Home » Malaysia Cooking » Malay style Fried Rice Recipe

Malay style Fried Rice Recipe

Malay style Fried Rice Recipe

Malay style Fried Rice Recipe

Nasi goreng, as it is commonly called in Malaysia, comes in many varieties. There is the Chinese version with little or no chilli powder or paste; the Indian variety, which is quite spicy, and the typical Malay style as presented in this recipe. Traditionally, the Malays have nasi goreng for breakfast. Of late it has become a common dish eaten by Malaysians from all walks of life at all times of the day.

Ingredients :

    • 150 g (5 oz) fresh prawns, shelled, deveined and diced
    • 150 g (5 oz) boneless chicken meat, diced
    • Salt and sugar, to season
    • 4 tablespoons oil
    • 1 egg, beaten with salt and pepper to taste
    • 2 cloves garlic, finely chopped
    • 1 teaspoon chilli powder mixed with 2 teaspoons water to make a paste
    • 8 green beans or 2 long beans, diced
    • 1 tablespoon water
    • 1 teaspoon oyster sauce
    • 1 teaspoon soy sauce
    • 1 tablespoon tomato ketchup
    • 1/2 teaspoon salt
    • 1 teaspoon ground white pepper
    • 400 g (4 cups) cold cooked rice
    • Crispy Fried Shallots, to garnish
    • 2 spring onions, diced, to garnish
    • 1 green finger-length chilli, deseeded and sliced, to garnish
    • 1 fresh tomato, sliced into wedges, to garnish

Spicy Sweet Soy Sauce :

    • 1 red finger-length chilli
    • 1 green finger-length chilli
    • 2 teaspoons white vinegar
    • 1 teaspoon honey
    • 1 teaspoon soy sauce
    • 1 teaspoon dark soy sauce
    • 1/2 teaspoon salt
    • 2 tablespoons hot water

Method :

    1. Season the diced prawns and chicken meat with salt and sugar. Set aside.
    2. To make the Spicy Sweet Soy Sauce, deseed and finely slice the chillies. Put in a small serving bowl. Combine the rest of the ingredients in a separate bowl. Stir well and pour over the sliced chillies. Set aside.
    3. Heat 1 tablespoon of the oil in a frying pan and fry a thin omelette. Remove and slice into strips. Keep aside for garnishing.
    4. Heat the rest of the oil in a wok over medium heat, fry the chopped garlic and chilli powder paste for 2 minutes over medium heat; add the prawns, chicken and the beans. Toss well and add the water, oyster sauce, soy sauce, tomato ketchup, salt and pepper. Fry for another 3–5 minutes or until the prawns and chicken are cooked.
    5. Add the rice and fry for another 5 minutes, stirring to break up any lumps. Remove from the heat. Garnish the rice with the omelette strips, Crispy Fried Shallots, diced spring onions, sliced green chilli and tomato wedges. Serve with a dipping bowl of Spicy Sweet Soy Sauce on the side.

Serves 4–6
Preparation time : 10 mins
Cooking time : 15 mins

See also Malaysia Cooking “Turmeric Rice with Coconut (Pulut Kuning) Recipe”