Nasi Goreng: Malaysian Fried Rice

1. 1

   1. Using a food processor or blender, process the chiles, garlic and shallots with 2 tablespoons vegetable oil to create a slightly chunky puree.

2. 2

   2. In a work or large saute pan, heat remaining 1 tablespoon oil. Add the spice paste; fry for 3 to 4 minutes over medium heat, stirring constantly. If it sticks to the bottom or sides of pan (or begins to burn), add a tablespoon of water and scrape bottom and sides of pan with a wooden spoon to loosen.

3. 3

   3. Raise heat to high; add sambal oelek, chicken, peas, salt and pepper and stir-fry for 2 to 3 minutes. Again, add water a tablespoon at a time and scrape sides and bottom of pan if mixture begins to stick. Taste and adjust with additional salt, pepper or sambal oelek, as needed.

4. 4

   4. Add the cooked rice, breaking it up as you add it to the pan. Continue to stir-fry over high heat for another 3 to 4 minutes. Adjust seasoning. Serve hot with the garnishes of your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.