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Easy Malaysian Recipes for New Cooks and Overseas Cooks: Fried Rice

Updated on October 11, 2018
Vvitta profile image

I tutor students in the English Language and English Literature at A Levels. I also help students with their college applications.

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Soy Sauce

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Ingredients

3 small bowls of cooked rice (rice cooked the night before is best)

100 grams of chicken meat (curt into small bite sized pieces)

100 grams of prawns (cleaned. If they are too large, cut them into two)

50 grams of carrots (cut into small cubes)

50 grams of long beans (cut into small cubes)

1 onion (diced)

4 pips of garlic (diced)

1 cm of ginger (cut into strips)

2 eggs (beaten with a little salt)

2 tablespoonsful soya sauce

1 tablespoonful oyster sauce

pepper

salt

oil for cooking

scallions (chopped)

red chilies (sliced)

Method

  1. Heat up your wok. Add two tablespoonsful of oil. Add the ginger, garlic and onions and fry until it is aromatic.
  2. Add the proteins that is the chicken and prawns. Stir-fry until it is slightly golden brown.
  3. Add the vegetables, the carrots and beans, and continue to stir-fry. Don’t overcook the vegetables.
  4. Add the rice and the seasoning ingredients – soy sauce, oyster sauce, and pepper powder.
  5. Finally, make a little ‘hole’ in the center of the rice and add in the egg. Cover with rice and allow the egg to cook for a minute.
  6. Continue to stir fry the rice. The egg should be in small pieces and well mixed with the rice. If you like your egg well mixed and sticking with the rice, just pour the beaten egg on the rice and continue frying! Remember no rules.
  7. Dish your aromatic fried rice on a serving plate. Garnish with chopped scallions.
  8. Place the chopped chilies in a small dish with some soy sauce and serve with the rice.

Garlic

I love to use lots of garlic in my food. Fresh garlic chopped fine with a tablespoon of soy sauce does wonders to any dish.
I love to use lots of garlic in my food. Fresh garlic chopped fine with a tablespoon of soy sauce does wonders to any dish. | Source

Notes

  1. The beauty of this recipe is that there are no rules. There is a lot of room for improvisation and you can tweak the recipe to suit your taste.
  2. Overnight rice is best because the moisture from fresh rice will make your fried rice wet and soggy. It will also tend to stick to your pan when frying. If you do not have overnight rice, just make sure your rice is cooled before frying.
  3. The amount of rice used depends on the number of people eating. For me a simple rule of thumb would be 1 bowl of rice for 1 person. For small eaters, 2 bowls for 3 people would be more than adequate.
  4. You can change the proteins used. You can replace the chicken and prawns with pork, beef, anchovies, bacon or shrimps. Anything goes. As long as the meat can be cut into bite sized pieces it can be used. Fish does not work so well because it will break up when frying but having said that I do know of a student overseas who replaced the chicken with a can of tuna and produced a very tasty dish. That’s innovation for you!
  5. You can change the vegetables used. Just make sure that the vegetables are not of the soft or leafy variety. As long as the vegetable is able to hold its shape during cooking, it can be used.
  6. I like to keep a bag of frozen vegetables in my refrigerator that I use to make fried rice when I am too tired or lazy to cook anything more elaborate. Frozen cubed carrots, green peas and corn are my favorite though the ones with the broccoli and mushrooms also work as well)
  7. Use whatever proteins and vegetables you have at hand or that are seasonal. The above recipe is a basic recipe for Fried Rice. Don’t worry too much if you do not have the exact meats or vegetables, as long as you follow the technique and get your seasonings right, you are good to go!
  8. Garnish can be varied too. Some folks like to garnish with fried shallots, sprigs of parsley, chopped coriander, freshly chopped red chilies or even small pieces of fried salted fish. Use your imagination and own this dish!

A Wok

A wok is versatile and can be used for many forms of cooking. I use mine everyday.
A wok is versatile and can be used for many forms of cooking. I use mine everyday. | Source

Another Version Of Fried Rice

How Often Do You Eat Rice?

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Comments

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    • amaado profile image

      Jacob Ado Ama 

      3 years ago from Jos

      I love rice always. Maybe more always if it is like this

    • profile image

      Johnb200 

      4 years ago

      Enjoyed examining this, very good stuff, thankyou . While thou livest keep a good tongue in thy head. by William Shakespeare. gbdceededgdd

    • Vvitta profile imageAUTHOR

      Kalaichelvi Panchalingam 

      4 years ago from PETALING JAYA

      I love fried rice as it is fast to prepare and allows for variations. Meaning, you can add anything you have to prepare a good, fast and easy meal.

    • dis-cover profile image

      Nikolic Predrag 

      4 years ago from Serbia, Belgrade

      Thanks for sharing this delicious recipe with us. Voted up!

    • Venkatachari M profile image

      Venkatachari M 

      4 years ago from Hyderabad, India

      Sure. You are welcome.

    • Vvitta profile imageAUTHOR

      Kalaichelvi Panchalingam 

      4 years ago from PETALING JAYA

      Thank you Venkatachari M for the fed back. I really look forward to ideas on how to improve my hub. Thanks again.

    • Venkatachari M profile image

      Venkatachari M 

      4 years ago from Hyderabad, India

      Good recipe. I also prepare fried rice. But differently. Your method is very good using previously cooked rice. Posting images of some tools you use is sometimes necessary for strangers. For example wok. I do not know it and have to consult google search. You can add pictures of ingredients also like prawns, garlic and other items. It increases your quality.

    • 101Ways2Life profile image

      Alana Niall 

      4 years ago from Christchurch, New Zealand

      My mouth is salivating, just reading this recipe. Must try this soon. Thanks for sharing.

    • cmoneyspinner1tf profile image

      Treathyl FOX 

      4 years ago from Austin, Texas

      No such thing as a bad rice recipe. This recipe is no exception to the rule. YUM!

    • Vvitta profile imageAUTHOR

      Kalaichelvi Panchalingam 

      4 years ago from PETALING JAYA

      Fried rice is also a practical use of left over rice than can be used to to make something delicious the following day. Excellent for days after a function/party when one is too lazy to cook or seek food outside.

    • rebeccamealey profile image

      Rebecca Mealey 

      4 years ago from Northeastern Georgia, USA

      Thanks for the recipe. I have had a couple of Malaysian dishes. Great tasting!

    • midget38 profile image

      Michelle Liew 

      4 years ago from Singapore

      Now that picture looks absolutely yummy. Sharing!

    • travmaj profile image

      travmaj 

      4 years ago from australia

      Looks delicious. I hadn't realised that previously cooked rice was the best way either. I will definitely make this dish and I like your style and tips. Thank you.

    • rajan jolly profile image

      Rajan Singh Jolly 

      4 years ago from From Mumbai, presently in Jalandhar,INDIA.

      That rice in the top picture looks very delicious. I love the tips you gave in the notes.

      We've never tried fried rice with previously cooked rice. Will surely try this as I understand now why freshly cooked rice does not come out as good as it should when made into fried rice.

      Voted up and useful.

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