Malaysian Nasi Goreng Recipe

Cooked rice: Preferably day-old, as it has a firmer texture that works well for frying.

Vegetable oil: Used for stir-frying the ingredients and ensuring they don't stick to the wok.

Garlic: Adds a fragrant and flavorful base to the dish.

Onion: Provides sweetness and depth of flavor when sautéed.

Soy sauce: Contributes a salty, umami taste that enhances the overall flavor.

Chili paste: Brings heat and a touch of complexity to the dish.

Eggs: Scrambled into the rice for added protein and richness.

Mixed vegetables: A combination of carrots, peas, and corn for color, texture, and nutrition.

Chicken breast: Cooked and shredded, it adds a hearty protein element to the dish.

Salt: Used to season the dish to taste.

Pepper: Adds a bit of heat and enhances the overall flavor.

When preparing Nasi Goreng, ensure that the rice you use is day-old and thoroughly chilled. Freshly cooked rice tends to be too moist and can become mushy when stir-fried. The drier texture of day-old rice helps it to absorb the flavors better and achieve the desired fried rice texture.

• day-old cooked rice - Substitute with freshly cooked rice: If you don't have day-old rice, you can use freshly cooked rice. Spread it out on a baking sheet to cool and dry out slightly before using.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for stir-frying.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic. It provides a similar flavor, though fresh garlic is more aromatic.

• chopped onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• chili paste - Substitute with sriracha: Sriracha can be used in place of chili paste for a similar spicy kick, though it is slightly sweeter.

• beaten eggs - Substitute with tofu: Crumbled tofu can be used as a vegan alternative to eggs, providing a similar texture.

• carrots, peas, corn mixed vegetables - Substitute with bell peppers, green beans, and broccoli: These vegetables offer a similar mix of textures and flavors.

• cooked and shredded chicken breast - Substitute with tofu: For a vegetarian option, use firm tofu, which can be marinated and cooked to mimic the texture of chicken.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, reducing the need for additional salt.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can be used in the same quantity as black pepper.

• Allow the Nasi Goreng to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled Nasi Goreng into airtight containers or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
• Label the containers or bags with the date and contents to keep track of freshness.
• Store in the refrigerator for up to 3-4 days. For longer storage, place in the freezer where it can last up to 2 months.
• To reheat, thaw frozen Nasi Goreng in the refrigerator overnight. Alternatively, use the defrost setting on your microwave.
• Reheat in a wok or large skillet over medium heat. Add a splash of vegetable oil or a bit of soy sauce to refresh the flavors and prevent sticking.
• Stir frequently to ensure even heating. If the rice seems dry, add a small amount of water or chicken broth.
• Serve hot and enjoy your delicious Malaysian Nasi Goreng once again!

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Once the oil is hot, add the leftover Nasi Goreng.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the rice is heated through and slightly crispy.

• Microwave Method:

  1. Place the leftover Nasi Goreng in a microwave-safe dish.
  2. Add a splash of water or broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Nasi Goreng evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through, until the rice is hot.

• Steaming Method:

  1. Place the leftover Nasi Goreng in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover.
  4. Steam for about 5-10 minutes until the rice is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the leftover Nasi Goreng in a single layer in the air fryer basket.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through, until the rice is hot and slightly crispy.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: A surface to safely chop and prepare ingredients.

• Measuring spoons: Used to measure out the soy sauce and chili paste accurately.

• Mixing bowl: Handy for beating the eggs before adding them to the wok.

• Serving spoon: Useful for serving the finished Nasi Goreng hot.

• Measuring cup: Necessary for measuring the day-old cooked rice and mixed vegetables.

• Garlic press: Optional but useful for mincing the garlic quickly and efficiently.

Use pre-cooked chicken: Save time by using pre-cooked or rotisserie chicken instead of cooking and shredding a chicken breast from scratch.

Frozen mixed vegetables: Opt for frozen mixed vegetables to eliminate the need for chopping and prepping carrots, peas, and corn.

Day-old rice: Ensure you have day-old cooked rice ready to go, as it works best for fried rice and saves cooking time.

Pre-minced garlic: Use pre-minced garlic from a jar to cut down on prep time.

One-pan method: Cook everything in one wok or pan to save on cleanup time.