Ping Coombes’s recipe for quick nyonya fried rice

Fried rice has been my go-to fast food at home since my childhood. My mum makes fried rice when she has limited time and she makes this recipe a lot. It is quick, nutritious and utterly satisfying. You can eat it hot off the wok, but I think it tastes better at room temperature; making it a perfect dish to cook in advance. Once you have mastered the art of frying rice, you can put pretty much any ingredients in it. This recipe uses prawns and add the dried shrimps, if you can find them, for extra umami.

Serves: 2
Prep time: 10 minutes
Cooking time: 15 minutes

200g Jasmine rice, cooked
1 tbsp dried shrimps (optional)
2 tsp oil
1 egg, lightly beaten
½ onion, sliced
2 garlic cloves, chopped
100g raw prawns, shelled
6 chestnut mushrooms, diced
½ tbsp oyster sauce
1 tsp fish sauce
½ tsp dark soy sauce
Pinch of white pepper
Crispy shallots, to serve
1 spring onion, sliced
1 red chilli, sliced
Chilli oil (optional)

Rehydrate the dried shrimps in boiling water for 5 minutes, if using. Drain and diced finely, then set aside.

In a wok, heat 1 tsp oil, pour in the egg and swirl the pan to make a thin omelette. Once it starts to cook through, roll the egg up and set aside. Once cool enough to handle, cut into slices.

Using the same wok, heat up 1 tsp oil and fry the onion and garlic on medium heat until fragrant. Add the shrimps and continue to fry until aromatic and popping.

Add the prawns and mushrooms to the pan and stir-fry until the prawns begin to turn pink. Add rice and incorporate well, making sure there are no clumps. Add the oyster, fish and dark soy sauces, as well as the pinch of white pepper, and mix well. Add the strips of egg and turn off the heat. Serve with crispy shallots, spring onions, a sliced red chilli and a big dollop of chilli oil.

Ping Coombes is executive chef at Chi Kitchen, and the author of Malaysia: Recipes from a Family Kitchen (Orion). To buy Malaysia for £20.50 (RRP £25) go to bookshop.theguardian.com or call 0330 333 6846. P&P charges may apply.

Comments

Nigel Slater’s grilled pork belly, spring onions and quick romesco recipe

The recipe Toast 50g of flaked almonds in a dry frying pan until golden. Drain a 350g jar of red peppers then put them in a blender, add the almonds, 1 tbsp of sherry vinegar and 5 tbsp of olive oil. Process until you have a thick, rough and orange-red paste. Check the seasoning (salt, vinegar, pepper) then set aside. Warm a griddle pan. Season, oil then lightly brown 450g of pork belly slices (approximately 15cm in length and 4cm thick) on both sides. While the pork is cooking, toss 200g of slim spring onions in olive oil then put them on the grill turning them regularly. They should blacken here and there. Spoon some of the pepper sauce on to plates, add the grilled onions and the pork steaks. Enough for 2. The trick Brown the pork thoroughly on both sides, then lower the heat under the griddle and continue cooking until the meat is cooked right through, turning from time to time. Depending on the thickness of the pork and the heat of the griddle, it should take about 6 m...

The Ultimate American Comfort: Classic Mac and Cheese Recipe

When it comes to comfort food, few dishes rival the rich, creamy indulgence of a classic mac and cheese. Whether it's a family dinner, a cozy evening in, or a quick meal after a long day, mac and cheese has a way of making everything feel just a little bit better. This creamy, cheesy dish is a staple of American cuisine and has been passed down through generations. If you're craving the ultimate comfort food that's simple, cheesy, and satisfying, this recipe will hit all the right notes. Begin by bringing a large pot of salted water to a boil and cooking the elbow macaroni according to the package directions until al dente. Once done, drain and set aside. In a separate large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to create a smooth roux (a thick paste). Cook the roux for about 1-2 minutes to remove the raw flour taste. Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps from forming. Keep w...

The Joy of Cooking: Crafting Recipes from the Heart

Recipes are more than just instructions; they are stories passed down through generations, experiments born from creativity, and expressions of love. Whether it's a cherished family dish or a new culinary adventure, crafting recipes is a journey that connects us to culture, memory, and the joy of sharing. Cooking begins with a spark of inspiration. It could come from the aroma of fresh herbs at the market, a vibrant food photograph, or a craving for comfort on a rainy day. Whatever the source, turning that inspiration into a recipe is a delightful process of exploration. From choosing ingredients to perfecting flavors, every step is a chance to create something uniquely yours. One of the magical aspects of recipes is their versatility. A single dish can be adapted in countless ways to suit different tastes and occasions. Love classic spaghetti? Add a twist with roasted garlic or a splash of cream. Prefer lighter fare? Transform the same dish into a zucchini noodle version. Recipes...

I Love Food Recipes

Search This Blog