Firecracker Rice

Name: Firecracker Rice
Prep time: 2 h
Cook time: 12 min
Total time: 2 h 12 min
Yield: Serves 2-4 as a Side Dish
Cuisine: Chinese
Ingredients: 2 tablespoons finely chopped fresh coriander; 1 teaspoon chilli oil; 3 tablespoons finely chopped spring onions; 2 tablespoons groundnut (peanut) oil; 2 teaspoons sesame oil; long-grain white rice, measured to the 400ml (14 fl oz) level in a measuring jug and cooked according to the method given for Steamed Rice; salt and freshly ground black pepper, to taste; 2 tablespoons chilli bean sauce; 3 tablespoons coarsely chopped garlic; 1 finely chopped onion

Preparation info

Serves
2-4
as a Side Dish

Difficulty
Easy
Ready in
2 hr 30

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

This is my vegetarian interpretation of a delicious rice dish created by one of my Malaysian cooks. As with the earlier rice dishes, the rice needs to be cooked in advance or even the night before. I find this dish reheats well in the microwave for convenience, but it is just as good served cold as a rice salad.

Ingredients

long-grain white rice, measured to the 400ml (14 fl oz) level in a measuring jug and cooked according to the method given for Steamed Rice

Asia
China
Malaysia
Side dish
Main course
Lunch
Vegan

Method

Cook the rice at least 2 hours ahead or the night before. Allow it to cool thoroughly by spreading it on a baking sheet. When it is cool, cover and refrigerate. When it is completely cold, proceed with the rest of the recipe. P
Heat a wok over high heat. When it is hot, add the groundnut and sesame oils. When they are very