Penang Indian Mixed Curry Rice Stir-Fry

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A vibrant one-pan stir-fry inspired by the legendary Nasi Kandar stalls of Penang. Fragrant curry-spiced rice is tossed with tender squid, prawns, chicken, and crisp vegetables, then finished with a smoky sambal and sweet soy glaze. Every spoonful delivers the bold, layered heat that makes Penang street food unforgettable.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 72 gCarbs
• 5 gFiber
• 7 gSugar
• 32 gProtein
• 780 mgSodium
• 720 mgPotassium
• 125 mgCalcium
• 4.2 mgIron
• 24 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the curry-spiced rice

• 2 cups jasmine rice, rinsed and drained
• 1 tbsp Malaysian meat curry powder
• 1 tsp ground turmeric
• 1 cinnamon stick
• 2 whole cloves
• 1 star anise
• 1 pandan leaf, knotted
• 3 cups water or light coconut water

For the aromatics and sauce

• 3 tbsp vegetable oil
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, finely minced
• 1 tbsp grated fresh ginger
• 3 tbsp Penang-style sambal paste
• 2 tbsp thick dark sweet soy sauce
• 1 tbsp regular soy sauce
• 1 tsp sugar

For the proteins

• 250 g boneless chicken thigh, sliced into strips
• 150 g cleaned squid, bodies scored in a crosshatch
• 150 g medium prawns, peeled and deveined
• 1/2 tsp salt
• 1/2 tsp white pepper

For the vegetables and garnish

• 8 fresh okra pods, halved lengthwise
• 120 g long beans, cut into 4 cm lengths
• 1 Japanese eggplant, cubed
• 1 small cucumber, halved and sliced
• 2 ripe tomatoes, cut into wedges
• 2 hard-boiled eggs, halved
• 2 tbsp crispy fried shallots
• Fresh coriander leaves and lime wedges, to serve

Directions

1. Rinse the rice until the water runs clear, then combine with curry powder, turmeric, cinnamon, cloves, star anise, pandan leaf, and water in a rice cooker or pot. Cook until tender, then fluff and keep warm.
2. Season the chicken, squid, and prawns with salt and white pepper. Heat 1 tablespoon of oil in a large wok over high heat and stir-fry the chicken for 3 minutes until lightly browned. Add the squid and prawns and toss for just 1 to 2 minutes until the squid curls and the prawns turn pink. Remove and set aside.
3. In the same wok, add the remaining 2 tablespoons of oil and fry the onion, garlic, and ginger for 2 minutes until fragrant and golden at the edges.
4. Stir in the sambal paste and fry for 1 minute until the oil turns reddish and smells toasty. Add the dark sweet soy sauce, regular soy sauce, and sugar, and toss quickly to combine.
5. Add the okra, long beans, and eggplant to the wok and stir-fry over high heat for 3 to 4 minutes until the vegetables are tender but still crisp. Return the chicken, squid, and prawns to the wok along with the cucumber and tomatoes, then toss for 1 minute just to heat through.
6. Add the warm curry rice to the wok and use a wide spatula to gently fold and toss everything together until the rice is evenly coated in the sambal glaze and turns a deep golden-brown color.
7. Taste and adjust seasoning with a pinch more salt or a splash of soy sauce. Mound the stir-fried rice onto plates, then top each portion with halved hard-boiled eggs, a generous sprinkle of crispy fried shallots, and fresh coriander. Serve immediately with lime wedges on the side.
8. Encourage diners to squeeze lime over their portion and mix in any extra sambal or dark sweet soy sauce from small side dishes for an authentic Penang nasi kandar experience at the table.

Cook’s Notes

• Day-old refrigerated rice works best for the stir-fry step because cold grains hold their shape and absorb the sambal glaze without turning mushy.
• Do not overcook the squid; once it curls and firms up it is done. Overcooking makes it rubbery, which is the most common home-cooking mistake.
• For a more authentic Penang feel, add a few pieces of fried chicken or a fried fish fillet on top instead of the hard-boiled eggs, just like the famous Nasi Kandar stalls serve.
• Adjust the sambal amount to your heat tolerance; Malaysian sambal pastes vary widely, so taste yours before adding the full quantity.
• A pandan leaf is optional but it gives the rice that unmistakable Malaysian aroma you smell the moment you walk past a nasi kandar shop.

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