📝 About This Recipe
Don't let the name fool you; Nasi Goreng USA is a beloved Malaysian hawker classic where 'USA' actually stands for 'Udang' (prawn), 'Sotong' (squid), and 'Ayam' (chicken). This vibrant dish features fragrant fried rice tossed in a savory tomato-chili base, topped with a luscious seafood gravy and a signature sunny-side-up egg. It is a spectacular explosion of umami, heat, and sweetness that captures the true essence of Malaysian street food culture.
🥗 Ingredients
The Rice Base
- 3 cups Long-grain white rice (cooked and chilled, preferably overnight)
- 3 cloves Garlic (minced)
- 2 pieces Shallots (thinly sliced)
- 1 tablespoon Chili paste (Cili Boh) (or sambal oelek)
- 2 tablespoons Tomato sauce/ketchup
- 3 tablespoons Vegetable oil
The USA Topping (Seafood & Meat)
- 6 pieces Large Prawns (peeled and deveined, tails left on)
- 1 medium Squid (cleaned and cut into rings)
- 100 grams Chicken breast (thinly sliced)
- 1 tablespoon Oyster sauce
- 1 tablespoon Sweet Soy Sauce (Kecap Manis)
- 1/4 cup Carrot (sliced into matchsticks)
- 1/4 cup Cauliflower (cut into small florets)
- 1/4 cup Water (to create a light gravy)
For Garnish and Sides
- 2 large Eggs (for frying sunny-side-up)
- 4 slices Cucumber
- 1 small Tomato (wedged)
- 2 pieces Bird's eye chilies (sliced in soy sauce for extra heat)
👨🍳 Instructions
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1
Begin by preparing your 'Mise en Place'. Ensure the rice is cold and grains are separated. If using fresh rice, spread it on a tray to air dry for 30 minutes.
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2
Heat 1 tablespoon of oil in a small non-stick pan over medium heat. Fry two eggs 'sunny-side-up' until the edges are crispy but the yolks remain runny. Set aside.
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3
In a large wok, heat 2 tablespoons of oil over high heat. Add the minced garlic and sliced shallots, sautéing for 1 minute until fragrant and golden.
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4
Add the chili paste to the wok and stir-fry for 2 minutes until the oil starts to separate (pecah minyak), which indicates the chili is cooked through.
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5
Toss in the sliced chicken. Stir-fry for 2-3 minutes until the chicken turns opaque.
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6
Add the prawns and squid rings. Cook for only 1 minute; seafood cooks very quickly and you want to keep them tender.
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7
Add the carrots and cauliflower, followed by the oyster sauce, tomato sauce, and sweet soy sauce. Pour in the 1/4 cup of water to create a glossy, thick sauce that coats the proteins.
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8
Push the seafood and meat mixture to one side of the wok (or remove temporarily if your wok is small) and add the cold rice to the center.
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9
Turn the heat to maximum. Toss the rice vigorously, breaking up any clumps, ensuring every grain is coated in the savory red sauce and mixed with the seafood.
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10
Continue stir-frying for 3-4 minutes until you hear a 'popping' sound from the rice, which indicates it is being toasted and achieving that essential 'wok hei' (breath of the wok).
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11
Taste and adjust seasoning with a pinch of salt or a dash more soy sauce if needed.
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12
Plate the rice immediately. Place one fried egg on top of each serving. Garnish with cucumber slices and tomato wedges on the side.
💡 Chef's Tips
Use day-old rice as it has less moisture, preventing the dish from becoming mushy. Do not overcook the squid; 1-2 minutes is enough to keep it from becoming rubbery. If you cannot find Cili Boh, you can blend soaked dried chilies with a little oil to make a fresh paste. High heat is your best friend—keep the ingredients moving constantly to prevent burning while developing smoky flavors. For an authentic touch, add a teaspoon of belacan (shrimp paste) during the garlic sautéing phase.
🍽️ Serving Suggestions
Serve with a side of 'Krupuk' (prawn crackers) for an essential crunch. A small dish of 'Cili Padi' (bird's eye chilies) in light soy sauce is perfect for those who want an extra kick. Pair with a cold glass of Teh Tarik or Limau Ais (iced lime juice) to balance the spices. Add a few sprigs of fresh cilantro or scallions on top for a pop of color and freshness.