Try the Onga Special Fried Rice recipe for the perfect holiday meal.

COOK TIME 20 mins
PREP TIME 10 mins


Holiday season requires a little extra to your meal. Enough with the regular and try out our Onga Special Fried Rice!


  • 2 cups of cold, cooked rice
  • 1 cup beef sirloin, thinly sliced
  • 1 cup chicken breast, thinly sliced
  • ½ cup Shrimps, peeled and deveined
  • 2 Eggs, beaten
  • 1 tablespoon Soy Sauce
  • 1 cup Vegetable Oil
  • Salt
  • 1 Onga Cube
  • 1 small Onion, peeled and chopped
  • 2 Cloves Garlic, peeled and minced
  • 1 Cup Peas and Carrots
  • Bell Peppers, chopped
  • Sweetcorn
  • Spring Onions, for garnish

    1. In a pan or wok over medium heat, heat one serving spoon of oil.
    2. Add shrimps and cook, stirring as needed, for about 2 to 3 minutes.
    3. With a slotted spoon, remove shrimps from pan and set aside
    4. Add beef and cook, stirring as needed, for about 3 to 5 minutes, remove beef from pot and set side
    5. Do the same with beef for 3-5 minutes until lightly browned and set aside
    6. In a pan over medium heat, add 1 tablespoon of oil and swirl across bottom of pan
    7. Break eggs, whisk cook, stirring to scramble and break up, until just set and still slightly wet. Set aside.
    8. In a pan, add onions and garlic and cook until limp
    9. Add peas, carrots, bell peppers and cook, stirring regularly, for about 1 to 2 minutes or until heated through
    10. Add sweetcorn and cook for another 1 minute, season with salt and Onga cube. Remove from pan and set aside.
    11. In a bigger pan, add another 1 tablespoon of oil and swirl to coat insides of wok.
    12. Heat until very hot. Add rice and spread over surface of wok
    13. Cook for about 1 to 2 minutes, until grains begin to sizzle and then turn
    14. Drizzle soy sauce mixture over rice till it’s brown. Return beef, chicken, shrimps, peas and carrots, and eggs to wok
    15. Toss rice to evenly distribute ingredients. Taste for salt
    16. Garnish with spring onions and serve hot