{"id":1015,"date":"2014-11-16T22:37:14","date_gmt":"2014-11-16T22:37:14","guid":{"rendered":"https:\/\/www.mohanjith.net\/blog\/?p=1015"},"modified":"2017-06-08T10:52:15","modified_gmt":"2017-06-08T10:52:15","slug":"sri-lankan-style-chinese-fried-rice","status":"publish","type":"post","link":"https:\/\/mohanjith.net\/blog\/2014\/11\/sri-lankan-style-chinese-fried-rice.html","title":{"rendered":"Sri Lankan style Chinese fried rice recipe"},"content":{"rendered":"
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Sri Lankan style Chinese fried rice<\/div>\t
2014-11-16 22:08:44<\/div>\t
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Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Chicken<\/div>\t\t\t
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  1. 400g of chicken cut into small pieces (kana)<\/li>\t\t\t\t
  2. 1 red chilli thinly sliced (punainen chili)<\/li>\t\t\t\t
  3. 1\/2 tea spoon of baking soda (ruokasoodaa)<\/li>\t\t\t\t
  4. 1 tea spoons of salt (suolaa)<\/li>\t\t\t\t
  5. 1 tea spoon of corn flour (maissijauhoa)<\/li>\t\t\t\t
  6. 1 table spoons of cooking oil (rypsi\u00f6ljy)<\/li>\t\t\t\t
  7. 1 tea spoon of Indonesian sweet soy sauce (ketjap manis)<\/li>\t\t\t\t
  8. 1\/2 tea spoon of ginger crushed or thinly sliced (inkiv\u00e4\u00e4ri)<\/li>\t\t\t\t
  9. 1 cloves of garlic crushed or thinly sliced (valkosipuli)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Rice<\/div>\t\t\t
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    1. 3 dl of basmati or jasmine rice (basmati tai jasmiini riisi)<\/li>\t\t\t\t
    2. 6 dl of water (vesi)<\/li>\t\t\t\t
    3. 1 tea spoon of chicken concentrate (kana fondi)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Eggs<\/div>\t\t\t
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      1. 4 eggs (kananmuna)<\/li>\t\t\t\t
      2. 2 tea spoons of pepper (pippuri)<\/li>\t\t\t\t
      3. 1 tea spoon of salt (suolaa)<\/li>\t\t\t\t
      4. 1 table spoons of cooking oil (rypsi\u00f6ljy)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Stir fry<\/div>\t\t\t
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        1. 2 table spoons of cooking oil (rypsi\u00f6ljy)<\/li>\t\t\t\t
        2. 1\/2 tea spoon of ginger crushed or thinly sliced (inkiv\u00e4\u00e4ri)<\/li>\t\t\t\t
        3. 1 cloves of garlic crushed or thinly sliced (valkosipuli)<\/li>\t\t\t\t
        4. 2 large carrots cut Julienne (porkkana)<\/li>\t\t\t\t
        5. 1 thin leek sliced (purjosipuli)<\/li>\t\t\t\t
        6. 2 tea spoons of salty soy sauce (soijakastike)<\/li>\t\t\t\t
        7. 1 tea spoon of salt if needed to taste (suolaa)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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          Rice<\/div>\t\t\t
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          1. Prepare the rice for 4 portions as instructed in the package and put it aside. You can add 1 tea spoon of chicken concentrate but remember to reduce any salt accordingly. Usually rice to water ratio is 1:2.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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            Chicken<\/div>\t\t\t
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            1. Put the chicken in a bowl and add 1 tea spoon of salt, 1 tea spoon of corn flour, 1 tea spoon of sweet soy sauce, 1\/2 tea spoon of banking soda and the thinly sliced chilli.<\/li>\t\t\t\t
            2. Mix thoroughly.<\/li>\t\t\t\t
            3. Put it in the fridge for around 20 minutes.<\/li>\t\t\t\t
            4. Once the chicken is ready. Put 1 table spoon of oil into a hot wok.<\/li>\t\t\t\t
            5. Then add half the garlic and ginger to that wok and let it fry for few seconds.<\/li>\t\t\t\t
            6. Then add the chicken. Leave the chicken flat on the wok for 2 minutes.<\/li>\t\t\t\t
            7. Then turn the chicken other way around. We want to make the chicken little brown but not burn it.<\/li>\t\t\t\t
            8. Put the cooked chicken into a clean bowl.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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              Eggs<\/div>\t\t\t
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              1. Beat the 4 eggs lightly with 1 tea spoon of salt and 2 tea spoons of pepper.<\/li>\t\t\t\t
              2. Add 1 table spoon of oil to the hot wok and then add the eggs and scramble them until the eggs are little brown outside.<\/li>\t\t\t\t
              3. Put the cooked eggs into a clean bowl.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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                Stir fry<\/div>\t\t\t
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                1. Add 2 table spoons of oil to the hot wok.<\/li>\t\t\t\t
                2. Add the garlic and ginger. Let it fry for few seconds.<\/li>\t\t\t\t
                3. Then add carrots and salty soy sauce and mix well.<\/li>\t\t\t\t
                4. Cover and let it cook for a minute.<\/li>\t\t\t\t
                5. Then add the leeks and cover mix well.<\/li>\t\t\t\t
                6. Cover and cook for 30s.<\/li>\t\t\t\t
                7. Then add the rice and mix well with the vegetables.<\/li>\t\t\t\t
                8. Then add chicken and scrambled eggs and mix well.<\/li>\t\t\t\t
                9. Let it sit on the stove for 30s but make sure nothing burns.<\/li>\t\t\t\t
                10. Enjoy!<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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                  Notes<\/div>\t\t\t
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                  1. I like food with less salt. You can add salt wherever mentioned as you prefer.<\/li>\t\t\t\t
                  2. For the stir fry you can add bean sprouts, broccoli, bamboo shoots if you have them.<\/li>\t\t\t\t
                  3. Serve with sweet chilli sauce or hot chilli sauce if you can't find Chinese chilli paste.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
                    By S H Mohanjith<\/div>
                    Mohanjith's Blog https:\/\/mohanjith.net\/blog\/<\/div>\t\t<\/div>\n\t<\/div>\n