Sambal Cumi Fried Rice
If your fried rice has ever tasted a bit flat, this fixes it instantly. Sambal cumi brings deep seafood umami, a gentle heat, and that slightly smoky, savoury punch—so you don’t need a long list of sauces.
This version uses simple fridge staples: sausage, mushrooms, carrots, spring onion, and eggs. Fast, filling, and very hard to mess up.
Ingredients (1–2 servings)
- 1½–2 cups cooked rice (best if day-old)
- 1–2 tbsp sambal cumi (adjust to taste)
- 1 sausage, sliced
- ½ cup mushrooms, sliced
- ½ carrot, diced small
- 2 eggs
- 1 stalk spring onion, chopped
- 1 tbsp oil (olive oil works well)
- Salt & pepper, to taste
Step 1: Prep the pan
Heat oil in a pan over medium-high. You want it hot enough to sear, not steam.
Step 2: Cook the sausage & veg
Add sausage, mushrooms, and carrots.
Pan-fry until:
- sausage gets slightly browned
- mushrooms release moisture then caramelise
- carrots soften but still have a bite
Season lightly with salt and pepper.
Step 3: Eggs in
Push everything to one side. Crack in the eggs and scramble gently.
Keep them slightly soft—they’ll finish cooking with the rice.
Step 4: Rice + sambal
Add the rice and break up any clumps.
Spoon in the sambal cumi and mix thoroughly so every grain gets coated.
Tip: If it looks dry, add a tiny splash of water or oil to loosen it.
Step 5: Finish
Toss in spring onions.
Taste and adjust—more sambal for heat, a pinch of salt if needed.
Why this works
- Sambal cumi = flavour base → replaces multiple sauces
- Sausage adds richness → balances the spice
- Mushrooms boost umami → deeper savoury profile
- Carrots + spring onion → freshness and texture
Optional tweaks
- Add chilli for extra heat
- Swap sausage for chicken or prawns
- Top with a fried egg for a richer finish
Serve
Eat it hot, straight from the pan. No sides needed—but if you know, you know… a little extra sambal on top doesn’t hurt.
Shop sambal cumi at www.honshitsu.com.sg 🍳🔥