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{Day 24} South East Asian fried rice

I have previously confessed not to be a big fan of rice, but I should probably clarify that to every rule there’s an exception and this fragrant mushroom fried rice is it.

A number of the other contestants have already posted various types of rice dishes in the Royal Selangor Get your Jelly On challenge, myself included but I just couldn’t resist on sharing this recipe with you.

Combining everything I love about South East Asian flavours – ginger, garlic, soy, exotic mushrooms and a touch of fish sauce and lime, it’s almost become a comfort food of sorts, and a perfect accompaniment to satay or teriyaki skewered chicken, beef or even lime steamed fish!

It’s also a great way to use up leftover steamed rice in a new and exciting way that pretty much constitutes a meal in itself. For bigger flavour and a more filling version you can add little cooked peeled prawns and some shredded omelette or barbecue chicken to the mix.

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To win the Cuisinart ice cream maker: enter here.

Serves 2 as a side

South East Asian fried rice

Feel free to add shredded chicken, prawns or egg omelette to the mix, to turn the side dish into a filling main. About 1/2 cup per person should be fine. Green vegetables are also great in this. Top with some bean sprouts and peanuts if you like.

For the fried rice:

  • 3/4 cup white rice
  • 2 cloves of garlic, peeled
  • 8 fresh shitake mushrooms
  • 3cm knob of ginger, peeled
  • 2 sprigs coriander
  • 1/2 red long chilli, seeds removed
  • 1 tbsp dark soy sauce
  • 1 tbsp chives
  • 1 tsp fish sauce
  • 1 tsp lime juice and lime zest
  • 1/4 cup peanut oil

To prepare the rice: cook rice according to packet instructions (generally for a 3/4 cup of rice in add 1 and 1/2 cups of water, cook on medium heat for 15 minutes, stirring occasionally). Once cooked to al dente, remove from pan and allow to cool.

To prepare ingredients: crush garlic. Finely chop ginger, chives, coriander. Slice the chilli longways, then on the diagonal. Slice mushrooms.

To cook rice: heat peanut oil in a wok. Add garlic, ginger and chilli and stir fry for 30 seconds or until fragrant. Add rice and break up lumps with your stirrer. Cook stir frying until rice is warmed through and no longer lumpy. Add mushrooms. Mix together the soy sauce, fish sauce and lime juice and zest. Add to the rice and quickly mix. Lastly add chives and coriander and mix to combine.

To serve: spoon rice into the moulds and turn out onto your serving plates. Serve with extra chilli slices and chives.

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36 comments

Anne S October 24, 2011 at 10:13 am

This looks quick to make but looks gorgeous in that cone shape!

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Timothy R October 24, 2011 at 10:14 am

Sounds fantastic, flavours sound complex but looks like a speedy meal for a weeknight.

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ChopinandMysaucepan October 24, 2011 at 10:18 am

What a beautiful presentation. After so many recipes, we really think the mould is actually a good contraption for shaping rice.

Until recently, we have always used a small bowl but the mould really do give rice dishes a majestic look 🙂

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Lau@Corridor Kitchen October 24, 2011 at 10:18 am

Love the zany rice tower!

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Mez October 24, 2011 at 10:22 am

I have been craving fried rice for a few days now.

When I was a kid we would eat lots of rice because we ate lots of Asian/Filipino food, cause of my dad. Whenever there was left over steamed rice the next day mum or dad would whip up a light fried rice for breakfast. With a little soy and an omelet and brown onion through it. Breakfasts like this were my FAVOURITE especially if I had a little bit of left over BBQ fish. Yum! Yum!

This looks colourful and light and has made me want old school fried rice breakfast… with your twist!!!!

Gorgeous!!!

Now I’m going to give in to this craving 🙂 🙂 🙂

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Wholesome Cook October 24, 2011 at 10:24 am

Thanks Mez, guess what I had for breakfast! FRIED RICE! Mmmmm

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Sharni October 24, 2011 at 11:25 am

Yummy! Love fried rice and the addition of lime and fish sauce makes my mouth water instantly.

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Mel October 24, 2011 at 11:26 am

I would leave the chilli seeds in, a little heat is always good.

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kat October 24, 2011 at 11:47 am

omigosh yummm! how did you ever pile the rice like that? such a beautiful presentation!! 🙂

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Wholesome Cook October 24, 2011 at 12:11 pm

Using the gorgeous Royal Selangor Kelly mould of course! All proceeds from its sale are donated to the Breast Cancer Wellness Association!

