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Malaysian fried rice recipe

Created by Maria Almeida

1 comments

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Rating:

5/ 5 stars 5 Votes

Cuisine: Malaysian
Prep Time: 20 min(s)
Cook Time: 30 min(s)
Serves 4-5

A simple but filling rice dish. It can be eaten on its own or accompanied by any side dish, such as fried chicken or prawn sambal.

Ingredients

1 egg
2 tbsp peanut oil
10g anchovies
1 medium onion, finely chopped
1 tsp garlic paste
1 tsp ginger paste
Dash of ground black pepper
1 fresh chilli, sliced
1 tsp dried shrimps, finely blended
1 small carrot, julienned
1 tbsp frozen peas or 2-3 snow peas, sliced in two
1 tbsp soya sauce
1 tbsp fish sauce
1 ½ cups cooked rice (preferably cooked the day before and refrigerated)
1-2 lettuce leaves, thinly sliced (for garnish)

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Preparation

In a wok, fry the egg to make an omelette. Remove from the pan, thinly slice and set aside.

Heat half the oil in the same wok over medium heat. Fry the anchovies until crisp and set aside.

In the same wok, add the remaining oil. When hot, add the onion, garlic, ginger, ground black pepper and chilli. Fry until the onion is brown.

Add the dried shrimps to the onion mixture and stir until combined. Add the carrot and peas, and stir for 1 minute. Add the soya sauce and fish sauce, and mix.

Using a fork, fluff the rice to separate the grains. Add to the ingredients in the wok. Stir well.

Add the anchovies and egg. Mix thoroughly.

Season to taste with salt. Garnish with the lettuce.

If you enjoyed this Malaysian fried rice recipe then browse more Malaysian recipes, rice recipes, easy recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

23 Apr 2012 02:18 AEST

The little rice cooker

Not in Australia

The Missing Piece

The real secret ingredient is lard. If you're making this non-Muslim Malaysian style (AKA the original way), always make sure to cook it with lard instead of any other type of oil, and you'll see the difference. It's huge. As a reference, have a look at this. http://skirt.com/caitieskirt/blog/nobody-lies-about-lard

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