Spicy curry flavoured fried rice packed with mock chicken pieces and veggies!
Being half Chinese-Malay, fried rice has a special place in my heart. Growing up, my dad always used to make it when he had leftover rice, which was always because he often cooks for the hundreds (I’m exaggerating). I remember when I used to go back to Malaysia to visit my family as a kid, I always used to order fried rice and my uncle used to say ‘why do you always get the fried rice, it’s so boring! Try something new’, but I always went back for more of it!
I follow my dad’s tradition and make fried rice whenever I have leftover rice. I like experimenting with different flavours and as I had some Rendang curry paste in my kitchen, I decided to throw that in and it was lovely!
I was Googling Rendang and apparently there’s an ongoing battle between Malaysians and Indonesians on where ‘Rendang’ originates. I think it’s actually Indonesia, but because I’ve always had it in Malaysia, I’m going to be a bit biased. I mean the Rendang I’ve had was made in Malaysia, so *shrugs*.
It’s super quick to make, taking just 15 minutes of your time, and you don’t need fancy ingredients to make it taste amazing.
Fried rice is a great dish because you can just throw in whatever veggies you have available, and it will always be delicious! I always have a bag of peas and frozen stir fried veggies in my freezer so I can have fried rice whenever the cravings hit.
For best results, you should use leftover rice that’s been cooked and fully cooled. This is because freshly cooked rice is softer and ‘mushier’ which would result in a sloppy fried rice, rather than the distinct grainy rice you get in traditional fried rice dishes. Refrigerating the rice overnight gives the best results as it give the rice plenty of time to dry out 🙂
I used my FAVOURITE mock chicken bites that I get from Wing Yip, an asian superstore. They’re made by ‘TKC’. They’ve got a real meaty texture, so if you’re a fan of meat substitutes, I would highly recommend them! They’ve also got a lovely flavour so there’s no need to marinate or heavily season them. If you haven’t got access to chicken substitutes, or aren’t a fan of mock meats, you can use tofu in your recipe, or miss it out completely 🙂
Give it a go and let me know how you get on!
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
- 2 tbsp vegetable oil
- 1 white onion, chopped
- 4 cloves garlic, chopped
- 1 cup mock chicken
- 2/3 cup peas
- 1 large carrot, chopped
- 2 cups cooked rice
- 2 tbsp Rendang curry paste
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/3 tsp garlic powder
- 2 stems spring onion, for garnish
- 2 tbsp crispy onions, for garnish
- Sriracha sauce, for garnish
- Fry your onions and garlic in vegetable oil over a medium heat until they start to brown.
- Turn the heat up to high and add your mock chicken. Fry for a couple minutes until they start to brown.
- Add your carrots, peas, rice, curry paste, soy sauce, sesame oil and garlic powder. Fry on a high heat for 5 minutes until piping hot.
- Add more soy sauce to your taste.
- Serve with cucumber on the side, and top it with crispy onions, chopped fresh spring onion, and sriracha sauce.