I learned how to use curry powder to spice up fried rice from my best friend’s late mother whom I dearly called Aunty Wong.
Aunty Wong came to Australia from Malaysia in early 80s with 3 young daughters. She opened up a take away shop at Glebe, an inner suburb of Sydney selling Malaysian fast food. To supplement the income, she made spring rolls for catering companies at night. My friend, who is the youngest of the 3 daughters, helped wrapping hundreds of spring rolls each night when she was still in primary school. After the 2 older daughters moved out from home, Aunty Wong and her youngest daughter bought a studio apartment in Glebe and lived there together for many years.
I often visited them when I was a student in university. In their tiny but always welcoming studio apartment, Aunty Wong cooked me many heart-warming soups and many yummy dishes. The smell of delicious food always filled the apartment and making it a wonderful place to be. My favorite soup was Aunty’s Singapore Meat and Bone soup. I tried to cook it myself over the years, and never tasted as good as Aunty’s. She also taught me how to use Salmon XO sauce, and how to use curry to spice up fried rice.
The recipe below is my version of a fried rice spiced with curry, with fond memory of Aunty Wong’s kindness and love.
Recipe is as follows:
- 2 cups of rice, cooked and cooled
- 200g chicken mince
- 1 clove of garlic, minced
- 1/2 onion, diced
- 2 eggs, scramble, roughly chopped
- 1 chili, to garnish
- 1 tsp ready-made curry powder
- 1 tsp sugar
- 1 tsp soy sauce (use gluten-free soy sauce for a gluten-free option)
- 1 tsp dark soy sauce (use gluten-free soy sauce for a gluten-free option)
- pinch of white pepper
- 1 tbsp cooking oil
- 1 stalk of green shallot (scallion), green part only, chopped, to garnish
- in a frying pan, heat up oil, add onion, chili and garlic, stir fry for 1 minute
- add chicken mince, sugar and soy sauce, stir fry until the mince is cooked
- add rice and egg, stir fry for a few minutes, add dark soy sauce, mix well
- add curry powder and white pepper, mix well
- remove from heat, to serve; garnish with chopped shallots (or coriander or basil. if you prefer)