This simple but filling recipe for fried rice can be eaten on its own or served as a side dish with other Malaysian dishes, such as fried chicken or prawn sambal.
2 tbsp peanut oil
10 g anchovies
1 medium onion, finely chopped
1 tsp garlic paste
1 tsp ginger paste
a 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
1½ cups cooked rice (preferably cooked the day before and refrigerated)
1–2 lettuce leaves, thinly sliced (for garnish)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.