The most important factor in this recipe is the cooking method- do not overfill the wok or pan that you’re cooking with. As a rule, do not fill your wok more than a third full- any more and steam can’t escape resulting in soggy rice instead of a dish that’s full of flavour
1 thumb ginger, diced
5 cloves of garlic, sliced
0.5 onion diced
200g protein of your choice- we love tofu puffs, sliced into small cubes so that it gets crispy. If using chicken or beef, slice thinly
Sweetcorn, peas and cubed carrot (for time saving, you can go for a mixed frozen bag of veg)
300g cooked rice
3 tablespoons of Wok Sauce
Crispy fried egg to top it
Heat oil on high heat in a wok until it’s smoking.
Add the onion, garlic, and ginger and cook until the onion starts to turn translucent.
Add your protein and when it starts to colour, add the veg and toss.
When the protein is cooked all the way through, add your rice and mix thoroughly.
Cook this until the rice grains are slightly brown.
Add wok sauce, mix everything together, and serve immediately.
OPTIONAL ADDITIONS
For some heat, serve with any of Makan Malaysia’s Sambal!
Serve with a crispy fried egg and crispy anchovies on top.
Garnish with spring onion and fresh chillies.
LITTLE CHEATS
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