chinese food

Fried Rice or Nasi Goreng(in Malay) is not “high class” stuff for the people here in Southeast Asia, instead it is rather cheap if compared with other dishes. However, fried rice is loved by many Asian not only because it is a simple, tasty, substantial, but also cheap in price(not quality).

I have introduced Kampung Fried Rice in my previous post, well, if compared with Kampung Fried Rice, Fried Rice in Kerabu style is more “happening” as there are many more ingredient used in making this single meal dish. Of course, the most important ingredient in this dish is lemongrass stalk, beside steamed rice. You can skip one or two ingredient mentioned below when cooking Kerabu Fried Rice, but you can never miss lemongrass stalk, it is really the soul of the dish! : )

Ingredients needed:

3 bowl steamed rice (preferably left over)

150g chicken breast meat, cut into small pieces

1 lemongrass stalk, chopped into small pieces

1/2 cucumber, cut into 2 inch long & 1 -2 cm thin

1 tomato, cut into small pieces

1 red onion, cut into small pieces

2 eggs, beaten

1 tbsp light soy sauce

2 clove garlic, chopped

3 bird eye chillies, cut small

2 tbsp cooking oil

some salt

How to prepare:

1. heat up cooking oil in a pan, fry chopped garlic & lemongrass stalk till fragrant, then add in chicken and red onion, stir fry for 1 minute
2. put the meat & onion at one side of the pan, pour in the beaten egg, let it fried for 15 sec
3. quickly pour in steamed rice, cucumber, chillies & tomato, stir fry to ensure everything is mix well.
4. add 1 tbsp soy sauce & enough salt, mix well, served hot.

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