Nasi Goreng (Malaysian Fried Rice)
Nasi Goreng is a typical “leftover” dish from Indonesia. However, countless versions of this recipe also exist in Malaysia, Singapore and Brunei. The idea behind the simple dish is to use the rice from the previous day. There are hundreds of different recipe variations such as Nasi Goreng Ayam (with chicken). Other vegetables, beef or fish are also often used. Our basic recipe from Malaysia differs in some parts from the Indonesian Nasi Goreng. Feel free to use meat or other vegetables to customize the dish to your liking. Indonesia, Malaysia, Singapore and Brunei. The dish can be called the national dish of Indonesia. Here you can find the Indonesian recipe of Nasi Goreng.
100 g leftover rice
2 tbs sesame oil
1 shallot, chopped
1 garlic cloves, finely chopped
2 red chilis, deseeded
1 cm ginger, chopped
100 g fresh or frozen peas
2 small carrots, diced
4 tbs coconut flakes
2 tbs sweet soy sauce
1 tsp sugar
2 tsp lime juice
Salt to taste
Ground pepper, to taste
Cashewes, for serving
2 Spring onions, chopped, for serving
Use a mortar to grind red chilis, ginger, garlic, shallots along with 2 tbs of coconut and set aside.
Heat oil in a pan or wok and add carrots and peas. Stir fry for 2-3 minutes on high heat.
Now stir in the mixture from the mortar and keep sautéing the mixture for 2-3 more minutes.
Stir in the remaining coconut, rice, salt, sweet soy sauce, sugar and pepper and mix till the rice is coated with the spice mixture.
Garnish Nasi Goreng with crushed and roasted cashews and spring onions. We also love to eat Nasi Goreng with some extra red chilis.
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