Curry Fish Ball Fried Rice

Savory fried rice tossed with diced curry fish balls, egg, and aromatic seasonings, a quick and satisfying comfort meal.

Servings: 2 Portions

Ingredients

Main Ingredients:

• 2 cups cooked white rice (preferably day-old rice)

• 6–8 curry fish balls (diced into small cubes)

• 2 cloves garlic (minced)

• 2 tbsp chopped onion

• 1 egg

• 2 tbsp mixed vegetables (carrots, peas, corn – optional)

• 2 tbsp cooking oil

  
  

Seasoning:

• 1½ tbsp sweet soy sauce

• 1 tsp soy sauce

• ½ tsp oyster sauce

• ¼ tsp white or black pepper

• Salt to taste

• 1 stalk spring onion (sliced)

  
  

Optional Toppings:

• Fried shallots

• Sunny-side-up egg

• Sliced cucumber

• Chili sauce

Instructions

Prepare the Ingredients

• Dice the curry fish balls into bite-sized cubes.

• Break up the rice so there are no clumps.

• Prepare all seasonings in advance for easier cooking.

  
  

Cook the Fried Rice

• Heat oil in a wok or large pan over medium-high heat.

• Sauté garlic and onion until fragrant.

• Add diced curry fish balls and cook for 2–3 minutes until slightly golden.

• Push everything to one side of the pan and crack the egg in.

• Scramble the egg, then mix it with the fish balls.

• Add mixed vegetables (if using) and stir briefly.

  
  

Add Rice & Seasoning

• Add the rice and stir well to combine.

• Pour in sweet soy sauce, soy sauce, and oyster sauce.

• Sprinkle pepper and adjust salt if needed.

• Stir-fry for 3–4 minutes until evenly coated and slightly smoky.

• Add spring onions at the end and mix briefly.

  
  

Tips for Best Results

• Use day-old rice for better texture and less moisture.

• Cook over medium-high heat for that classic fried rice flavor.

• Do not overcrowd the pan to avoid soggy rice.

  
  

Serving Suggestion

• Serve hot with a fried egg on top.

• Add cucumber slices and chili sauce on the side.

• Garnish with fried shallots for extra aroma.