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Ingredients
- Serves 1 person
fried rice paste:
200 g vegetable oil for frying
250 g onion
80 g garlic
10 pc red chili
2 tbsp salted bean paste
1 tbsp sugar
2 tbsp tomato paste, canned
fried rice:
200 g cooked white rice
5 medium sized prawns
40 g sliced chicken breast
1 tbsp spring onion (finely chopped)
1 tbsp fresh coriander (finely chopped)
2 tbsp whole kernel corn, canned or frozen
1 egg
½ tsp salt
1 tsp pepper
½ tsp vegetable oil for marinating the chicken
½ tsp vegetable oil for marinating the prawn
1 tsp vegetable oil for frying the egg
fried egg:
½ tsp oyster sauce
½ tsp sesame oil
½ tsp soy sauce
½ tsp spring onion for garnish, finely chopped
Recipe Courtesy of
Asian Food Network
Asian Food Network
Paradise Fried Rice Special
One of the dishes that I cooked for my very first café, Paradise Fried Rice Special holds a special place in my heart. You could even say that this recipe helped to kick off the family business. I used to wake up at 4am to prepare the spice paste before bringing it over to the restaurant. Made with onions, garlic, red chili, salted bean paste, and tomato paste, the fragrant fried rice is also cooked with prawns, chicken and fried egg for a comforting meal that reminds you of home.
- Easy
- 15 min
- 35 min
- 15 min
- 2 steps
- 23 Ingredients
- Easy
- 2 steps
- 23 Ingredients
- 15 min
- 35 min
- 15 min
Instructions
-
Preparing the paste
- Heat up the vegetable oil in a wok or pan on the stove.
- In a blender, blend the garlic and onion together.
- Once smooth, fry the blended garlic and onion in the pan, for approximately 10 minutes, or until fragrant.
- In a blender, blend the fresh red chilies till fine.
- Add the blended red chilis to the wok, fry for about 8 minutes.
- Add the tomato paste to the wok and continue to fry for another 2 minutes.
- Add the salted bean paste to the wok, stir well and fry for about 6 to 8 minutes.
- Add the sugar and mix well.
- The paste is now ready.
-
Preparing the fried rice
- In a bowl, marinade the chicken and prawns with salt, pepper, and ½ teaspoon of vegetable oil.
- In a separate mixing bowl, add the white rice, and 1 tbsp of the fried rice paste and mix well.
- To the rice, add the whole kernel corn, chopped spring onion, chopped coriander and mix well.
- Transfer the rice onto a microwaveable plate.
- Place the marinated chicken and prawn on top of the rice.
- Microwave the rice on high setting for about 3 minutes.
- After 3 minutes, remove the rice and stir to mix the chicken and prawns with the rice.
- In a pan, heat up 1 tsp vegetable oil, and fry the egg sunny side up
- In a small bowl, add the oyster sauce, sesame oil and soy sauce. Mix well to make the sauce for the fried egg.
- To shape the fried rice, scoop it into a bowl and pack it tightly, then invert the bowl onto your serving plate.
Plate and Serve!
Top the fried rice with the sunny side up egg, pour some sauce onto the egg, and garnish with chopped spring onions. It is now ready to serve!
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Ingredients
- Serves 1 person
-
fried rice paste:
200 g vegetable oil for frying
250 g onion
80 g garlic
10 pc red chili
2 tbsp salted bean paste
1 tbsp sugar
2 tbsp tomato paste, canned
-
fried rice:
200 g cooked white rice
5 medium sized prawns
40 g sliced chicken breast
1 tbsp spring onion (finely chopped)
1 tbsp fresh coriander (finely chopped)
2 tbsp whole kernel corn, canned or frozen
1 egg
½ tsp salt
1 tsp pepper
½ tsp vegetable oil for marinating the chicken
½ tsp vegetable oil for marinating the prawn
1 tsp vegetable oil for frying the egg
-
fried egg:
½ tsp oyster sauce
½ tsp sesame oil
½ tsp soy sauce
½ tsp spring onion for garnish, finely chopped
Nutrition
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