Malaysian Fried Rice

Malaysian Fried Rice

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Fried rice is the quickest and easiest lunch I can think of since I often have leftover rice from the rice cooker. You can also add leftover chicken for a more complete meal.


Serves: 4 

  • 2 tablespoons vegetable oil
  • 4cm fresh ginger, peel and cut into matchsticks
  • 60g green beans, diced
  • 2 large carrots, diced
  • 350g leftover cooked rice
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1/2 teaspoon oyster sauce
  • pinch white pepper
  • 2 eggs, lightly beaten

Preparation:10min  ›  Ready in:10min 

  1. Heat oil in a wok over medium-high heat. Add the ginger and cook until fragrant. Add the beans and carrots and cook 3-4 minutes.
  2. Add cooked rice and stir well. Add the soy sauce, fish sauce, oyster sauce and white pepper and stir fry a few minutes.
  3. Make a well in the centre of the rice and pour in the eggs. Wait about 30 seconds then cover the eggs with the rice. Cook an additional 30 seconds, stirring, until the eggs are broken up. Serve hot!

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