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Wednesday, 3 February 2016

Chili Sambal Fried Rice with Prawns & Sausages - Oriental Style


          A wholesome fried rice dish can be made in no time with some leftover rice. So here is just that with sliced bell peppers, spring onion, few prawns and sausages thrown in. I added 2 tbsp. of the spicy chili sambal for an extra added flavour. You can relish on its own or with a fried egg as an accompaniment. Please find below a step by step guide of both fried rice and chili sambal, to prepare it.






  • 2 cups cooked rice
  • 2 tbsp. oil
  • 2 dry red chilies
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • 1 onion, chopped
  • 1 cup coloured Bell Peppers, sliced
  • 1/2 cup spring onions, chopped
  • 2 tbsp. chili sambal paste  (recipe is given below)
  • 1/2 cup prawns
  • 2 sausages, sliced
  • salt to taste
  • 1/2 tsp. pepper powder
  • 2 tbsp. tomato ketchup
  • 1 fried egg to serve







          Heat oil in a pan and fry the red chilies, garlic and ginger till they changes colour. Then add the onion, sausages and prawns. Saute till light brown.

          Now add the cooked rice and sambal paste. Mix well and add the bell peppers, spring onions, salt and pepper powder. Continue to fry for 2 minutes. Add tomato ketchup and give it a mix. Serve hot with a fried egg.





                            Heat oil in a pan and saute dry chilies, ginger & garlic till they 
                            change colour.




                               Add the onions, prawns and sausages. Fry till light brown.




                             Add the cooked rice, salt and chili sambal. Mix everything well.




                              Add the bell peppers, spring onion and pepper powder. Saute 
                              for 2 minutes.




                                Add tomato ketchup and give it a mix.




                                Serve hot with fried egg.



Chili Sambal -
  • 15-20 dry red chilies, soaked for an hour
  • 2-3 garlic cloves
  • 1 lemon grass, sliced
  • 8-10 shallots
  • salt to taste
  • 1/4 cup vinegar
  • 1 tbsp. sugar
  • 2-3 tbsp. oil
  • 2 tbsp. dried anchovies, cleaned, drained & pat dry



          Heat oil in a pan and fry the anchovies till crisp. Drain on a kitchen towel. When cool, grind along with chilies, garlic, lemon grass, shallots, salt, vinegar and sugar to a smooth paste.

          Heat the same oil in which the anchovies were fried. Saute the prepared paste on a low flame till it turns slightly dark brown in colour and the oil starts to separate from the sides of the pan. Serve along with fried rice.









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