Nasi Goreng (Malaysian Fried Rice)
Nasi Goreng is a classic “leftover” rice dish originally from Indonesia. It is also widely enjoyed in Malaysia, Singapore, and Brunei, each with its own local variations. The basic idea is to reuse rice from the previous day and combine it with a fragrant mix of aromatics and vegetables. Our Malaysian version highlights the bold, savory flavors typical of the region while still paying homage to its neighbors. You can also find hundreds of variations, such as Nasi Goreng Ayam (with chicken), or versions using other vegetables, beef, or fish. Here you can find the Indonesian Nasi Goreng recipe.
4 SERVINGS
Ingredients
100 g leftover rice
2 tbs sesame oil
1 shallot, chopped
1 garlic clove, finely chopped
2 red chilis, deseeded
100 g fresh or frozen peas
2 small carrots, thinly sliced
2 tbs sweet soy sauce
1 tsp sugar
2 tsp lime juice
Salt to taste
Ground pepper, to taste
Cashews, for serving
2 spring onions, chopped, for serving
Start by crushing or finely chopping the shallots, garlic, and red chilis into a paste. Heat the sesame oil in a wok or large pan and stir-fry the carrots and peas for 2–3 minutes on high heat until slightly tender. Add the aromatic paste and fry briefly until fragrant. Mix in the leftover rice, sweet soy sauce, sugar, lime juice, salt, and pepper, stirring continuously so that every grain of rice is coated with the aromatic mixture. Garnish with roasted cashews and chopped spring onions. Serve with extra red chilis if desired.
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