Kenyan Chapssalgaru Fried Rice Bowl
A twist on traditional fried rice, incorporating the flavors of Kenyan cuisine and the crunch of sweet chapssalgaru. This dish is a perfect blend of spicy and savory, served in a crispy bowl.
Ingredients
- ●1 cup yellow ricepreferably day-old rice
- ●1 cup crisp chapssalgaruavailable in most international grocery stores
- ●1 cup sweet corn kernelsfresh or frozen, thawed
- ●2 tablespoons flourfor coating the chapssalgaru
- ●2 tablespoons vegetable oilfor frying
- ●1 medium onionchopped
- ●1 tablespoon gingergrated
- ●1 tablespoon soy sauceoptional
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- 2
Add the chopped onion and grated ginger and sauté until the onion is translucent.
- 3
Add the day-old rice to the skillet and stir-fry for 2-3 minutes.
- 4
Add the sweet corn kernels, soy sauce (if using), and a pinch of salt. Stir-fry for another 2 minutes.
- 5
In a separate pan, heat the remaining 1 tablespoon of vegetable oil over medium heat.
- 6
Coat the chapssalgaru in flour, shaking off excess.
- 7
Fry the coated chapssalgaru until crispy and golden brown.
- 8
To assemble the bowl, place a scoop of the fried rice mixture in the bottom of a crispy bowl.
- 9
Top with crispy chapssalgaru and serve immediately.