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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. So check out the step by step pictorial recipe of both fried rice and chili sambal.

  • 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. Sauté 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 & sauté dry chilies, ginger, garlic till they changes colour.

                                Add onions, prawns & sausages. Fry till light brown.

                              Add cooked rice, salt & chili sambal. Mix everything well.

                       Add bell peppers, spring onion & pepper powder. Sauté for 2 minutes.

                                Add tomato ketchup & 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 lemongrass, 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, lemongrass, shallots, salt, vinegar and sugar to a smooth paste.

          Heat the same oil in which the anchovies were fried. Sauté 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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