Recipe by Chef James Brickmore-Hutt
Fluffy white rice, wok-fried with sweet kecap manis, mango, garlic and red chili peppers.
Finished with green onion and fried shallots all served with a side of sliced cucumber, tomato wedges and lime.
INGREDIENTS
1/3 cup vegetable oil
3 tbsp garlic, minced
3 tsp Thai red chili peppers, fresh sliced
3/4 cup shallots, minced
9 cups white rice, cooked & cooled
1/2 cup kecap manis, prepared sweet soy sauce
2 1/4 cups DOLE® Chef-Ready Cuts Mango Cubes, thawed
10 fried eggs
1/2 cup scallions, sliced thin
1/2 cup fried shallots, prepared
20 tomato 1/2-inch wedges
30 cucumber slices
10 lime wedges
DIRECTIONS
1. Prepare Fried Rice:
Heat vegetable oil in a wok or large skillet over high heat.
Add garlic, Thai red chili peppers and fresh shallots and cook for 2 minutes.
Add cold rice to the wok, using a wooden spoon to break up any clumps while mixing with the vegetables. Cook for another 2 minutes.
Add the kecap manis and stir-fry for 3 to 5 minutes until the rice begins to take on a dark brown color and caramelizes.
After rice has caramelized, remove from heat and fold in mango cubes.
Serve:
Place 1 cup of fried rice into a bowl, then top with a 1 fried egg.
Garnish with 1 tablespoon of scallions and 1 tablespoon of prepared fried shallots.
Serve with 2 tomato wedges, 3 cucumber slices and 1 lime wedge on the side.
Prep: 15 mins 10 Servings
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