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Shrimp & Vegetable Fried Rice by Chef Ian Munge, H&S Chef Of The Month

Shrimp & Vegetable Fried Rice by Chef Ian Munge, H&S Chef Of The Month

H&S Chef Of The Month

Chef Ian Munge

Nationality: Kenyan

Interview With H&S Magazine

Who Is Ian Munge?

I am a young man living life to the fullest! My first love is food, and I enjoy cooking, wining, and dining with friends and loved ones. I also have a passion for good music and travelling.


Type Of Cuisine?

My favourite cuisine is Continental French. I love its fusion of flavours and techniques from various regions of France, as it offers a diverse range of dishes to explore and create. At the top of my list are classic dishes like coq au vin and delicate ones like ratatouille.

I also love to grill and am a big fan of how you can turn a cheap cut like top side into a delicious meal. Being raised on the coast, I also enjoy working with seafood, preparing it using different techniques, and incorporating local flavours and seasonal ingredients from the market.


What Inspired You To Become A Chef?

My mum inspired me. I used to cook alongside her as a boy and have enjoyed it ever since.


What Is The Biggest Challenge You Have Faced In The Culinary Industry?

The biggest challenge I have faced in the culinary industry is the long hours, sometimes up to 15 hours a day, and ensuring that I meet all clients’ satisfaction. You just have to make sure to get it right!


What’s Your Biggest Achievement In The Culinary Industry?

Working alongside Chef Alain Ducasse during the opening of his restaurant in Dubai, MIX by Alain Ducasse, has been one of my biggest achievements. I also had the opportunity to work at Jumeirah Burj Al Arab, the world’s only 7-star hotel, alongside Chef Thorsten Killian.

Additionally, I am humbled to have realised every chef’s dream of opening their own outlet or business. I partnered with a fellow great chef, Chef Luke, to establish my own venture, KALUS KITCHEN.


When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

All three are key!

Technique – It’s essential to have different techniques for different types of food.
Ingredients – These will determine the final outcome of your food. My favourite ingredients are butter, salt, and pepper.
Creativity – Food presentation matters. Before someone eats the food, they see it, so it must look good.


Recipe Of The Week: Shrimp & Vegetable Fried Rice

Shrimps & Vegetables Fried Rice
The Shrimp & Vegetable Fried Rice


• Olive oil
• 1 large red onion, chopped
• 1 green and yellow capsicum, chopped
• ½ broccoli, chopped
• 2 large carrots, chopped
• 100g black olives
• 300g cherry tomatoes
• 6 shrimps, cleaned and peeled
• 1 lime
• 500g cooked rice
• 1tbsp ginger garlic paste
• 2 Tbsp teriyaki sauce
• 2 Tbsp light soy sauce
• 2Tbsp fish sauce
• Salt & pepper to taste


Preparation: The Shrimp & Vegetable Fried Rice

In a wok or deep pan, heat up some olive oil, then add the chopped red onions and fry until golden brown. Next, add in the ginger garlic paste and sauté until they are fragrant and the raw smell disappears. To this, add your peeled and cleaned shrimps and cook until they turn pink, then add the chopped broccoli, carrots and green and red capsicum and sauté while adding a splash of water. Now, add the cherry tomatoes and black olives and mix in the wok until all are well combined. Add the light soy sauce, teriyaki sauce and fish sauce and let all cook under medium heat, then add the cooked rice and fold until all the ingredients have combined then add salt and pepper to taste. Finally, finish up with a squeeze of lime juice and chopped dill.



In a beautiful bowl, place the shrimp & vegetable fried rice & serve hot!