Home » Singapore Cooking » Special Nonya Fried Rice Recipe

Special Nonya Fried Rice Recipe

Special Nonya Fried Rice Recipe

Special Nonya Fried Rice Recipe

This version of fried rice from a Nonya kitchen gets its distinctive flavour from the tiny dried salted fish used by Chinese cooks. Smaller than the usual Malay ikan bilis, they are sometimes called silverfish.

Ingredients :

  • 3 tablespoons oil
  • 1/2 cup (80 g) very small dried salted fish or bits of salted fish
  • 3 cloves garlic, minced
  • 1 chicken breast (about 125 g/4 oz), diced
  • 150 g (5 oz) medium fresh prawns, peeled and deveined
  • 3 eggs, beaten
  • 4 cups (800 g) cold cooked rice or leftover rice
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon sesame oil (optional)
  • 1 cup (75 g) bean sprouts
  • 2 spring onions, thinly sliced

Method :

  1. Heat the oil in a wok and stir-fry the dried salted fish until brown and crispy. Remove from the oil and set aside to drain.
  2. In the same wok, gently stir-fry the garlic for a few seconds, then add the chicken and prawns, and stir-fry for 3 to 4 minutes. Increase the heat and add the eggs, stirring until the eggs are cooked.
  3. Add the rice and stir-fry over high heat until the rice is heated through. Then add the rest of the ingredients and stir-fry for another 3 minutes. Add the crispy silverfish or salted fish and stir to mix well. Serve immediately.

Note : Leftover rice kept overnight is preferred for any fried rice dish, as it is drier and firmer, and will result in a better textured fried rice dish.

Serves 4
Preparation time : 15 mins
Cooking time : 10 mins

==============================================

Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

==============================================

See also Singapore Cooking “Lontong Sayur Lemak Recipe – Vegetables in Coconut Milk with Compressed Rice Recipe”