Entrée: Malaysia – Nasi Goreng (Fried Rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

4 cups (960 ml) cooked day-old jasmine rice (cooled and separated)
3 tbsp (45 ml) vegetable oil (divided)
2 large eggs
7 oz / 200 g raw shrimp (peeled & deveined) or 7 oz / 200 g boneless chicken, thinly sliced
3 shallots, thinly sliced
3 cloves garlic, minced
2 bird's eye chilies or 1 red chili, sliced (adjust to taste)
1 tbsp (15 ml) belacan (shrimp paste), about 0.5 oz (15 g), optional (lightly toasted if using)
2 tbsp (30 ml) kicap manis (sweet soy sauce)
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) sambal (sambal oelek or sambal belacan) — adjust to heat preference
1 tsp (5 ml) sugar (optional, balances flavors)
1 cup (240 ml) mixed vegetables (peas, diced carrot, or canned corn)
2 stalks spring onion (scallions), sliced (white and green parts separated)
Cucumber slices and tomato wedges to serve
Lime or calamansi wedges to serve
Salt and white pepper to taste
Optional: fried egg or sunny-side-up eggs (1 per serving) as garnish

Instructions

Prep: Break up any clumps in the cold cooked rice so the grains are separated. Measure sauces and have vegetables and protein ready.
Make the flavor base: Heat 1 tablespoon oil in a wok or large frying pan over medium-high heat. Add shallots, garlic, chilies and the toasted belacan (if using). Stir-fry 1–2 minutes until fragrant and shallots soften.
Cook the protein: Push the aromatics to the side, add another 1 tablespoon oil, then add shrimp or chicken. Stir-fry until just cooked through (shrimp opaque and pink, chicken no longer pink). Remove protein to a plate and set aside.
Scramble the eggs: Add the remaining 1 tablespoon oil to the wok. Crack in the eggs, scramble briefly until just set but still soft. Push eggs to the side.
Combine rice and aromatics: Add the cold rice to the wok. Break up any remaining clumps and spread rice to contact the hot surface. Increase heat to high. Toss rice with the aromatic mixture and eggs so grains get evenly coated.
Season: Return the cooked protein to the wok. Add kicap manis, light soy sauce, sambal, sugar, and the white parts of the spring onion. Stir-fry quickly, tossing to distribute sauces so the rice takes on an even color and flavor.
Add vegetables and finish: Stir in mixed vegetables and cook 1–2 minutes until vegetables are heated through but still have a bit of bite. Taste and adjust seasoning with salt, white pepper, or more sambal/kicap manis if needed.
Final toss: Give the nasi goreng a final high-heat toss so everything is hot and slightly caramelized. Fold in the green parts of the spring onion just before removing from heat.
Plate: Serve the nasi goreng hot topped with a fried or sunny-side-up egg (if using). Garnish with cucumber slices, tomato wedges and lime or calamansi wedges on the side.
To serve: Squeeze lime over each portion and mix the runny yolk into the rice if using a fried egg. Offer extra sambal or kicap manis on the side for individual adjustment.