Sri Lankan fried rice
This dish is always a quick fix for everyone, who would use food remaining in the fridge to keep the household satisfied before the main meal arrived. You can make it whenever you are hungry. using whatever you haw in the house – a few carrots left in the kitchen, cooked meat or a can of tuna – as long as you have some left-over cooked rice.
- 1-2 eggs
- 1 teaspoon sesame oil
- pinch of salt
- pinch of sugar
- 1 teaspoon oil
- 1/4 cup chopped onion
- 50 g (2 oz) bacon, thinly sliced or cup sausage, ham, salami, chicken, mince (ground beef), canned tuna or whatever meat you have in the fridge. Any two can be used
- 1 cup cooked rice
- 1/2 cup julienned carrot
- 2 tablespoons green peas
- 1/4 teaspoon freshly ground black pepper
- salt to taste
- 1/2 cup bean shoots
- extra 1 tablespoon sesame oil
- shallots or spring onions (optional)
Beat the eggs — one or two, depending on how much egg you like in the dish — with a little sesame oil, a sprinkle of water and a pinch of salt and sugar. Heat oil in a pan over medium heat and pour in egg mixture to cover base of pan like a thin pancake. As soon as the bottom is sealed, tilt the pan up and, using a spatula, roll the egg pancake up like a carpet would be rolled up. Remove from the pan, place on a chopping board and slice into pieces crossways, about 1 cm (V in) thick. Heat a wok on high heat, add 1 teaspoon oil and cover wok with oil. Add onions and cook about 30 seconds. If you are using raw meat, add to wok and seal, breaking continuously with a spoon until cooked through. Add any bacon, cooked meat or tuna to wok and stir, tossing frequently. Add rice and carrots, cook for a few minutes then add peas, pepper and salt to taste and toss thoroughly. Add bean shoots, stir through with a sprinkle of sesame oil and remove from heat. Serve rice with egg mixed through. If desired, chop a handful of shallots or spring onions and sprinkle over.
Serves 1 or 2.
Courtesy – Sri Lankan Flavors by Channa Dassanayaka
