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

FAQs

What is fried rice called in Malaysia? ›

In the lively markets and roadside food stalls across Malaysia, a crowd-favorite dish, Nasi Goreng, stands out. This beloved fried rice dish, simple but packed with flavor, is a defining feature of the local cuisine.

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.

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.

To get restaurant-quality fried rice at home, it's essential to use aromatics, a group of vegetables and herbs that are so named because they lend your dish a distinct aroma. Common aromatics that are used to flavor fried rice are onion, garlic, ginger, lemongrass, and red peppers.

It is key to the authentic flavor of this dish. Peanut oil. this is another ingredient that adds authentic flavor to this recipe, but if you have a peanut allergy in your household you can substitute canola oil or additional sesame oil for the peanut oil.

In fact, the use of classic Chinese sauces is exactly what makes takeout fried rice so incredibly moreish. Key amongst these is soy sauce. By adding soy sauce during cooking chefs are adding both salt and umami to the fried rice which, unsurprisingly, greatly improves the dish's overall flavor.

The traditional Chinese soy sauce fried rice uses a variety between light soy sauce and dark soy sauce. But it is quite hard to find outside China. We need to combine light soy sauce and dark soy sauce to achieve both taste and color goals.

Nasi goreng is different from other fried rices in that it uses shrimp paste/powder (“terasi” in Indonesian, “belacan” in Malay, and could be labeled as either in the store), chilies, and a little palm sugar. The result is a taste that is pungent, spicy and sweet all at the same time.

Rice, Mixed Vegetables (Corn, Carrot, Peas), Nasi Goreng Paste (Red Chilli, Tomato, Shallot, Sugar, Vegetable Oil, Salt, Garlic, Modified Starch, Sodium Benzoate), EGG, MILK.

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.

Why does fried rice have egg in it? ›

Texture: The addition of beaten eggs creates a light and fluffy texture in the fried rice. As the eggs cook, they coat the rice grains, vegetables, and protein, providing a creamy and cohesive texture to the entire dish.

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.

Fried rice is not a nutritionally balanced meal on its own, and you should enjoy it in moderation as part of a varied and balanced diet. Adding a variety of vegetables, lean protein sources, and whole grains can help to improve the nutritional value of fried rice.

Actually, the yellow colour of the fried rice came from the beaten eggs. The beaten eggs is the one that gives the yellow colour to the Fried Rice. This type of Fried Rice is called “Golden Egg Fried Rice.”

There are a few different seasonings that make fried rice taste just right. The most important sauces to add are soy sauce, oyster sauce, and fish sauce in fried rice. All three add unique flavors to rice, but it can be easy to go overboard. Make sure you add small amounts of each and regularly taste the rice.

High Heat is Key: Cook the rice over high heat, as in the P.F. Chang's Chicken Fried Rice (Copycat Recipe). High heat allows for quick evaporation of excess moisture, keeping the rice grains separate and preventing sogginess.