Chefs' Recipes

Kingdom of Rice's fried rice with dried shrimp

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.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print
"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
"This fried rice is inspired by one from the night market at Psar Toul Tom Poung (Russian Market) in Phnom Penh," says chef Mitch Orr. Begin a day ahead to dry out the rice.
To request a recipe, email Please include the restaurant's name and address, as well as your name and address.


  • 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).
  • 2
    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.
  • 3
    Serve fried rice hot, topped with a generous amount of green mango.


Dried shrimp and MSG are available from Asian grocers.