The main ingredient, aside from rice, and the thing that gives this fried rice such as a gourmet flavor, is FIGO Thai Fish Cake, made from quality surimi (fish meat, packed with protein) and French beans. The protein content means you will be fuller for longer, which let’s face it is exactly the right thing for a day of fasting.
Fry the rice with lots of shallots for aromatic sweetness, and chopped red chilies and shredded kaffir lime leaves for an authentic Thai flavour. Everyone has their own spice level for fried rice so add more or go easier depending on what you prefer. If you like, you can add in a tablespoon or two of Tom Yam paste for extra Thai spiciness!
Ingredients
| 4 cup | cooled cooked rice |
|---|---|
| 2 tbsp | cooking oil |
| 5 | shallots, sliced thinly |
| ½ packet | FIGO Thai Fish Cake, thawed and sliced |
| 3 stalks | spring onion, shredded |
| 2 | kaffir lime leaves, shredded |
| 1 | red chilli, chopped |
| 2 tbsp | fish sauce |
| 1 tbsp | light soya sauce |
| Salt & white pepper to taste |
Method
- Heat cooking oil in wok and fry shallots until wilted. Add in FIGO Thai Fish Cake slices and fry briefly.
- Pour in fish sauce and light soya sauce, stir briefly.
- Add rice and fry for 3 – 5 minutes. Add in 1 – 2 tablespoons water if necessary.
- Sprinkle kaffir lime leaves, spring onion and red chilli and fry for another 1 – 2 minutes.
- Turn off heat, serve immediately with sambal belacan or Thai chilli sauce.
QL Kitchen Tips
- If you like, fry some Tom Yam paste with the shallots for a Tom Yam fried rice version.\
To find out more about QL Figo Foods and where to buy them, click here
