Fried Rice/Nasi Goreng Medley: Mouthwatering Varieties

Its fried rice, also known as Nasi Goreng for us Malaysians. Doesn't it ring a familiar bell? Of course, it does, as we Malaysians can't go wrong with our cooking, oh-well, fried rice is always our savior. It's a cooking moment where you can toss in just about anything - seriously, the possibilities are endless! 

Got some leftover cooked rice hanging around from last night? Perfect! Day-old rice is the secret ingredient that gives your fried rice that unbeatable texture and brings out the flavors of all the other goodies you toss in there. And guess what? You can stash that leftover rice in the freezer too! Just pop it into a zip-lock bag or a sealed container. As and when needed, thaw it out and give it a quick steam or a sprinkle of water before microwaving -  easy peasy.

Here's the real fried rice cooking stuff: the different kinds of fried rice you can whip up. Trust me, there's a whole lineup of types of fried rice you can put together. Whenever I'm feeling a bit lost in the kitchen, fried rice is my trusty standby. And the best part? It's a meal all on its own - no need to fuss over side dishes.

So, onto the moment of anticipation: what type of fried rice is Ms. Nava going to share? Oh yes, I know the suspense is beginning to build up. The interplay of textures and flavors, from crispy to spicy, salty to tangy, each recipe brings its own unique twist to the table. Come, let's start with the recipes.

Nasi Goreng Belacan/Shrimp Paste Fried Rice 
Ingredients
3 cups cooked white rice 
3 tbsp whitebait/Japanese anchovies, soaked and rinsed 
5 shallots, thinly sliced 
5 garlic cloves, chopped 
10 long beans, sliced into tiny rings 
Spring onion for garnishing, sliced 
4 tbsp oil 
Salt (only if needed)

For the blend/ground mixture
5 fresh red chilies 
1/2 inch belacan, roasted

Method 
Heat oil in a pan and fry the anchovies until crispy. 
Remove and set aside.
In the same oil, sauté shallots and garlic until fragrant. 
Add the blended chilli-belacan paste and stir-fry until aromatic.
Add the cooked rice and stir-fry to combine all ingredients.
Finally, add the crispy anchovies and sliced long beans. Stir well to incorporate.
Garnish with sliced spring onions before serving. 

Nasi Goreng Kampung/Traditional Malaysian Fried Rice 
Ingredients

3 cups cooked white rice

10 medium-sized prawns, deveined and tails left on

15 French beans, strings removed and thinly sliced

5 shallots, thinly sliced (reserve 1/4 for garnish)

5 cloves garlic, chopped

4-5 bird's eye chilies (or red chilies), sliced

3 kaffir lime leaves, shredded

4 tablespoons oil

Salt to taste

 

Method

Heat oil in a wok or large skillet.

Add sliced bird's eye chilies to the hot oil and fry until fragrant.

Once the oil is fragrant, add the prawns, chopped garlic, and 3/4 of the sliced shallots. Stir-fry until prawns are cooked through.

Add the cooked white rice to the wok and season with salt. Stir well to combine.

Mix in the sliced French beans, remaining 1/4 of sliced shallots, sliced chilies, and shredded kaffir lime leaves.

Stir-fry until the vegetables are tender and all ingredients are well combined.

Dish out and serve hot. Adjust salt and spice level according to taste preferences. Garnish with reserved sliced shallots if desired.

Tom Yam Chicken Fried Rice 
Ingredients
3 cups cooked white rice
1 tbsp tom yam paste
300g minced chicken
4 shallots, sliced
4-5 kaffir lime leaves, shredded
15 French beans, thinly sliced
1 1/2 tbsp fish sauce 
Red/birds eye chilies, thinly sliced (as needed)
Spring onion, thinly sliced for garnishing 
3 tbsp oil 
Salt for taste (use sparingly as fish sauce is also salty)

Method
Heat oil in a pan, add minced chicken and shallots. 
Cook and fry, breaking the chicken into smaller pieces.
Add tom yam paste and continue to fry for 2-3 mins.
Add kaffir lime leaves, French beans, fish sauce, and red chilies. 
Quickly stir to combine.
Add cooked rice and stir to coat evenly with the ingredients. 
Remove from heat.
Garnish with spring onions before serving.

Seafood Tom Yam Fried Rice 
Ingredients
2 cups cooked white rice 
1 tbsp Tom Yam paste 
A few prawns, cleaned 
A handful of squid, cleaned and thinly sliced 
1/2 cup thinly sliced long beans
6 cloves garlic, chopped 
Fish sauce, to taste 
Salt, if needed 
Kaffir lime leaves

Method
Heat oil in a pan over medium heat. Saute garlic, add prawns and squids.
Stir in Tom Yam paste, prawns, and squids. Stir-fry for a couple of minutes.
Add cooked rice and thinly sliced long beans. Season with fish sauce and salt if necessary. 
Stir well to combine.
Finish by adding fresh lime leaves and giving it a final stir. 
Remove from heat. 
Garnished with additional lime leaves, and accompanied by lime for added citrusy flavor.

Chinese Style Fried Rice 
Ingredients
3 cups cooked white rice
2 tbsp small white anchovies, soaked in water and drained 
1/2 cup frozen green peas 
2 pieces shiitake mushrooms, soaked in hot water to soften and thinly sliced (optional)
2 eggs 
5 garlic cloves, chopped 
2-3 sprigs spring onions, thinly sliced 
Oil, as needed 

Method
Heat enough oil in a wok, then break eggs in and scramble into small pieces. 
Remove and set aside.
In the same wok, fry anchovies until crispy.
Remove and set aside.
In the same oil, sauté garlic. 
Add more oil if needed.
Put in rice and mushrooms. 
Season with salt and pepper. 
Quickly stir and add peas, scrambled eggs, fried anchovies, and spring onion. 
Stir again before dishing out.

Chinese Style Bacon Fried Rice 
Ingredients
3 cups cooked rice
3 to 4 pieces bacon, diced 
5 water chestnuts or 1/4 turnip, sliced into thin long strips 
3 eggs 
2-3 spring onions, shredded 
6 garlic cloves, chopped 
1-2 red chilies, seeds removed and sliced into thin long strips 
Pepper and salt for taste 
Oil as needed 
1 tsp chicken stock (optional)

Method
Heat oil in a pan, break eggs in, scramble, and remove from the pan.
In the same oil, fry bacon until somewhat crispy. 
Add garlic and continue stirring for 1-2 mins.
Add rice, pepper, salt, and chicken stock. 
Quickly stir to combine.
Lastly, add back the eggs, then the spring onion and chilies. 
Give it a couple of stirs before dishing out.