I prepared a new fried rice recipe using yellow rice and minced beef for lunch today. Of course if one prefers white rice, it can be used instead. To enhance the taste, kurma and curry powders were added along with diced carrot and red capsicum. Best eaten with a sunny-side-up egg (telur mata lembu) and a dash of kicap asin or manis (salty or sweet soy sauce).
Ingredients (serves 4):
350 g basmati rice
2 tsp turmeric powder
about 450 to 500 ml water (depending on rice)
1 tsp instant beef stock granules
1 tsp cooking oil
250 g minced beef
1 capsicum (red bell pepper), to be deseeded and finely diced
1 carrot, to be peeled and finely diced
1 cinnamon stick
2 petals of star anise
1 medium-size onion, to be peeled and finely sliced
2 pips garlic, to be peeled and finely sliced
1.5 cm ginger, to be peeled and sliced into sticks
1 tbsp curry powder
1 tbsp kurma powder
2 tbsp cooking oil
2 tbsp ghee
salt to taste
fried shallots, for garnishing
sunny-side-up eggs, for garnishing
Wash basmati rice and transfer to a bowl. Add a little water to just cover the rice. Then, add turmeric powder and leave aside for about half an hour to an hour.
Pass through a sieve and transfer to a pot. Add water, instant beef stock and cooking oil. Cook over medium heat until all liquid has been absorbed. Stir well before putting on the lid. Reduce heat to low and cook for another 30 minutes.
Prepare all other ingredients.
In a wok, heat oil and ghee over medium heat. Stir-fry dry cinnamon stick, cloves, cardamom and star anise until fragrant. Then, add sliced onion, garlic, ginger, kurma and curry powders. Stir-fry until the oil/ghee are infused into the spices.
Add diced carrots and stir-fry for about 5 minutes or until almost cooked. Then, add minced beef and cook until it changes colour. Lastly, add diced capsicum and cook further for about two minutes.
Finally, add cooked yellow rice and salt to taste. Mix thoroughly.
Serve sprinkled with fried shallots, a sunny-side-up egg on top with a dash of sweet or salty soy sauce and cucumber slices.