Friday, 12 September 2008
Different from your traditional Chinese fried rice – the flavour from the anchovies (Asian variety) really comes through in this dish. Do try go get the small variety if you can. You should be able to find this in most oriental grocers.
Ingredients – serves 6 to 8
3 tbsp oil (approx)
Large handful of dried tiny Asian anchovies or Ikan Bilis – washed and drained
4 cloves garlic – minced
1 large chicken breast – diced
200 g medium fresh or cooked prawns
4 eggs – beaten
6 to 8 cooked cups of rice – preferably cook the rice the night before and laid out in a large dish (I use a large roasting tray)
2 to 3 tbsp light soy sauce – you may want to add more
1 tsp salt
1 tsp pepper powder
½ tsp sesame oil
2 handfuls bean sprouts – tailed
3 spring onions – sliced at an angle
Heat oil in a large wok and stir fry the fish until brown and crispy. Drain on paper towel.
In the same wok, and on medium heat, gently fry the garlic for 10 secs, then add in the chicken. When the chicken is half cooked, add in the prawns and fry until the chicken is done. If using cooked prawns, only add the prawns when the chicken is nearly cooked.
Increase the heat and add in the eggs, stirring until the eggs are cooked. Add in the rice and fry over high heat to heat the rice through. Add in all other ingredients and stir fry for another 1 to 2 mins. Add in the fish, mix well and serve immediately. A serving of sambal belachan goes well with this meal.
TIP: I normally add the salt and pepper to the rice just before starting to cook this meal. This ensures that the salt and pepper is well incorporated in the cooked rice and it gives you a larger surface to mix the ingredients through. You can then adjust the seasoning during the cooking process should you require.