Je Mange. Donc, Je Suis.

Wednesday, 18 June 2014

Fried Black Rice with Veggies, Thai Style

Fried Black Rice w/ Veggies (+ sliced Vietnamese sausage), Thai Style... s/w garlic slices, chopped chili, spring onions, coriander and lemongrass.   p.s I've been a loyal fan of jasmine brown rice, red rice, black rice and wild rice since I was a  child...special thanks to my beloved grandma...
She had 2 electric rice-cookers: small sized & bigger one. The smaller one was obviously for brown rice eaters (me & my grandma). The bigger one was for the rest of the family whose preference = white rice. 

However, there's an exception: when my grandma sprinkled her magic spells for our fav. chicken rice (made of jasmine white rice), Hainanese style a.k.a Khao Mun Kai Hailum...that's when all the heads were gathered 'round the table... oh yes! Such a fond 'n' yummy memory!
2 tablespoons rice bran oil
(or other vegetable oil)
3-4 cloves garlic, crushed
3 shallots, finely chopped or thinly sliced
1-2 sprigs of coriander
1 spring onion, chopped
1 small Vietnamese sausage, trimmed and diced
3 cups cooked Thai "Hom Nil" black rice, preferably cold
1/2 cup carrot, diced
1/2 cup string bean, chopped
1 tablespoon light soy sauce 
1 tablespoon Shiitake mushroom sauce 
1 tablespoon oyster sauce
2 cloves garlic, minced
1/2 lemongrass, finely chopped
1-2 goat chili, chopped
1-2 spring onions
  • Place a wok over high heat. Add oil and reduce heat after a minute. 
  • Cook the sausage for a few minutes until lightly brown. 
  • Then stir in chopped garlic, shallots as well as carrots, allow to cook until the carrots, becoming a little bit soft. 
  • Add in string bean, mushroom sauce, soy sauce and oyster sauce and stir-fry for about 2-3 minutes. 
  • Add in rice and toss them together. If too dry, add a little more oil.  
  • Top with chopped spring onions & coriander as a final touch. 
  • Serve hot, with spring onion, garlic slices, finely chopped lemongrass, chopped chili and a few drops of lime juice. 


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