Sambal Fried Rice

I like to cook fried rice. It is economical and easy. We can get a balanced meal out of it by combining meat (for protein) and vegetables (for fibre).


Serves 1

Ingredients:
1 hotdog
2 large eggs
1 small bunch broccoli
1 garlic (chopped finely)
1 bowl leftover jasmine rice
canola oil

Seasonings:
1/2 teaspoon Thai sambal curry paste
1 tablespoon light soy
Dash of salt

Preparation:

• Beat eggs in a bowl lightly, fry and scramble in a non-stick pan. Set aside.
• Separate the thick stem from broccoli and cut into small stalks.
• Blanch stalks in boiling water for 5 minutes and set aside.
• Remove the tough skin of stem and cut into thin slices.
• Quarter hotdog (lengthwise) and cut into 1cm cubes.

Cooking:

• Heat 2 tablespoons of oil in non-stick pan and fry hotdog until slightly crisp.
• Add garlic and broccoli stem slices, fry for 3 minutes.
• Add scrambled eggs and rice.
• Use wooden spatula to separate rice lumps, stirring constantly to mix the ingredients and fluff up the rice.
• Add blanched broccoli and Thai sambal when the rice is loose and soft.
• Mix sambal with rice and ingredients thoroughly, ensure rice is evenly coated.
• Add light soy and salt to taste.
• Fry for another 2 minutes and serve.

**Notes:

1. I prefer to use jasmine rice because it is more fragrant, softer and less starchy, but long grain or basmati is also fine.
2. A tip to keep rice moist during frying, lightly splash droplets of water over rice after you have loosen it. This will release steam and prevent the rice from hardening or getting too dry.
3. Always use leftoever rice for fried rice because freshly cooked rice is too moist and will result in a gooey mess.
4. Using a non-stick pan will prevent the rice from sticking to the pan and also prevent the usage of excessive oil.