Malaysian fried rice
1 medium, thinly sliced
100 g, thickly sliced
white boiled rice
3 cup(s), (480g)
100 g, cut into small florets
2 clove(s), crushed
2 tsp, finely grated
2 individual, green, thinly sliced
4 medium, lightly beaten
1 bunch(es), steamed, to serve
1 medium, cut into wedges to serve
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- Divide fried rice among bowls and top with egg and chilli sauce. Serve with gai lan and lime wedges.