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Fried rice with pounded dried shrimp

By Mervyn Phan
29 March 2011 3:57 PM Updated 23 Apr 2014

Fried rice with pounded dried shrimp

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.

Recipe serves 6
Difficulty: Easy
Preparation time: 10 minutes
Cooking time: 10 minutes

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

1. In a mortar and pestle, add the dried shrimp and chili before pounding and grinding until the dried shrimp and chili start breaking apart.
2. 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.
3. 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.
4. Divide and serve hot with a sprinkling of chopped spring onions.



Mervyn is the owner and resident organiser of cooking parties at Cookyn with Mervyn. From his city studio kitchen, Mervyn guides fellow food lovers in preparing restaurant-style dishes in a fun and surprisingly easy way.

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