Talking about the best way to cook leftover rice from last night’s dinner is like talking about if Mariah Carey can still hit her high notes live. I’m a Mimi fan. In fact, I had my fair quality time with her during her Charmbracelet concert in Manila back in November 2003. God knows and my bestfriend knows how embarrassing my tearjerking skill was during her “Hero” performance. It turned out to be the best concert I ever attended to!
Now, just like with the leftover rice, you have doubts what to do with it at first. Either you eat it as it is (bland and cold) or chi-ching into a fried rice for breakfast which is comfortingly familiar. Today, I wanted to do the latter in the best Southern style that I can.
The original recipe from A TASTE OF INDOCHINA cookbook does not have curry powder in it. It has other spices that are new to me and have no access to so I somehow modified it a little by adding the curry powder instead. Turned out, it made the dish savory with added heat which I really like.
- 2 tbsp. Oil
- 1 small onion (thinly sliced)
- 2 cloves garlic (minced)
- 1 tbsp. chopped lemon grass
- 1 tbsp. shrimp paste
- 1 small red pepper (thinly sliced)
- 150g green beans (chopped)
- 2 cups leftover rice
- 1 tbsp. soy sauce
- 1 tbsp. curry powder
- Heat oil in a wok or large frying pan.
- Add the onion, garlic, lemon grass, shrimp past, red pepper, beans, soy sauce and curry powder.
- Cook the mixture gently in medium heat until onion is soft.
- Add the rice and stir-fry until it is heated through and well combined.
You have no idea how I feel incredibly privileged to cook this fried rice version. Seriously. I’m an amateur cook and infusing certain flavors to it is not my cup of tea yet but I claim it! Mama is even proud of me cause all she thought was I can only fry hotdogs for breakfast. Hahaha!
In my opinion, this is a simple dish to make and will be an excellent pair with your breakfast choices and even for lunch and dinner too. Try and go for it. You can thank me later.