Ingredients Jump to Instructions ↓

  1. 4 cups overnight rice

  2. 1 tablespoon fish sauce

  3. 1/2 tablespoon soy sauce

  4. 1/8 tablespoon salt

  5. 1/4 tablespoon sweet soy sauce (ABC Kecap Manis)

  6. 3 dashes white pepper powder

  7. 1 skinless and boneless chicken breast (cut into small cubes)

  8. 1 Chinese lap cheong/sausage (diced into small pieces)

  9. 1/2 cup baby shrimp

  10. 1/2 cup green peas

  11. 2 tablespoons cooking oil

  12. 2 cloves garlic (finely chopped)

  13. 2 eggs (light beaten)

  14. 1 small piece of salted fish (diced into small pieces)

Instructions Jump to Ingredients ↑

  1. Heat up a wok with two tablespoons of oil. Add salted fish and fry until aromatic, set aside. Using the same oil, saute the garlic until aromatic. Add in chicken, baby shrimp, Chinese sausage and peas and stir fry until they are half cooked. Season with salt and continue to stir-fry until they are 80% cooked. Add in the overnight rice and stir well with the ingredients. Add in soy sauce, fish sauce, sweet soy sauce, white pepper powder and continue to fry the rice for a couple of minutes. Make a “well” in the middle of the wok and pour the beaten eggs in the well. Wait for 30 seconds and then cover the “egg well” with rice. Leave it for 30 seconds and continue to stir-fry the fried rice so the eggs form small pieces and mix well with the fried rice. Add in the fried salted fish and do some quick stirs, dish out and serve the Chinese fried rice hot.


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