Malaysian fried rice
By: James Martin From: Good Food Live
- Prep time:
- 10 mins
- Cook time:
- 25 mins
- Serves:
- 6
For a quick and tasty meal try James Martin's recipe, a simple version of a traditional Malay dish
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Ingredients
- 4 tbsp vegetable oil
- 225g chicken breast fillets, skinned, cut into 1 cm cubes
- 1 medium Onions, finely chopped
- 2 clove Garlic, crushed
- 225g cooked peeled shrimps
- 200 g fresh or frozen Peas, ooked
- 1/2 tsp Salt
- 1/2 tsp freshly ground black pepper
- cayenne pepper
- 400g rice, cooked and cooled
- 6 Eggs
- 4 tbsp shredded leaves Lettuce
- a handful of fresh coriander leaves
- half a small Tomatoes, quartered and thinly sliced
- peanut sauce, to serve, (optional)
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.
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