Malaysian Fried Rice; Post #2 of “Have Kelly, Will Cook” inspired by the much-anticipated book “Have Mother, Will Travel” written by best selling authors Claire and Mia Fontaine
Claire doesn’t eat much rice, so when she raved about a fried rice dish her and Mia ate while in Malaysia, it was a no-brainer to include it in this series (I happen to LOVE rice). I couldn’t get my hands on shrimp paste, so I used a combination of anchovies and fish sauce which was a nice substitution. Shrimp paste has a very unique, pungent and wonderful taste, there really isn’t a replacement for it. If you can find some, replace the anchovies with 1 teaspoon of the shrimp paste, fry it in the shallot oil along with the ginger and garlic. I used fresh corn, peas and carrots, which are gorgeous now at the farmers markets, along with plenty of lemon zest to brighten up this comfort dish. Typically, eggs are scrambled into the fried rice, but, a soft fried egg was the only choice for me, and made this side dish into a meal. I’ve been waiting all year for the local farm fresh eggs here in Santa Cruz and it was the first thing I ran to the farmers market to pick up once we landed in town for the summer.
Maybe one day I’ll have the opportunity to taste the fried rice of Malaysia, but until then, this version is pretty darn good.