Nasi Goreng directly translate to Fried Rice and it is a common dish in the whole of Asia. In Malaysia alone, we have a variety of Nasi Goreng - extra spicy one, meaty one, and even one wrapped in omelette. In this recipe, I'm going to share with you the first Nasi Goreng I learned to make when I was around 5 years old.
1 brown onion (diced)
3 cloves garlic (minced)
40g green beans (diced)
2.5 tablespoon oil
1/2 cup frozen vegetable medley
1 teaspoon shrimp paste
1 tablespoon Hot Fire Sambal / Fire Chilli Paste
350g overnight cooked rice
2 tablespoon light soy sauce
2 tablespoon Sweet Soy Sauce (Kicap Manis)
a pinch of white pepper powder
1/4 teaspoon sesame oil
100g shredded roast chicken
Heat up the oil in a wok or pan and fry the eggs. Once done, set the eggs aside.
In the same pan, add onions and garlic. Sauté for a minute before adding in the frozen vegetable medley. Give it a good stir and then move them to the side of the pan.
Add the shrimp paste in and give sauté it for 30 seconds before mixing it in with the vegetables. Add Hot Fire Sambal / Fire Chilli Paste and stir well.
Add the rice into the pan and stir it in with all the ingredients in the pan. Season with light soy sauce, Sweet Soy Sauce (Kicap Manis), and white pepper powder.
Mix in the green beans and shredded roast chicken. Give it a final good stir before plating. Place the fried egg on top of the Nasi Goreng and garnish with fried onions, spring onions, and coriander.
Vegan friends: skip the shrimp paste and shredded chicken and substitute with vegetable stock cube and tofu respectively.