Nasi Goreng or Malaysian fried rice is a popular dish cooked at homes and served in restaurants in Malaysia, Singapore and Indonesia. 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:
- The Chinese style fried rice
- 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.
*Baba-Nyonya – or Straits-born Chinese are the descendents of Chinese immigrants who came to Malaysia and Singapore between the 15th and 17th centuries.
Fried Rice or “Nasi Goreng”- My family favourite
Serves 4
Ingredients:
- 3 cups cooked rice (best if using overnight cooked rice)
- 4 shallots – sliced finely
- 2 teaspoons chopped garlic
- 1 – 2 fresh red chillies – sliced finely (according to taste)
- 2 dried Chinese mushrooms (Shitake) – soaked in warm water and shredded
- 1 carrot – cut into strips
- 150gram large raw Tiger prawns/shrimps or 150gram chicken strips
- Freshly ground black pepper – sprinkle according to taste
- 2 eggs lightly beaten with a pinch of salt and black pepper
- 2 teaspoons sesame oil
- Chinese 5 spice powder – ½ teaspoon
- Schwartz Thai 7 spice (optional) – ½ teaspoon
Sauces:
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- A few drops of dark soy sauce
Garnish:
- Crispy fried shallots – about 8 shallots
- 1 fresh red chilli
- 2 spring onions chopped finely
- 3 tablespoons sweet corn
Method:
- 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 oil in a saucepan. Beat the eggs lightly and make scrambles eggs. Remove from pan and keep aside.
- In a deep wok or pan, add some oil and when it is hot, add in the chopped garlic.
- When it is slightly golden brown, add in the shallots and cook until it is nearly 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 and very little salt. 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 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.
Variation:
- You can add vegetables like French beans, 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.