by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
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3 cups
cooked long grain rice
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2
eggs lightly beaten
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2 cups
raw prawns – peeled, deveined, washed and pat dry
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2 cups
shredded roasted turkey or chicken
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6
shallots halved and finely sliced
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3
spring onions finely sliced
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3/4 cups
carrots cut into thin pieces - julienne
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1/2 cup
green peas (fresh or frozen)
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2
crushed garlic cloves (green inner part removed)
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2 teaspoons
fresh root ginger, peeled and grated
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1 or 2
finely chopped fresh or dry red chillies (depending how hot you like your food)
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1
small bunch of fresh coriander, leaves picked (remove part to chop to yield 2 teaspoons for omelettes)
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1/2 teaspoon
coriander seeds crushed
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2 tablespoons
Soy Sauce
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1 tablespoon
Sweet Chilly Sauce
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3 tablespoons
Canola oil for stir fry
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3 teaspoons
Canola oil for the thin omelettes
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Cook the long grain rice following the fried rice method (see recipe I posted for Fried White Rice) or following the instructions on the packet until just tender. Fluff rice with a fork so you don’t have any lumps. Set aside and leave at room temperature. You can also use left over white rice.
Ask the hotline about this step!For the thin omelettes: Lightly beat the eggs with a fork and season to taste. Chop fresh coriander to yield 2 teaspoons and add to the eggs. Heat 1 teaspoon vegetable oil in a deep, wide non-stick frying pan over a medium heat. Add 1/3 of the eggs in a thin layer and cook for a few minutes, until set and golden. Remove from the pan, roll the omelette up and allow to cool. Make another 2 thin omelettes in the same way. When cool enough to handle, slice the rolled thin omelettes and set aside.
Ask the hotline about this step!Remove the skin and bones from the roast turkey (or chicken) and shred. Set aside.
Ask the hotline about this step!Clean the shrimp, deveine them and pat dry. Season with salt.
Ask the hotline about this step!Heat 3 tbsp of oil in a wok or large frying pan. Add the shrimp and garlic, allow the shrimp to cook on both sides until golden brown. Discard the garlic.
Ask the hotline about this step!Add the shallots and sauté for a few minutes.
Ask the hotline about this step!Add the grated ginger, coriander seeds and red chillies. Stir fry for 2 minutes.
Ask the hotline about this step!Add the carrot and peas, add a pinch of salt and sauté for another 5 minutes.
Ask the hotline about this step!Mix in a bowl the sweet chilly sauce and the soy sauce and add to the mixture. Stir for a minute to blend flavours.
Ask the hotline about this step!Add the shredded meat, stir well to mix the flavours.
Ask the hotline about this step!Finally add the rice and toss for 5 minutes or until it has warmed up.
Ask the hotline about this step!Remove from the heat, add the coriander leaves and serve immediately.
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Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
And it also tastes really good. Hope you try it.