Fried rice with dried shrimp and green mango

“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

“The salty, oceanic taste of the shrimp with the sour-sweetness of the green mango, a little heat from the chilli and plenty of texture make this a complete dish.”

SERVES 4 // PREP TIME 15 MINS // COOK 5 MINS

“This fried rice is inspired by one from the night market at Psar Toul Tom Poung (Russian Market) in Phnom Penh,” says Mitch Orr. Begin a day ahead to dry out the rice. Pictured p154.

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 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). 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.

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

Note Dried shrimp and MSG are available from Asian grocers; Kingdom of Rice used MSG as a seasoning. Orr says, “It rounds dishes out, brings out umami and accentuates every other flavour in the dish.”