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Kate October 24, 2011 at 4:05 pm

Hi there, this looks very delicious, like the cone shape from the mould.

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Lorraine @ Not Quite Nigella October 24, 2011 at 4:49 pm

What an interesting way of presenting it!

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Emily October 24, 2011 at 6:35 pm

Yummy! I realy like this recipe and LOVE the cone!

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Sarah October 24, 2011 at 6:37 pm

Lime and chilli is one of my favouritre flavor combinations. The rice tower looks great too.

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Mike October 24, 2011 at 6:38 pm

Going to try this for dinner tomorrow night with some of tonight’s leftover rice. Can I use normal soy sauce intead?

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Wholesome Cook October 24, 2011 at 6:40 pm

Yes, you can. You may need to increase the amount by another dash.

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Nic October 24, 2011 at 6:39 pm

Scrumptious, and yes, it;s a comfort food for me too.

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Bam's Kitchen October 24, 2011 at 7:09 pm

Dear Martyna, living here in Hong Kong Fried Rice is a big staple in our meals and my teenagers love it. But however, we are kind of bored with the old same old same old Cantonese routine. I never though to put the spicy chilies inside and then to put into the “Great Tower Mold” Awesome! My boys would love it. “Do you spray your tower mold with a little oil first, so it does not stick? Take care

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Wholesome Cook October 24, 2011 at 7:31 pm

I’m glad to hear you like it. No need to grease the mould for hot items, such as fried rice, risotto, mash potato or hot pasta. 🙂

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Nami | Just One Cookbook October 24, 2011 at 7:50 pm

Martyna, if I serve my regular fried rice like this, I think my family will be so thrilled to eat it. I start to feel like this mold is one necessary item in kitchen. 😉 Are you get addicted to present food using this or you are glad it’s almost over? Hehehe. You’ve been doing such a wonderful job that I will miss your creations!

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Wholesome Cook October 24, 2011 at 9:30 pm

Hi Nami, thank you! I’m totally addicted to it – every single thing I make, I wonder if it could be made or shaped in the mould. I’ll be sad when the challenge is over, but will surely use it again. You’re right, it’s a great little kitchen accessory!

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Sissi October 24, 2011 at 9:00 pm

Starting from today I will never imagine fried rice as a shapeless heap of “use what you have in the fridge” dish. Wonderful idea!

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sara (Belly Rumbles) October 24, 2011 at 10:09 pm

Okay cool presentation for fried rice. Can’t wait to see what the next 7 days holds. Loving how there isn’t that many jellies 🙂

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sara (Belly Rumbles) October 24, 2011 at 10:11 pm

I better add to what I just wrote, loving that there isn’t that many jellies (more jellies would have been fine) just loving the diversity of your posts.

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Rufus' Food and Spirits Guide October 24, 2011 at 10:55 pm

Brilliant. I love recipes that make us come around so to speak.

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TC October 24, 2011 at 11:44 pm

I think I would have toppled the rice over when removing the cone jelly mold. lol!

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sprint2thetable October 25, 2011 at 1:15 am

Asian dishes are some of my favorites. Love that ginger zing and the way the chilis make your nose run. I’m going to have to try this out… maybe with some edamame?

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Wholesome Cook October 25, 2011 at 5:19 am

Hi Laura, edamame would work really well here. If you like more heat you should also leave the seeds in the chillies. That should provide a good heat kick.

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Three-Cookies October 25, 2011 at 10:08 am

Really beautiful colors, excellent dish.

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Edyta October 25, 2011 at 11:38 am

No nie mogę się napatrzeć! Jakim to twórczym trzeba być, żeby takie cudo stworzyć?

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Rice Cooker Reviews October 25, 2011 at 11:44 pm

Great photos and love the way you stacked the rice ! Going to try the recipe this week !

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Ming October 26, 2011 at 5:57 am

I live in the Philippines where rice is a staple and I love fried rice. This seems easy to make! Thanks for sharing your awesome recipes!

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[…]  I was plating up the South East Asian fried rice the other day, I noticed that the Royal Selangor jelly mould sitting in the little saucer of a […]

Reply
Ally October 30, 2011 at 3:26 am

I love the colours! I’d definitely add egg!

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vivek November 2, 2011 at 6:23 am

What kind of rice is that? The grains look different than the white rice I cook with!

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[…] sauce for extra flavour. It’s also a great way to boost the flavour and add some protein to fried rice or roasted […]

Reply

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