Makan Malaysia Nasi goreng cina (Chinese style fried rice)
- 3 tablespoons – Woh Hup Hainanese Chicken Rice Paste
- 400g cooked rice
- Sunflower oil
- 200g peeled prawns
- 0.5 teaspoon white pepper
- 1 teaspoon of salt
- 150g sweetcorn*
- 150g carrot, diced*
- 1 teaspoon pure sesame oil**
- *You can also use frozen sweetcorn, carrot and peas * Recommend using Amoy brand
- Shredded lettuce
- Sliced cucumber
- Chopped spring onion
- Sliced chilli
“This quick and easy recipe is a great midweek meal to whip up in minutes, it can be eaten on it’s own as it is balanced with protein, vegetables and carbs, or have it as an accompaniment to any of your favourite Asian dishes. The chicken rice paste add a nice hint of savoury ginger aroma to the finish.
This dish works best cooked in a wok with high heat for that true authentic taste but works great in a normal flat pan too. Be sure not to overfill your pan and keep the heat high so that the food doesn’t go soggy.” – @makanmalaysiauk
- Heat sunflower oil in a hot pan with Woh Hup Hainanese Chicken Rice Paste for 3 minutes, or until the paste flavour is infused with the oil.
- Turn the heat up to high and add prawns, season with salt and white pepper and cook until the prawns turn orange.
- Add in sweetcorn and carrots and cook for a further 3 minutes. Ensure you are stirring the pan regularly so that the ingredients don’t burn.
- Add in rice and stir fry for a further 5 minutes.
- Switch the heat off and drizzle in the sesame oil.
- To serve, pack rice in a small dome and then quickly turn it upside down onto a serving plate to get a perfectly rounded shape.
- Garnish with lettuce, cucumber, sliced chilli and spring onion.