Ati Ampela Village Fried Rice Recipe, Sold Out To The Last Mouth

Village fried rice can always be a mainstay for various situations. Feels more special with the addition of gizzard liver. Check out the recipe below!

Kampung fried rice is a variant of fried rice that is probably the most popular among Indonesians and is known abroad. Tasted savory and sweet, this fried rice can also be made with a variety of toppings ranging from animal protein, vegetables, and others. This type of fried rice is also always a mainstay because it is easy to make.

The rest of the food in the form of rice yesterday is indeed the most delicious being worked into fried rice. Understandably, rice is usually left to the bottom of the rice cooker. Instead of wasting it, let alone still in large quantities, it is better for us to cook it into delicious village fried rice. Without realizing it, we have taken care of the earth and reduced the food waste that is happening everywhere. Indonesia is the second largest country in the world that contributes to food waste and the amount is very large. This excess food residue can actually help the food needs of up to 28 million poor people in this country.

Using basic spices in general, shallot, garlic, candlenut, red chili, and a little shrimp paste. The presence of shrimp paste will give a strong aroma and taste. In addition to the shrimp paste, the presence of soy sauce also distinguishes kampung fried rice from other Indonesian fried rice. Well, for the filling we use gizzard liver and chicken thigh filet. Boil both until cooked, cut into small pieces the liver of the gizzard and shred the chicken. If in other fried rice eggs are mixed, then this time we will make beef eye eggs as a complement.

One more reason this fried rice is loved by young and old is because there are many complementary elements. Starting from sunny side up eggs, omelettes, pickles, crackers, to sliced ​​fresh vegetables. Of course the appearance will be very appetizing, right? You can serve this menu for breakfast, lunch, and even dinner.

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Ingredients

400 g white rice
200 g gizzard liver, boiled, cut into pieces
100 g chicken thigh filet, boiled, shredded
4 tbsp Bango Sweet Soy Sauce
1 tsp salt
1 tsp Royco Chicken Broth
1 spring onion, thinly sliced
5 tbsp oil, for frying

Ground spices:

6 red onion
4 garlic clove
3 hazelnut grains, roasted
️1 tsp shrimp paste
3 red chili
50 ml of water

Complementary

sunny side up
fried onions
shrimp crisp
pickles
tomatoes, slices
cucumber, slice

How to make

1 Heat oil, saute ground spices until fragrant.

2 Forces opened ati gizzard and meat chicken shredded, stir evenly. Add rice, Bango Sweet Soy Sauce, salt, and Royco Chicken Broth. Keep stirring until well blended.

3 Add leaves of onions, stir briefly. A lift. Serve with accompaniments.

Enjoy!