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Ingredients
- Serves 1
½ bowl of overnight white rice
3 to 4 prawns (peeled, leave the tail on)
2 tbsp sweet corn kernels
2 tbsp edamame beans (boiled/steamed)
2 tbsp sambal belacan (shrimp paste sambal)
1 tsp light soy sauce
2 tbsp cooking oil
2 cloves garlic (minced)
2 small shallot (sliced)
1 egg
accompaniments & garnish:
2 lettuce leaves
2 cherry tomatoes
cucumber (approx. 4cm thick)
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Recipe Courtesy of
Asian Food Network
Asian Food Network
Sambal Belacan Fried Rice
The essence of this Malay style fried rice lies in its flavourful base - an authentic Asian taste packed with the spice paste of chilli, belacan, lemongrass, garlic and shallot. The sweet side comes from bursting corn kernels and joyfully juicy edamame beans that lighten and brighten this recipe. It’s one of bento cook and artist Michelle Lim’s delicious creations that’s perfect for days when you’re out and about.
- Easy
- 12 min
- 25 min
- 15 min
- 4 steps
- 15 Ingredients
- Easy
- 4 steps
- 15 Ingredients
- 12 min
- 25 min
- 15 min
Instructions
-
Prepare rice
- Cook or keep leftover rice the night before or at least a few hours in advance. Refrigerate it.
-
Boil egg
Add water to a pot that is enough to cover one inch above the egg.
Bring water to boil and keep it boiling for 30sec. Cover the pot with lid and continue to simmer for 5 min.
Remove from heat and immediately soak the egg in ice/cold water for 15min, or until it is cold enough for peelin
-
Fry rice
Heat oil in a deep pan or wok over medium-high heat. Add shallots, and garlic sauté till fragrant.
Add prawns, then vegetables (carrots, corns and edamame beans), stir and cook until crisp-tender.
Add the sambal paste, soy sauce and rice. Continue stirring to mix well and transfer the fried rice to a lunch box.
-
Prepare the Accompaniments and Garnish
Cut 3D cucumber leaves. (see video reference)
Cut hard boiled egg into half.
Plate and Serve!
Arrange prawns, egg, and cherry tomatoes in bento box. Best served while it is hot
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Ingredients
- Serves 1
-
½ bowl of overnight white rice
-
3 to 4 prawns (peeled, leave the tail on)
-
2 tbsp sweet corn kernels
-
2 tbsp edamame beans (boiled/steamed)
-
2 tbsp sambal belacan (shrimp paste sambal)
-
1 tsp light soy sauce
-
2 tbsp cooking oil
-
2 cloves garlic (minced)
-
2 small shallot (sliced)
-
1 egg
-
accompaniments & garnish:
2 lettuce leaves
-
2 cherry tomatoes
-
cucumber (approx. 4cm thick)
Nutrition
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