Simple Malaysian Fried Rice Recipes

Simple Malaysian Fried Rice Recipes

Why do people eat Fried Rice?

Another popular food with Malaysians is Nasi Goreng which literally means Fried Rice.
Although it is usually eaten for lunch and dinner, some malay and chinese families have it in the morning for breakfast. Consuming Fried Rice in the morning is makes one stomach much fuller and could sometimes last till tea time. Fried Rice is full of carbohydrates and provides a great source energy for people who uses manual strength during work. Some may find it too heavy for breakfast while other families must have it almost everyday.
What ingredients to mix with Fried Rice?
It is a wholesome meal by itself. You can add in all sorts of ingredients into the wok mixing together while frying the rice. Anything that you can find in your refrigerator, for example; meat, prawns, anchovies, mix vegetables or green leaf vegetables and fishcakes. For those who prefer spicy dishes, you could add in spicy sauce such as sambal paste to enhance the fried rice flavor. If you want something healthier, open up a can of tuna and toss them into the fried rice for more Omega3 nutrients.
Below are some Fried Rice recipes from different races; Malay, Chinese, Vegetarian and Indian.

ROAST PORK BELLY FRIED RICE ( CANTONESE )

Roast Pork Belly Fried Rice from Famous Cuisine Magazine

Source: peachpurple

Cook Time

Prep time: 10 min

Cook time: 15 min

Ready in: 25 min

Yields: 4 people

Ingredients

• 400g cold rice, (overnight rice)
• 150g roast pork belly, (slice/dice)
• 1 egg, beaten
• 1stem spring onion, (chopped)
• 1/2 tbsp garlic, chopped

Seasoning Ingredients

Seasoning:
1/2 tsp salt
1/2 tsp monosodium glutamate (optional)
1/2 tbsp light soy sauce
a few dash of pepper powder

Instructions

1. Heat up with 1tbsp oil. Stir fry garlic and roast pork until aromatic.
2. Add in cold rice and seasoning except soy sauce. Keep stirring until almost dry.
3. Pour in beaten egg in circle over the rice. Keep stirring.
4. Add in soy sauce and spring onion.
5. Stir for a couple of minutes. Serve hot.

SAMBAL NASI GORENG ( INDIAN )

Sambal Nasi Goreng from Famous Cuisine Magazine

Ingredients
400g cold rice
50g shelled prawns
50g chicken meat (diced)
2 eggs (beaten)
50g mixed vegetables
1 shallot (sliced)
2 cloves garlic (chopped)
3 tbsp sambal
1 red chilli (chopped)

Toppings
2 stems spring onion (chopped)
3 tbsp fried shallots

Method:

1. Heat up wok with 1tbsp oil. Fry shallots and garlic until fragrant.
2. Add in chicken meat and prawns. Stir fry until aromatic.
3. Pour in beaten egg slowly. Continue to stir-fry.
4. Add in cold rice, mix vegetables, red chillies and sambal.
5. Keep stirring until all combined and fragrant.
6. Season with salt and pepper.
7. Sprinkle spring onion and fried shallots on top. Serve hot.

NASI PATTAYA ( MALAY )

Ingredients
300g cooked rice
50g shelled prawns
3 stalks filament stick or fishcake (cubed)
50g fish fillet or chicken meat
2 tbsp mixed vegetables
2 eggs (beaten)

Seasoning
1/2 tbsp oyster sauce
1/2 tbsp fish sauce (optional)
1 tbsp TOM YAM paste
1/2 tsp chilli powder

Egg Skin
2 eggs (beaten)
1 tsp cornstarch

Method:

1. To make egg skin, combine egg and cornstarch together. Beat well.
2. Heat up frying pan with a little oil.
3. Pour in egg mixture letting it spread around the pan like a pancake.
4. Cook until golden brown both sides. Remove and set aside.
5. Heat up 2tbsp oil. Pour in beaten egg slowly and stir fry to form into fluffly.
6. Add in prawns, fishcake, chicken meat and seasoning.
7. Stir fry until aromatic.
8. Add in cooked rice and mixed vegetables.
9. Keep stirring until slightly dry.
10. Place egg skin into a bowl. Pour the rice on top. Wrap it up nicely.
11. Overturn the bowl into a plate. Spread chilly sauce on top. Serve hot.

FRIED BROWN RICE with MEDLAR SEED

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Fried Brown Rice with Medlar Seeds from Famous Cuisine Magazine

Ingredients
150g brown rice
1egg (beaten)
30g medlar seeds (soaked)
6 baby sweet corn / corn cobs (diced)
200ml water

Seasoning
1/2 tsp salt
1/4 tsp pepper
1/2 tsp light soy sauce (for later use)
1/2 tsp chicken stock / cube / granules

Method:

1. Wash brown rice. Pour in 200ml water. Cook until done.
2. Remove rice and leave it to cool.
3. Heat up 3tbsp oil in wok.
4. Pour in beaten egg slowly, stir fry quickly to form into fluffly.
5. Add in diced corn cobs, seasoning and cooked brown rice.
6. Stir constantly until well combined.
7. Lastly, add soy sauce and medlar seeds.
8. Stir fry until rice aromatic. Serve hot.

Nutrition Facts
Serving size: 4 people
Calories	333
Calories from Fat	108
% Daily Value *
Fat 12 g	18%
Saturated fat 3 g	15%
Unsaturated fat 5 g
Carbohydrates 42 g	14%
Sugar 1 g
Fiber 2 g	8%
Protein 12 g	24%
Cholesterol 100 mg	33%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.