Malaysian Fried Rice

For a quick and tasty meal try James Martin's recipe, a simple version of a traditional Malay dish
By James Martin
Malaysian Fried Rice
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 4 tbsp vegetable oil
  • 225 g chicken breast fillets, skinned, cut into 1 cm cubes
  • 1 medium onion, finely chopped
  • 2 clove garlic, crushed
  • 225g cooked peeled shrimps
  • 200 g fresh or frozen peas, ooked
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • cayenne pepper
  • 400 g rice, cooked and cooled
  • 6 eggs
  • 4 tbsp shredded leaves lettuce
  • a handful of fresh coriander leaves
  • half a small tomatoes, quartered and thinly sliced
  • peanut sauce, to serve, (optional)


1. Heat 2 tablespoons of oil in a wok or deep frying pan. Add the chicken and fry, stirring often, over medium heat for 5 minutes.

2. Add the onion and garlic and fry, stirring often, for a further 8 minutes.

3. Add the shrimps, green peas, salt, pepper and cayenne. Stir-fry for 5 minutes.

4. Add the rice and stir-fry until the rice has heated through.

5. Meanwhile, heat the remaining oil in a separate large frying pan. Fry the eggs until cooked to taste.

6. Transfer the fried rice to a serving platter. Top with the fried eggs. Garnish with lettuce, coriander leaves and tomato. Serve as it is or with peanut sauce.

Rate This Recipe