This vibrant Nonya-style fried rice delivers a deep, savory umami kick thanks to the inclusion of tiny dried salted silverfish, a traditional secret ingredient. The dish combines tender diced chicken breast and juicy fresh prawns with fluffy cold cooked rice, creating a hearty and satisfying meal. Aromatics like minced garlic and spring onions are stir-fried to perfection, while beaten eggs add richness and a soft texture. It is an excellent choice for weeknight dinners or when you want to transform leftover rice into a gourmet-style feast. The combination of soy sauce, sesame oil, and bean sprouts provides a well-balanced flavor profile that is both aromatic and comforting.
Fried Chicken Sauce
Description
This vibrant Nonya-style fried rice delivers a deep, savory umami kick thanks to the inclusion of tiny dried salted silverfish, a traditional secret ingredient. The dish combines tender diced chicken breast and juicy fresh prawns with fluffy cold cooked rice, creating a hearty and satisfying meal. Aromatics like minced garlic and spring onions are stir-fried to perfection, while beaten eggs add richness and a soft texture. It is an excellent choice for weeknight dinners or when you want to transform leftover rice into a gourmet-style feast. The combination of soy sauce, sesame oil, and bean sprouts provides a well-balanced flavor profile that is both aromatic and comforting.Ingredients
Directions
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Heat the oil in a wok over medium-high heat. Add the dried salted fish and stir-fry until browned and crispy. Remove the fish from the wok and set aside on a paper towel to drain.
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In the same wok, add a little more oil if needed. Add the diced chicken breast and prawns. Stir-fry for 3 to 4 minutes until the chicken is cooked through and prawns are pink.
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Push the chicken and prawns to the side of the wok. Pour in the beaten eggs and scramble them until just cooked.
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Add the cold cooked rice to the wok. Break up any clumps with a spatula and stir-fry over high heat until the rice is heated through and separated.
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Add the minced garlic, bean sprouts, soy sauce, salt, pepper, and sesame oil. Stir-fry for another 2-3 minutes, ensuring everything is well combined and heated evenly.
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Return the crispy dried salted fish to the wok and toss gently to mix with the rice.
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Remove from heat and garnish with thinly sliced spring onions. Serve immediately.
Nutrition Facts
- Amount Per Serving
- Calories 4220.2kcal
- % Daily Value *
- Total Fat 256.1g395%
- Saturated Fat 60.7g304%
- Cholesterol 283.2mg95%
- Sodium 553088.4mg23046%
- Total Carbohydrate 426.4g143%
- Dietary Fiber 55.8g224%
- Sugars 55.0g
- Protein 115.5g231%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Leftover rice kept overnight is preferred for fried rice dishes as it is drier and firmer, resulting in a better texture where individual grains remain distinct.
The "silverfish" or tiny dried salted fish provides a unique savory depth. If unavailable, you can omit them or substitute with a small amount of dried shrimp.
Ensure the rice is cold before adding it to the wok to prevent it from becoming mushy.
