Aini'S Fried Rice

• 1.2 cups of cooked rice (For
• best results, the rice can
• be cooked a few hours
• earlier and then cooled down
• sufficiently to avoid being
• soggy when fried.)
• 2.1 large Spanish or Bombay
• onion
• 3.3 pips garlic
• 4.3 or 4 fresh small bird
• chillies or 1 large red
• chilli (the former is the
• hotter variety but has a
• better flavour)
• 5.1 to 2 tbs. anchovies or
• dried shrimps
• 6.1 egg
• 7.2 tbs. cooking oil
• 8.2 or 3 pinches of salt
• 9.cucumber and tomato for
• garnishing

1. 1.Peel the onions and garlic,
2. to be diced and then pounded
3. or grinded (the traditional
4. Malaysian would prefer
5. pounding as it gives a
6. better taste)
7. 2.Wash and pound/grind the
8. chillies
9. 3.Wash and pound/grind the
10. anchovies or dried shrimps
11. 4.Heat oil in a wok
12. 5.Saute' the onions and garlic
13. till fragrant then add the
14. chillies. Stir continuosly
15. for a minute in moderate
16. heat.
17. 6.Throw in the anchovies-keep
18. stirring till they are
19. just cooked. Put in the salt
20. 7.Make a whole in the centre
21. and put in the egg. Stir the
22. egg while it's cooking in
23. the centre of the wok.
24. 8.When the egg is half-cooked,
25. gradually mix up all the
26. ingredients, stirring well
27. and making sure that no
28. part of the cooking is
29. burnt
30. 9.Dish out onto a serving
31. plate. Garnish with sliced
32. cucumber and wedged tomato.

rice, best results, hours, earlier, avoid being, spanish, onion, garlic, bird, red, chilli, hotter, flavour, anchovies, shrimps, egg, salt, tomato, garnishing

Taken from www.epicurious.com/recipes/member/views/ainis-fried-rice-1278586 (may not work)