Pigcow's Fried Rice

Pigcow's Fried Rice


2 people made this

About this recipe: This is my favorite fried rice recipe. The trick to fried rice is to have overnight rice so that the rice grains can separate.

pigcow Central Region, Singapore


  • 500g cold cooked rice (left overnight in the fridge)
  • 200g shelled prawns, cut into small chunks
  • 1 tbsp light soya sauce
  • 3 tbsp oil
  • 2 Chinese sausages, sliced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 7 stalks long beans, chopped
  • A pinch of salt
  • 1 large egg
  • 1 tsp sesame oil
  • Spring onions, chopped
  • Small amount of pork floss
  • Heat oil in a frying pan over medium heat. When the oil is hot, add the Chinese sausages and pan-fry until the pieces are slightly browned. Remove from the pan.


  1. Scoop rice out into a large mixing bowl. Run a fork through to separate the grains.
  2. Marinate the prawns with 1 tsp light soy sauce for about 15 minutes.
  3. Add onions to the pan and stir-fry until translucent. Add the garlic and long beans and stir-fry for 1 minute. Add the prawns and stir-fry for 1 minute.
  4. Add in the rice, mix it thoroughly with the other ingredients and stir-fry until well-mixed. Add the sausages back into the pan and stir-fry for 2 to 3 minutes.
  5. Crack the egg into a small bowl, add sesame oil and beat lightly. Add the egg to the pan. Use a fork to thoroughly mix the rice and egg, making sure that every grain is coated.
  6. Add salt to taste and stir to mix it well into the rice. Turn off the heat.
  7. Garnish with chopped spring onions and pork floss. Serve.

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