Sundaland Recipes

Minangkabau culture is renowned for its bold and aromatic spices, rich curries, and savory dishes. By infusing the Yang Chow Fried Rice with Minangkabau flavors, we create a unique and delightful fusion. Picture a beautiful medley of fragrant jasmine rice, stir-fried with succulent prawns, tender chicken, and an assortment of colorful vegetables. The dish is then elevated with a harmonious blend of Minangkabau spices, such as turmeric, galangal, lemongrass, and a touch of fiery red chili. The result is a vibrant, aromatic, and utterly delicious fried rice that pays homage to both culinary traditions. 
Transport yourself to a world where Chinese-Minangkabau fusion reigns supreme with our Minangkabau Inspired Yang Chow Fried Rice! The aromatic blend of turmeric, galangal, and lemongrass combined with the classic flavors of Yang Chow Fried Rice creates an unforgettable culinary experience. Each mouthful is a delightful journey, with the fragrant rice, succulent prawns, and tender chicken dancing on your palate. The hint of red chili adds just the right amount of spice to tantalize your taste buds. 

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By:Sundaland Recipes Team
Author:

Prep Time:20 Minutes
Cook Time:15 Minutes
Suitable:Halal
Category:Mealst
Origin:Chinese ft Indonesia
Serving:4 Person
Tags:Rice, Fragrant, Medley

Nutrifacts:370 calories
  12 grams fat

Rating:4.5 

Immerse yourself in the rich tapestry of flavors that the Minangkabau culture offers, while savoring the familiar comforts of Yang Chow Fried Rice. This dish exemplifies the beauty of culinary crossroads, where two distinct cuisines merge to create something truly extraordinary. 

Ingredients:

• 4 cups cooked jasmine rice, chilled
• 200g prawns, peeled and deveined
• 200g boneless chicken, diced
• 1 cup mixed vegetables (carrots, peas, bell peppers), diced
• 3 cloves garlic, minced
• 2 shallots, finely chopped
• 2 tablespoons vegetable oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground galangal
• 1 stalk lemongrass, finely chopped
• 2 red chilies, thinly sliced
• 2 tablespoons soy sauce
• Salt and pepper to taste
• Fresh cilantro or Thai basil leaves for garnish

Instructions:

1. Heat the vegetable oil in a wok or large skillet over medium heat. Add the minced garlic, chopped shallots, and sliced red chilies. Stir-fry for a minute until fragrant.
2. Add the diced chicken to the pan and cook until it turns golden brown and is cooked through. Remove the chicken from the pan and set it aside.
3. In the same pan, add the prawns and stir-fry until they turn pink and are cooked through. Remove the prawns from the pan and set them aside.
4. In the same pan, add the mixed vegetables and stir-fry for a few minutes until they are slightly tender.
5. Push the vegetables to one side of the pan and add the chilled cooked rice to the other side. Break up any clumps of rice and stir-fry for a couple of minutes to ensure it's heated through.
6. Add the ground turmeric, ground galangal, and chopped lemongrass to the rice. Mix well, ensuring the spices are evenly distributed.
7. Return the cooked chicken and prawns to the pan and stir-fry for another minute to combine the flavors.
8. Pour the soy sauce over the rice and toss everything together until the rice is well-coated.
9. Season with salt and pepper to taste. Adjust the seasoning according to your preference.
10. Garnish with fresh cilantro or Thai basil leaves for a burst of freshness.