Grandma Lee’s Singapore Fried Rice
Rice fried with prawns, pork, eggs and vegetables
- 600 g cold cooked Thai long-grain rice
- 500 g prawns (shrimps)
- 200 g roast pork (char siew), refer to our other recipe to make this at home
- 6 eggs
- 10 Tbsp oil
- ½ Tbsp light soy sauce
- ½ Tbsp water
- ½ tsp sugar
- ½ Tbsp salt
- 6 spring onions (scallions)
- Cilicuka (Original, Extra Hot or Super Hot), a red chilli & garlic sauce
- Tomato Ketchup
- Using your fingers, break up any lumps in the rice.
- Shell, devein then dice the prawns. (Freeze the shells for use in other recipes.)
- Dice the roast pork into similar sized cubes as the prawns.
- Beat the eggs.
- Rinse then finely dice the spring onions.
- Mix the ingredients for the seasoning together.
- Heat a wok over a high flame until it smokes. Add the oil.
- Stir-fry the pork and prawns then add the seasoning.
- Lower to a medium flame then add the rice.
- Create a crater in the rice then add the beaten eggs. Stir-fry to scramble them, then quickly toss the ingredients together.
- Place on a large serving plate. Garnish with sliced spring onions.
- Serve with Cilicuka and/or ketchup.
- Tip: For best results, use day-old rice. Freshly cooked rice is more moist which causes the rice to clump together. This dish is often a big hit with kids and good for simple lunches at home.
- To reduce the amount of oil used, use a non-stick pan. Substitute some of the cooking oil with sesame oil for a subtle sesame flavour.