Monday, December 29, 2008

Malacca Fried Rice

There are many versions of this dish throughout Asia, all based upon leftover cooked rice. Ingredients vary according to what is available, but shrimp (prawns) are a popular addition. Recipe serves 4-6.


2 eggs
3 tablespoons vegetable oil
4 shallots or 1 onion, finely chopped
1 teaspoon chopped fresh root ginger
1 garlic clove, crushed
8 ounces (250 g) raw shrimp (prawns), peeled and vein removed
1 teaspoon chili sauce (optional)
3 spring onions, green part only, roughly chopped
2 cups frozen peas
8 ounces (250 g) thickly sliced roast pork, diced
3 tablespoons light soy sauce
3 cups cooked white long grain rice, cooled
Salt and freshly ground black pepper


1. In a bowl, beat the eggs well with salt and freshly ground black pepper to taste. Heat 1 tablespoon of the oil in a large, non-stick frying pan, pour in the eggs and cook until set, without stirring. This will take less than a minute. Roll up the pancake, slide it on to a plate, cut into thin strips and set aside.
2. Heat the remaining vegetable oil in a preheated wok, add the shallots or onion, ginger, garlic and prawns and cook for 1-2 minutes, taking care that the garlic does not burn.
3. Add the chili sauce, if using, the spring onions, peas, pork and soy sauce. Stir to heat through, then add the rice. Fry over a medium heat for 6-8 minutes. Spoon into a dish, decorate with the pancake strips and serve immediately.

Tip: You don't have to wait until the day after you have served a Sunday roast to try this. Most delicatessens sell sliced roast pork.

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