Veg Malaysian Fried Rice (Nasi Goreng Kampung)

Name: Veg Malaysian Fried Rice (Nasi Goreng Kampung)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 8 cloves garlic; 1 inch ginger; 3 tbsp coconut; 8 dried red chillies; 2 tbsp sesame oil; 200 g mushroom; 1/2 cup green capsicum; 1/2 cup red capsicum; 1/2 cup yellow capsicum; 1/2 cup corn kernels; 1/2 cup green peas; 2 tsp soy sauce; 1 tsp vinegar; 1/2 tsp sugar; 1 cup basmathi rice; 2 tbsp spring onions; salt and pepper

Hema Subramanian March 28, 2025

Servings: 4 Total Time: 35 mins

Jump To Recipe Print Recipe

If you love bold, punchy flavors and quick meals, you’re going to love this Veg Malaysian Fried Rice—or as it’s called locally, Nasi Goreng Kampung. This is a Malaysian street food favorite, and I’m giving it a vegetarian twist without losing any of its deliciousness.

What Is Nasi Goreng?

Nasi Goreng has deep roots in Southeast Asian cuisine, but its origins trace back to Chinese fried rice. As Chinese traders and immigrants settled in Malaysia, they brought their cooking techniques, which merged beautifully with local flavors and ingredients.

Over time, Malaysians put their own spin on fried rice, using locally available seasonings like sambal, belacan (shrimp paste), and kecap manis (sweet soy sauce).

So, Nasi Goreng literally means “fried rice” in Malay. But trust me, it’s not your average fried rice. It’s loaded with aromatic seasonings, a hint of sweetness, and a big umami punch.

Traditionally, it’s made with shrimp paste and anchovies, but don’t worry—I’ll show you how to keep it vegetarian without missing out on the flavor.

Why You’ll Love This Recipe

Super Easy & Quick: One pan, minimal effort, and ready in about half an hour.
Packed with Flavor: The homemade masala paste takes it to another level.
Totally Customizable: Swap in your favorite veggies, or throw in some tofu or tempeh for extra protein.
Great for Meal Prep: It stores well and tastes even better the next day!

A Few Ingredient Tips

Rice: Use cold, day-old rice—it fries up perfectly without turning mushy.
Veggies: Feel free to mix and match! Want more greens? Add spinach or bok choy.
Extra Heat? Throw in a little sambal or chili paste if you like it spicy.
Soy Sauce: If you’re gluten-free, swap it for tamari or coconut aminos.

How to Make Nasi Goreng – A Simple Step By Step Guide

Alright, let’s get into it! We’re making Malaysian Fried Rice today, and this one is packed with bold flavors, a little spice, and tons of umami. If you’ve ever had Nasi Goreng before, you know this isn’t just regular fried rice—it’s got a deep, rich flavor that makes every bite addictive.

The Secret? The Masala Paste

First things first, we need to make the flavor base—a quick masala paste. This is what makes this fried rice different from your usual soy sauce-heavy versions.

Grab some garlic cloves, a little ginger, freshly grated coconut, and a handful of soaked dried red chilies. The chilies are going to bring the heat, while the coconut balances it out with a hint of sweetness. Blend everything into a smooth paste, using the chili-soaked water to help it come together. And that’s it—our powerhouse masala is ready to go!

Now, Let’s Cook!

Heat up a wide pan or wok and add some sesame oil—this gives the rice that toasty, nutty aroma that’s key in Asian dishes. Toss in the masala paste and sauté it for a few minutes until the raw smell disappears. Your kitchen is going to smell amazing at this point!

Now, time to add the veggies. Mushrooms, green capsicum, red and yellow capsicum, corn, and peas all go in. The mushrooms add a meaty texture, while the bell peppers bring color and crunch. Stir everything together and let them cook down a bit, softening but still staying a little crisp.

Next, it’s time for the seasonings—a splash of soy sauce, a little vinegar for tang, and a pinch of sugar to round out the flavors. Mix it well and let everything soak up those delicious sauces.

The Rice Goes In

Now, here’s the trick to perfect fried rice: always use cold, day-old rice. Fresh rice can turn mushy when stir-fried, but cold rice stays fluffy and separate. Add it to the pan and gently fold it in, making sure every grain gets coated with the masala and sauce.

Final touch? Sprinkle in some chopped spring onions, mix once more, and you’re done!

How to Serve It

You can eat this as is, or top it with some crispy fried shallots for an extra crunch. Want to make it more filling? Add a fried egg on top (if you’re not keeping it vegan).

And that’s it—Malaysian Fried Rice, bursting with flavor and ready in under 30 minutes. Easy, quick, and absolutely delicious! Enjoy

Watch – How to Make Nasi Goreng

Print Recipe

Quick & Easy