INGREDIENTS
2 cups (500 g) lengthy-grain rice, washed in 2 modifications of chilly water, drained
2 half cups (600 ml) chilly water
three tbsp peanut oil
three shallots or 1 small onion, very finely chopped
1-three massive recent pink chilies, seeded and lower into skinny rounds, or 1/2 tsp chili powder
1 tsp chopped recent ginger
2 medium carrots, finely diced
2 oz (60 g) cabbage, finely shredded
1/four lb (a hundred twenty five g) button mushrooms, quartered
1 tsp paprika
2 tsp tomato paste or tomato ketchup
1 tbsp gentle soy sauce
salt, to style
For the garnish:
1/2 cucumber sliced
2 tbsp.Crisp-Fried Onions
few sprigs of watercress
PREPARATION
Place the drained rice and chilly water in a big pan. Carry to a boil, uncovered, then simmer for 10-12 minutes, till all of the water is absorbed.
Stir as soon as with a picket spoon, then scale back the warmth to low. Cowl the pan and let prepare dinner undisturbed for 10-12 minutes. Take away the pan from the warmth and set it, nonetheless coated, on a moist dish towel. Let stand for five minutes.
Spoon the rice right into a bowl, cowl with a moist dish towel, and let stand for two-three hours, or till chilly.
Warmth the oil in a wok. Add the shallots or onion, the recent chilies or chili powder, and the ginger and stir-fry for 1-2 minutes. Add the carrots and cabbage and stir-fry 2 minutes longer.
Add all of the remaining elements, besides the rice and garnishes, and stir-fry for six minutes, or till all of the vegeables are cooked by means of.
Add the chilly rice and blend it totally with the greens over low warmth, till it's heated via and takes on the reddish tinge of the paprika and tomato paste. Don't enable the rice to burn. Switch the combination to a heated serving dish and organize the garnishes on high and across the dish.
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