Name: Nasi Goreng - Malaysian Vegetable Fried Rice recipe by Muthulakshmi Madhavakrishnan at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup long grain rice or basmati rice; 1/4 cup thin coconut milk; 3 cups water; 1/4 cup sweet corn kernels; 5 to 7 button mushrooms chopped; 1/4 cup yellow and red capsicum chopped; 1 medium sized carrot cut into thin sticks; 2 tbsp scallions chopped; 1/4 cup spring onions chopped; 2 tsp soy sauce; 1/2 tsp sugar; 1 tsp distilled white vinegar; 2 tsp lemon juice; 1 tsp black pepper powder; 2 tbsp Coconut oil; Salt as per taste; For the chilli paste:; 5 red chillies (deseeded and soaked in warm water for 10 minutes ); 4 small onions; 6 garlic cloves; 1 tsp chopped ginger; 2 tbsp coconut milk

ABOUT Nasi Goreng - Malaysian Vegetable Fried Rice RECIPE

Malaysian fried rice, known as "Nasi Goreng" in Malaysia, is so tasty and flavourful and very easy to prepare within 30 minutes. If you have already cooked rice then making the fried rice will be super easy. I hope you try it and enjoy the recipe. This fried rice is flavoured with soy sauce, lime juice, little coconut milk and the red chilli garlic paste.

Ingredients Serving: 4

1 cup long grain rice or basmati rice
1/4 cup thin coconut milk
3 cups water
1/4 cup sweet corn kernels
5 to 7 button mushrooms chopped
1/4 cup yellow and red capsicum chopped
1 medium sized carrot cut into thin sticks
2 tbsp scallions chopped
1/4 cup spring onions chopped
2 tsp soy sauce
1/2 tsp sugar
1 tsp distilled white vinegar
2 tsp lemon juice
1 tsp black pepper powder
2 tbsp Coconut oil
Salt as per taste
For the chilli paste:
5 red chillies (deseeded and soaked in warm water for 10 minutes )
4 small onions
6 garlic cloves
1 tsp chopped ginger
2 tbsp coconut milk

Instructions

Wash the rice gently and soak the rice with 3/4 cup of water for 10 minutes.
In a heavy broad vessel, add 3 cups of water and allow it to boil. When it starts boiling, add a pinch of salt and the drained rice. Now cook the rice in a low flame.
When the rice is almost done, drain the water completely, then immediately add the coconut milk to the rice and keep it on a low flame for 5 minutes. Then turn off the flame and keep it covered with a small gap.
Heat the pan, add in the coconut oil, then add in the chopped scallions and fry them for a minute.
Next add in the grounded chilli paste and keep on stirring for a few minutes. Keep an eye on them as they brown quickly.
Now add the sweet corn kernels, chopped mushrooms and carrots. Continue to stir it vigorously for 2 minutes.
Then add in the chopped capsicum, stir it for a second and add the soy sauce, white vinegar, sugar and salt.
Mix them well and add the rice, pepper powder, lemon juice and chopped spring onions. Stir until everything has been fully combined. Adjust your salt and pepper if necessary.
Transfer the rice to a serving plate and garnish it with fresh spring onions.

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