NASI GORENG aka FRIED RICE

Another popular food with Malaysians is Nasi Goreng which literally means Fried Rice. 

Although it is usually eaten for lunch and dinner, some malay and chinese homes have it in the morning for breakfast. 

It is a wholesome meal by itself. You can add in all sorts of ingredients into the wok mixing together while frying the rice. Anything that you can find in your refrigerator, for example; meat, prawns, anchovies, mix vegetables or green leaf vegetables and fishcakes. 

Some may find it too heavy for breakfast while other families must have it almost everyday.

Below are some Fried Rice recipes from different races; Malay, Chinese, Vegetarian and Indian.

Ingredients

400g cold rice (overnight rice)

150g roast pork belly (slice/dice)

1egg beaten)

1stem spring onion (chopped)

1/2 tbsp chopped garlic

Seasoning

1/2 tsp salt

1/2 tsp monosodium glutamate (optional)

1/2 tbsp light soy sauce

a few dash of pepper powder

Method:

1. Heat up with 1tbsp oil. Stir fry garlic and roast pork until aromatic.
2. Add in cold rice and seasoning except soy sauce. Keep stirring until almost dry.
3. Pour in beaten egg in circle over the rice. Keep stirring.
4. Add in soy sauce and spring onion.
5. Stir for a couple of minutes. Serve hot.

Ingredients

400g cold rice (overnight rice)

150g medium prawns (remove shells, marinade with a little salt)

1egg (beaten)

3 cloves shallots (sliced and fried)

1/2 tbsp chopped garlic

1 stem spring onion (chopped)

1/2 cup mix vegetables (peas, carrot, corn)

Seasoning

1/2 tsp salt

a few dash pepper powder

1/2 tbsp soy sauce

1/2 tsp black sauce

Method:

1. Heat up wok with 1tbsp oil. Fry garlic with mix vegetables.
2. Add in prawns. Don't overcook them.
3. Pour in cold rice and seasoning except soy sauce & black sauce. Keep stirring.
4. Pour in beaten egg making a circle around the rice. Keep stirring.
5. Add in both sauce, spring onion and fried shallots.
6. Stir for a while. Serve hot.

Ingredients

400g cold rice

50g shelled prawns

50g chicken meat (diced)

2 eggs (beaten)

50g mixed vegetables

1 shallot (sliced)

2 cloves garlic (chopped)

3 tbsp sambal

1 red chilli (chopped)

Toppings

2 stems spring onion (chopped)

3 tbsp fried shallots

Method:

1. Heat up wok with 1tbsp oil. Fry shallots and garlic until fragrant.
2. Add in chicken meat and prawns. Stir fry until aromatic.
3. Pour in beaten egg slowly. Continue to stir-fry.
4. Add in cold rice, mix vegetables, red chillies and sambal.
5. Keep stirring until all combined and fragrant.
6. Season with salt and pepper.
7. Sprinkle spring onion and fried shallots on top. Serve hot.

Ingredients

300g cooked rice

50g shelled prawns

3 stalks filament stick or fishcake (cubed)

50g fish fillet or chicken meat

2 tbsp mixed vegetables

2 eggs (beaten)

Seasoning

1/2 tbsp oyster sauce

1/2 tbsp fish sauce (optional)

1 tbsp TOM YAM paste

1/2 tsp chilli powder

Egg Skin

2 eggs (beaten)

1 tsp cornstarch

Method:

1. To make egg skin, combine egg and cornstarch together. Beat well.
2. Heat up frying pan with a little oil.
3. Pour in egg mixture letting it spread around the pan like a pancake.
4. Cook until golden brown both sides. Remove and set aside.
5. Heat up 2tbsp oil. Pour in beaten egg slowly and stir fry to form into fluffly. 
6. Add in prawns, fishcake, chicken meat and seasoning.
7. Stir fry until aromatic.
8. Add in cooked rice and mixed vegetables.
9. Keep stirring until slightly dry.
10. Place egg skin into a bowl. Pour the rice on top. Wrap it up nicely.
11. Overturn the bowl into a plate. Spread chilly sauce on top. Serve hot.

Ingredients

150g brown rice

1egg (beaten)

30g medlar seeds (soaked)

6 baby sweet corn / corn cobs (diced)

200ml water

Seasoning

1/2 tsp salt

1/4 tsp pepper

1/2 tsp light soy sauce (for later use)

1/2 tsp chicken stock / cube / granules

Method:

1. Wash brown rice. Pour in 200ml water. Cook until done.
2. Remove rice and leave it to cool.
3. Heat up 3tbsp oil in wok.
4. Pour in beaten egg slowly, stir fry quickly to form into fluffly.
5. Add in diced corn cobs, seasoning and cooked brown rice.
6. Stir constantly until well combined.
7. Lastly, add soy sauce and medlar seeds.
8. Stir fry until rice aromatic. Serve hot.