I love fried rice. What about you? Over the years, I’ve cooked various combinations of fried rice. Anything from super simple to using leftovers vegetables and meat. My favorite fried rice dishes are using canned luncheon meat and stewed pork. Not really a healthy choice but immensely good. Oh GOD!!! The thing is I’ve never tried cincalok fried rice before. As of right now, I’ve cooked cincalok fried rice twice. And twice my heart pounded with delight! 🙂
Ingredients – clockwise from top left: sliced shallots, chopped garlic, asparagus and corn.
In a wok with medium heat, add oil. Add garlic and shallots once the oil is warm and stir fry until aromatic.
Add asparagus and corn. Cook for about 3 minutes.
Next add cincalok and black pepper. Combine well.
Finally add 3 bowls of rice. Mix thoroughly for about 5 minutes. That’s it. Delicious when serve warm.
Heavenly cincalok smell. Love the corns too.
Cincalok Fried Rice With Corn & Asparagus
3 cloves garlic, chopped
3 shallots, sliced thinly
1 ear corn, shucked and washed
1 bundle asparagus, chopped 1.5″
3 tablespoons cincalok
3 tablespoons cooking oil
dash of freshly ground black pepper
3 bowls of overnight rice (I used brown rice)
1. Add cooking oil in a wok with medium heat. Once the oil is warm enough, add garlic and shallots and fry until fragrant.
2. Next, add asparagus and corn. Cook for 3 minutes. Add cincalok and black pepper and mix well.
3. Add overnight rice and toss everything until combined for about 5 minutes. Serve warm.
For variation: Add sambal belacan or your favorite veggies and/or meat.