📝 About This Recipe
A beloved staple across Malaysian hawker stalls, Nasi Goreng Cina is a lighter, more delicate counterpart to the dark, spicy Nasi Goreng Kampung. It is defined by its clean, savory profile, featuring fluffy jasmine rice tossed with succulent shrimp, crunchy vegetables, and the fragrant aroma of toasted sesame and white pepper. This dish is a masterclass in 'wok hei' (breath of the wok), offering a comforting yet sophisticated meal that perfectly balances Malaysian ingredients with Chinese cooking techniques.
🥗 Ingredients
The Rice Base
- 4 cups Jasmine Rice (cooked, preferably chilled overnight and grains separated)
Proteins and Aromatics
- 150 grams Medium Shrimp (peeled, deveined, and patted dry)
- 100 grams Chicken Breast (thinly sliced or diced small)
- 4 cloves Garlic (finely minced)
- 2 large Eggs (lightly beaten)
Vegetables
- 1/2 cup Mixed Vegetables (peas, carrots, and corn)
- 2 stalks Spring Onions (white and green parts separated and sliced)
Seasoning Sauce
- 1.5 tablespoons Light Soy Sauce (adjust to taste)
- 1 tablespoon Oyster Sauce (adds savory depth)
- 1 teaspoon Sesame Oil (for toasted aroma)
- 1/2 teaspoon White Pepper (ground)
- 1/2 teaspoon Chicken Powder or Salt (to enhance umami)
- 3 tablespoons Vegetable Oil (for high-heat frying)
For Garnish
- 1 tablespoon Fried Shallots (store-bought or homemade)
- 4-5 slices Cucumber (fresh and cold)
- 1 piece Red Chili (sliced diagonally)
👨🍳 Instructions
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1
Prepare the rice by breaking up any large clumps with wet fingers or a fork. Ensure the grains are separated to achieve that signature fluffy texture.
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2
In a small bowl, whisk together the light soy sauce, oyster sauce, sesame oil, and chicken powder. Set this seasoning mix aside.
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3
Heat 1 tablespoon of oil in a large wok or heavy-bottomed skillet over high heat until it just begins to smoke.
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4
Add the shrimp and chicken slices. Stir-fry for 2-3 minutes until the shrimp turn pink and the chicken is opaque. Remove from the wok and set aside to avoid overcooking.
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5
Wipe the wok if necessary, then add the remaining 2 tablespoons of oil. Toss in the minced garlic and the white parts of the spring onions.
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6
Sauté the aromatics for about 30 seconds until fragrant and golden, but be careful not to burn the garlic.
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7
Push the aromatics to the side of the wok. Pour the beaten eggs into the center. Let them set for 10 seconds, then scramble them lightly until soft ribbons form.
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8
Add the chilled rice into the wok immediately. Using a spatula, press down and toss the rice vigorously to coat every grain with the oil and egg.
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9
Add the mixed vegetables and the cooked shrimp and chicken back into the wok. Continue to toss over high heat for 2 minutes.
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10
Drizzle the prepared seasoning sauce over the rice. Sprinkle the white pepper evenly across the surface.
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11
Stir-fry for another 2-3 minutes using a 'scoop and press' motion. You want to hear the rice 'popping' in the wok, which indicates it is being toasted perfectly.
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12
Toss in the green parts of the spring onions for the final 30 seconds of cooking for a burst of color and freshness.
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13
Taste and adjust seasoning with a pinch of salt if needed. Remove from heat and transfer to a serving platter.
💡 Chef's Tips
Always use day-old rice; fresh rice contains too much moisture and will result in a mushy texture. High heat is essential for 'Wok Hei'—the smoky charred flavor that defines professional fried rice. Don't crowd the pan; if cooking for a large group, fry the rice in batches to maintain high temperatures. Ensure all your ingredients are prepped and within arm's reach (mise en place) because the actual frying process is very fast. If the rice is too dry, add a teaspoon of water or chicken stock at the end rather than more oil.
🍽️ Serving Suggestions
Serve with a side of Sambal Belacan if you prefer a spicy kick. Pair with a crisp, refreshing Cucumber Salad to cut through the richness. Top with a crispy-edged fried egg (Telur Mata) for an extra layer of indulgence. Serve alongside a bowl of clear seaweed or wonton soup for a complete Malaysian meal. A glass of iced Chinese tea or Barley water makes for the perfect cooling beverage accompaniment.