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Nasi Goreng Cina (Chinese-style Fried Rice)

By Aim Aris and Ahmad Salim

Nasi Goreng Cina (Chinese-style Fried Rice)
As you have probably gathered, rice is a staple ingredient in Malaysian cuisine, with fried rice featuring at every food court as the go-to dish for locals. It’s cheap and works as a stand-alone dish or as an accompaniment to dishes.

Nasi Goreng Cina Recipe (Chinese-style Fried Rice)

If you are cooking fried rice at home, you’ll find endless variations using different ingredients, but this version of Nasi Goreng Cina (Chinese-style Fried Rice) is probably one of the simplest and best loved. Even better, you can use left-over rice from a previous meal to make this delicious and satisfying dinner.

Makes 4 serves

Ingredients

  • 3 tablespoons vegetable oil
  • 3 garlic cloves, finely chopped
  • 2 red shallots, finely sliced
  • 2 long red chillies, seeded and finely sliced
  • 12 banana prawns (shrimp), peeled and deveined, tails intact
  • 3 eggs
  • 70 g (½ cup) frozen mixed vegetables, thawed
  • 2 tablespoons oyster sauce
  • 1 teaspoon fish sauce
  • 740 g (4 cups) left-over cooked long-grain or basmati rice, chilled overnight
  • 2 tablespoons sesame oil
  • Salt and freshly ground black pepper
  • Malaysian chilli paste (see link below), to serve (optional)

Method

  1. Heat the oil in a wok or a non-stick frying pan over medium heat. Add the garlic, shallot and chilli and cook for 1–2 minutes until aromatic. Add the prawns and cook for 1 minute.
  2. Push the sautéed ingredients to the edge of the wok and crack in the eggs. Let them cook for 30 seconds or so, then break up the eggs using a spatula.
  3. Add the frozen vegetables and stir well, then pour in the oyster sauce and fish sauce and stir to combine. Add the rice and toss everything together.
  4. Add the sesame oil and season to taste with salt and pepper. Continue stirring until the rice becomes toasty, then serve immediately with Malaysian chilli paste if you like a little extra ‘kick’.

 

A Day in Penang by Aim Aris and Ahmad Salim, published by Smith Street Books, AUD$39.99, available 3 February.
Food photographer: Georgia Gold.

More recipes from A Day in Penang:

Mee Kari Penang

Char Kuey Teow

Sambal Belacan (Malaysian Chilli Paste)

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