3 tb Oil
1/2 c Very small dried silverfish
-or bits of salted fish (80
-g)
3 cl Garlic; minced
1 Chicken breast (125 g);
-diced
5 oz Medium fresh prawns (150
-g); peeled and deveined
3 Eggs; beaten
4 c Cold cooked rice or leftover
-rice (800 g)
1 tb Soy sauce
1/2 ts Salt
1/2 ts Pepper
1/4 ts Sesame oil (optional)
1/2 c Bean sprouts (75 g)
2 Spring onions; thinly sliced
This version of fried rice from Nonya kitchen gets its distinctive
flavor from the tiny dried salted fish used by Chinese cooks. Smaller
than the usual Malay ikan bilis, they are sometimes called silverfish.
Heat the oil in a wok and stir-fry the silverfish or salted fish until
brown and crispy. Remove from the oil and set aside to drain.
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.
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 minute. 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.
