Luang Prabang Fried Rice Recipe

Another way to cook up fried rice, Laos’s style! Recipe is simple and easy.

Ingredients

1/ 4 - 1/ 3 cup oil

¼ cup chopped garlic

¼ -½ cup finely sliced boneless chicken

1 Thai small round eggplant, cut in eighths

1/ 3-½ cup sliced bamboo shoots (fingernail sized pieces)

1/ 3-½ cup cut yard-long beans (1 cm /½ in.pieces)

½ cup diced red onion, (1 cm /½ in. pieces)

1/ 3-½ cup sliced fresh oyster mushrooms

2 cups cold steamed long grain rice

2 tablespoons soy sauce

1-2 tablespoons Luang Prabang chilli paste (or other sweet and mild spicy chilli paste)

2 tablespoons oyster sauce

1 sliced small tomato, for garnish

FOR SOUP


1 cup water or vegetable stock

2 tablespoons soy sauce

1/ 3 cup chopped Chinese cabbage or other greens ( approx. 3 cm /1¼ in pieces)

Tofu, 4 approximately 2 cm/1 in. cubes

Ground black pepper to taste


Method


1. Heat oil in wok until hot, then add the chopped garlic. Stir fry over medium to hot heat until garlic starts to turn golden (max 30 seconds). Toss in the chicken. Stir fry for 1 minute until colour becomes white, then add the eggplant followed by the bamboo shoots, tossing between each addition. Keeping things moving all the time, add successively the chopped yard-long beans, red onion and mushrooms.

2. Add the cooked rice, toss until mixed and warm, then sprinkle over the soy sauce, chilli paste and oyster sauce. Keep stir frying until all is hot and mingled.

3. To present, arrange some tomato in the bottom of a deep oiled bowl (e.g. rice bowl or coffee cup). Spoon the fried rice on top of the garnish and pack down firmly until bowl is full. Put a plate on top of the bowl and invert both. Lift the bowl up, leaving the moulded rice on the plate.

Soup


1. In a frypan or small pot, add the water and soy sauce. Bring to the boil, then reduce heat so the stock simmers. Add the Chinese greens then the tofu cubes. Simmer for 3 minutes.

2. To serve, spoon soup into a small Chinese bowl and grind black pepper to taste on top. Serve as an accompaniment to the fried rice dish.

via recipe@http://www.theboatlanding.com