Thursday, December 08, 2011


I believe it's a standard procedure in any household  if you have a leftover rice, then breakfast will definitely be Fried Rice. Well that's what I did for breakfast today Fried Rice. I made soy sauce fried rice with shrimps. Add a bit of chili paste coz we love our fried rice a bit hot and spicy. Everyone makes fried rice a bit differently, so feel free to experiment with different ingredients that you have in your fridge. This recipe uses shrimps, but you can substitute with anything you like. You can also add vegetables such as carrots and broccoli. Experiment with what you like. 

  • 8 ounces small raw shrimp, shelled and deveined
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1/2 teaspoon cornstarch
  • 2 tablespoons cooking oil, divided
  • 3 eggs, beaten
  • 2 stalks green onion, minced
  • 4 cups leftover rice, grains separated well
  • 3/4 cup frozen peas and carrots, defrosted
  • 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
  • 1 teaspoon sesame oil
  • 3 tbsp chili paste


1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.

2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the chilie paste and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.

5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

Biasala kalau ada lebihan nasi semalam, menu breakfast pastinya Nasi Goreng. Menu breakfast kegemaran semua. Kali ni saya buat Nasi Goreng Kicap, walaupun nampak hitam tapi awas...ini pedas berapi....saya kalau buat nasi goreng suka pedas-pedas. Resipi simple masukkan apa aje yang dalam fridge, udang,,karot,,telur.

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hazila said...

Salam kak,
Sedapnya makan nasi goreng tambahan cuaca hujan sekarang ni. Saya suka letak kicap biar nasi goreng saya hitam.

Paty's Kitchen - Cook with passion. said...

Kadang2 menu simple macam ni menyelerakan buat breakfast

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