Chicken Satay Fried Rice is as Delicious as it Sounds.

Yes, Chicken Satay Fried Rice is as Delicious as it Sounds. Picture by Choen Lee.

How awesome would it be if we can goreng together satay, shallot, cucumber, ketupat (compacted rice dumpling), and the peanut sauce together? An interesting idea isn’t it? Just imagine the flavors of spices, the sweet and the salty all happening at once.

This is the fried rice version of it (rather than fried ketupat).

Instead of using compacted glutinous rice (nasi pulut) which ketupat is made with, we would be using Calrose grain instead. Calrose is a short to medium grain, used by some restaurants to make sushi and Japanese rice bowl dishes. It can be pretty starchy and sticky, but not as sticky as glutinous rice.

We would also be replacing cucumber with french beans. Cucumbers are mostly water and would release too much of it when being cooked, and turn fried rice into fried soggy rice.

For the chicken, I am using just a few spices to marinate the meat. We will be using a conventional built-in oven to bake and then grill it. Of course, you can use an oven or air fryer to do it. If you want to get a more authentic and more awesome flavor, please do use a BBQ charcoal pit- I wish I had one lying around.

Satay is never complete with its default dip- the peanut sauce. We could make the satay peanut sauce from scratch, but I wasn’t able to get my hands on raw peanuts, so I ended up buying a pre-made 180g pack from the supermarket.

Luckily, butterkicap is quite comprehensive when it comes to traditional recipes, so if you really want to prepare your own satay peanut sauce, just click on this link here.


On the right in the clear glass bowl are the spices for frying the rice. We will only be using half of the peanut sauce shown here. Picture by Choen Lee.

A. For the chicken satay

Cut it into small strips. Picture by Choen Lee.

1.Chicken, 200g filleted and cut into small strips.
2.Chicken meat, especially from the breast, is quite lean and can be quite dry after cooking, because of the lack of fat. Tip: For a nicer texture, you can also add chicken skin into the mix.

B. Spices for the Marinade

Prepare the spices for the marinade. Photo by Choen Lee.
  • 2.5g cumin powder (1tsp)
  • 2.5g coriander powder (1tsp)
  • 2.5g turmeric powder (1tsp)
  • 5g fine brown sugar (1tsp)
  • 5g fine sea salt (1tsp)
  • 2 teaspoon cooking oil

C. Marinating the chicken fillet

Mix in the spices well with your fillet and store them overnight. Picture by Choen Lee.

1.In a bowl, mix all the spices with the chicken fillet.

2.If you like your chicken to be moister after cooking, add in two to three teaspoons of water into the marinade.

3.Marinade for a couple of hours or overnight.

D. Ingredients for Fried Rice


1.Prepare about 3 regular sized rice bowls of plain cooked Calrose rice. Tip: If you are not able to cook rice that is suitably dry enough to fry (and Calrose can be pretty damp when fresh out of the pot), I would recommend using rice that has been left to dry overnight in the fridge.


  • 2.5g cumin powder (1tsp)
  • 2.5g coriander powder (1tsp)
  • 2.5g turmeric powder (1tsp)
  • 5g fine brown sugar (1tsp)
  • 5g fine sea salt (1tsp)

1.In a bowl, mix the spices well

2. Tip: If you want some heat in this fried rice, add in at least one teaspoon of chili powder here into the mix.

Eggs, Peanut Sauce, Shallots and French Beans

  • 2eggs small to medium, beaten.
  • 90g satay peanut sauce.
  • 100g shallots sliced.
  • 100g french beans cut to about 1 to 2cm lengths.


Preparing the Chicken Satay

Smelling good already. Picture by Choen Lee.

1.Separate and arrange the meat strips on a pan.

2. Bake in a preheated 230c oven for 15 minutes.

3.Then grill for another 5 minutes.

4. When the meat strips are cooked, it should look something like the picture above. We are not skewering the meat because we want them to be used in fried rice.

Cooking the Fried Rice

1.Put 4 tbsp of cooking oil in a wok or large saucepan and put it up on medium heat.

2. Add all shallots in, roll them around in the oil.

Roll them around for a bit. Picture by Choen Lee.

3. Stir the spice mix in.

Throw in the spice. Picture by Choen Lee.

4. Stir and cook till the spices turn into an oily paste-like texture.

Staring to look like a paste. Picture by Choen Lee.

5. Add two beaten eggs in, stir to mix break in the wok. Fry the egg till it’s mixed with the rest of the ingredients, looking cooked and dry.

Just make space for your eggs. Picture by Choen Lee.

6. Add the cooked Calrose rice in, stir and mix.

Rice kept overnight is best used for fried rice. Picture by Choen Lee.
Toss everything thoroughly. Picture by Choen Lee.

7. Add in 90g satay peanut sauce, stir the mix.

Every Malaysian likes Satay sauce. Picture by Choen Lee.

8. Add in the cut french beans, stir the mix.

Add in the french beans. You can cut them shorter if you like. Picture by Choen Lee.
Toss the french beans, rice, and spice mix thoroughly. Picture by Choen Lee

9. Add half the grilled satay chicken last. Tip: If you want to share this fried rice with vegetarians, just omit the satay chicken.

10. Put it all on a nice plate and serve.

Plate it like sunshine. Picture by Choen Lee.

I hope you enjoyed making this recipe. The fried rice would be on the sweeter side of the flavor scale, to balance with the saltier satay chicken. If you would like something more traditional among the Malaysian-Chinese, check out my Ginger Chicken in White Wine Stew recipe or my Chicken in Garlic Yogurt Sauce recipe. Follow me on Instagram for my food diary.

Choen Lee


Photographer, presently instagramming a little bit.

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