For the past few years, I have taken the leap to Basmati rice, suitable for health conscious people and most importantly for my other half's diabetes. Basmati rice has a delicate aroma and exquisite flavor yet somewhat more pricey compared to ordinary white rice.
In my previous recipes of "Nasi Goren Belacan Ikan Bilis" and "Fish Ball& Cabbage Fried Rice", I have mentioned on how we can use leftover rice and anything to make fried rice. With belacan/shrimp paste as its main ingredient, the robust flavor and reddish tint are derived from fresh prawns and red chilies. You can combine eggs into the fried rice or fry them separately and serve together.
3 cups cooked rice
10-15 medium size prawns - de-vein and leave the tail on
7-8 Kai lan/Chinese kale
A bunch of kai-lan/Chinese kale (about 100g) - sliced
4 tbsp oil
Salt for taste (use sparingly)
4-5 red chilies
1/2 inch roasted belacan/shrimp paste
Fry chili paste in heated oil till aromatic.
Add prawns and fry till cooked.
Add rice and salt.
Stir to combine all the ingredients.
Lastly add kai-lan and stir before removing from heat.
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