This deconstructed fried rice is presented with all its elements separated so you can combine each mouthful to your taste, combining just enough heat and freshness to the sticky caramelised pork belly.
- 500 g (2½ cups) white or brown rice, steamed, cooled
- 2 tbsp shrimp paste (see Note)
- 1 tbsp caster sugar
- 60 ml (¼ cup) sunflower oil
- 150 g (1½ cups) dried prawns (see Note)
- 4 eggs, lightly beaten
- 3 small limes, halved
- 8 red bird’s-eye chillies, finely chopped
- 6 Asian red eschalots (see Note), thinly sliced
- 1 Lebanese cucumber, peeled, sliced into strips
- 1 green papaya or green mango (see Note), cut into julienne
- 2 bunches coriander, sprigs picked
- mhu waan (caramelised pork belly), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
At the restaurant, Amy uses Tra Chang shrimp paste, which she says makes a notable difference to the taste of the rice as it has the perfect balance of salt for the recipe.
Place rice, shrimp paste and sugar in a large bowl. Using your hands, mix until combined.
Heat 2 tbsp oil in a large wok over low heat. Add prawns and cook for 2 minutes or until light brown and crunchy; be careful not to overcook prawns as they continue to cook once removed from pan and can go hard. Using a slotted spoon, remove from pan and set aside, reserving oil and wok.
Add rice mixture to wok. Increase heat to high and cook, stirring, for 4 minutes or until reheated and fragrant. Set aside.
Wash wok, then place over high heat with remaining 1 tbsp oil. Add eggs, swirl to coat pan and cook for 2 minutes or until just set. Transfer to a chopping board, roll up and slice.
Serve rice with limes, shredded omelette, chillies, eschalots, cucumber, papaya, coriander and caramelised pork.
• Shrimp paste (belachan) is from Asian food shops and selected supermarkets and delis.
• Dried prawns are from Asian food shops. If using packet dried prawns, as opposed to buying by the scoop, soak for 20 minutes to soften the hard centre.
• Green papaya and Asian red eschalots are available from selected greengrocers and Asian food shops.
Photography by Brett Stevens and Katie Kaars.