← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 600 g cooked rice, cold (from about 250 g raw)
• 200 g Chicken breast, diced small
• 100 g Prawns (shrimp), peeled, chopped (optional)
• 3 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 3 Shallot, sliced
• 1 Carrot, finely diced
• 60 g Peas, thawed if frozen
• 4 tbsp tomato ketchup, plus extra to serve
• 1 tbsp chilli sauce
• 1 tbsp Soy sauce
• ¼ tsp White pepper
• 6 Eggs, beaten with a pinch of salt
• 1 Cucumber, sliced, to serve

Method

1. Heat 2 tbsp oil in a wok over medium-high heat and fry the shallots and garlic for 1 min. Add the chicken and stir-fry for 4–5 min until cooked through (75°C/165°F).
2. Add the carrot and peas for 1 min, then the rice. Toss over high heat for 3 min, breaking up clumps, until hot.
3. Add the ketchup, chilli sauce, soy and pepper and toss for 1–2 min until every grain is coated. Taste, then keep warm.
4. Wipe a non-stick pan with a little oil and heat over medium. Pour in a third of the egg and swirl into a thin round omelette. Cook for 1 min until just set on top.
5. Spoon a third of the rice into the centre, fold the four sides over to make a square parcel, then flip it onto a plate seam-side down. Repeat for the other two.
6. Zigzag ketchup over the top and serve with cucumber slices.

Tips

• Cold, day-old rice fries best; freshly cooked rice turns soggy. Cool leftover rice quickly and keep it chilled.
• For neat parcels, line a bowl with the omelette, pack in the rice and turn it out.

Sources

Written in our own words after cross-checking these recipes:

Huang Kitchen Knorr Singapore Unilever Food Solutions Malaysia