Updated: Mar 26
I seem to be in a fried rice frenzy these days. Largely due to the influence of Uncle Roger storming thru social media. Haiya! If you do not know who Uncle Roger is, you are clearly missing out a lot. Like a lot! Secondly, after my kimchi fried rice, I began falling in love with fried rice even tho I am not a fan of rice. Yes, I am saying that out loud. I am considered a black sheep for disliking rice in my family, cos dogma has it that Asians need to have rice in their diet.
Thirdly, I am taking this opportunity to feature @chillibellasg's sambal. This will be our 1st official collaboration and you have heard me raving about their chili sauces. If you are residing in Singapore, you gotta try their sauces. What better way to kickstart the collaboration than a classic sambal fried rice? And this is not an ordinary sambal fried rice. It has my grandma's footprints all over it.
After Lunar New Year, we will tend to have loads of bak kwa remaining. My grandma just whipped up this fried rice one day, using bak kwa leftovers and a very unique sauce. Her secret ingredient is the black fermented shrimp paste. It has that sweet umami bomb that elevates the whole dish. You can of cos use bacon or even Prosciutto. If you want your bacon or Prosciutto to be crispy, you can precook them before stir-frying into the fried rice. In closing, I hope you will give this recipe a try and I hope Uncle Roger will approve.
Rice, 1/2 Cup
Kecap Manis, 1 TBSP
Tomato Ketchup, 1/2 TBSP
Black Fermented Shrimp Paste, 1/2 TSP
Garlic Finely Minced, 2 Cloves
Sesame Oil, 2 TBSP
Onion Finely Diced, 1
Bak Kwa / Bacon / Prosciutto Finely Diced, 1 Slice (Adjust To Preference)
Scallions Finely Sliced, A Handful
Sunflower / Grapeseed / Canola / Peanut Oil, For Frying
Cucumber Shredded, For Garnish
Cast Iron Skillet / Pan
Please visit, "Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky" for the recipe.
Please visit my "How To Make Sambal" page if you wanna make your own sambal.
Please visit my "How To Make Kecap Manis" page for the recipe.
Wash and drain the rice 3 times.
Add water to submerge the rice at about a knuckle depth.
Cook the rice in a rice cooker as per the manufacturer's instructions.
Once the rice is cooked, fluff the rice.
You should have about 2 to 3 cups of cooked rice.
Keep chilled in the fridge overnight.
In a bowl, add in kecap manis, ketchup, sambal, shrimp paste & garlic.
Mix until well combined.
In a skillet or pan over medium heat, add sesame oil.
Once the oil is heated up, add in the onion.
Season with salt and sugar.
Sauté until lightly caramelized.
Add in the rice.
Break up any large clumps of rice with a spatula.
Sauté until well combined.
Add in the sambal mixture and 1/4 cup of hot water.
Sauté until well combined, making sure every grain of rice is well coated.
Toss in the bak kwa & scallions.
Taste and adjust for seasoning with salt & pepper.
Lastly, drizzle some sesame oil over the top to really wake up the flavors.
Remove from heat & transfer onto serving plates.
In the same skillet or pan over medium heat, add in about 1/2 inch of oil.
Once the oil reaches the smoking point, slide in an egg.
*I prefer cracking my eggs in a cup to prevent any rotten eggs or cracked shells.*
Tilt the skillet or pan and baste the egg with all the liquid.
Keep basting until the edges are crispy.
Repeat the steps for the remaining egg.
Serve the fried rice with the fried eggs, cucumber and some more of that sambal.
If you can't get your hands on any fermented shrimp paste, you can use Lee Kum Kee's shrimp paste and mix it with some molasses. Adjust to your preference.
This recipe is featured in my ECookbook: