Ingredients

  • Serves 4 people
  • 120 g vegetable or peanut oil

    15 to 20 curry leaves

    4 whole dried chilies 

    100 g dried shrimp

    4 eggs

    1 large shallot, sliced

    800 g cooked white rice, cold

    2 to 3 tbsp soy sauce

    2 tbsp Kecap Manis 

    2 tsp fried garlic

    1 bunch coriander roots, finely-sliced

    coriander leaves, roughly-chopped (for garnish)

Diana Chan's Unplated: Mum's Malaysian Fried Rice
Recipe Courtesy of
Asian Food Network

Diana Chan's Unplated: Mum's Malaysian Fried Rice

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Fried Rice is a quintessential Asian dish, and every household is bound to have their own recipes for this dinnertime staple. If you’re looking for something a little different, try this version of the Malaysian Fried Rice. While it features classic ingredients and seasoning like soy sauce and kecap manis, it also includes a generous amount of curry leaves, dried shrimp and coriander to amp up the flavors.
  • Easy
  • 10 min
  • 20 min
  • 10 min
  • 2 steps
  • 12 Ingredients
  • Easy
  • 2 steps
  • 12 Ingredients
  • 10 min
  • 20 min
  • 10 min

Instructions

  1. Fry the ingredients

    • In a large wok over medium high heat, add the oil and allow it to heat up.
    • Add the curry leaves and fry until they stop crackling.
    • Remove the leaves from the oil and place on a paper towel.
    • Using the same oil fry the dried shrimp and whole dried chillies. Fry until the prawns are golden and crispy. Remove from the oil and allow to drain on a paper towel.


  2. Add the egg and rice

    • Using the same wok, add the eggs and scramble.
    • Once cooked, add the rice and begin to break the rice up.
    • Once broken up, add the curry leaves, chili and shrimp. Mix in the soy sauce, Kecap Manis, shallots and garlic


Plate and Serve!

Serve immediately.

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • 120 g vegetable or peanut oil

      15 to 20 curry leaves

      4 whole dried chilies 

      100 g dried shrimp

      4 eggs

      1 large shallot, sliced

      800 g cooked white rice, cold

      2 to 3 tbsp soy sauce

      2 tbsp Kecap Manis 

      2 tsp fried garlic

      1 bunch coriander roots, finely-sliced

      coriander leaves, roughly-chopped (for garnish)

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