Malaysian Fried Rice Recipe
 Malaysian Recipes

Ingredients:

225 g/ 8 oz
3 tbsp
2
1
2
2 cloves
1 tsp
175 g/ 6 oz
115 g/ 4 oz
2 tbsp
1 tbsp
2

 

long grain white rice, rinsed
vegetable oil
eggs, beaten
onion, chopped
fresh red chilies, cored, seeded and chopped
garlic, crushed
shrimp paste
boneless, skinless chicken breast, cut into thin strips
raw, unpeeled large prawns (jumbo shrimp), peeled and deveined
dark soy sauce
light brown sugar
spring onions (scallions), including some green, sliced diagonally
 

Method:

1. Bring rice to  a boil in 500 ml water. Stir, cover pan and simmer over low heat for 12 minutes until rice is tender and water is absorbed. without lifting lid, remove pan from heat and leave for 15 minutes. Uncover and stir. Spread on an oiled tray and leave for 30 -60 minutes. Heat 1 tbsp oil in a wok. Add eggs to make an omelets. When cool, roll up and slice. Mix onions, chilies, garlic and shrimp paste to a paste in a blender. Heat remaining oil in wok over medium-high heat. Add paste and cook for 30 seconds.

2. Increase heat to high. add chicken and stir-fry for 2-3 minutes until opaque. add prawns (shrimp) and stir-fry for 1-1 1/2 minutes until just pink. Transfer chicken and prawns (shrimp) to paper towels. Lower heat to medium; add rice and stir for 1-2 minutes. Cover and cook for 3 minutes, stirring twice. add soy sauce, sugar and spring onions. Stir-fry for 1 minute. Return chicken and prawns (shrimp) to wok. add egg strips and cook over high heat for 2-3 minutes.

Serves 4.