, a bit of spiciness from Siamese chili peppers, a very strange taste that entices the taste buds.
Attention:
- You should marinate the rice with spices and stir well with eggs to help loosen the grains when frying.
- Puree the leaves and add them when roasted to create a beautiful color and add a fragrant aroma to the fried rice.