MALAYSIAN STYLE FRIED RICE RECIPES

Steps:

• To make the marinated chicken, combine the chicken with the sweet soy sauce, sesame oil and oil in a small bowl. Mix everything together thoroughly to ensure the chicken is coated. Set the chicken aside.
• To make the fried rice, heat the oil in a large wok or skillet over medium-low heat. Add 3 of the shallots. Fry the shallots, stirring occasionally, for 5 to 10 minutes or until they are golden brown. Carefully transfer the fried shallots to paper towels to drain. Keep the oil in the wok.
• Increase the heat to medium-high, add the chicken and stir-fry it for 2 to 3 minutes, until it is brown and cooked through. Transfer the chicken to a plate. Add the remaining 2 shallots and garlic to the wok.
• Cook them just until the garlic begins to turn golden brown, about 30 seconds. Add the shrimp paste and stir-fry the mixture for 30 seconds.
• Increase the heat to high, then add the rice to the wok. (I find it easiest to use damp hands to break up the rice and crumble it into the wok.)
• Stir-fry the rice for about 1 minute, until the oil and shrimp paste are evenly mixed with the rice. Add the sweet soy sauce and stir-fry the rice for 1 minute, until the sauce is well mixed with the rice. Add the chicken and chilies (if using) to the wok, and stir-fry the mixture for 1 minute, until the ingredients are well combined.
• Remove the fried rice from the heat, divide into 4 bowls and serve each portion with a fried egg, prawn crackers, spring onions, tomato wedges, cucumber and lime wedges.

Steps:

• heat wok on medium to high heat with one tablespoon peanut oil and add 1/3 of egg mix
• tilt wok and cook until omelette is very thin and lightly golden, no need to flip, remove from wok and repeat twice more
• roll omelettes and slice thinly - put to one side
• heat 2-3 tablespoons peanut oil in wok till hot and quickly add lemongrass, ginger, garlic and chilli
• stir fry for 2-3 minutes then place into a bowl with cooked eggs
• add 3-4 tablespoons peanut oil in pan and when hot add the onions stirring from time to time over medium to high heat.
• onions need to take on a very dark golden brown almost blackish tinged colour which will take around 20 minutes - the aim is to cook the onions to bring out the sweetness in them not burn them.
• as they cook because they soak up the oil, you may need to add a little more during the cook. see notes
• when onions are finished tip into bowl with lemongrass, ginger, garlic, chilli and eggs put to one side
• heat pan till hot and add bacon stirring constantly till golden and crispy, then add to onion etc bowl
• heat 3/4 cup oil till hot and add ikan bilis moving them around wok till crispy ( about 1 minute) - remove and place on plate with hand towel to drain
• discard ikan oil in wok
• reheat wok with 1 tablespoon oil and add lup chong and cook until crispy and the fat has rendered (2-3 minutes) then add to cooked ingredients bowl
• after rice has been chilled it can form a hard lump, before cooking I usually break up the lumps with my fingers
• wipe wok out and add 2-3 tablespoons fresh oil heated on high then add cold cooked rice and stir constantly for a minute or so till heated through
• add soy sauce to rice and toss through
• add onions, garlic, ginger, lemongrass, chillies, bacon, lup chong , omelette, kaffir leaves and pepper
• stir all ingredients evenly through rice and serve