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Serves
US | Metric
Ingredients
  • 200 g Jasmine rice
  • 4 dry shiitake mushrooms
  • 25 g dried shrimps
  • 1 can of tuna (about 120g)
  • 2 garlic cloves, chopped
  • 2 shallots or half as many onions, sliced
  • 2 eggs, lightly beaten
  • 3 tsps oil
Seasonings
  • 1 tbs oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp dark soya sauce
  • 1 large pinch of white pepper
Garnish
  • Spring Onion
  • Crispy shallots
Storecupboard Nyonya Fried Rice Storecupboard Nyonya Fried Rice
Storecupboard Nyonya Fried Rice

A great way to use up some of those old store cupboard ingredients, this fired rice is adapted from the recipe in my book Malaysia using ingredients foraged from my store cupboard.

Prep 30 minutes
Total 40 minutes
  1. Cook the rice according to the packet instructions. Best cooked the day before or you can use leftover rice. Fluff up the rice with a fork and let it cool. The rice should be fluffy and not clumpy
  2. Rehydrate the mushrooms in cold water for 2 hours. You can speed it up by using hot boiling water. Drain, diced and set aside
  3. Rehydrate the shrimps in cold water for 10 minutes. Drain and diced finely. Set aside
  4. In a wok, heat 1 tsp oil, pour beaten eggs in and swirl the pan to make a thin omelette. Once the eggs start to cook through, roll the eggs up and dish out in a plate. Once cool enough to handle, cut the eggs into slices to form ribbons
  5. Using the same wok, heat up 2 tsp oil and fry shallots and garlic on medium heat until fragrant. Add dried shrimps and fry until aromatic and popping.
  6. Add mushrooms and stir fry for 1 minute, add tuna and break up the lumps
  7. Add rice and incorporate well and make sure there are no clumps. Add seasoning and mix well. Make sure there are no white bits and all the rice is incorporated well with the seasoning.
  8. Top with eggs and turn off the heat.
  9. Serve with crispy shallots, spring onions and eat with your favourite chilli oil.


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Storecupboard Nyonya Fried Rice

A great way to use up some of those old store cupboard ingredients, this fired rice is adapted from the recipe in my book Malaysia using ingredients foraged from my store cupboard.

favorite
print
rate
Prep 30 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 200 g Jasmine rice
  • 4 dry shiitake mushrooms
  • 25 g dried shrimps
  • 1 can of tuna (about 120g)
  • 2 garlic cloves, chopped
  • 2 shallots or half as many onions, sliced
  • 2 eggs, lightly beaten
  • 3 tsps oil
Seasonings
  • 1 tbs oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp dark soya sauce
  • 1 large pinch of white pepper
Garnish
  • Spring Onion
  • Crispy shallots

  1. Cook the rice according to the packet instructions. Best cooked the day before or you can use leftover rice. Fluff up the rice with a fork and let it cool. The rice should be fluffy and not clumpy
  2. Rehydrate the mushrooms in cold water for 2 hours. You can speed it up by using hot boiling water. Drain, diced and set aside
  3. Rehydrate the shrimps in cold water for 10 minutes. Drain and diced finely. Set aside
  4. In a wok, heat 1 tsp oil, pour beaten eggs in and swirl the pan to make a thin omelette. Once the eggs start to cook through, roll the eggs up and dish out in a plate. Once cool enough to handle, cut the eggs into slices to form ribbons
  5. Using the same wok, heat up 2 tsp oil and fry shallots and garlic on medium heat until fragrant. Add dried shrimps and fry until aromatic and popping.
  6. Add mushrooms and stir fry for 1 minute, add tuna and break up the lumps
  7. Add rice and incorporate well and make sure there are no clumps. Add seasoning and mix well. Make sure there are no white bits and all the rice is incorporated well with the seasoning.
  8. Top with eggs and turn off the heat.
  9. Serve with crispy shallots, spring onions and eat with your favourite chilli oil.


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

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