Singapore Hot Fried Rice
5 cups cooked long grain white rice
1 medium onion, chopped
1 jalapeno pepper, deveined and seeded, chopped
1 medium green bell pepper, deveined and seeded, chopped
1 egg lightly beaten with
2 cloves garlic, minced
4 tablespoons peanut oil
1 tablespoon water
2 tablespoons raisins for garnish
3 scallions, chopped, for garnish
Heat 2 tablespoons peanut oil in a wok or large
skillet. Add the egg to make a thin omelet. Remove and allow to cool.
Shred the omelet and reserve.
In a blender or food processor fitted with the steel blade, puree the onion,
jalapeno peeper, garlic, and bell pepper into a paste.
Add the remaining oil to the wok and fry the paste gently, about 2 minutes. Gently toss in the rice, separating the grains and stir-frying as added. Toss and stir-fry 3 minutes.
Top with shreds of egg, raisins, and scallions.
Serve as an accompaniment to any simple dinner.