Carrot and Cheese Fried Rice

by - Friday, October 02, 2009

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When I was a kid, every food (especially snack) which had cheesy flavor was my hatred – I didn’t like cheese, coz it tasted salty and my taste buds transferred a message to my brain that later it suggested the taste of cheese was “NOT GOOD”. My favorite snack’s flavor at that time was barbecue. My hatred for cheese ended when I entered the university world. I’m no longer staying with my parents at home, but living with fourteen new boardinghousemates (a lot for me). They often “poison” me with many sorts of food which have cheesy flavors. The fact that creates wonderment to me is I love the cheesy food they gave to me. The cheesy ones they gave to me have different flavor with the ones which I used to hate when I was a kid. The nowadays’ cheesy ones taste so yummy and GOOD. What I can only think about this different taste is- it is modern world, many inventions in the food-making-process has changed a lot in improving the taste and the quality of the food products. Now, I’m a cheese lover, I adore cheese - every food which has cheesy aroma and taste will absolutely temp my appetite*life is so strange, isn’t it?*. My most favorite cheesy things are cheesy bread and pizza *so sweet they make my mouth water everytime I see them hehe*. Now it’s time for cheesy thing. Okay, let’s cheese up my favorite food, fried rice! :D

Carrot and Cheese Fried Rice

Source: Aneka Nasi Goreng Populer by DeMedia

500 gram steam rice (2 plates)
50 gram cheese, 1cmx1cm diced (I used cheddar cheese)
100 gram steamed carrot, 1cmx1cm diced
2 tbsp cooking oil to sauté
1 leek, finely sliced
½ tsp ground white pepper
½ tsp chicken powder *opt*

Spices to paste:
3 cloves of shallot
1 clove of garlic
2 red chilies
Salt to taste

1. Sauté the spice paste until aromatic, add the sliced leek, carrot, ground white pepper, and chicken powder.
2. Bring in the rice then mix well, cook for 1-2 minutes.
3. Add the cheese, mix well again. Cook for some other minutes. Remove from heat.

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