Singapore Hot Fried Rice

Ingredients:

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

Directions

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.

Yield:

4 servings