Malay fried rice is typically seasoned with a sweet soy sauce. In this recipe, a combination of soy sauce and molasses is a good substitute.
The 3 types of onions—regular, scallions, and crispy—create layers of texture and flavor. To dodge the saturated fat in store-bought crispy onions (or fried shallots), look for a brand with no palm oil.
Want to make this a meal? Top each serving with a fried egg.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Serves: 4
Time: 30 minutes
Ingredients
- 2 Tbs. reduced-sodium soy sauce
- 1 tsp. molasses or brown sugar
- 1 Tbs. + 1 Tbs. neutral-tasting oil (like peanut, grapeseed, safflower, or sunflower)
- 1 Tbs. minced garlic
- ¼ lb. peeled and deveined shrimp, chopped
- 1 tsp. fish sauce (or 2 tsp. reduced-sodium soy sauce)
- 1 small onion, diced
- 1 cup diced snap or snow peas
- 3 cups cold leftover brown rice
- 1 cup spiralized or grated carrot
- 3 scallions, sliced
- ¼ cup crispy onions or fried shallots
Instructions
- In a small bowl, mix the soy sauce and molasses.
- In a large nonstick pan over medium-high heat, heat 1 Tbs. oil until shimmering. Stir-fry the garlic until fragrant, 30 seconds. Add the shrimp and stir-fry until opaque, 1-2 minutes. Season with the fish sauce. Remove from the pan.
- Add the remaining 1 Tbs. oil to the pan. Stir-fry the onion and snap peas until the peas are bright green, 1-2 minutes.
- Add the rice and stir-fry until hot, about 1-2 minutes. Season with the soy sauce mixture.
- Add the carrots, scallions, and stir-fried shrimp. Stir-fry to combine.
- Remove from the heat and sprinkle with the crispy onions.
Nutrition Information
Per serving (1¼ cups):
- Calories: 340
- Total fat: 10 g
- Sat fat: 1.5 g
- Carbs: 50 g
- Fiber: 4 g
- Total sugar: 5 g
- Added sugar: 1 g
- Protein: 12 g
- Sodium: 480 mg
