Malaysian Nasi Goreng
A fragrant Indonesian-Malaysian fried rice with shrimp paste and leftover rice.
Ingredients
- 2 cups cooked rice
- 2 tbsp kecap manis
- 1 tsp shrimp paste or fish sauce
- 1 egg
- 2 shallots
- 2 cloves garlic
- 1 chili
- cucumber and tomato for serving
Instructions
- 1
Fry shallots, garlic, and chili until fragrant.
- 2
Push to side and scramble the egg.
- 3
Add rice, kecap manis, and shrimp paste.
- 4
Toss everything together over high heat.
- 5
Serve with cucumber and tomato slices.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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