Sambal fried rice recipe

By wiffy
14 December 2010 4:00 PM Updated 16 Dec 2010

Sambal fried rice recipe

Cooking fried rice is a great way to clear your fridge of any leftovers you have. Stir fried with sambal, this fried rice is a guaranteed pleaser for spicy food lovers. For an even more fuss-free version, you can use store-bought sambal chili.

Serves 4


200g cooked long grain white rice, refrigerated overnight
2 tablespoons cooking oil
5 garlic cloves, peeled and finely chopped
3 shallots, peeled and finely chopped
1 egg beaten, with 1 tsp light soy sauce added
100g char siu (roasted meat), finely chopped
3 bunches of baby bok choy (xiao bai cai), ends trimmed
4 tablespoons frozen mixed vegetables (peas, corns, carrots)
2 tablespoons ketchup
1 tablespoon oyster sauce

Sambal chilli:
1 finger length chilli, deseeded
5 chilli padi (no need to deseed, adjust according to how spicy you like)
20g toasted belacan
a small pinch of salt
1/2 tablespoon dried shrimps

Fried shallots
Sliced chilli padi
Lime wedge


1. Using an electric blender or a traditional mortar and pestle, grind the ingredients for the sambal chilli to form a smooth paste.

2. Heat oil in a wok and stir fry the garlic and shallots till fragrant, followed by the sambal paste for a few minutes till fragrant.

3. Add the rice to the wok and use the back of your spatula to gently flatten the rice so that all the rice grains are separated.

4. Pour beaten egg evenly over the rice and add ketchup and oyster sauce. Use high heat to stir fry the rice till it is dry.

5.  Add char siu, baby bok choy and frozen vegetables and stir fry for another 2 minutes or until everything is cooked. Garnish with coriander, chilli padi, lime wedge and fried shallots.


wiffy is the author of local food blog Noob Cook. Her blog is a collection of the successful recipes she has whipped up, and she hopes that by sharing them, she will spread the love for cooking.


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