Nasi Goreng Cina 中式炒飯

Nasi Goreng Cina, or Chinese Fried Rice, is a popular Malaysian and Singaporean style of fried rice. Unlike other Nasi Goreng variations, it is typically lighter in color as it does not use dark soy sauce or chili paste. It features fluffy rice stir-fried with eggs, chicken, shrimp, and vegetables, seasoned simply with light soy sauce and white pepper, offering a comforting and savory flavor.

Nutrition (per serving)

Ingredients

• 600g cooked day-old rice
• 200g chicken breast, diced
• 100g shrimp, peeled and deveined
• 2 large eggs
• 3 cloves garlic, minced
• 2 medium shallots, thinly sliced
• 70g diced carrots
• 70g green peas
• 2 stalks spring onions, sliced (whites and greens separated)
• 2 tbsp light soy sauce
• 1 tsp sesame oil
• 0.5 tsp white pepper powder
• 0.5 tsp salt
• 3 tbsp cooking oil

Steps

1. Heat cooking oil in a large wok or pan over medium-high heat. Add eggs and scramble until just cooked through. Remove and set aside.
2. Add a little more cooking oil to the wok if needed. Add minced garlic and sliced shallots, stir-fry until fragrant.
3. Add diced chicken breast and shrimp. Stir-fry until the chicken is cooked through and the shrimp turn pink.
4. Add diced carrots and green peas. Stir-fry for 2-3 minutes until slightly tender.
5. Add cooked day-old rice to the wok. Break up any clumps and stir-fry, mixing all ingredients thoroughly. Ensure the rice is evenly coated and heated through.
6. Season with light soy sauce, white pepper powder, and salt. Continue to stir-fry for another 2-3 minutes, tossing well to distribute the seasonings.
7. Return the scrambled eggs to the wok. Add the white parts of the sliced spring onions. Stir-fry briefly to combine.
8. Drizzle in sesame oil and add the green parts of the spring onions. Toss quickly, then remove from heat.
9. Serve Nasi Goreng Cina hot, garnished with extra spring onions if desired.

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