Thailand Fried Rice with Belacan

Tested Recipe with Slight Adjustment Adapted from Choong Su Yin’s Scrumptious Rice & Porridge



Sweet Pork:

8 pieces shallots (peeled, washed, sliced and deep-fried until golden brown)

300g pork tenderloin (washed and sliced)

2 tbsp shallot oil


60ml water

30g palm sugar (chopped)

2 tbsp Thai fish sauce

1 tsp dark soy sauce


2 nos eggs

2 tsp corn flour (mix with 2 tsp water)

2 tbsp dried shrimps

1 pair Chinese sausage

5 pieces shallots (peeled, washed and sliced)

Adequate pineapple (washed and cut to small pieces)

2 pieces lime (washed and cut into wedges)


8g belacan (mix with 3 tsp water)

1kg cooked rice

5 pieces red bird’s eye chillies (washed and chopped)

1 stalk Chinese celery (washed and chopped)

1 tbsp shallot oil

Preparation Instructions:

  1. Sweet Pork: Heat up 2 tbsp shallot oil, add pork slices and stir-fry for a while, then pour in seasonings and cook over low heat until slightly dry. Add deep-fried onion, mix evenly. Dish out.
  2. Blend eggs with corn flour solution, and then fry it to form a sheet. Shredded, dish out and set aside.
  3. Wash and soak dried shrimps in water for 15 minutes, drain. Heat oil in wok, fry dried shrimps till fragrant, dish out and set aside.
  4. Rinse Chinese sausage with hot water, drain and cut slices at slant. Heat little oil in wok, add sausage and stir-fry till fragrant, dish out and set aside.
  5. Heat 1 tbsp oil in wok, saute belacan paste over low heat till fragrant, pour in rice and stir-fry with high heat until rice is hot, add fried dried shrimps, red bird’s eye chillies and Chinese celery, fry until fragrant, pour in 1 tbsp shallot onion oil and stir evenly.
  6. To serve: Put adequate fried rice into a rice bowl, press it lightly. Invert the rice onto a serving platter. Top with sweet pork, arrange shredded eggs, Chinese sausage, shallot slices, pineapple and lime wedges around the rice. Serve.



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