Thursday, 24 July 2014

Spicy Nonya Fried Rice

Nomsies Kitchen Spicy Nonya Fried Rice Recipe
If you like your fried rice with a twist, this is the recipe for you. Super savoury and slightly spicy, this is my favourite fried rice recipe! 

Spicy Nonya Fried Rice Recipe from Nomsies Kitchen

Hello!

Here is another Nonya recipe for you. It is a recipe for spicy Nonya fried rice. I must say it is my favourite fried rice recipe because it is so flavourful and really hits the spot.

Spicy Nonya Fried Rice Recipe from Nomsies Kitchen

I have previously given a little insight on Nonya cuisine and its origins. You can read about that in my post for Nonya Chicken Curry.

Spicy Nonya Fried Rice Recipe from Nomsies Kitchen

Spicy Nonya Fried Rice Recipe from Nomsies Kitchen

This recipe’s Nonya influence is evident in its use of dried prawns and lots of shallots and garlic. It also calls for a tablespoon of chilli paste.

If you are afraid of spicy food, you can always reduce the chilli in the recipe or omit it altogether. I have not cooked it without chilli before so I am unable to comment on whether that will have an impact on the taste.

On the other hand, if you can handle your spicy food, you might want to add an additional tablespoon of chilli paste.

Spicy Nonya Fried Rice Recipe from Nomsies Kitchen

Spicy Nonya Fried Rice Recipe from Nomsies Kitchen

Recipe for Spicy Nonya Fried Rice
Prep Time: 20 minutes / Cooking Time 15 minutes / Serves 3 - 4

Ingredients
4 cups of cooked white rice (left overnight where possible)
200gm Prawns (shelled)
50gm Dried Prawns (soaked and drained before using)
3 Dried Shiitake Mushrooms (soaked and sliced into small pieces)
3 Eggs (lightly whisked)
5 Shallots (sliced finely)
3 cloves Garlic (diced)
1 Tbsp Chilli Paste (dried chillies boiled and blended)
5 Tbsp Vegetable Oil
1 Tbsp Light Soy Sauce
1 Tbsp Oyster Sauce
¼ tsp Salt
¼ tsp Pepper
1 stalk Scallions (finely sliced, for garnishing)

Method

1. Heat 2 tablespoons of the vegetable oil in a wok. Once hot, pour in the lightly whisked eggs and swirl around to coat the wok in a wide circle. Flip over and shred the omelette with the spatula. Remove and set aside for later.

2. Now, reheat the wok and add in the remaining 3 tablespoons of vegetable oil. Once hot, add in the shallots and stir fry for about 2 minutes until fragrant but before it colours. Quickly add in the garlic and stir fry together for another minute or so until fragrant. Before it starts to brown, add in the dried prawns and continue to stir fry.

3. Next, add in the prawns, shiitake mushrooms, and chilli paste. Stir fry briskly for about a minute. 

4. Add in the cooked rice followed by the light soy sauce, oyster sauce, salt and pepper. Add the shredded omelette back into the wok and stir fry everything together evenly. Switch off the heat and dish out. Garnish with the finely sliced scallions before serving.

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