Homestyle fried rice is the epitome of comfort food because it normally includes our own favourite items. This version reminds me of how mum used to do it by first pounding the dried shrimp and chili to bring all the flavours together. You can use a heavy rolling pin in a mixing bowl. Serves 6. Recipe by Mervyn Phan.
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Ingredients: 6 cups cooked rice, left overnight in the fridge; 4 tablespoons canola oil; 50g dried shrimp; 1 handful dried chili, cut to small pieces; 6 cloves garlic, minced; 10g chopped spring onion; ½ tablespoon soya sauce; 1 teaspoon white pepper powder.
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In a mortar and pestle, add the dried shrimp and chili before pounding and grinding until the dried shrimp and chili start breaking apart.
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Heat the oil in a large pan over medium high heat before frying the dried shrimp and chili mixture for about 1 minute. Add the minced garlic and fry for another minute.
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Add the rice, pepper and soya sauce and stir until the rice gets nicely coated in the flavoured oil. Turn up the heat and continue frying until very fragrant, tossing every step of the way.
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Divide and serve hot with a sprinkling of chopped spring onions.