You are here:

Malaysian fried rice

James Martin from Good Food Live
For a quick and tasty meal try James Martin's recipe, a simple version of a traditional Malay dish

Malaysian fried rice

Method

1. Heat 2 tablespoons of oil in a wok or deep frying pan. Add the chicken and fry, stirring often, over medium heat for 5 minutes.

2. Add the onion and garlic and fry, stirring often, for a further 8 minutes.

3. Add the shrimps, green peas, salt, pepper and cayenne. Stir-fry for 5 minutes.

4. Add the rice and stir-fry until the rice has heated through.

5. Meanwhile, heat the remaining oil in a separate large frying pan. Fry the eggs until cooked to taste.

6. Transfer the fried rice to a serving platter. Top with the fried eggs. Garnish with lettuce, coriander leaves and tomato. Serve as it is or with peanut sauce.

Comments add a comment

Be the first to add a comment...

Serves: 6

Prep: 10 min
Cook: 25 min

Ingredients
4 tbsp vegetable oil
225g chicken fillet, skinned, cut into 1 cm cubes
1 medium onion, finely chopped
2 garlic clove, crushed
225g cooked peeled shrimps
200g fresh or frozen peas, ooked
1/2 tsp Salt
1/2 tsp freshly ground pepper
1/8 tsp cayenne
400g rice, cooked and cooled
6 Eggs
4 tbsp shredded lettuce leaves
a handful of fresh coriander leaves
half a small tomato, quartered and thinly sliced
peanut sauce, to serve, (optional)