Malaysian fried rice
10
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Colourful fried rice topped with a curly omelette and juicy side of Chinese broccoli makes the perfect weeknight feed
Ingredients
Sunflower oil
1 tbs
Red capsicum
1 medium, thinly sliced
Snow peas
100 g, thickly sliced
Cooked white rice
3 cup(s), (510g)
Broccoli
100 g, cut into small florets
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Green shallot(s)
2 individual, green, thinly sliced
Kecap manis
2 tbs
Oyster sauce
1 tbs
Sesame oil
2 tsp
Egg(s)
4 medium, lightly beaten
Chilli sauce
1 tbs
Chinese broccoli (gai lan)
1 bunch(es), steamed, to serve
Lime(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat a wok over high heat. Add oil and heat for 30 seconds. Add capsicum, snow peas, rice and broccoli and stir-fry for 2 minutes or until just tender. Add garlic, ginger and shallots and stir-fry for 1–2 minutes.
2
Add rice, kecap manis, oyster sauce and sesame oil and stir-fry for 1–2 minutes or until rice is heated through. Cover to keep warm.
3
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add one-quarter of egg mixture and swirl to coat. Cook for 1–2 minutes or until set. Turn and cook other side for 30 seconds. Transfer to a board. Repeat with remaining egg to make 3 more omelettes. Roll omelettes and thinly slice.
4
Divide fried rice among bowls and top with egg and chilli sauce. Serve with gai lan and lime wedges.
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