Malaysia Style Fried Porridge
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: serves 2
  • I cup of Jasmine rice – washed
  • 5 cups (1 ltr) water – for cooking the rice
  • 1 ½ cups (300 ml) water – for frying the porridge
  • 4 stalks chives – washed and cut into 3-inch sections
  • 3 cloves garlic - minced
  • 4 slices bacon – cut into strips
  • 4 slices (17 g) ready-to-eat dried cuttlefish – tear into strips
  • 3 tbsp ground pork
  • Cooking oil
  • Seasoning
  • 1 tbsp fish sauce
  • 1 tsp chicken powder
  • 2 tbsp soy sauce
  • 1 – 2 tbsp dark caramel sauce / dark soy sauce (if using dark soy sauce, reduce amount and taste before adding more)
  • Few dashes of ground white pepper
  1. Add 5 cups to the uncooked rice into a medium pot. Bring to boil and simmer for 20 mins until cooked. Stir occasionally.
  2. Remove cover and bring up the heat. There should still be some liquid left.
  3. Let it boil for another 30 secs. Turn off heat, cover and let it sit for 15 mins, until the water is fully absorbed into the rice.
  4. Meanwhile, heat 2 tbsp oil into a wok or frying pan and lightly fry the shredded cuttlefish until crisp. Keep an eye on them as they turn brown quickly. Drain and set aside.
  5. Using the same pan, fry the bacon under medium low heat until brown and crisp. Drain oil and set aside.
  6. Add 2 tbsp of oil to the wok / pan and bring to high heat. Add in garlic, minced pork and stir fry until pork turns opaque and fragrant.
  7. Add in rice porridge, 1 ½ cup water and continue to stir and mix.
  8. Once the water is almost absorb, add in seasoning, bacon, and cuttlefish and mix well. Reserve some of the bacon and cuttlefish as garnish or extra topping.
  9. Lastly, add in chives and toss well. Do not cook them for too long as they will wilt and lose its vibrant color.
  10. Turn off heat and serve warm. Garnish with reserved bacon and cuttlefish.
Recipe by Bear Naked Food at