Cincalok Fried Rice

Simple steps to follow:

 

 

 

Cincalok Fried Rice

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(YIELD: Makes 1 serving)

Ingredients:

• Cooked rice – 1 1/2 cups
• Squid (cleaned and sliced into 3 cm rings) – 80 grams
• Brown sugar – 1 teaspoon
• White pepper – dash
• Cincalok (drain all liquid from the cincalok) – 4 tablespoons
• Oil – 3 1/2 tablespoons (separate)
• Egg (lightly beaten with a splash of water) – 1 egg
• Garlic, (finely chopped) – 1 clove
• Bird’s eye chili (finely chopped) – 2 chilies
• Medium red onion (finely chopped) – 1 onion
• Winged bean (thinly sliced into diagonal) – 5-6 beans
• Sea salt and sugar to taste (*optional)

 

Instructions:

1. Pat dry squid with kitchen paper towels. Marinade with brown sugar and pepper for 1 -2 hours.

2. Heat 1 tablespoon oil in a pan over medium heat. Crack egg and scramble beaten eggs till just cooked. Set aside.

3. Heat 1 tablespoon oil, add garlic, chili and onion stir fry until fragrant about 30-40 seconds. Add 2 tablespoons cincalok and fry over low heat till lightly browned. Transfer to plate and set aside.

4. Heat 1 tablespoon oil in the same pan over high heat. Fry squid and add 2 tablespoons of cincalok. Stir fry until the squid is just cooked about 1 minute. Transfer to a plate and set aside.

5. In a same pan, heat remaining oil over medium heat. Add cooked rice and stir until it absorbs the oil and starts to look semi transparent.

6. Add in earlier stir fried cincalok mixture (garlic, chili, onion & cincalok), stir fry until well combined for about 4-5 minutes. Add squid, winged beans and egg. Stir fry for 3-4 minutes and add in sea salt and sugar, if needed. Stir it for 1-2 minutes. Transfer to a serving plate.

7. Serve with fried egg.