This wonderful Maylay fried rice is a quick and easy dinner.
Warm Spicy And Easy
This Malay rice is not only quick and easy, it’s great tasting too.
This is a complete meal too because it’s chock full of veggies. The chicken is essentially a condiment in this dish, as it is in many Asian meals.
The chicken cooks quickly and uses the drop-of-honey trick so it browns and doesn’t overcook.
This Malay rice is also a great meal for the budget conscious since it will feed quite a few people using only a small amount of pricier ingredients.
I can’t vouch for the authenticity of this because I understand that Malaysians use special spices. The recipe is adapted from Mary Berry’s one and those are the spices she used. I figure it must be pretty close because Ms. Berry’s husband lived in Malaysia and ate this regularly and gave it a thumbs-up!
Leftover Rice Is Best
When making any fried rice, cold rice is necessary to achieve separation and crispiness.
Because of this, leftover rice is perfect for this recipe. I usually have this on hand if I’ve ordered Chinese take-out earlier in the week. Since I hate throwing it out–and often forget about it so I end up doing just that–I used that here.
If you don’t have anything left over, then you can cook the rice a day before you plan to make this recipe. Just put it in a covered container and store it in the fridge.
As for the peas, Mary Berry cooked them with the rice. I felt this would overcook them somewhat when you cook the dish so I just ran them under hot water to wash off the frost then let them drain.
I knew I would like this Malay rice when I saw the spices.
One thing I found out years ago–by mistake I might add–was that curry powder is an excellent seasoning for chicken regardless of what you are doing with it. I used it in the seasoned flour I dredged plain old chicken cutlets in. Tasted fantastic so I knew it’d be perfect in this.
- 2 chicken breasts cut into strips
- 2 tbs vegetable oil
- 1 tbs honey
- Salt and pepper to season chicken
- 1 large onion, chopped
- 1 cup red bell pepper, chopped
- 3 cloves of garlic, finely minced or put through a press
- 8 oz (250 g) small button mushroom sliced
- ½ tsp mild chilli power
- 1 tbs curry power
- 1 cup (250 g)chilled cooked rice
- ⅔ cup (100 g) frozen peas
- 4 tbsp soy sauce
- Rinse peas under hot water to remove frost; drain.
- Heat oil in a large, deep skillet over high heat.Season the chicken with salt and pepper. Add chicken to the pan and drizzle with the honey. Stir chicken constantly until it starts to get golden. Remove from pan and keep warm.
- Add a large chopped onion into the pan, chop red pepper and crush three cloves of garlic. Fry all these ingredients for 5 minutes in the same skillet as the chicken and then add the chopped button mushrooms.
- Add the chili & curry powder and stir well.
- Stir in cooked rice and peas. Then add 4 tbsp of soy sauce and fry on a high heat. Stir in your chicken and heat through.
*Adapted from Mary Berry Yum