American Fried Rice
One more story has it that it was made by Thai cooks during the Vietnam battle to give visiting American fighters a sample of their home cooking.
Then, at that point, there's the perception — the one that sounds generally conceivable to me — that Thai cooks saw what Americans ate with their carbs and basically added these fixings to seared rice.
Ingredients:
vegetable oil for shallow searing, in addition to 2 tbsp extra
4 little small wiener/frank hotdogs
2 garlic cloves, finely hacked
1 little onion, finely hacked
2 cuts ham, generally slashed
2 tbsp frozen peas
1 tbsp raisins
2 cups cooked rice (click here to see my formula for how to cook rice for seared rice)
cut tomato, to serve
2 seared eggs, to serve
Preparing sauce:
¼ cup ketchup
1 tbsp fish sauce
2 tsp soy sauce
½ tsp sugar
Crumbed chicken tenders:
4 little pieces chicken bosom or tenders
2 tbsp corn flour
1 egg
¼ cup panko breadcrumbs
ocean salt
Steps
- To make the crumbed chicken tenders, season the chicken with salt. Then, at that point, coat each piece in flour, then, at that point, egg and afterward breadcrumbs.
- Heat sufficient oil to cover the foundation of a little skillet over medium-high hotness. Cook the crumbed chicken tenders for 2-3 minutes each side or until brilliant and cooked through. Channel on paper towel.
- Clean the dish and add one more tablespoon of oil. Cook the smaller than expected wiener hotdogs until cooked through. Channel on paper towel moreover.
- Join the elements for the flavoring sauce.
- Heat the excess 1 tablespoon of oil in a wok or enormous skillet over medium-high hotness. Add the garlic and onion and sautéed food for a large portion of a moment. Then, at that point, add the ham, peas and raisins and pan fried food for another a large portion of a moment. Add the rice and the flavoring sauce and pan fried food until all around consolidated.
- Present with cut tomato, seared eggs, crumbed chicken and frankfurters.
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