Learn to cook fried rice the right way, starting with these simple dishes created by some of Singapore's best chefs
It's no secret that Asians love rice, so much that we can even have it for breakfast, lunch and dinner. That being said, it's a crime to cook it the wrong way (such as washing rice after cooking it), so we go to Singapore's chefs and resident rice experts for delicious fried rice recipes that we can easily prepare at home.
(Related: Singapore Chefs Share Simple Chinese Recipes You Can Make At Home)
1. Sambal Fried Rice With Crispy Chicken
Bobby Krishnan, executive chef of Holiday Inn Singapore Orchard City Centre, confessed that he loves experimenting with the spiciness of local ingredients. "During the circuit breaker period, I decided to come up with a way of preparing a hawker favourite that does not require too complex requirement and suitable for any occasion," he added, which became this simple fried rice recipe.
Serves 1
INGREDIENTS
2 cups enriched white rice
4 cups water
1/2 cup frozen green peas
2/3 cup sliced long beans
2 large eggs
2/3 cup diced white cabbage
2/3 cup diced onion
1/2 tablespoon light soya sauce
1/2 tablespoon coconut oil
1 tablespoon oyster sauce
2 tablespoons Sambal chilli paste
2 tablespoons vegetable oil
3 tablespoons soy sauce to taste
1 fresh chicken wing (marinated with ready seasoning flour or fried chicken seasoning powder)
METHOD
Crispy chicken wing
1. Coat the fresh chicken wing for about 5 minutes with the ready seasoning flour.
2. Take a frying pan to cook on low heat till its golden brown and crispy.
Sambal fried rice
1. Put the rice and water in a saucepan and bring it to a boil. Reduce heat, cover and let it simmer for 20 minutes.
2. Put the long beans, cabbage and water into a separate saucepan and boil for 3 to 5 minutes. As soon as boiling is observed, drop in the green peas for quick boil and then drain all water.
3. Take a wok and heat it over high heat, pour in oil and progressively stir in the green peas, long beans, cabbage and onion, letting them cook for 30 seconds before cracking the eggs into the wok. Remember to stir quickly to scramble the eggs evenly with the vegetables.
4. Stir in the cooked rice and season with soya sauce, Sambal chilli and oyster sauce, tossing the rice so it is evenly coated by the sauce. Drizzle the coconut oil and toss again.
5. Add the chicken wing and sunny side up egg to the fried rice and garnish with ikan bilis on top, and ready-made pickled achar at the side.
6. Serve and enjoy.
(Related: Tastemakers Share Their Favourite Local Food in Singapore and Where They Get It)