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Curry Fish Ball Fried Rice

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

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.

curry-fish-ball-fried-rice

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