Sambal chili sauce fried rice

Google: “Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish”.

“Chinese fried rice: light soy sauce and dark soy sauce are used. Some chefs prefer just a pinch of salt to keep the bright colour of the rice. … Chinese-American fried rice– tomato ketchup and Worcestershire sauce are used to render a whole new flavour. Thai fried rice- uses fish sauce, soy sauce, and sugar. Use cold, leftover cooked rice, medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. A blazing hot wok (a wok is ideal, but a large pan) will do”.

Today, I crave for sambal chili, and have leftovers cooked rice, two chicken breasts, some frozen vegetables: carrots, corns and peas and six prawns in my freezer. Best use the cooked rice as it’s had been three days sitting in my fridge. I don’t like wasting food and my sambal is almost finish, might else well at it in. It’s spicy, comforting, satisfying and delicious. Let’s cook!!!!


3 c cooked rice, 3 days old
2 chicken breasts, cut into bite size
6 prawns, head and shells removed, and cut into bite size
4 Tbs sambal chili, bought
4 Tsp minced garlic, divided
2 large eggs, beaten
1/2 c frozen vegetables: carrots, corns and peas

Marinade sauce for chicken

1 Tbs fish sauce
1/2 Tbs soy sauce
1/4 Tbs sweet soy sauce (ABC Kecap Manis)
1 Tsp chicken powder stock
3 dashes white pepper powder

Sauce for rice

2 Tbs soy sauce
1 1/2 Tbs Shoa Xing (Chinese cooking wine)
2 Tbs oyster sauce
1 Tbs fish sauce


Spring onions, cut into small pieces


Place chicken in a bowl. Add marinade sauce for chicken and mix well. Allow chicken to marinade for 30 minutes. Heat up a wok with 2 Tbs of oil and cook 1 Tsp garlic until aromatic. Add in prawns and salt cook for about 2-3 minutes until cooked. Remove and set aside.

Using the same wok, add 2 Tbs oil and cook 1Tsp garlic until aromatic. Add chicken and cook until it changes from pink to white about 3-4 minutes until its cooked. Remove and set aside. Now add in 1 Tbs oil and cook 2 Tsp garlic until aromatic. Add in rice, sambal and sauce for rice ingredients and cook until everything is well combined and rice has some colour. Make a “well” in the middle of the wok and pour the beaten eggs in the well. Wait for 30 seconds and then cover the “egg well” with rice. Leave it for 30 seconds and continue to cook fried rice breaking eggs to form small pieces and mix well.

Now add back the cooked prawns and chicken with sauce. Next toss through vegetables for about 2 minutes. Spoon rice onto serving bowls. Garnish with spring onions pieces. Enjoy with a glass of white wine.

Note: You can use fresh vegetables such as carrots, green beans, capsicums, and cabbage. You can also use any vegetables of your choice. You can add lup cheong or just use bacon. You may use herbs such as basil, parsley, coriander and kafir lime leaves. You may omit chicken use pork, squid, fish or beef.



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