2 days to go to win a brand new Red Microplane Classic Grater here: http://tenacioustinkering.com/2013/07/22/dill-roasted-potatoes/
I’ve always love spice blends. I use garam masala, 5-spice powder, Cajun seasoning, Italian herbs, curry powders, my own spice blends etc.. Every blend is different. Every vendor makes 5-spice or garam masala differently which makes each very unique. And the best thing about premixed blends is that they are already full of flavour. Very little you need to do with them. So for fried rice one afternoon, I decided to pull out some curry powder for fried rice. To be honest, fried rice can be a mish mash of just about anything. I’ve made them several times and featured them here. No 2 times are exactly the same, which is why I’d tell you to not use this recipe as a strict guide at all. Get some inspiration and make it your own!
No need for the bacon pieces to become crispy but once enough fat is rendered, we can remove and set them aside. We can just stop here and binge on these. But I’m not going to mislead you and leave you hanging here. 😉
Into the bacon fat goes my seasoned pork mince. Looks grody eh? But make sure to break it up smaller just so they distribute evenly in the rice later on. You don’t want mouthfuls of just rice with no meat and then another mouthful of all meat and no rice. Or maybe you want that. You’re the boss of your rice. (Stole that from Chef John ;-)… he’d probably have a better rhyme than I do)
In that very same pot with all the leftover grease (Nope, that is not disgusting. It’s flavourrr) start sauteing the minced garlic and sliced shallots. Feel free to add a touch more oil if it seems a bit too dry.
If there’s one thing I love about fried rice, it’s that it doesn’t require expensive or fancy ingredients to fill us up deliciously. This is the ultimate dish to make when the crisper needs a cleaning out. Perfect. 🙂
“The LORD recompense thy work, and a full reward be given thee of the LORD God of Israel, under Whose wings thou art come to trust.” (Ruth 2:12)
- 2½ - 3 cups day-old cooked Rice
- 4 rashers Bacon, chopped
- ¾ cup minced Pork
- ½ cup frozen Peas
- 2 cloves Garlic, peeled & minced
- 3 Shallots, peeled & sliced thinly
- 1 tsp Corn Starch
- 3 tbsp Kecap Manis, separated use
- 1 tbsp Soy Sauce (to taste)
- 1½ tbsp Curry Powder
- Before beginning, season minced pork with 1 tbsp kecap manis & corn starch. Leave to marinade.
- Heat up a wok or large stirfry pan. Render the fat from chopped bacon, about 2 minutes. The bacon pieces do not have to crisp up. Drain and reserve bacon pieces but leave rendered fat in the pan.
- Brown minced pork in the pan, breaking them up as much as possible. Drain and reserve.
- In the same pan, saute minced garlic and shallots for 1 minute. Add a touch of oil if it seems dry.
- Sprinkle in curry powder and stir around for about 10 seconds to toast.
- Toss in cooked bacon, minced pork & peas. Stir well.
- Add in cooked rice, breaking up the large clumps.
- Pour the remaining 2 tbsp kecap manis & soy sauce. Mix well and taste to adjust seasoning.
- Once seasoning is right, plate up and serve!