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Nasi Goreng with Wok Sauce

Using: WOK SAUCE

The most important factor in this recipe is the cooking method- do not overfill the wok or pan that you’re cooking with. As a rule, do not fill your wok more than a third full- any more and steam can’t escape resulting in soggy rice instead of a dish that’s full of flavour

INGREDIENTS:

1 thumb ginger, diced

5 cloves of garlic, sliced

0.5 onion diced

200g protein of your choice- we love tofu puffs, sliced into small cubes so that it gets crispy. If using chicken or beef, slice thinly

Sweetcorn, peas and cubed carrot (for time saving, you can go for a mixed frozen bag of veg) 

300g cooked rice

3 tablespoons of Wok Sauce 

Crispy fried egg to top it 

METHOD:

Heat oil on high heat in a wok until it’s smoking

Add the onion, garlic and ginger and cook until the onion starts to turn translucent 

Add your protein and when it starts to colour add the veg and toss

When the protein is cooked all the way through, add your rice and mix all the way through

You want to cook this until the rice grains are slightly brown. 

Add wok sauce, mix all together and serve immediately

OPTIONAL ADDITIONS

For some heat, serve with any of Makan Malaysia’s Sambal! 

Serve with a crispy fried egg and crispy anchovies on top

Garnish with spring onion and fresh chillies

LITTLE CHEATS

Save yourself some time by

  • Using Makan Malaysia’s Ginger and Garlic instead of chopping ginger and garlic
  • Use Makan Malaysia’s frozen coconut rice

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