Nyonya Fried Rice

Nyonya Fried Rice

Another recipe I tried from Florence Tan's Cookbook that I tried today.

and... I LOVEEEEEE this Dish... sooooo yummmyy,,,,

Lucky I made quite a lot, enough for 4 people, 2 for lunch and 2 for dinner :)

 In this section, Florence Tan wrote that this is one of her family's favorite.  When they go for a picnic by the sea (Klebang Beach), they would cook pots and pots of fried rice.  After tired from playing, the fried rice tasted absolutely out of this world and they would polish it off in record time!  She also wrote 'Those were wonderful childhood years and I have always equated food with happiness."

I agree with her... soooo YUMMYLICIOUS!!

Here is the Recipe.

Ingredients:

175 ml or 3/4 cup of cooking oil

3/4 tbsp of light soy sauce

1 tsp of salt

 200 gr shrimps (I used prawns)

 1 kg or 8 cup of cooked rice, fluffed and cooled

 2 large eggs

 Finely Founded Paste:

(I used mortar and pestle for this but I pounded them coarsely as I still like the texture of shallots and pounded dried shrimps)

 7 red chillies, seeded (I used 2 long green chillies, non-seeded)

10 shallots, peeled

 3 cloves of garlic, peeled

1 tbsp of crushed dried shrimp paste

45 grams or 1/2 cup dried shrimps, soaked in water for 5 minutes and drained.

Garnish:

(I only used spring onion)

2 spring onions / scallions, chopped

2 red chillies, seeded and cut into this strips

2 tbsp crisp-fried shallots

Omelette made frrom 2 beaten eggs, cut into thin strips

Method:

Heat 150 ml cooking oil and saute finely pounded paste. Season with soy sauce and salt.  Add the prawns and fry until they change color.

Add the cooked rice and mix well.  Push rice to the sides of the wok.  Heat the remaining oil in the centre of the wok, scramble the eggs and then mix thoroughly with the rice.

Garnish with spring onions, chillies, crisp-fried shallots and omelette.

Serve Hot.

Chef Florence Tan's note:

using a non-stick pan will prevent rice from sticking to the pan.  If you do, use 100 ml or 1/2 cup of oil for sauteing the paste.