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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)
Diana Chan's Unplated: Mum's Malaysian Fried Rice
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
-
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.
-
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.
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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)
Nutrition
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