Malaysian Fried Rice | Fried Rice Recipe | Malaysian Street Food | Easy Lunch Recipes | Rice Recipes

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

chicken

🥗Healthier: tofu

💰Cheaper: egg

Tofu is plant-based and lower in calories.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor with less heat.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides similar acidity at a lower cost.

Make a masala paste by grinding 8 cloves of garlic, 1 piece of ginger, 3 tbsp of grated coconut, and 8 soaked red chilies with a little water until smooth.

Heat 2 tbsp of sesame oil in a wide wok over medium-high heat.

Add the masala paste to the wok and cook until the raw smell is gone and the paste is dry, about 5 minutes.

Add 200 g of chopped mushrooms, 1/2 cup of chopped capsicum, 1/2 cup of yellow bell pepper, and 1/2 cup of red capsicum to the wok; cook for 5 minutes.

Stir in 1 tsp of salt and 1 tsp of pepper, mixing well.

Add 1/2 cup of cooked corn kernels and 1/2 cup of cooked peas; mix and cook for another 5 minutes.

Add 2 tbsp of soy sauce, 1 tsp of vinegar, and 1/2 tsp of sugar; check for seasoning.

Add 1 cup of cooked long grain rice and mix gently to avoid breaking the rice.

Finally, add chopped spring onions and mix well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens