Nyonya Fried Rice

Nyonya Fried Rice

Nyonya cuisine combines Chinese food and Malaysian food. This is a fried rice dish flavored with shrimp, red chili peppers, soy sauce and oyster sauce.

Cooking time
30 minutes
  • Nutrition facts are for one serving.
  • Nutritional values were calculated for 4 servings.
  • Nutritional values do not include fried shallots or onions, cilantro and soy sauce added by preference.

Ingredients(Servings: 2 to 4)

Ingredients(Servings: 2 to 4)

cooked jasmine rice

300 g (10.6 oz.)

dried shrimp

40 g (1.4 oz.)



green beans (cut into rounds)

4 to 5




halved shallots

50 g (1.8 oz.)

crushed garlic

4 cloves

dried chili peppers (cut into rounds)※1

1 to 2


oyster sauce

2 Tbsp

cooking oil

1 Tbsp

white pepper

1.5 g (0.1 oz.)

fried shallots or fried onions (optional)

as desired

cilantro (optional)

as desired

  1. ※1 Rehydrate the dried chili peppers in water for about 15 minutes before cutting into rounds. By doing so the peppers will not scorch so easily and can be thoroughly cooked. Remove the seeds to decrease the spiciness and achieve a more mellow flavor.


  1. Use a fork to break apart the jasmine rice. Rehydrate the dried shrimp in hot water for about 10 minutes, drain, then coarsely chop up with a knife. Remove the heads, peel and devein the shrimp. Beat the egg. Mix together (B).  
  2. Use a mortar and pestle, or food processor, to prepare a paste from (A). 
  3. Heat the cooking oil in a fry pan on high, add in and saute (2) for about 5 minutes, add in the dried shrimp and stir-fry until fragrant. Add in the shrimps and green beans, stir-fry until the shrimp turn vibrant in color.
  4. Add and mix the jasmine rice into (3), add in (B) and the white pepper and stir-fry further.
  5. Make space in the middle of the fry pan to add in the beaten egg. Scramble the egg then mix throughout. After tasting, add soy sauce (extra) to adjust the flavor if necessary. Serve onto plates, feel free to top with fried shallots and cilantro if desired.

Cooking Basics

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.

Garlic - crushing

Peel the thin skin, then cut into half vertically. Place the cut side down to prevent the garlic from moving around during cutting. Place a flat object on top and press down to crush. The flatside of a knifeblade can also be used, however a wooden spatula is safer as it is less likely to slip during crushing.

  • Recipe Yurico Aoki
  • Styling Yuki Murakami
  • Photo Akira Maeda

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