After my Beef Penang Curry post the other day, I spent an entire day day-dreaming about our Malaysia trip and thought about all the foods I was exposed to and how much I regret not being more open to all of it. I was 21 at the time and although I already had an obsession with food, I was less adventurous and scared to try things.One thing I should’ve tried when I had the chance was Nasi Goreng. At the resort we spent the first week at, breakfast consisted of the normal “English” offerings and then a few Malay dishes were also on offer. One of them being Nasi Goreng.
Not knowing what on earth this was I always just looked over it and chose the usual croissants, fruit, eggs and bacon. I then saw people eating it in Kuala Lumpur and even though I liked the look of it, I was still very nervous to buy food from a street stall. I would jump at the chance to taste it now.
I’ve been seeing Nasi Goreng in quite a few magazines lately and decided to give it a try myself last week. I cheated by using ready-bought Nasi Goreng paste as making this yourself requires a list of ingredients as long as my arm and I just didn’t have the time or patience for that. I also chose to keep it vegetarian and omitted the chicken and prawns (sometimes pork is used as well). If you would like to include these, simply add the cooked chicken and prawns to the frying vegetables before you add the rice.
I really loved the spicy rice and vegetables flavoured with soy and fish sauce topped with a fried egg, its yolk oozy and sunshine yellow. Serve this with Ketchup Manis (a sweet and thick soy sauce) and extra freshly chopped chillies.
1 onion, finely chopped
2 garlic cloves finely chopped
1 tbsp ginger, grated
2 tbsp Nasi Goreng paste
1 head of broccoli (about 3 cups), florets removed and separated
2 cups sugar snap peas, sliced
3 cups cabbage, shredded
1/4 cup water
4 cups cooked rice
3-4 tbsp soy sauce
1 tbsp fish sauce
2 tbsp honey
4 eggs, fried
Ketchup manis, to serve
chopped chillies, to serve
- In a large, hot wok, fry the onion, garlic and ginger until fragrant.
- Add the Nasi Goreng paste and fry for another minute.
- Add the broccoli florets, sugar snap peas and cabbage and stir fry for 5 minutes.
- Add the water and allow the vegetables to cook until the water has evaporated.
- Add the cooked rice, soy sauce, fish sauce and honey and stir to combine everything. Allow to fry for another 5 minutes and serve with a fried egg on top.