Lunch

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 3, 2025

Servings: 4 Total Time: 35 mins Difficulty: Intermediate

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I first tried Malaysian Fried Rice at a small, bustling restaurant during a trip to Malysia, and I instantly fell in love with the bold flavors and the perfect balance of spice.

Traditionally, this dish is made with meat, but I wanted to recreate it in a vegetarian version that still packs all the deliciousness of the original.

After a few experiments in my kitchen, I found the perfect blend of spices, veggies, and sauces to bring the street food experience home. If you love fried rice, you’re in for a treat!

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Veg Malaysian Fried Rice (Nasi Goreng Kampung)

Author: Hema Subramanian Cooking Method: Stirfrying Cuisine: Asian Courses: Lunch Recipe Keys: Quick Meals Vegetarian Meals

Difficulty: Intermediate Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 4

Description

Ingredients

8 cloves garlic
1 inch ginger (roughly chopped)
3 tbsp coconut (freshly grated)
8 dried red chillies (soaked in water)
2 tbsp sesame oil
200 g mushroom (roughly chopped)
¹⁄₂ cup green capsicum (chopped)
¹⁄₂ cup red capsicum (chopped)
¹⁄₂ cup yellow capsicum (chopped)
¹⁄₂ cup corn kernels (cooked)
¹⁄₂ cup green peas (fresh or frozen)
2 tsp soy sauce
1 tsp vinegar
¹⁄₂ tsp sugar
1 cup basmathi rice (cooked and cooled)
2 tbsp spring onions (chopped - greens and whites)
salt and pepper

Instructions

Prep Work

Soaking

Soak red chilies in water for about 10 minutes
Grinding the ingredients

Grind garlic, ginger, grated coconut, soaked red chilies, and a little chili water into a fine paste
Chopping the vegetables

Chop all your vegetables and have them ready
Cook and cool the basmati rice

Method

Heat Sesame Oil

Heat sesame oil in a wide pan or wok.
Roast Masala Paste

Add the ground masala paste and roast it until the raw smell disappears
Saute Vegetables

Add mushrooms, green capsicum, red capsicum, yellow capsicum, salt, and pepper. Mix well
Add Corn and Peas

Add cooked corn kernels and green peas. Stir and cook for another 5 minutes.
Mix in Sauces

Pour in soy sauce, vinegar, and sugar. Mix well.
Combine with Rice

Add the cooked and cooled basmati rice. Gently mix it with the vegetables and sauces.
Add Spring Onions

Toss in the chopped spring onion greens and whites. Give everything a final mix.
Serve and Enjoy

Serve hot and enjoy!

Cookware

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Nutrition Facts

Servings 4

Amount Per Serving
Calories 632kcal

% Daily Value *
Total Fat 31g48%
Saturated Fat 14.2g71%
Sodium 930mg39%
Potassium 920mg27%
Total Carbohydrate 107g36%
Dietary Fiber 13g52%
Sugars 15g
Protein 21.8g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Asian,Malaysian, Nasi Goreng

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Frequently Asked Questions

Expand All:

Can I replace sesame oil with other oils?

Yes, you can use vegetable oil or peanut oil, but sesame oil gives an authentic flavor.

How do I know when the mushrooms are cooked?

They will shrink, turn soft, and release moisture.

Can I skip the grated coconut?

Yes, but it adds a subtle richness. You can replace it with desiccated coconut.

Why chill the rice before adding it?

Chilled rice stays firm and prevents clumping, giving the best texture.

Can I use jasmine or brown rice instead of basmati?

Yes! Jasmine rice works well, and brown rice adds extra fiber.

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Veg Malaysian Fried Rice (Nasi Goreng Kampung)