I was awaiting to try and share this recipe for long. Took time until I get a proper rice to make my fried rice. Basmati is everywhere but I was looking for rice belong to SAMBA family. Because those samba rice have an ultimate flavour, it reminds me about Sri Lankan fried rice done by street vendors or those little Chinese restaurant done by locals. The smell that comes when you inhale the fried rice done with samba rice is marvellous. I swear those expensive basmati even cannot closer to this smell. 

I saw some “Keeri samba” at asian store where now we live. the price was higher than basmati, though I mentioned “expensive basmati” at asian store the price of Keeri samba is higher than basmati. The first thing came to my mind after I saw this was a delicious mouthwatering fried rice. Bought a 1kg to share with my sister also. 

Wanna share few tips before goes to the recipe…. 

RICE 

You can substitute basmati instead with samba rice. But cook with more water and drain basmati, that’s how basmati works. But when you cook samba rice cook with less water, cook until all the water gets evaporated. (Check the recipe how to cook the samba rice) and the other main thing is, always try to cook the rice at least few hours before and let it cool completely, if possible cook it day before and refrigerate it. It is the secret tip for a fluffy rice. 

CUTTLEFISH 

Never ever deep fry or pan fry the raw cuttlefish. They’ll get blast and you’ll ended up with a messy kitchen, above all you’ll get burn yourself. BE CAREFUL… So boil the cleaned washed cuttlefish with few drops of water in low heat with a lid, the water will comes out from cuttlefish therefore no need to add more water. Here I added prawns with shells, because shells carrying more flavours. so I had to boil it too. Because frying prawns with shells also get blast same as cuttlefish. 

VEGGIES 

Add the veggies at the last moment, then you won’t over cook your veggies when fry in high heat. 

RECIPE 

1.wash 1kg of “keeri samba” 2-3 times. Use fine sieve and wash through running cold water. Add the washed rice into a large pot and add water. When adding water, put your middle finger into the pot and on the surface of the rice. (Don’t dip your finger just leave it by touching the rice) add water until you reach the first line of the middle finger. Fire on, bring it to boil in medium heat and once the water level goes down cover and lower the flame, cook until rice is done. Fire off and leave it to cool at least 2h. If possible more or cook it day before and refrigerate the rice for perfect look. 

2.meantime prepare your curry paste for the fried rice. 

3.it was 300g prawns. Take off the heads and tails of the prawns, wash well and cut into 2-3 pieces one prawn, depend on their sizes. 

4.it was 300g cuttlefish. Take off the skin and head. Halve it and clean the stomach cavity, wash well, Then again cut into small pieces. 

5.also tuna fish wash well and cut into very tinny cubes and leave aside. 

6.add all the cleaned and washed prawns and cuttlefish into a pan/pot, along with 2 tbs of water and cover with a lid and let them boil from their own water for about 10 minutes. In low heat. Then place on a paper towel to absorb the excess water. 

7.heat a large wok/wide pan with 50ml oil and shallow fry tuna cubes until brown. Place the fried fish cubes on a plate to prepared with a kitchen towel to absorb the excess oil. 

8.fry both prawns and cuttlefish until lightly brown add leave aside with tuna. 

9.into the same pan add finely chopped/mashed 2 inch size ginger piece and 5-7 garlic cloves and fry about a minute. If you think that is too much oil after even after frying seafoods, reduce some. 

10.add all the shallow fried seafoods along with 2-3tbs Chinese chilli paste and mix well on high heat. 

11.add cooked and cooled rices to the pan and fry along with seafood mixture on high heat about 3-5 minutes.

12.add 300g julienne leeks and 200g julienne carrots and mix well about 2-3 minutes. 

13.the finale… add 1tbs soya sauce and 1tbs oyster sauce, 1/2tbsp sesame oil and mix well, then fry everything on high heat about 5-7 minutes and serve with your favourite side dish.