I first tried Malaysian Fried Rice at a small, bustling restaurant during a trip to Malysia, and I instantly fell in love with the bold flavors and the perfect balance of spice.
Traditionally, this dish is made with meat, but I wanted to recreate it in a vegetarian version that still packs all the deliciousness of the original.
After a few experiments in my kitchen, I found the perfect blend of spices, veggies, and sauces to bring the street food experience home. If you love fried rice, you’re in for a treat!
Description
Ingredients
- 8 cloves garlic
- 1 inch ginger (roughly chopped)
- 3 tbsp coconut (freshly grated)
- 8 dried red chillies (soaked in water)
- 2 tbsp sesame oil
- 200 g mushroom (roughly chopped)
- 1/2 cup green capsicum (chopped)
- 1/2 cup red capsicum (chopped)
- 1/2 cup yellow capsicum (chopped)
- 1/2 cup corn kernels (cooked)
- 1/2 cup green peas (fresh or frozen)
- 2 tsp soy sauce
- 1 tsp vinegar
- 1/2 tsp sugar
- 1 cup basmathi rice (cooked and cooled)
- 2 tbsp spring onions (chopped – greens and whites)
- salt and pepper
Instructions
- Soak red chilies in water for about 10 minutes
- Grind garlic, ginger, grated coconut, soaked red chilies, and a little chili water into a fine paste
- Chop all your vegetables and have them ready
- Cook and cool the basmati rice
- Heat sesame oil in a wide pan or wok.
- Add the ground masala paste and roast it until the raw smell disappears
- Add mushrooms, green capsicum, red capsicum, yellow capsicum, salt, and pepper. Mix well
- Add cooked corn kernels and green peas. Stir and cook for another 5 minutes.
- Pour in soy sauce, vinegar, and sugar. Mix well.
- Add the cooked and cooled basmati rice. Gently mix it with the vegetables and sauces.
- Toss in the chopped spring onion greens and whites. Give everything a final mix.
- Serve hot and enjoy!
