Subj : Nonya (Fried Rice)
To   : All
From : Ben Collver
Date : Tue Aug 06 2024 07:49:29

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Nonya Fried Rice
 Categories: Malaysian, Rice
      Yield: 1 Batch

      3 tb Oil
    1/2 c  Very small dried silverfish
           -or bits of salted fish (80
           -g)
      3 cl Garlic; minced
      1    Chicken breast (125 g);
           -diced
      5 oz Medium fresh prawns (150
           -g); peeled and deveined
      3    Eggs; beaten
      4 c  Cold cooked rice or leftover
           -rice (800 g)
      1 tb Soy sauce
    1/2 ts Salt
    1/2 ts Pepper
    1/4 ts Sesame oil (optional)
    1/2 c  Bean sprouts (75 g)
      2    Spring onions; thinly sliced

  This version of fried rice from Nonya kitchen gets its distinctive
  flavor from the tiny dried salted fish used by Chinese cooks. Smaller
  than the usual Malay ikan bilis, they are sometimes called silverfish.

  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-fry over high heat until the rice is heated
  through. Then add the rest of the ingredients and stir-fry for
  another minute. Add the crispy silverfish or salted fish and stir to
  mix well. Serve immediately.

  Note: Leftover rice kept overnight is preferred for any fried rice
  dish, as it is drier and firmer and will result in a better textured
  fried rice dish.

  Recipe by The Food of Malaysia, Periplus, 2005

MMMMM

.