SHE HAS CRAVINGS

NASI GORENG PEDAS (SPICY FRIED RICE)

This nasi goreng pedas takes me back to mornings at home, cooking breakfast for my siblings before I got married. It was always simple, but the smell alone still makes me smile (and sneeze a little, thanks to the spice).

Made using Asian pantry staples we usually have at home, this remains one of my favourite fried rice recipes to date. I like it plain and simple, but feel free to add proteins or vegetables to make it your own.

INGREDIENTS

  • 4 cups day-old rice
  • 2 eggs
  • A drizzle of soy sauce (I use cap kipas udang)
  • Spring onion, thinly sliced (optional)
  • Salt and sugar, to taste

Spicy paste (blend together):

  • 2 onions (I use large brown onions)
  • 5–7 cloves garlic
  • A handful of bird’s eye chillies (adjust to taste)
  • A handful of dried shrimps
  • ½ cup water

HOW TO MAKE IT

  1. Blend all the ingredients for the spicy paste until a rough paste forms. It doesn’t have to be smooth.
  2. Heat some oil (around 1 and 1/2 cup) in a wok over medium-high heat. Add the spicy paste and sauté until fragrant, cooked, and slightly darker in colour.
  3. Drizzle in a tiny bit of soy sauce for colour. Season with salt and sugar to balance the heat. My preferred ratio is always 1:2 (salt:sugar).
  4. Add the rice and toss well, breaking up any clumps so the rice is evenly coated.
  5. Push the rice to one side of the wok. Add the eggs to the empty side and let them cook slightly.
  6. Once the eggs are softly cooked, mix them through the rice.
  7. Toss in spring onions if using, give everything a final mix, and serve hot.
  8. Top with more spring onions and enjoy!

Watch the video HERE.

FAQ

  1. Why should I use day-old rice?
    Day-old rice is drier, which helps the grains stay separate and prevents the fried rice from becoming mushy. Using freshly cooked rice is okay too just make sure it wasn’t cooked with too much water.
  2. Can I reduce the spiciness?
    Yes. You can reduce the number of bird’s eye chilies or substitute them with fresh red chilies for a gentler heat.
  3. What can I use instead of dried shrimps?
    You can substitute with 1/2 a thumb-length belacan paste (shrimp paste). It adds a deep, savoury flavour similar to dried shrimps.
  4. What rice is best for nasi goreng?
    I prefer jasmine rice. It feels more filling and has a fragrance that reminds me of Indonesian and Thai-style fried rice, which pairs beautifully with spicy flavours.
  5. Can I add other ingredients?
    Absolutely. Chicken, prawns, anchovies, or simple vegetables all work well — this dish is meant to be flexible and cooked by feel.
  6. Why is sugar added?
    It helps balance the heat and saltiness, rounding out the flavours rather than making the dish sweet.