Malaysian nasi goreng is a savory fried rice dish, often seasoned with chilies, belacan, and sweet soy sauce, then served with crisp vegetables and egg. This version adds dried anchovies and water spinach for a salty, fragrant, slightly smoky result. Malaysian households make it in many ways, so you can adjust the heat and greens to suit what you have.
Ingredients
- 4 cups (600 g) cold cooked jasmine or other long-grain rice, preferably chilled overnight
- 2 tablespoons (30 ml) neutral oil, such as canola or peanut oil, divided
- ½ cup (45 g) dried anchovies, or ikan bilis, picked over for hard pieces
- 1 small yellow onion (about 100 g), finely diced
- 3 garlic cloves (about 9 g), finely chopped
- 2 red bird’s-eye chilies (about 6 g), finely sliced; remove the seeds for less heat
- 1 teaspoon (5 g) belacan, or Malaysian fermented shrimp paste
- 2 large eggs (about 100 g without shells), lightly beaten
- 1 cup (30 g) loosely packed water spinach, or kangkung, stems and leaves cut into 2-inch (5 cm) lengths
- 1 tablespoon (15 ml) kecap manis, or Indonesian-style sweet soy sauce
- 1 tablespoon (15 ml) regular soy sauce
- ¼ teaspoon (1 g) ground white pepper
- ¼ teaspoon (1.5 g) fine salt, plus more to taste if needed
- ½ cucumber (about 150 g), sliced, for serving
- 1 lime (about 60 g), cut into wedges, for serving
Instructions
- Get everything ready. Break up the cold rice with clean fingers or a fork, separating clumps without crushing the grains. Dice the onion, chop the garlic, slice the chilies and water spinach, and beat the eggs. Stir the kecap manis and regular soy sauce together in a small cup. Keep the ingredients beside the stove: fried rice cooks quickly, and there is little time to measure once the pan is hot.
- Fry the anchovies. Heat 1 tablespoon (15 ml) of the oil in a large wok or wide, heavy skillet over medium-high heat. Add the dried anchovies and stir-fry for about 2 minutes, until crisp and fragrant. Transfer them to a plate, leaving the oil in the pan. If the anchovies brown very quickly, lower the heat; they should taste toasty, not bitter.
- Make the aromatic base. Add the remaining 1 tablespoon (15 ml) oil. Add the onion and cook for about 1 minute, stirring often, then add the garlic, chilies, and belacan. Stir for 1 minute more, breaking up the belacan so it coats the aromatics. It should smell savory and toasted. Keep the mixture moving so the garlic does not scorch.
- Cook the eggs. Push the aromatics to one side of the wok. Pour the beaten eggs into the open space and scramble for about 2 minutes, folding them until set. For food safety, check that the egg mixture reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Stir the cooked egg into the aromatics.
- Wilt the greens. Add the water spinach and stir-fry for about 2 minutes, just until the leaves wilt and the stems begin to soften. If using thick stems, give them a brief head start in the pan before adding the leaves. Avoid adding water: the greens release moisture as they cook, and excess liquid can make the rice soft.
- Season and fry the rice. Add the rice, the soy sauce mixture, white pepper, and salt. Toss and press the rice against the hot surface, then lift and turn it with a spatula so the seasoning spreads evenly. Stir-fry for about 5 minutes, breaking up remaining clumps and letting the rice heat through. If your wok is small, work in two batches; an overcrowded pan steams the rice instead of frying it.
- Finish and serve. Return the crisp anchovies to the wok and toss for about 2 minutes, until evenly distributed and the rice is hot throughout. Taste a few bites and add a little salt or soy sauce only if needed; anchovies and belacan can already be quite salty. Serve promptly with cucumber slices and lime wedges.
Tips
- Use properly chilled rice. Freshly cooked rice contains more surface moisture and tends to clump in the wok. For the best texture, cook it ahead, spread it in a shallow container, cool it promptly, and refrigerate it. If you must use fresh rice, spread it out to release steam and let it cool before frying; it may still be softer.
- Choose a practical belacan substitute. Belacan is a firm, pungent fermented shrimp paste sold in many Southeast Asian grocery stores. If you cannot find it, use 1 teaspoon (5 ml) fish sauce in the seasoning and reduce the added salt; the dish will still be savory, but it will lack belacan’s toasted, concentrated shrimp aroma. Do not add fish sauce in place of the whole tablespoon of soy sauce.
- Control the heat and salt. Bird’s-eye chilies vary considerably in strength. Start with one chili if you are unsure, and add sliced chili or sambal at the table. Taste before adding extra salt because dried anchovies, belacan, and both soy sauces contribute saltiness.
