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Fried Rice with Lychees (Koa Pad Lin Gee)

"This is a sweeter rice dish, with lychees and raisins including a pleasant and fresh sweetness, balanced with salty cashew nuts. Maggi sauce is a German savory sauce popular in Thailand."

Ingredients :

1 cup raw jasmine rice
1/2 cup water
three tablespoons vegetable oil
2 cloves garlic, minced
2 tablespoons chopped carrot
1 tablespoon chopped onion
three tablespoons soy-based totally liquid seasoning (inclusive of Maggi®)
1/4 cup reduced-sodium soy sauce
2 tablespoons chopped green onion
1 tablespoon chopped cashews
1 teaspoon raisins
1/four teaspoon white sugar
1/4 teaspoon white pepper
5 canned lychees, tired and quartered

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H45M

Bring the rice and water to a boil in a saucepan over high warmth. Reduce heat to medium-low, cover, and simmer until the rice is soft, and the liquid has been absorbed, 20 to twenty-five minutes. Once cooked, unfold the rice into a shallow dish, and refrigerate till cold, or use 1 half of cups leftover cooked rice.
Heat the oil in a wok or huge skillet over medium-high warmth. Stir in the garlic and prepare dinner a few seconds until fragrant, then stir within the carrots and onion, and continue cooking till the onion starts to soften. Add the cold rice, and cook dinner and stir till hot. Pour within the soy sauce, soy seasoning, green onions, cashews, raisins, salt, and white pepper. Cook and stir until warm, then stir within the quartered lychees to serve.

Notes :

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