BELACAN FRIED RICE

Easy-to-prepare Indonesian-inspired fried rice flavoured by belacan (shrimp paste) and soy sauce, this mouth watering dish brings out a flavoury blend of spiciness and saltiness.

Servings
4 people

Tested Low-GI: 41

Ingredients

1cup (185g) AceNuwara Red Basmathi Rice
2tbsp (27g) Olive Oil
2cloves (6g) Garlic (Chopped)
2small (133g) Onions (Roughly chopped)
4pcs (50g) Red Chili (Seeded and chopped)
12medium pcs (57g) Prawn (Peeled)
1tbsp (18g) Light Soy Sauce
1medium pc (220g) Chicken Breast (Diced)
1tsp (5g) Belacan (Shrimp paste)
4tbsp (64g) Frozen Green Peas (Blanched)
8slices (52g) Cucumber (Sliced)
1.5cups (355g) Water

Directions

Rinse, strain and cook the red basmathi rice in a rice cooker. The ratio of water to rice should be 2:1. After cooking, leave the rice to cool for at least 10 minutes (or overnight in the fridge).
In a mortar, pound the onions, chilli, garlic and belacan (shrimp paste) with a pestle until they form a paste.
Heat up olive oil in a pan/wok and add the paste and stir-fry for about 3 minutes.
Then add the chicken and fry till it is cooked.
Reduce the heat. Add the prawns and stir-fry for 2 minutes.
Add the cooked rice, green peas and soy sauce and stir-fry for 2 minutes.
Serve the dish hot with cucumber slices.