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Bak Kwa Fried Rice

Bak Kwa Fried Rice Recipe (Ingredients)

Bak Kwa Fried Rice Recipe

For best results when cooking fried rice, use cooked rice that has been refrigerated overnight. If you do not like the idea of overnight rice , you can also use freshly cooked rice which has been refrigerated for at least 2 hours in the fridge. Refrigerating the rice keeps the grains dry so that they won’t stick to each other during stir frying.

Serves: 2-3

Prep Time: 10 mins

Cook Time: 10 mins


  • 2 tbsp cooking oil
  • 4 cloves garlic peeled and minced
  • 4 shallots peeled and finely chopped
  • 400 grams cooked rice (1 cup uncooked rice cooked in 1 cup of water) refrigerated overnight
  • 3/4 cup frozen vegetables thawed
  • 2 eggs beaten and seasoned with 1/4 tsp light soy sauce and white pepper powder
  • 50 grams cooked frozen prawns (shrimps) thawed
  • 80 grams bak kwa cut with scissors to small bite-sized squares
  • 1/4 cup chopped spring onions
  • 1/4 tsp salt to taste
  • white pepper to taste


  1. Heat oil in wok, stir fry shallots and garlic until shallots turn translucent.
  2. Add rice and thawed vegetables. Stir fry for a minute until well mixed.
  3. Pour egg evenly over rice. Stir fry on high heat until the egg is semi dry. Add shrimps and bak kwa; stir fry briefly until the egg is just cooked.
  4. Add spring onions and stir though to mix evenly. Season the fried rice with salt and white pepper.

Leave a Comment

10 Responses to “Bak Kwa Fried Rice”

  1. Veronica Ng — January 31, 2014 @ 11:49 am

    Gong Xi Fa Cai! Your fried rice looks delicious. Bakkwa is so versatile, I like putting it in my steamed glutinous rice and fried rice too, not to mention in sandwiches.


    • wiffy replied: — February 3rd, 2014 @ 1:23 pm

      great idea! I love bak kwa sandwich too.


  2. Angie@Angie's Recipes — January 31, 2014 @ 12:58 pm

    Great use of bak kwa! The stir-fried rice looks very tasty!


  3. Victoria Bakes — February 1, 2014 @ 1:15 am

    Now this is a nice and new way of eating bak kwa!


  4. Ching — February 1, 2014 @ 3:08 am

    What a great idea to use the bak kwa to fried rice, can definitely mimic the lap cheong but healthier without the preservatives. Happy CNY to you too!


  5. tigerfish — February 2, 2014 @ 3:03 am

    Usually we don’t have Bak Kwa leftovers, hahahah! That is back in SG.
    Here, we don’t even have Bak Kwa to start with.


  6. Kimmy — February 4, 2014 @ 5:06 pm

    Thanks for sharing this recipe. I tried and the family likes it.


  7. Kenny Mah — February 7, 2014 @ 4:19 pm

    I love this recipe… great way to use up all the extra bakwa (which I call “long yuk” for some reason, maybe due to my Cantonese roots). And I love fried rice too, haha, so that’s killing two birds with one stone!

    Hope you’re having a gallopin’ great start to your Year of the Horse, dear! :)


  8. Felicia Ng — February 12, 2014 @ 7:26 pm

    Hi Wiffy

    Happy Chinese New Year to you!

    I tried this Bak Kwa Fried Rice last Sun, 9 Feb and most of my friends’ children love it! Oh … I cooked 4 cups of raw rice on my first try! I always have faith in your recipe ;o). Thanks Wiffy!


    • wiffy replied: — February 13th, 2014 @ 10:24 pm

      Hi Felicia, 新年快乐! Thanks for always trying out my recipes and giving me feedback :)