Fried rice with Crump
A delicious bowl for building muscles and attitude 💪
If you don't have rice left over from the previous meal, then start with boiling the rice. To do this, put 200g of rice in cold water and rinse properly 3 times to get rid of excess starch. Then place the washed rice in a pot with 300 ml of cold water and a pinch of salt and boil to medium heat. It is always better to use the rice from previous day for fried rice, because it is drier and you get a better result by frying it!
When the rice is cooked - set it aside. Dice carrots and onions. Mix soy sauce, rice vinegar and agave syrup in a bowl - set aside. Place the peas in a separate bowl as well. When making fried rice it is the most comfortable when all the necessary components are ready for frying in separate bowls. You are now ready to fry!
Put the pan on high heat. Add Crump, curry powder, salt and half a cup of water (approx. 150ml) and mix them well. Let the liquid evaporate while stirring occasionally. To speed up the process, put the lid on the pan for a minute to let the Crump absorb the liquid. When the liquid has evaporated - add a tablespoon of oil to the pan and fry on medium heat for 1-2 minutes. If Crump is nicely brown, set it aside.
Clean the wok or pan and return to high heat and add coconut fat. First throw the carrots into the pan and fry 2-3 minutes, then add onion and peas and heat for another 2-3 minutes until the onion is glassy - transfer to the same bowl as the Crump!
Clean the pan and return to high heat, add fat (coconut fat) and add rice to the pan. Mix carefully so that the rice is coarse (1-2 minutes) and add previously prepared sauce and heat for another minute and taste it! Add salt or pepper if needed and mix everything.
Read the recipe before proceeding to ensure excellent performance! The reason we fry things separately is so that we can get fried rice
not a stewed vegetable dish.
Ingredients
Directions
If you don't have rice left over from the previous meal, then start with boiling the rice. To do this, put 200g of rice in cold water and rinse properly 3 times to get rid of excess starch. Then place the washed rice in a pot with 300 ml of cold water and a pinch of salt and boil to medium heat. It is always better to use the rice from previous day for fried rice, because it is drier and you get a better result by frying it!
When the rice is cooked - set it aside. Dice carrots and onions. Mix soy sauce, rice vinegar and agave syrup in a bowl - set aside. Place the peas in a separate bowl as well. When making fried rice it is the most comfortable when all the necessary components are ready for frying in separate bowls. You are now ready to fry!
Put the pan on high heat. Add Crump, curry powder, salt and half a cup of water (approx. 150ml) and mix them well. Let the liquid evaporate while stirring occasionally. To speed up the process, put the lid on the pan for a minute to let the Crump absorb the liquid. When the liquid has evaporated - add a tablespoon of oil to the pan and fry on medium heat for 1-2 minutes. If Crump is nicely brown, set it aside.
Clean the wok or pan and return to high heat and add coconut fat. First throw the carrots into the pan and fry 2-3 minutes, then add onion and peas and heat for another 2-3 minutes until the onion is glassy - transfer to the same bowl as the Crump!
Clean the pan and return to high heat, add fat (coconut fat) and add rice to the pan. Mix carefully so that the rice is coarse (1-2 minutes) and add previously prepared sauce and heat for another minute and taste it! Add salt or pepper if needed and mix everything.
Read the recipe before proceeding to ensure excellent performance! The reason we fry things separately is so that we can get fried rice
not a stewed vegetable dish.