Friday, January 21, 2011

Corned Beef Fried Rice

Source:  Tan Hsueh Yun, recipe published in Sunday Times (Lifestyle section) dated 28 Nov 2010

To serve fried rice dish, its preparation work started one day before serving.  For best result, excess moisture from steamed rice must be lost before frying.  This is achieved by storing the rice in refrigerator overnight.

Serves 4

Lemongrass, 4 stalks
Kafir lime leave, 8 pcs
Long grain rice, 3 cups
Water, to cook rice, 3 cups
Red onion, peeled and finely chopped, 1 unit
Long bean, discard both ends and cut into ½ cm sections, 8 pcs
Red fresh chilli, diagonally sliced, 4 pcs
Corned beef*, roughly chopped, ~400g size, 1 can
Cooking oil, 1 tbs
Salt, to taste

Coriander, chopped, 4-6 sprigs
Lime, halved, 2 units

* Can substitute with other canned meat, e.g. luncheon meat

1. Cook rice one day before serving the fried rice. 
(a) Prepare lemongrass.  Remove the fibrous top part, leaving ~10 cm length from root.  Peel off the tough outer layer of each stalk.  Bruised prepared lemongrass.
(b) Prepare kaffir lime leaves.  Wash and dry.  Make serveral tear in each leave.
(c) After washing rice and top with right about of water to cook rice, add in prepared lemongrass and kaffir lime leaves. 
(d) Once rice is cooked, let is cool and then store in refrigerator.  This is to remove excess water from the cooked rice.  Discard the used lemongrass and kaffir lime leaves.

2. Heat oil in wok over medium heat.  Add in chopped onion and stir fry 1 min till translucent.

3. Add in corned beef and break it up into small pieces during stir fry for 2-3 mins.  Add in cut long beans and stir fry 2-3 mins.

4. Add in rice and cut chillies.  Use spatula to separate the grains.  Stir fry for 3-4 mins, ensuring all ingredients are well mixed.  Add salt to taste if needed.  Off heat.

1. Transfer to plate and decorate each with chopped coriander leaves a half lime.  Squeeze out juice and mix well with rice just before eating.


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