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Fried Rice (Sri Lankan Style)

Fried Rice (Sri Lankan Style)
3 May 2016
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Ingredients

2 cups Rice (Parboiled)
100 g Cashew
50 g Raisin
50 g Green Peas
250 g Shrimp
2 onions (diced)
2 oz Butter or margarine
1/4 cup vegetable oil
1/2 tsp. turmeric (or preferably Spanish saffron)
2 cloves
2 pieces cinnamon
1 piece lemongrass
to taste salt

Cooking the Rice

Add the butter to the saucepan and heat for a minute at low heat. Add the rice and water. An easy way of measuring the right amount of water would be to add the rice, stock in the index finger on surface of rice and fill water up to the 2nd joint of the index finger (a little less is also fine). Add salt and turmeric and bring to boil (if not in rice cooker). Then turn the heat to low cover and leave for 15-20 minutes. The rice should be ready by then.

The other stuff (to be done while rice is cooking). Add oil to a large pan and heat. Fry the shrimps until brown (well done). Remove the shrimp. Add the cashew, raisins, green peas, onion with the cloves cinnamon and lemon grass and fry for about 5 minutes or until onions are a brown color. Remove from fire and wait for rice.

Finally when the rice is ready add the rice, shrimp and the rest and mix well and maybe heat for about 3-5 minutes. The flavor is enhanced if the mixed rice is kept for about 6 hours and then reheated (microwave) prior to serving.



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