- Keep the pan hot, not crowded. A wok or broad skillet gives moisture room to escape and helps the grains pick up a little toasted flavor. If the rice piles up in a deep layer, fry it in batches rather than extending the cooking time in a crowded pan.
Serving Suggestions
Serve the rice hot as a filling main course, with cucumber and lime to bring freshness and a little acidity. A few tomato wedges or a simple leafy salad also work well alongside the savory rice. For a more substantial plate, add a fried egg cooked through, or serve with grilled chicken, tofu, or a quick vegetable side. If adding another protein, cook it separately and make sure it is safely cooked before serving; then fold it into the rice at the end so it stays distinct rather than getting lost in the wok.
For a casual shared meal, put extra lime wedges and sliced chilies on the table so each person can adjust their own plate. The rice is flavorful enough to stand on its own, so keep accompaniments simple. A small bowl of sambal is a natural option for people who want more heat, while extra cucumber helps balance the salt and spice.
Variations
Make it more like nasi goreng kampung: Use water spinach, dried anchovies, chilies, and belacan as written, and keep the seasoning straightforward. Kampung-style versions are associated with a village-style preparation, but ingredients and proportions vary from cook to cook. If water spinach is unavailable, use baby spinach; add it at the same point, knowing it wilts faster and has a more tender texture.
Use a different green: Chopped green beans, shredded cabbage, or bok choy can replace the water spinach. Cut firmer vegetables into small pieces and cook them until nearly tender before adding the rice. Cabbage brings sweetness, while green beans keep more bite.
Make it vegetarian: Leave out the anchovies and belacan, and use a vegetarian stir-fry sauce or soy sauce with a little extra kecap manis. The finished dish will be less briny and have less fermented seafood depth, so taste and adjust the seasoning. For more substance, add cubed firm tofu and brown it in the wok before cooking the aromatics.
Adjust the sweetness: Kecap manis is thick and sweet, and brands differ. For a less sweet plate, use 2 teaspoons (10 ml) kecap manis and 4 teaspoons (20 ml) regular soy sauce. The rice will be saltier and less glossy, so taste before adding any extra salt.
Storage and Reheating
Cool leftover nasi goreng promptly and refrigerate it in a shallow, covered container within 2 hours of cooking. Use refrigerated leftovers within 3 to 4 days. Because this dish contains cooked rice and egg, do not leave it at room temperature for extended periods, and discard any portion that has been out longer than 2 hours.
Reheat only the amount you plan to eat. In a skillet, add a teaspoon of water or oil, cover briefly to warm the rice, then uncover and stir until steaming hot. In a microwave, cover loosely, stir halfway through, and continue heating until the center reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. A food thermometer is the most reliable check. You can freeze the rice in meal-size airtight portions for up to 1 month for best texture; thaw it in the refrigerator and reheat it to 165°F (74°C).
Frequently Asked Questions
Can I use freshly cooked rice?
Yes, though chilled rice is easier to fry into separate, lightly toasted grains. If cooking rice specifically for this recipe, spread it in a shallow layer after cooking so steam can escape, then let it cool before using. Do not leave cooked rice sitting at room temperature for more than 2 hours; refrigerate it promptly if you are not frying it right away.
What is belacan, and can I skip it?
Belacan is a pungent Malaysian fermented shrimp paste that adds a distinctive savory depth when briefly toasted with the aromatics. It is available in many Southeast Asian markets. You can omit it, but the flavor will be milder; a teaspoon of fish sauce is a practical substitute, although it will not provide the same concentrated, toasted aroma.
Is Malaysian nasi goreng always spicy?
No. The heat depends on the chilies or sambal used, and home versions range from mild to quite hot. Remove chili seeds, start with one bird’s-eye chili, or leave the fresh chilies out and offer sambal separately. The dish will still have savory flavor from the anchovies, belacan, and sauces.
Can I make this without a wok?
Yes. Use the widest, heaviest skillet you have and heat it well before adding the ingredients. A smaller pan may need two batches so the rice fries instead of steaming. Keep the rice moving and scrape the bottom as you toss, especially if your skillet is not nonstick.
What can I use instead of water spinach?
Baby spinach is the closest easy-to-find substitute in terms of tender leaves, although it has a milder flavor and softer stems. Cabbage, bok choy, or finely sliced green beans also work. Add firmer vegetables earlier so they have enough time to cook, and add delicate leaves near the end.
Can I prepare the ingredients ahead?
Yes. Dice the onion, chop the garlic and chilies, trim the greens, and mix the sauces several hours ahead; keep them covered and refrigerated. Cold cooked rice can also be prepared the day before. For the best texture, fry the rice just before serving rather than fully cooking it in advance and reheating it several times.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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