Friday, December 11, 2009

Fried Rice (Nasi Goreng)

Fried Rice (Nasi Goreng) is a popular dish among Asians. Malays and Indonesians fried rice often accompanied by fried egg, keropok (prawn crackers), fried chicken or satay. Chinese fried rice is serve as a main dish or as a side dish. You will definitely see fried rice in Chinese or Malay/Indonesian Restaurant in their menu. In the photo, my fried rice was accompanied by strips omelet, bergedil, keropok and salad. Yummy!!!!

The  simplest and the easiest fried rice that my mom taught me was Egg and Black Pepper fried rice; using sliced onions, sliced green chilli, scrambled eggs, black pepper, salt to taste and pre-cooked rice.  That was my first fried rice. Before I knew the tricks of cooking fried rice, my fried rice was terrible. I had soggy fried rice before; vegetables were still hard, etc... it was funny! I learn as I go and always tell myself, that it will be better the next time.. :)

2 cups pre-cooked rice
1/2 onion, sliced thinly
60 gm long beans, sliced thin
50 gm carrot, cut into small cubes
50 gm green capsicum, cut into small cubes
30 gm dry shrimps, soaked and pounded
1-2 tsp chilli paste
2 tbsp vegetable oil
salt to taste

Heat oil in a wok or frying pan. Stir fry onions and chili paste and mix well. Add the pounded dry shrimps, carrots and green capsicum. Stir fry for about 3 minutes then add the long beans and salt to taste. Lastly add the cooked cold rice, mix well for 2 minutes before turning off the heat. Serve the fried rice with strips omelet on top. 

When cooking fried rice, the main key is using previously cooked rice. I usually keep the pre-cooked rice in the freezer for one or two days. Then when I want to cook fried rice, I gently rub the rice between my fingers to get rid of any clumps before cooking. By using previously cooked rice it reduces the chances of ending up with a wet and soggy dish.

For cooking the egg in fried rice, you can do two different ways; scramble the egg and mix it in with the rice or cook scrambled egg separately, then add to the rice in the final stages of cooking. Some also prefer to fry the beaten egg and cut it into strips to use as a garnish.


Chris said...

Nice presentation of the rice in a timbale and topped with egg like that. Mine is usually a bit sloppy looking.

lilmizlynn said...

thank you Chris.. :o)

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