Name: Kingdom of Rice’s fried rice with dried shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 25 gm (5cm) ginger, finely grated; 6 garlic cloves, finely grated; 700 gm snake beans, thinly sliced; 100 gm garlic chives, cut into batons; 2 long red chillies, thinly sliced; 80 gm dried shrimp; 600 gm cold day-old steamed long-grain rice (about 300gm uncooked); 100 ml light soy sauce; 20 gm caster sugar; 1 tsp MSG (optional; see note); 1 green mango, cut into julienne

“The fried rice at Kingdom of Rice was my absolute favourite, but now that their pop-up is finished I’ll have to make my own – could you please print the recipe?” – Francis Parker, Alexandria, NSW

“This fried rice is inspired by one from the night market at Psar Toul Tom Poung (Russian Market) in Phnom Penh,” says chef Mitch Orr. Begin a day ahead to dry out the rice.

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Ingredients

2 tbsp vegetable oil

25 gm (5cm) ginger, finely grated

6 garlic cloves, finely grated

700 gm snake beans, thinly sliced

100 gm garlic chives, cut into batons

2 long red chillies, thinly sliced

80 gm dried shrimp

600 gm cold day-old steamed long-grain rice (about 300gm uncooked)

100 ml light soy sauce

20 gm caster sugar

1 tsp MSG (optional; see note)

1 green mango, cut into julienne

Method

1.Heat a wok over high heat. Add vegetable oil, ginger and garlic, and stir-fry until fragrant (30 seconds). Add snake beans, garlic chives, chilli and dried shrimp, and stir-fry quickly until just softened (30 seconds to 1 minute).

2.Add rice and stir-fry until everything is combined and flavoured with the smokiness from the wok (3-4 minutes). Season with soy sauce, sugar, MSG, and about 3 tsp salt, or to taste.

3.Serve fried rice hot, topped with a generous amount of green mango.

Dried shrimp and MSG are available from Asian grocers.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Ingredients

Method

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