• 1 tsbp dried shrimps, chopped roughly
  • 20ml warm water
  • 3 tbsp vegetable oil for frying
  • 2 cloves garlic, minced
  • 2 cloves of shallots, minced
  • 1 tbsp Yeo’s Fried Nasi Goreng Paste
  • 10 small fresh/frozen prawns, deshelled and devined
  • 100g squid, cut into rings
  • 1 sprig of spring onion, cut into small pieces
  • 4 cups (600g) of a day old rice
  • Yeo’s Light Soy Sauce, to taste
  • GarnishEgg omelette, asparagus and fresh herbs/vegetables

Malaysian Style Egg Fried Rice

Serves : 3

Preparation Time : 15mins

Cooking Time : 10mins


  1. Soak dried shrimps in warm water 15mins before cooking, discard the liquid.
  2. In a wok, heat oil and stir fry the garlic, shallots and dried shrimps till fragrant.
  3. Add prawns and squid, cook till they turn pink.
  4. Add Yeo’s Nasi Goreng Paste, spring onion, and rice. Mix them evenly.
  5. Add some Yeo’s light soy sauce to taste.
  6. Garnish and serve hot.

Tip: You may use brown or basmati rice for a healthier option.