I made this dish for the sole purpose of feeding 25 people at a BBQ. I was kind of anxious because I hadn’t cooked for so many people in the longest time. What if it tasted like arse? What will I do with the leftovers? Oh, wait, that’s easy: there’re always poor scientists at the lab to give scraps to.
Also, I figured it was relatively easy to cook up. My grandma taught me how to fry rice before I left for university. I didn’t eat a lot of fried rice at university, but I guess it’s useful now! Thanks, Phor!
I didn’t follow any specific recipe just because my granny also doesn’t, but bear in mind these portions are for 25 people at a party who also had other things to eat, so you might want to divide the recipe by 3 if you want to make enough for 2-3 people for a simple lunch or dinner. I was also rather generous with the components of the fried rice. Some people only bother putting in peas and carrots and one prawn. I find that very irritating. I mean, really – eat properly!
Grandma’s Belacan Fried Rice
Serves 20-25 not-so-hungry people, will serve 10 hungry people
3 cups rice from the night before (this is very important as you don’t want mushy fried rice)
700g chicken breast meat, shredded
400g peeled prawns, whole
6 pieces of fish cake, chopped (optional. I added this out of generosity)
3 onions, diced
6 cloves of garlic, chopped finely
Half a packet of sambal belacan paste (I use some local brand I found at NTUC)
2 packets of anchovy fried rice powder
Half a cup corn oil to begin with
As much chilli as you want
Half a pack of frozen vegetables (corn, peas and carrots). Thaw in water before cooking.
5 tbsp soy sauce
Note: if cooking for this many people, you might want to cook in separate batches just so you don’t overwhelm your wok (and yourself).
- Grease the wok generously with some corn oil. You won’t want the rice sticking unceremoniously. The wok needs to be hot for a good fry also.
- Fry the garlic and onions until golden brown
- Fry the chicken, eggs and prawns with the garlic and onion until golden brown
- Put in the sambal belacan and stir until it coats the rest of the ingredients evenly
- Put the rice in. Grease the rice with some more corn oil as the oil will have been absorbed by the meats at this point.
- Mix well!
- Once you see the rice beginning to cook with the heat, add the fish cake and some soy sauce according to your tastes. Turn the heat down at this point! I don’t like much soy sauce so I found 5 tbsps for such a large portion was enough.
- Add the fried rice powder.
- Mix well!
- Add the frozen veggies to the mix, allowing it to blend in with the rest. Don’t worry if it’s still cold; it will heat up in the rice.
It really is quite easy, but I find that fried rice is largely dependent on the person cooking it, and that it is an accurate reflection of the cook because it’s such a versatile dish and you can add absolutely anything you want. Guests remarked that my fried rice was “quite nice” and “quite spicy” ha ha.