Mary Berry’s Malay Fried Rice is made with long-grain rice, frozen peas, skinless boneless chicken breasts, onions, garlic, red pepper, button mushrooms, medium chili powder, medium curry powder, soy sauce, and eggs. This delicious Malay Fried Rice recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 6 people.
This Malay Fried Rice Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Malay Fried Rice Ingredients:
- 250g (9oz) long-grain rice
- 150g (5oz) frozen peas (petits pois)
- 5 tbsp oil, plus extra for the eggs
- 2 skinless, boneless chicken breasts, sliced into strips roughly the size of your little finger
- 1 tbsp runny honey
- 2 large onions, roughly chopped
- 3 garlic cloves, crushed
- 1 red pepper, deseeded and cut into 1cm (½in) dice
- 200g (7oz) button mushrooms, sliced
- ½ tsp medium chili powder
- 1 tbsp medium curry powder
- 4 tbsp soy sauce, plus extra to serve
- 6 eggs
- Salt and freshly ground black pepper, to taste
How To Make Mary Berry Malay Fried Rice?
- Cook the rice: Tip the rice into a pan of boiling, salted water and boil according to the packet instructions, adding the frozen peas 3 minutes before the end of cooking. Drain well and set aside.
- Cook the chicken: Heat 1 tablespoon of the oil in a large frying pan or wok. Add the chicken strips and season with salt and pepper. Drizzle in the honey and toss over high heat for 4–5 minutes or until the chicken is golden all over and cooked through. Remove from the pan and set aside.
- Cook the vegetables: Pour the remaining oil into the same frying pan, add the onions, garlic, and red pepper and fry over high heat for 4–5 minutes, stirring occasionally. Add the mushrooms and spices, stirring well to combine, and fry for a further minute.
- Combine: Tip in the cooked rice and peas, add the chicken strips and soy sauce, and toss together over high heat, seasoning to taste with salt and pepper.
- Fry the eggs: Heat a little oil in a large, non-stick frying pan and fry the eggs until the whites are set.
- Serve: Divide the chicken and rice between plates, placing one fried egg on top of each portion. Sprinkle the eggs with salt and pepper to taste and serve with extra soy sauce if desired.
Recipe Tips
- Cook the Rice Early: Make the rice a few hours or a day before. Cold rice is firm and won’t get mushy when you fry it.
- Season the Chicken Properly: Always season the chicken with salt and pepper before cooking. It makes the dish taste better.
- Use High Heat: Stir-fry the vegetables and chicken on high heat. This keeps them crunchy and full of flavor.
- Don’t Overcook the Eggs: Cook the eggs just until the whites are done. The yolks should be a little runny to make the dish richer.
- Adjust the Spices: You can change the amount of chili and curry powder based on how spicy you like it. Start with a small amount and add more if you want.
What To Serve With Malay Fried Rice?
This hearty fried rice pairs well with steamed vegetables, spring rolls, grilled chicken, or a simple salad. It can also be served alongside stir-fried greens, dumplings, sautéed shrimp, or a bowl of soup for a delicious dinner.
How To Store Leftovers?
- Refrigerate: Let the leftover Malay Fried Rice cool down to room temperature first. Then, put it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: Cool the Malay Fried Rice completely, then put it in a freezer-safe container or bag. You can freeze it for up to 2 months. When ready to use, thaw it in the fridge overnight.
How To Reheat Leftovers?
- In The Oven: Preheat the oven to 180°C (350°F). Spread the fried rice in an even layer in an oven-safe dish. Cover with foil and heat for 15-20 minutes, or until the rice is heated through.
- In The Microwave: Place the fried rice in a microwave-safe bowl. Cover with a microwave-safe lid or plate. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
- On The Stove: Heat a little oil in a pan over medium heat. Add the fried rice and stir-fry for 5-7 minutes, or until hot all the way through.
Mary Berry Malay Fried Rice Nutrition Facts
Serving Size: 1 cup (204g)
- Calories: 248
- Total Fat: 2.7g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 293mg
- Potassium: 104mg
- Total Carbohydrate: 49g
- Dietary Fiber: 1.8g
- Sugars: 1.8g
- Protein: 5.8g
More Mary Berry Recipe:
- Mary Berry Seafood Risotto
- Mary Berry Pork Stroganoff
- Mary Berry Meatballs in Tomato And Basil Sauce
- Mary Berry Garlic Mushroom Penne Gratin
- Mary Berry Lasagne Express
Mary Berry Malay Fried Rice
Description
Mary Berry’s Malay Fried Rice is made with long-grain rice, frozen peas, skinless boneless chicken breasts, onions, garlic, red pepper, button mushrooms, medium chili powder, medium curry powder, soy sauce, and eggs. This delicious Malay Fried Rice recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Cook the rice: Tip the rice into a pan of boiling, salted water and boil according to the packet instructions, adding the frozen peas 3 minutes before the end of cooking. Drain well and set aside.
- Cook the chicken: Heat 1 tablespoon of the oil in a large frying pan or wok. Add the chicken strips and season with salt and pepper. Drizzle in the honey and toss over high heat for 4–5 minutes or until the chicken is golden all over and cooked through. Remove from the pan and set aside.
- Cook the vegetables: Pour the remaining oil into the same frying pan, add the onions, garlic, and red pepper and fry over high heat for 4–5 minutes, stirring occasionally. Add the mushrooms and spices, stirring well to combine, and fry for a further minute.
- Combine: Tip in the cooked rice and peas, add the chicken strips and soy sauce, and toss together over high heat, seasoning to taste with salt and pepper.
- Fry the eggs: Heat a little oil in a large, non-stick frying pan and fry the eggs until the whites are set.
- Serve: Divide the chicken and rice between plates, placing one fried egg on top of each portion. Sprinkle the eggs with salt and pepper to taste and serve with extra soy sauce if desired.
Notes
- Cook the Rice Early: Make the rice a few hours or a day before. Cold rice is firm and won’t get mushy when you fry it.
- Season the Chicken Properly: Always season the chicken with salt and pepper before cooking. It makes the dish taste better.
- Use High Heat: Stir-fry the vegetables and chicken on high heat. This keeps them crunchy and full of flavor.
- Don’t Overcook the Eggs: Cook the eggs just until the whites are done. The yolks should be a little runny to make the dish richer.
- Adjust the Spices: You can change the amount of chili and curry powder based on how spicy you like it. Start with a small amount and add more if you want.
Mary Berry Malay Fried Rice