Char Kway Teow (or Char Koay Teow depending on where you are) is my favorite noodle dish of all time. Everytime I find myself in Malaysia or Singapore, I make sure to get at least 2 to 3 plates of it while I’m there. I just wondered what would happen if you do the same process but switch the flat noodles with rice and voila, a new dish was formed.

Ingredients (serves 4)

200 g suahe, shelled
2 links Chinese sausage, sliced thinly
500 g clams, washed and cleaned well
4 large eggs, beaten
2 cloves garlic
2 chilies
6 cups cooked rice
2 cups bean sprouts, cleaned
1/4 cup soy sauce
1/2 cup wine
4 tbsps vegetable oil
salt and pepper to taste
green onions for garnish


  1. In a pot, steam the clams in the wine until the open. Remove the clam meat. Discard the shells but keep the broth.
  2. In a wok, heat up the oil. Add in the beaten eggs. After 1 minute, add in the shrimps, garlic and chinese sausage. Saute for 2 minutes.
  3. Add in the cooked rice. Add in soy sauce and half of the broth. Mix well. If more broth is needed, the rest can be added. Stir the rice and cook for another 2 minutes.
  4. Add in the clam meat and the green onions and serve immediately.