Coconut-Pandan-Garlic Fried Rice
Serves 2
  • ½ cup long-grain rice
  • Coconut milk
  • 5 pandan leaves, rinsed and dried
  • 1 egg
  • Pinch of salt
  • 2 tablespoons soy sauce
  • 2 teaspoons fish sauce
  • 2 tablespoons oil
  • 2 slices ham, cut into small pieces / handful cooked shredded chicken
  • 2 huge cloves garlic, peeled and minced
  • 4 to 6 Thai basil leaves, torn into small pieces
  1. Rice: Rinse the rice and drain. Add in coconut milk (amount according to packet instructions) and drop in the pandan leaves. Cook rice according to packet instructions and let cool completely. Cover and refrigerate overnight to dry the rice a little. Let the rice come to room temperature and separate them into grains using a spoon. Remove and discard the pandan leaves. Set aside.
  2. Fry: Beat the egg in a small bowl, then whisk in the salt, soy sauce and fish sauce until incorporated. Set aside.
  3. Heat a frying pan over medium heat and add in ½ tablespoon oil. Add in the ham / chicken and cook through to warm it up. Push the ham / chicken to one side then add in the remaining oil. Add in the garlic - it should sizzle gently - and cook until lightly golden. Immediately add in the rice and turn up the heat to high and stir-fry until all the rice have been coated with oil and heated through. Add in the egg-soy sauce mixture and keep tossing until the mixture has been fully absorbed. Remove from heat and stir in the Thai basil leaves.
  4. Serve immediately - I love it with a sunny-side egg!
Recipe by Foodie Baker at