Fast, easy and versatile fried rice


Fried rice is so versatile you can use whatever you have in the fridge.

Imagine hot-off-the-wok fluffy stir-fried rice with ingredients such as chicken, shrimp, egg and mixed vegetables seasoned with soy, fish and oyster sauces.

It’s a great way to use up leftover steamed rice and make it into an appetizing, cheap and flavourful meal for the entire family. The best part is that fried rice is so versatile that you can customize the ingredients based on what you have in the fridge.


  • 2 tablespoons cooking oil
  • 2 cloves garlic, minced
  • 120gm boneless and skinless chicken breast, cut into cubes
  • 120gm shrimp, peeled, shelled and deveined
  • 340gm leftover steamed white rice
  • 1 cup frozen mixed vegetables, thawed
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1/4 teaspoon oyster sauce
  • 3 dashes ground white pepper
  • 2 eggs, lightly beaten
  • salt to taste


  • Heat up the oil in a wok. Add the garlic and stir fry until aromatic, followed by the chicken, shrimp, and mixed vegetables.
  • Stir fry until the chicken and shrimp are half cooked. Add in the rice and stir well with the ingredients.
  • Add the fish sauce, soy sauce, oyster sauce, white pepper and continue to stir fry the rice for a few more minutes.
  • Using a spatula, push the rice to the side of the wok and make a “well” in the middle of the fried rice.
  • Pour the beaten eggs into the “well.” Wait for 30 seconds and then cover the eggs with the fried rice.
  • Leave the eggs to cook for 30 seconds to a minute and continue to stir-fry so the eggs form into small pieces and mix well with the fried rice.
  • Add salt to taste, do a few more quick stirs, then dish out and serve hot.

This article first appeared in Rasa Malaysia.

Low Bee Yinn is a food blogger and cookbook author.


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