Traditionally, Nasi Goreng is made with leftover rice and is flavored with Soy-sauce, lime or tamarind, meat, fish or vegetables and topped with fried egg. This one is fully vegetarian, and it is absolutely delicious as it is, but you can top it with any protein you like.

In the lively markets and roadside food stalls across Malaysia, a crowd-favorite dish, Nasi Goreng, stands out. This beloved fried rice dish, simple but packed with flavor, is a defining feature of the local cuisine.

Making Nasi Goreng involves stir-frying cooked (preferably leftover) rice with sweet soy sauce, known as kecap manis. The dish is punched up with a spicy kick from garlic, shallots, and red chilies.

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Nasi Goreng also incorporates an array of crunchy vegetables like cabbage, carrots, or bok choy, contributing a satisfying texture to every bite. It usually contains a protein component, which could be tender pieces of chicken, flavorful shrimp, or hearty tofu.

The dish often arrives beautifully garnished with fresh cucumber and tomato slices. You might also find it crowned with a perfectly fried egg, some spicy shrimp, or with scrambled egg mixed into the rice for a richer experience.

The beauty of Nasi Goreng lies in its versatility. It varies from one cook to another, adapting to personal tastes and local traditions. So, whether you’re trying it in a bustling city food court or a small village eatery, Nasi Goreng offers a genuine and delicious taste of Malaysia’s diverse culinary landscape.

Our version here is vegetarian, but you can easily add anything from chicken or shrimp, to beef or pork, if you want to kick in some animal proteins to the dish.

Step by Step Guide to Making Nasi Goreng

Ingredients Preparation:

Rice Preparation:

Cook 1 cup of long-grained rice with 1-1/2 cups of water. Once done, let it cool and set aside.

Spice Paste:

To create the base flavor, combine 3 deseeded Kashmiri red chilies, 1-inch ginger piece, 2 garlic cloves, 1 finely chopped large onion, and 2 tbsp of grated fresh coconut. Process this mix to achieve a fine paste.

Cooking Process:

Oil & Veg:

In a heavy-bottomed pan, heat 2 tbsp of sesame oil. As it warms, toss in 1/4 cup of fresh/frozen peas and fry for 2-3 minutes. Next, add 1/4 cup of fresh/frozen corn kernels and stir for another minute.

Spice Introduction:

Pour your prepared spice paste into the pan. Continuously stir and cook for around 5 minutes or until most of the moisture has evaporated, giving you a thicker consistency.

Mix & Season:

Add the cooked rice to the pan. Now, pour in the remaining 2 tbsp of grated coconut, 1 1/2 tbsp of light soy sauce, 1 tsp of sugar, and season with salt and freshly ground pepper. Stir until the rice is thoroughly coated in the spice blend.

Lemon Zest:

Inject a subtle tangy hint by drizzling 2 tsp of lemon juice over the mix.

Serve It Up:

Garnish Galore:

Transfer the ready Nasi Goreng to a serving platter. Embellish with crunchy toasted cashews, freshly sliced spring onion greens, and vibrant chopped tomatoes to elevate the dish’s visual and flavor appeal.

Handy Notes:

Nuts:

If cashews aren’t available, roasted and crushed peanuts make an excellent substitute.

Vegetables:

Feel free to swap out the corn kernels for an equivalent quantity of peas.

Sauce Swap:

In case you stumble upon ‘kecap manis’, use 1 1/2 tbsp of it, eliminating the need for soy sauce and sugar.

Proteins:

Add a protein of your choice to transform this dish into a complete carnivore’s delight.

Nasi Goreng – Malaysian Fried Rice

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5 from 3 reviews

• Author: Nandita Nataraj
• Total Time: 25 minutes
• Yield: 4 1x

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Description

Traditionally, Nasi Goreng is made with leftover rice and is flavored with Soy-sauce, lime or tamarind, meat, fish or vegetables and topped with fried egg. This one is fully vegetarian, and it is absolutely delicious – but it can easily be converted into a carnivore version.

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Ingredients

Units USM Scale 1x2x3x

• Long grained rice – 1 cup
• Sesame Oil – 2tbsp
• onion – 1 large, chopped fine
• Garlic – 2 cloves
• Kashmiri red chilis – 3, deseeded
• Ginger – 1″ piece
• Fresh or frozen peas – 1/4 cup
• Fresh or frozen corn kernels – 1/4 cup
• Grated fresh coconut – 2tbsp+2tbsp
• Light soya sauce – 1 1/2 tbsp
• Sugar – 1 tsp
• Salt to taste
• Lemon juice – 2tsp
• Freshly ground Pepper powder to taste

To garnish:

• Chopped and toasted cashews, spring onions and chopped tomatoes

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Instructions

1. Cook rice in 1-1/2 cup of water and set aside.
2. Grind the red chilies, ginger garlic,onion, along with 2 tbsp of coconut and set aside.
3. Heat oil in a heavy bottomed pan and add the peas and fry for 2-3 min.
4. Add the corn and fry for a min more. Stir in the ground mixture and keep sautéing the mixture for 5 more min or till most of the water is evaporated.
5. Stir in the remaining coconut, rice, salt soya sauce, sugar and pepper and mix till the rice is coated with the spice mixture.
6. Transfer the rice to a serving dish. And garnish with chopped and toasted cashews, spring onion greens and chopped tomatoes.

Notes

You can substitute the cashews with roasted and crushed peanuts.

You can substitute the corn kernels with equal quantity of peas.

If you can find kecap manis – you can use 1 1/2 tbsp, and omit the soy sauce and sugar.

Add any protein to the dish to make it a full carnivore meal.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Side, Main
• Method: Frying
• Cuisine: Malaysian