Sambal Fried Rice Recipe

Sambal Fried Rice Recipe

6 cups long grain rice, cooked and cooled for six to eight hours*

80g dried shrimps or haybee

250g small fresh shrimps

200g Chinese barbecued pork strips or char siew

2 dried Chinese sausages or lap cheong or 2 slices ham

1 clove garlic, peeled and chopped

4 eggs (to be added 1 teaspoon of oyster sauce and slighted beaten)

1 teaspoon salt, to taste

2 teaspoons light soy sauce

1 teaspoon fish sauce (nampla)

1 teaspoon pepper

1 teaspoon dark soy sauce, optional

3 to 4 tablespoons sambal belachan, to taste

1 tablespoon chicken stock

12 tablespoons cooking oil

some chopped scallions and red chilies

Method:

Wash dried shrimps and soak in warm water for an hour until softened.  Pound or blend in food processor until very fine.  Peel fresh shrimps, wash and remove intestinal vein.  Dice barbecued pork; slice Chinese sausage finely.  Add salt, 2 teaspoon light soy sauce and dark soy sauce (if using) to the chicken stock.  Heat 5 tablespoons cooking oil in a wok over high heat.  Sauté chopped garlic and stir-fry dried shrimps for 4-5 minutes until cooked and fragrant.  Push the dried shrimps to one side of the wok.  Add 1 tablespoon oil and stir-fry fresh shrimps gently until pinkish red.  Add Chinese sausage and stir-fry until lightly crisp.  Add barbecued pork and stir-fry for 1 minute.  Ladle everything to one side, leaving an empty portion in the center of the wok, stir-fry the sambal belachan for a few seconds.  Mix the rest of the ingredients in and stir-fry for about 30 seconds until fragrant.  Remove and set aside.  Wipe-clean the wok with paper towels and spread 4 tablespoons oil in wok.  When hot, add the cold rice.  Sprinkle chicken stock over the rice and cook, covered.  Let the rice steam for 1 to 2 minutes, then remove lid.  Separate rice grains with the ladle.  Stir-fry well for 1 minute over high heat.  Push the rice to one side.  Add 2 to 3 tablespoons oil in the center of wok.  When hot, lightly scramble the beaten eggs with ladle.  Sprinkle the remaining 1 teaspoon light soy sauce and fish sauce over.  Cover egg with the rice and leave to cook gently in the hot rice.  Do not stir-fry until 1 to 2 minutes later, then stir-fry well.  Stir in the fried ingredients set aside previously.  Add chopped scallions and red chilies and stir-fry for 1 minutes.  Serve hot.

*It is important for the rice to be cold and firm - the basis of good fried rice is the rice texture and quality.  It is preferably to cook the rice one day ahead and leave to cool completely.