A simple yet hearty favourite, fried rice appears on nearly every Asian restaurant menu. First developed in China during the Sui Dynasty (581–618), fried rice was believed to have started as a way to make use of leftover food.

At Grand Millennium Kuala Lumpur’s award-winning Chinese restaurant Lai Ching Yuen, Executive Chinese Chef Terence Foong has created his special version of the classic dish, named Richman Fried Rice(有钱佬炒饭).

Chef Terence Foong says that the secret to a full-flavoured fried rice is in the art of wok hei – the precision of fire, high heat control and oil that creates a smoky aroma for the fried rice. “It is the distinguishing feature that the fried rice must capture,” he says.

When he was young, his mother would often stretch the family meal with leftover food and rice. It was a fast and easy-to-make staple, yet comforting. One day, Chef Terence was asked to prepare a simple meal for the restaurant crew, and that’s the story of how his Richman Fried Rice came about. He challenged himself to be innovative and experimented with various ingredients until he perfected it. One day, he offered it to a regular diner at Lai Ching Yuen, and it now is featured on the regular restaurant menu and special curated menus for events and celebrations.

Chef Terence’s version features rice, moist yet firm with a textural crunch, stir-fried with fresh scallops, prawns, egg white and spring onions, then lightly covered silky light soy sauce, all in a well-seasoned wok.

To try Chef Terence’s special Richman Fried Rice, visit Lai Ching Yuen at Grand Millennium Kuala Lumpur. For reservations or enquiries, please call +603 2117 4180 or email lcy@millenniumhotels.com.