Fried Rice with Marmite®

Fried Rice with Marmite®

2
smashboombang 0

"My nanny made this for me as a child growing up in Malaysia and I learnt to cook it and it's been my favorite fried rice dish EVER! I'm a student and so I make this dish a lot simply because it barely takes any effort at all. I have many Marmite® hater friends who absolutely despise the thought of Marmite® and even they love it because once it is combined with the rice and other ingredients, it is extremely fragrant and it doesn't even taste strongly of Marmite® at all! Adventurous food fanatics, I assure you that this is a winner!"
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Ingredients

50 m servings 658 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 658 kcal
  • 33%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 82.1g
  • 26%
  • Protein:
  • 42.1 g
  • 84%
  • Cholesterol:
  • 255 mg
  • 85%
  • Sodium:
  • 1555 mg
  • 62%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. If possible, cook the rice a day beforehand and leave it overnight in the fridge or cook it a couple of hours before you are ready to use it and leave it to cool.
  2. Combine the chicken, 1/2 tablespoons soy sauce, and pepper in a bowl. Set aside.
  3. Heat 1 tablespoon of oil in a frying pan or a wok on high heat and fry the garlic and chicken until brown, making sure to break the chicken up into bits as you go along. Add the bok choy, cooled rice, and pepper. Stir for a minute.
  4. Reduce the heat to medium; make a hole in the middle of the frying pan and pour the egg into the hole. Add more oil if necessary. Cook for a minute until the egg starts to set, cover the top of the egg with the rice and cook for half a minute more; stir.
  5. Stir in 2 tablespoons soy sauce; then stir in the yeast extract spread. When everything has turned a slightly brownish color, add some pepper to taste. Give it a final quick stir, make sure that the chicken is cooked thoroughly, and serve.

Reviews

2

Awesome recipe! My entire family loved it and none of them besides me loves Marmite. Excellent recipe and works great with substitutes like ground beef or cabbage.

I had never had Marmite before, but picked up a jar last month and was looking for a recipe to try it in before I tried it on toast. This was excellent. It added a nice yeasty tang to the dish t...