PenangTime.com: Recipe Guide
FRIED RICE
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Base: 4 cups cooked rice (overnight), 2 tbsp oil.
- Aromatics: 3 cloves garlic (minced), 2 shallots (minced).
- Proteins: 100g Chicken (diced), 10 prawns, 2 eggs.
- Seasoning: 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1/2 tsp white pepper, 1 tsp sesame oil.
- Veg: Mixed peas/carrots or chopped kangkung.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prep: Mash the rice grains so they aren't clumped.
- Scramble: Heat oil, scramble eggs lightly and remove.
- Sauté: Add oil, sauté garlic/shallots till fragrant. Add chicken and prawns, cook through.
- Fry Rice: Turn heat to high. Add rice. Stir fry vigorously.
- Season: Add soy sauce, oyster sauce, and pepper. Toss well. Return eggs to wok.
- Finish: Add vegetables and toss for another minute.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Cold, overnight rice is essential to prevent mushy fried rice.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Fried Rice in Penang and compare flavour profiles.