Malaysian Fried Rice

135th Anniversary Edition Cookbook

Who: Evangelical Covenant Church
Cost: $15 includes shipping
Details: Hard-backed, ring bound
Pages of recipes: 294
Send checks to: Merrily Griffin,
405 E. Franklin St., Paxton, IL 60957 or
call 217-379-3565 or 217-898-2546

Malaysian Fried Rice

Course Side Dish
Cuisine Asian Inspired
Servings 4


  • 4-5 c. cold cooked long grain white rice Jasmine is the best
  • 1 med. chives and onion cream cheese chopped
  • 1/2 inch fresh ginger peeled and grated
  • 4 cloves garlic minced
  • oil
  • 1 lb. boneless skinless chicken breasts, thights or pork cut into strips
  • 1 lb. shrimp optional
  • Bok choy washed and chopped
  • Other veggies as desired diced red pepper, shredded carrots, frozen peas
  • Chinese soy sauce
  • 1 can baby corn cut into bite sized pieces
  • 2 eggs
  • Green onions chopped


  • Add some soy sauce and garlic powder to cut up meat. Let marinate in fridge for a while.
  • Heat about 2 T. oil in non-stick wok.
  • Add onions, grated ginger and minced garlic. Stir fry until translucent. Don’t let them burn.
  • Add meat and cook until no longer pink. Add shrimp and cook just until pink. Remove meat and shrimp from wok.
  • Add about 1 T. oil to wok, add veggies and cook until crisp tender. Add a little soy sauce or water to veggies to steam them a bit. You can cover and steam.
  • Meanwhile, in skillet, cook eggs, breaking yolks and scrambling just a bit. Set aside when done.
  • Add cold cooked rice to wok, breaking up with fingers. Add a few tablespoons soy sauce.
  • Using 2 wooden spoons, stir rice and veggie mixture together until well mixed.
  • Add meat back to mixture. Add baby corn pieces and mix together until heated through.
  • Top with eggs and chopped green onions. Can serve with hot chili sauce.