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.
By Nandita Nataraj
Nasi Goreng – Malaysian Fried Rice
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.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4
Ingredients
- 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
Instructions
- Cook rice in 1-1/2 cup of water and set aside.
- Grind the red chilies, ginger garlic,onion, along with 2 tbsp of coconut and set aside.
- Heat oil in a heavy bottomed pan and add the peas and fry for 2-3 min.
- 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.
- Stir in the remaining coconut, rice, salt soya sauce, sugar and pepper and mix till the rice is coated with the spice mixture.
- 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.
i have tried this and i must say that its just lipsmacking..awesome :)
Thanks ajanta. You just made my day :)
Thanks for the instructions
What about the lemon juice?
Thanks for the recipe. I will cooked for Malaysian Ambassador and Malaysians visiting us on 29 June 2019.
★★★★★
Thankyou for a nice and well explained recipe. I almost lived on Nasi Goring during my time in Butterworth, Northern Malay, in front of Penang Island where there are some of the best Restaurants in the world. That ws in the “seventies”.
Now I am in Pichidangui on the coast of Chile with a Takeaway business. I intend to include your Nasi “G” (as we called it) in our
menu.
All the Best From Bernie Robinson and Paulina Vasquez
http://www.takeawaypichidangui.com