Nyonya Belachan Fried Rice

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Leftover rice is great for making fried rice.

But, contrary to popular opinion, freshly cooked rice is perfectly OK too. All you have to do is use a bit less water than usual. That makes the cooked rice harder and less sticky, as if it’s been drying out overnight. If you can, steam the rice instead of boiling it in an electric rice-cooker. You’ll get rice that’s firmer and more chewy.


Nyonya fried rice is easier than the Chinese version.

Chinese fried rice requires fierce, intense heat for best results (imagine a massive fire breathing dragon underneath the wok).

The Nyonya version doesn’t need extreme heat. It uses spices to create an alluring aroma. Finely pounded shallots, dried chillies, fresh chillies and candlenuts, along with belachan and dried prawns, are slowly persuaded over gentle heat to release their fragrance. Each and every grain tastes of the spicy, aromatic and umami paste, so the fried rice is delicious even when it’s lacking in wok hei.

Fried rice is one of those things. It may be a great chef’s finale for a grand Chinese banquet. Or it may be something rustled up by a hungry youngster snooping round the kitchen when Mum is out.

Brilliantly executed, fried rice is sublime. If not, it’s at least edible. Anyone can make fried rice.

SPICY BELACHAN FRIED RICE

Spicy, umami fried rice is very moreish. Diced cucumber is a surprisingly nice touch. It provides a refreshing note not found in other fried rice recipes. This recipe is adapted from "Cooking for the President".
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course One Dish Meal, Side Dish
Cuisine Singapore
Servings 4
Calories 550 kcal

Ingredients
  

  • 3 g dried chillies
  • 12 g belachan
  • 80 g shallots
  • 45 g dried prawns
  • 20 g candlenuts
  • 30 g red chillies
  • 3 bird's eye chillies
  • 8 medium-size prawns, 150 g
  • 1 large cucumber, 450 g
  • 4 tbsp oil
  • 800 g day-old long grain rice
  • ¾ tsp salt
  • ¾ tsp ground white pepper

Instructions
 

  • Trim stems from dried chillies. Cut 2 cm long. Soak in warm water till soft, about 30 minutes. Squeeze dry. Discard water.
    3 g dried chillies
  • Toast belachan till fragrant and dry.
    12 g belachan
  • Peel shallots. Rinse. Cut into small pieces.
    80 g shallots
  • Rinse dried prawns, candlenuts, red chillies and bird's eye chillies. Cut into small pieces.
    45 g dried prawns, 20 g candlenuts, 30 g red chillies, 3 bird's eye chillies
  • Grind all above ingredients very finely in food processor to make spice paste.
  • Shell prawns. Devein and wash. Dice 1½ cm.
    8 medium-size prawns, 150 g
  • Peel and wash cucumber. Remove core. Dice 4 mm to yield 1½ cups.
    1 large cucumber, 450 g
  • Stir-fry spice paste with oil in a wok over medium-low heat till medium brown and aromatic. Increase heat to high. Mix everything evenly.
    4 tbsp oil
  • When wok is very hot, add prawns and stir through. Add rice and stir till thoroughly mixed and hot. Sprinkle with salt and pepper. Mix through. Taste and adjust seasoning if necessary. Turn off heat. Add cucumber and stir through. Serve immediately.
    800 g day-old long grain rice, ¾ tsp salt, ¾ tsp ground white pepper