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Photo of Malaysian fried rice by WW

Malaysian fried rice

Total Time
30 min
15 min
15 min
Colourful fried rice topped with a curly omelette and juicy side of Chinese broccoli makes the perfect weeknight feed


Sunflower oil

1 tbs

Red capsicum

1 medium, thinly sliced

Snow peas

100 g, thickly sliced

Cooked white rice

3 cup(s), (510g)


100 g, cut into small florets


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


4 medium, lightly beaten

Chilli sauce

1 tbs

Chinese broccoli (gai lan)

1 bunch(es), steamed, to serve


1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)


  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.


You will need to cook 1 cup (200g) rice for this recipe. Cook rice the day before, spread onto a tray and refrigerate overnight. This helps to dry out the rice, so it doesn’t stick together when stir-frying.