Recipes - Malaysian & Singaporean

Nyonya Fried Rice
Nyonya-Fried-Rice


An aromatic and spicy nyonya fried rice that is flavourful and quick to prepare. As a tip, rice left overnight in the fridge is best because it is slightly dehydrated and your fried rice will not turn out soggy.
Cooking Time: 15mins - 30mins
Serves:2
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

4-6 tbsp cooking oil
8 prawns (head and shells removed)
4 cloves garlic (chopped finely)
50g dried prawns (soaked for 15-20 mins in water and pounded till fine)
50g shallots (chopped finely)
3 tbsp sambal belachan
200g cooked rice
½ tsp salt
2 tbsp light soy sauce
⅛ tsp dark soy sauce
2 eggs (beaten and lightly seasoned with soy sauce and pepper)
2 stalks spring onion (diced, for garnish)
1 fresh red chili (sliced finely, for garnish)




Steps:
  1. In a wok, heat 1-2 tbsp cooking oil over medium-high heat. Pour in the egg mixture and stir constantly with a spatula until eggs begin to congeal.
  2. Keep stirring until eggs are cooked then dish out to set aside.
  3. Heat 3-6 tbsp cooking oil and fry the fresh prawns. When cooked, set aside.
  4. Use the balance of the oil to saute the garlic, dried prawns, shallots and sambal belachan. Add the rice and fry at high heat, keep stirring to avoid burning the rice.
  5. Add the salt, light soy sauce and dark soy sauce, stir in, then dish.
  6. Garnish with sliced omelette, diced spring onions and chilli.

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Nyonya Fried Rice

Nyonya Fried Rice

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An aromatic and spicy nyonya fried rice that is flavourful and quick to prepare. As a tip, rice left overnight in the fridge is best because it is slightly dehydrated and your fried rice will not turn out soggy.

Cooking Time: 15mins - 30mins
Serves: 2
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

4-6 tbsp cooking oil
8 prawns (head and shells removed)
4 cloves garlic (chopped finely)
50g dried prawns (soaked for 15-20 mins in water and pounded till fine)
50g shallots (chopped finely)
3 tbsp sambal belachan
200g cooked rice
½ tsp salt
2 tbsp light soy sauce
⅛ tsp dark soy sauce
2 eggs (beaten and lightly seasoned with soy sauce and pepper)
2 stalks spring onion (diced, for garnish)
1 fresh red chili (sliced finely, for garnish)

Instructions
  1. In a wok, heat 1-2 tbsp cooking oil over medium-high heat. Pour in the egg mixture and stir constantly with a spatula until eggs begin to congeal.
  2. Keep stirring until eggs are cooked then dish out to set aside.
  3. Heat 3-6 tbsp cooking oil and fry the fresh prawns. When cooked, set aside.
  4. Use the balance of the oil to saute the garlic, dried prawns, shallots and sambal belachan. Add the rice and fry at high heat, keep stirring to avoid burning the rice.
  5. Add the salt, light soy sauce and dark soy sauce, stir in, then dish.
  6. Garnish with sliced omelette, diced spring onions and chilli.

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