Malaysian Chinese Style Pea Rice

Ingredients

In this adaptation of Matar Pulao to Malaysian Chinese cuisine, we incorporate the flavors and ingredients commonly found in Malaysian Chinese cooking. We use fragrant jasmine rice instead of basmati rice, and add a touch of soy sauce and oyster sauce for a savory umami flavor. Additionally, we garnish the dish with spring onions and cilantro to enhance the freshness of the dish. We alse have the original recipe for Matar pulao, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 cup (200g) frozen peas 1 cup (200g) frozen peas
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Spring onions, chopped (for garnish) Spring onions, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 6g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until translucent.
3. 3.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
4. 4.
   Add the turmeric powder, cumin powder, and coriander powder to the pan and stir well to coat the onions, garlic, and ginger with the spices.
5. 5.
   Add the drained rice to the pan and stir to combine with the spices.
6. 6.
   Pour in 3 cups (710ml) of water and bring to a boil. Reduce the heat to low, cover the pan, and let the rice simmer for about 15 minutes or until the rice is cooked and the water is absorbed.
7. 7.
   In a separate pan, heat a tablespoon of vegetable oil and add the frozen peas. Cook for a few minutes until the peas are heated through.
8. 8.
   Add the cooked peas to the rice and gently mix to combine.
9. 9.
   Stir in the soy sauce and oyster sauce, and season with salt to taste.
10. 10.
    Remove the pan from heat and let the rice sit, covered, for 5 minutes.
11. 11.
    Fluff the rice with a fork and garnish with chopped cilantro and spring onions before serving.

Treat your ingredients with care...

• Jasmine rice — Rinse the rice well to remove excess starch for fluffier results.
• Soy sauce — Adjust the amount of soy sauce according to your taste preference for saltiness.
• Oyster sauce — Omit the oyster sauce for a vegan version or replace it with vegetarian oyster sauce.

Tips & Tricks

• For added flavor, you can sauté the rice with the spices for a minute before adding water.
• Customize the dish by adding diced carrots or bell peppers along with the peas.
• To make the dish more substantial, you can add cooked chicken, shrimp, or tofu.
• Use a fork to fluff the rice gently to avoid clumping.
• Leftover rice can be refrigerated and reheated the next day.

Serving advice

Serve the Malaysian Chinese Style Pea Rice as a main dish accompanied by a side of stir-fried vegetables or tofu. It can also be served as a side dish alongside Malaysian Chinese favorites like Sweet and Sour Chicken or Char Kway Teow.

Presentation advice

To enhance the presentation, mold the rice into a bowl shape using a small bowl or ramekin. Invert it onto a plate and garnish with fresh cilantro and spring onions. Serve with a side of stir-fried vegetables for a colorful and appetizing presentation.