Kuala Lumpur: Chef Ili Sulaiman Malaysian Fried Rice (Nasi Goreng)

Malaysian Fried Rice

Such a humbling recipe, this version of fried rice sits at the very comfort of every Malaysian. We are served this at home, in schools and also in the workplace. There is no specific time to eat a hearty bowl of 'Nasi Goreng' and there is no list of proper ingredients that go into. Even though everyone has their own version of this dish, these are the very few rules that everyone who cooks it stands by.

The rice for one (a staple for Malaysians) that is used must be left over rice from the night before; secondly the fried rice must be stir fried in a large heated wok  to get that almost smokey taste (this I belive comes from the chinese influence and we call this 'Wok Hei'); Thirdly this dish is usually paired with an option of a mixture of proteins which include egg, dried seafood (anchovies or prawns) or meats etc.; last but not least it is important to use lots of aromatics, garlic, chili, onion and vegetables (local greens).


2 x cups cooked rice
150 g dried anchovies
8 x small birds eye chili (green)
4 cloves garlic
2 x shallots
3 x eggs
6 x Tablespoon vegetable oil
1 x cup cut up long beans
3 x tablespoon light soy sauce
  Salt to taste
  Chopped Spring Onions
  Sliced red chilies


  1. in a blender blitz together shallots, garlic and 6 chilies
  2. soak dried anchovies in some water for a couple minutes, drain and roughly chop
  3. in a wok, add in oil and heat up until hot, add in the blended items and fry until fragrant then add in the dried anchovies and stir fry for 5 minutes until brown
  4. add in long beans and fry for another 1 minute
  5. push the cooked ingredients to the side in the wok, add in some cooking oil and crack the eggs, season with some salt and light soy sauce and scramble and fold in the mixture
  6. lastly add in the cooked rice and stir fry for another 6 - 8 minutes until rice is coated with all the ingredients and fried throughly
  7. To serve add in the fried rice into a bowl and garnish with spring onions and chili