This fragrant rice usually conjures up an image of a Laksa Noodle soup.However on a recent trip to Singapore I discovered a ready sauce called Laksa Fried Rice.I call this rice my weekday comfort food.Easy to put together and could be had with a stir fry or even just by itself.Deli sh to say the least.

Interestingly the meaning of LAKSA is not clear.Some date it to perhaps and Indian or Persian origin.LAKHSHAH-which translates into “One Hundred Thousand(lakh) or the Chinese meaning would simply be”Spicy Sand” much because this sauce has a fairly grainy sandy texture to it.Its a wonderful sauce made up of

Such an easy recipe to put together:

INGREDIENTS:

• 2 Cups plain boiled rice
• 2 tablespoons sesame oil
• 3 whole green onions,chopped and the white and green parts seperated
• 11/2 cups chopped baby corn,mushrooms,peppers,carrots
• 1 inch fresh ginger,finely chopped
• 1 large egg,lightly beaten
• 2 tablespoons Laksa fried rice sauce

Directions: 

1. Heat oil in a large wok over very high heat.This is a key to any Chinese cooking.
2. When the wok is smoking hot add a tablespoon of oil and swirl around the wok.
3. Add the chopped ginger and fry for about a minute.
4. Now add the white part of the onions and fry till fragrant.
5. Next add the baby corn,peppers and carrots and fry till slightly tender.
6. Put in the mushroom and stir fry for just a minute.
7. Add the Laksa sauce and mix well.
8. Now gently add in the rice and turn off the heat.
9. Beat the egg a little and some chopped green onions to it.
10. Add this egg mix to the wok and cook it like an omelet.Remove when cooked and chop into small pieces.
11. Add the egg to the rice.