John Myers
Fried Rice – Goa Style
The perfect fried rice – goa style recipe with a picture and simple step-by-step instructions.
- 4 cups Boiled jasmine rice
- 4 cups Vegetables (carrots, mushrooms, yellow beets, soy sprouts, bamboo sprouts, etc.
- 6 El Oil (tasteless)
- 4 El Soy sauce
- 4 El Ketjap Manis
- 1 El Sugar (optional)
- 2 Toes Garlic
- 1 pcs Chilli red
- 2 cm Ginger (freshly grated)
- 4 pcs Eggs
- 200 gram Breading (diced)
- The most important thing is the quality of the rice: it should definitely be “yesterday’s rice”. Only this can be ideally fried. AND white jasmine rice is better than basmati (all other types of rice are out of the question)
- Fry the garlic and ginger in oil. Add the chopped vegetables and breadcrumbs (unsalted fried cheese) and roast until the cheese and vegetables take on color.
- Rice to go with it – roast this too…. Mix a spice paste from ketjap manis (if not available, mix kechtup with sugar and chilli) and soy sauce and distribute well over the fried rice – continue to roast briefly.
- Now with “Fried Rice Hong Kong-style” but also with Indonesian rice dishes, the eggs would be added as pancakes or like scrambled eggs. However, we always spread fried eggs on it – this is also the case here. Drizzle with roasted sesame oil is an individual taste decision …
- Of course, instead of the fried cheese (or +) roast leftovers or chicken (fried) chopped or shrimps can be added…. There are hundreds of recipes – but all consist of yesterday’s rice 🙂 and fresh vegetables and almost always eggs.
- PS: Panier is an Indian unseasoned, pressed cheese made from cow’s milk. it is used diced or chopped up in many recipes. The taste cannot be compared to tofu (breading tastes like milk) but the fried cheese that has recently been offered is definitely a substitute.
- AND why Goa-style? Guests (and cooks) from all over the world came together in Goa 30 years ago. You can get fried rice in every beach shak: not entirely Bamigoreng, not entirely Chinese fried rice, a mixture of everything. Goa has changed a lot to its detriment in the last few years – just not the food 🙂 it is still delicious and diverse!
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