Special Nonya Fried Rice

Name: Special Nonya Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Malaysia
Ingredients: 3 tablespoons oil; ½ cup (80 g) very small dried silverfish or bits of salted fish; ½ cup (80 g) very small dried silverfish 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; 4 cups (800 g) cold cooked rice or leftover rice; 1 tablespoon soy sauce; ½ teaspoon salt; ½ teaspoon pepper; ¼ teaspoon sesame oil (optional); 1 handful (75 g) bean sprouts; 2 spring onions, thinly sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

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
½ cup (80 g) very small dried silverfish or

Asia
Malaysia
Side dish

Method

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-