Malaysian Fried Rice (Nasi Goreng)
The Chinese style fried rice is mild and less spicy but served with birds eyes chillies dipped in soy sauce, for those who like it spicier.The Malays and ''Baba-Nyonya'' prefer a spicy version which includes prawn paste (belacan), chilli paste and dried prawns with the rest of the fried rice ingredients.Nasi Goreng or Malaysian fried rice is a popular dish cooked at homes and served in restaurants in Malaysia, Singapore, Indonesia and Thailand, Basically, fried rice or “nasi goreng” is a stir-fry meal which comprises of pre-cooked rice, chicken/prawns and vegetables with Chinese sauces. In fact, many use any leftover cooked rice, vegetables and eggs/chicken to make a simple but quick one-dish meal for the family.There are so many variations of this sumptuous, well balanced healthy meal:*Baba-Nyonya – or Straits-born Chinese are the descendent of Chinese immigrants who came to Malaysia, Singapore and Indonesia between the 15th and 17th century. They intermarried with the local Malays and Indonesians and are considered a mixed-race, with its unique hybridization of culture, language and amazing food especially their ''kuihs'' or local cakes.
Ingredients
- 4 cups cooked rice (best if using overnight cooked rice.)
- 6 shallots – sliced finely.
- 3 tbsp chopped garlic.
- 2 fresh red chillies – sliced finely.
- 2 dried Chinese mushrooms (Shitake) – soaked in warm water and shredded finely.
- 1 carrot – cut into thin strips.
- 150 g large raw Tiger prawns/shrimps or 150gram chicken strips
- 1 Freshly ground black pepper (or according to taste).
- 2 eggs lightly beaten with a pinch of salt and black pepper powder.
- 2 tsp sesame oil.
- ½ tsp Chinese 5 spice powder.
- ½ tsp Schwartz Thai 7 spice (optional).
SAUCES
- 1 tbsp oyster sauce.
- 1 tbsp light soy sauce.
- A few drops of dark soy sauce
GARNISH
- 10 shallots, sliced and fried crispy.
- 1 fresh red chilli, sliced thinly.
- 2 spring onions, chopped finely'
- 6 tbsp sweet corn
Instructions
- Marinate the prawns or chicken with little salt, a sprinkle of coarse black pepper, 2 teaspoons of sesame oil and 2- 3 drops of black/thick soy sauce. Keep aside.
- Heat little peanut oil or any vegetable oil, in a ''wok'' or deep frying pan. Beat the eggs lightly and make scrambles eggs. Remove from the pan and keep aside.
- Add in the chopped garlic. When it is slightly golden brown, add in the shallots and cook until it is nearly golden brown.
- Then, add in the fresh red chillies and stir for about 2 minutes. After that, add in the prawns or chicken strips and cook until it is brown and crispy, stirring continuously.
- Add in the vegetables. When they are half cooked, add in the cooked rice.
- Then add in all the sauces, Chinese 5 Spice powder and Thai 7 spice powder.
- Stir well and if the rice sticks to the wok, add in more oil. Taste for salt and heat.
- You can add in more sauces or chilli if need be. Add in the scrambled eggs and stir well.
- When the rice starts to pop and is done, switch off the flame. Sprinkle a little ground black pepper.
- Garnish with crispy fried shallots, spring onions and few slices of fresh red chilli.
- Serve with prawn crackers and slices of red bird’s chillies dipped in thin soy sauce in a small dish (optional).
- Best served hot.
Notes
Variation:
- You can add vegetables like French beans, shredded cabbage, frozen peas and capsicums to the dish.
- Sometimes, I add in 1 -2 lemongrass stalks, pounded finely – to the rice so that it is aromatic and appetising.
- For those who like it really spicy, replace fresh red chillies with ground chilli paste with 1/2 pod garlic, lemon grass or ”serai”, ”belacan” or shrimp paste, before adding in the prawns or sliced chicken.
- Skip ”belacan” if you’re allergic to prawns.
- Vegetarians can skip the prawns, chicken and oyster sauce, in this dish.