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Nasi Goreng – Fried Rice

Using: THE SAMBAL / SAMBAL BELACAN

NASI = rice and GORENG = fried.

There are so many wonderful things about Nasi Goreng … it can be simple, complicated, spicy, mild, veggie, meaty, eaten hot, eaten cold for breakfast, eaten as a main, or a side – for hungover days and for dinner parties!

One of the best things about it is that you can generally make it with any random leftovers in the kitchen – here’s our easy version that you can edit to what you’ve got lying around!

INGREDIENTS:

2 tbsp sunflower oil

1 shallot, diced

2 tbsp minced ginger

1 tbsp minced garlic

1 small carrot, grated

2 tbsp frozen sweetcorn

2 tbsp frozen peas

400g/2 small bowls cooked rice

1 tbsp The Sambal / 1 tsp Sambal Belacan (or more depending on your spice tolerance!)

1 tsp salt

1 pinch white pepper

2 tbsp kicap manis (or 2 tbsp light soya sauce with 1 tsp sugar)

1 tbsp dark soya sauce

METHOD:

Heat the oil in a large frying pan or wok and add in the shallots, garlic & ginger.

After frying for 1 min, add in the veg and rice continuously stir and fry for 2 mins.

Add in all the seasoning, sambal, kicap manis and soya sauce and cook for another minute until piping hot.

Serve as it is or fry an egg to go on top!

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