Nyonya Fried Rice

Hello my lovely viewers. Today I want to continue my blog stories with a familiar recipe among people around us. This menu's name is 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)

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.