Fried Rice - Fried Rice Recipe - Rasa Malaysia (2024)

FAQs

What is the name of the fried rice in Malaysia? ›

The term nasi goreng means "fried rice" in both the Indonesian and Malay languages. The Cambridge English Dictionary defines nasi goreng as an "Indonesian rice dish with pieces of meat and vegetables added", although this dish is just as common in neighbouring Malaysia and Singapore as a cultural staple.

The usage of rice

But in Chinese rice, it is suggested to use leftover cooked rice to avoid the rice from being sticky. In Fried Rice, most quick-service restaurants (QSRs) use long-grain white rice like Basmati, whereas Jasmine Rice is used in Chinese Rice.

The answer: high heat, expert tosses, and something known as 'wok hei. ' As J. Kenji López-Alt writes for Serious Eats, expert cooking with a wok (and the gas range it requires) is one of the main reasons that fried rice from a Chinese restaurant tastes so much better than what you can make at home.

Here's what goes in Fried Rice Sauce: Chinese cooking wine or Mirin (secret ingredient!) – this is the secret to a really great fried rice that truly stacks up to your favourite Chinese restaurant.

Using the same wok, add the eggs and scramble. Once cooked, add the rice and break it up. Then add back the curry leaves, chilli and shrimp. Mix in the soy sauce, kecap manis, shallots and garlic.

White rice is the most popular staple in both Malaysia and Singapore. Although Malaysia does grow rice, its production is not sufficient for its own population and a lot of rice is also imported from Thailand, India and Vietnam.

Nasi Lemak

The dish typically comprises aromatic coconut rice, ikan bilis (fried anchovies), hard-boiled egg, cucumber, peanuts, and sambal (spicy chilli paste). These days, Nasi Lemak is available all day at roadside food stalls, local restaurants, fast food chains, and even as an in-flight meal.

The difference between Yangzhou fried rice and ordinary fried rice is that Yangzhou style invariably includes a combination of proteins. Rather than using a single protein like shrimp or pork or chicken as the dominant ingredient in fried rice, Yangzhou uses a variety.

The fine, long grains of jasmine rice with its delicate flavour are perfect for fried rice. Precook the rice at least 30 minutes, but preferably one day, before making fried rice and keep it uncovered in the fridge.

The most common form of American Chinese fried rice consists of some mixture of eggs, scallions, and vegetables, with chopped meat added at the customer's discretion, and usually flavored with soy sauce instead of table salt (more typical for Chinese-style fried rice).

What is the flavor enhancer in fried rice? ›

To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.

That's one of the major differences between how Chinese and Japanese restaurants prepare fried rice. Whereas the former only uses oil, the latter cooks leftover grains with butter (plus soy sauce).

Soy sauce is a good substitute, rich in umami. As with broth cubes, first check the list of ingredients to ensure that there is no MSG added. Oyster sauce, fish sauce (nam pla), and Worcestershire sauce can also be used to enhance the taste of dishes.

A blend of cinnamon, cloves, Sichuan peppercorns, fennel and star anise, these five spices give the sour, bitter, pungent, sweet and salty flavors found in Chinese cooking.

Some restaurants add MSG to a number of popular dishes, including fried rice. MSG is also used by franchises like Kentucky Fried Chicken and Chick-fil-A to enhance the flavor of foods.

You can introduce smoky flavours to your rice by considering other methods such as using a flavoured oil to fry your rice with so perhaps a combination of butter and peanut oil in which you fry off smoked bacon first.

Day-old rice is the secret here, so make it the day before and pop it into the fridge. Add sautéed shrimp or grilled chicken, and there you have it – dinner. To enhance the umami flavors (our fifth taste sensation) use Dashi broth instead of water when making rice.