Today I visited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time I ordered egg fried rice from Xia Yuan Yuan stall, it cost RM13.90 per plate.
This dish is a simple yet comforting meal that highlights the elegance of fried rice in Chinese culinary tradition.
The Egg Fried Rice is made with long-grain rice stir-fried with egg, spring onions, and soy-based seasoning, giving it a savoury aroma with slight smokiness from the wok. Each grain of rice is distinct, not sticky, which is the hallmark of good fried rice.
A fried egg with a bright, runny yolk placed on the side adds richness when mixed with the rice. Fresh cucumber provides a cooling contrast to the warm, savoury rice. A clear Soup is served alongside to cleanse the palate and balance the meal.
Fried rice (chǎofàn, 炒饭) has a long history in Chinese cuisine, with origins tracing back to the Sui Dynasty (589–618 AD) in Yangzhou, where Yangzhou fried rice became a benchmark style. Traditionally, fried rice was a way to repurpose leftover rice, ensuring nothing went to waste while still creating a flavorful and filling dish.
The egg fried rice variant, one of the most common and beloved forms, likely became popular during the Ming and Qing dynasties when eggs were more widely available and affordable. It spread across Asia and beyond, becoming a base for countless variations depending on local ingredients and preferences.
In Malaysia and Southeast Asia, egg fried rice holds a special place as both a quick meal and comfort food, often enjoyed at food courts and hawker stalls. The addition of sliced cucumber and a light soup is typical of Malaysian and Singaporean presentations, making the dish more complete and refreshing.
At Xia Yuan Yuan, this dish continues that tradition: affordable, filling, and familiar, appealing to both office workers looking for a quick meal and diners seeking a taste of home-style simplicity.
