This was a great favourite with my parents when we lived in Singapore - but oddly enough I only started making it recently, after all those years:
Serves two greedy piggies or three people with decent appetites, would be a push for four unless you also had a dessert lined up :)
6 spring onions, sliced
2 fresh red chillies, sliced
4 or 6 slices ham or bacon
185g (6oz) peeled prawns (I usually double the quantity - told you, we're greedy little piggies)
750g (20oz) cold cooked white rice - see my notes below
2 teaspoons dark soya sauce
2 eggs, lightly beaten
2 tablespoons chopped celery leaves (optional - I don't bother unless I already have celery to hand)
3-4 spring onions, chopped
100g (3.5oz) cooked peas
1 level (or less) teaspoon chilli powder
Lightly fry spring onions and chillies in 2 tablespoons oil in a frying pan (or wok).
Chop bacon or ham and add to the pan with the prawns, stir fry for 2 minutes.
Add rice, mixing well with meat/prawns and add more oil if necessary. Sprinkle on soya sauce.
Stir fry on a moderate heat until rice changes colour and is slightly crisp.
In a small frying pan, make an omelette with the beaten eggs swirling the pan to make a fairly thin omelette. Cook until set and then remove and shred.
Add celery (if used) to main pan and a little more oil and stir fry for 2 minutes.
Add chopped spring onion and green peas and heat through.
Add chilli powder and stir in. Add more soya sauce if necessary.
Stir on high heat for 1 minute, then spoon into a serving dish or individual plates/bowls and garnish with shredded egg.
Things I do: as said, I 'up' the amount of prawns. The rice is actually one small to medium mug of uncooked rice which is then cooked using the one-to-two method I've spoken about here before, so possibly not as much as the recipe says. The original recipe also says to remove the mixture once the rice is crisp and pop it into a warm oven while you use the same pan to make the omelette - I've done this before and it still ends up with the same amount of washing up - so why heat the oven?! Just grab a small frying pan! Also, as it's a quickly cooked dish, prepare all the bits beforehand so you can just tip 'em in as you go.
You can adjust the fire/heat if you wish - the first time I made this I followed the original recipe which used 4 chillies and one and a half teaspoons of chilli powder - oh boy, it was HOT!! As in 'dunk your head in a bucket of water hot' :( I've now adjusted the chilli content and it's much nicer, a bit of a kick but not enough to knock you over.
I think you'll like it - enjoy!
**** There's a giveaway just below this post****
Hi Di, This looks yummy and easy to make just might give this one ago thanks for sharing your Thursday feasts!! have a lovely day xxReplyDelete
Mmmmm, this sounds delicious. Will have to try and make it one day. Thanks for sharing the recipe! :)ReplyDelete
Aha! So . . . what I thought was mince last week . . .is actually coloured rice! That explains a lot!ReplyDelete
Prawns and chilli . . . a definite no-no for me I'm afraid. But I'm sure others will enjoy it.
Did I tell you I tried out your Ploughman's Pasties . . . DELISH !xxxx
Sounds really yummy Di. Thanks for the recipe.ReplyDelete
Whoo-Hoo. I have just checked I have most of what is needed.. will try this out Sat eve.. When I but the fresh chilli sat am.. sounds & looks soooo good...ReplyDelete
Hugs May x x
Smiled when I saw your recipe. My husband and I used to eat this often when we lived in Singapore, usually in the Tip Top Cafe in Serrangoon or from an outdoor makkaan stall. Will try out your recipe for old times sake.ReplyDelete
Mmmmn! Put another pot on tomorrow... I will be there around 7!!ReplyDelete
This looks so tasty and tempting. Your recipe differs a little from the one I was shown but still has that mix of meat, shellfish and egg - delicious! Thanks for reminding me of it - definitely one to try on the EM :) Elizabeth xxReplyDelete
Sounds yummy! TFSharing.ReplyDelete
one of our favouritesReplyDelete
Thanks for sending me the link to this - I've turned it into an A4 sheet complete with illustrative photo for my recipe book!ReplyDelete