A nice Hindi-Asian fusion style dried basmati rice entree with smoked bacon and shrimp!
Leftover plain basmati rice is best for this recipe. The problem for me is, I never have leftovers in my refrigerator, because I only cook one portion of food or one portion apiece for guests.
I actually had to cook some basmati rice and place it in the refrigerator, so that it would partially dry out, just like leftover basmati rice! Partially dried cooked leftover rice is best for fried rice recipes. Wet fresh cooked rice will stick to a hot stir fry pan like glue.
Smoked bacon flavors the fried rice instead of ham. Warm gentle Indian spices flavor the basmati rice. Asian cooking techniques and ingredients are part of this recipe.
Basmati rice is the main rice of India, Arabia and Persia. Because bacon and shellfish are in this fried basmati rice recipe, this entree may not be appealing to Arabs, Hebrews and Persians. For those readers, the shrimp and bacon can be omitted, but soy sauce is a fermented product. Fermented sauces are also taboo in the middle east, just like fermented dark tea. I will post an Arabic Persian fried basmati rice recipe soon for the middle eastern readers.
Fried egg is part of good fried rice recipes. It is best to cook the fried egg separately, then add the egg later in the recipe.
Hindi-Asian Fusion Style Fried Basmati Rice Recipe:
Have all the ingredients ready, before starting this quick recipe! Leftover partially dried cooked plain basmati rice is required for this recipe.
Heat a non-stick saute pan over medium low heat.
Add 1 tiny splash of vegetable oil.
Add 1 whisked egg.
Allow the egg to cook flat and undisturbed, till it becomes firm on the bottom half.
Flip the egg.
Cook the egg, till it becomes firm.
Place the egg on a cutting board and cut it into bite size wide strips.
Set the fried egg strips aside.
Heat a seasoned wok or saute pan over medium/medium high heat.
Add 1 splash of vegetable oil.
Add all these ingredients at one time:
- 1 tiny handful of small diced carrot
- 1 tiny handful of small diced celery
- 1 tiny handful of small diced onion
- 1 tiny handful of small diced green bell pepper
- 1 sliced hybrid red twisted pepper or red serrano pepper
- 1 tiny handful of chopped smoked bacon
- 2 whole un-peeled large shrimp with the heads attached
Stir fry for 30 seconds.
Add 1 minced garlic clove.
Add 1 teaspoon of minced ginger.
Sir fry for about 1 minute.
Add 12 chopped cilantro leaves.
Add 2 chopped perilla leaves.
Add 1 1/2 cups of leftover partially dried cooked basmati rice.
Break any clumps of rice up.
Stir fry and toss the rice with the ingredients in the pan.
Add an extra splash of vegetable oil, if the rice absorbs the oil in the pan.
Stir fry till the rice becomes a very light tan color.
Add about 2 tablespoons of thin soy sauce.
Add sea salt and white pepper.
Add 1 pinch of Chinese chile powder.
Add 1 pinch of cinnamon.
Add 2 pinches of cumin.
Add 3 pinches of coriander.
Add the reserved fried egg strips.
Add 1 teaspoon of sesame oil.
Toss the ingredients together.
Stir fry and toss, till any liquid has evaporated.
Mound the Hindi-Asian Fusion Style Fried Basmati Rice on a plate.
Try to set the 2 whole shrimp, from the stir fry, on top of the mound of fried rice, as a garnish.
Garnish the 2 shrimp with a couple of cilantro leaves.
The flavor of this fusion style fried rice entree is warm, aromatic and inviting! This Hindi-Asian fusion fried rice tastes very nice. The whole shrimp are fun to snack on. Yum! ... Shawna