Nasi Goreng Cina (Malaysian Fried Rice)

By garciamoss

Ingredients

• 1 1 1 recipe of cilantro rice (below)
• 1 1 1 Tablespoon grapeseed oil (or any other high heat oil)
• 4 4 cloves 4 large cloves garlic, chopped
• 1 1/2 1 1/2 1/2 onions. You can use yellow or red or a mix of both (2 cups/145g)
• 1 1 teaspoon 1 heaping teaspoon ginger, peeled and grated (10g)
• 1/4 1/4 1/4 head green cabbage, shredded (150g)
• 4 4 4 cups mushrooms, sliced – any variety will do (260g)
• 1/2 1/2 1/2 red bell pepper, sliced lengthwise and then cut in half (120g)
• Cilantro for garnish
• Sauce
• 2 1/2 2 1/2 1/2 Tablespoons soy sauce
• 1 1/2 1 1/2 1/2 Tablespoon sesame oil
• 1/2 1/2 1/2 tsp. white pepper
• 5 5 5 turns fresh black pepper
• 1/2 1/2 1/2 teaspoon sugar
• 1/2 from 1/2 lime
• 2 2 2 Tablespoons water
• Cilantro Rice
• 2 2 2 cups water (475 ml)
• 1 1 1 cup brown rice, rinsed with cold water (180 g)
• 1/4 1/4 1/4 teaspoon salt (2 g)
• 1 1 1 Tablespoon olive oil (15 ml)
• 1/2 1/2 1/2 cup cilantro stems (25 g)

Details

Adapted from onegreenplanet.org

Preparation

Step 1

Put all ingredients in a medium size pot, in no particular order, turn heat to high and stir to combine.
When water comes to a simmer (about 3-5 minutes), turn heat to low and cover the pot.
Simmer for 24-30 minutes.
If rice is still on the wet side after 30 minutes, turn up the heat and cook for about a minute, stirring frequently, allowing the water to be absorbed.
Turn off heat.

Stir Fry
Heat grapeseed oil in a large skillet.
Add onions, garlic and ginger. Cook for 6 minutes, stirring occasionally so that everything gets evenly browned.
While onions, garlic and ginger is cooking, make the sauce by adding all of the sauce ingredients into a bowl and stir. Set aside.
Add cabbage to the pan, stir and cook for 1 minute.
Add mushrooms and 1 Tablespoon of the sauce and cook for 3 minutes, flipping with a spatula every minute.
Add Rice and cook for 4 minutes, flipping occasionally.
Add red peppers and sauce and cook for an additional 3 minutes (you want the peppers to have a slight crunch to them).
Turn off heat and serve.
Garnish with a few cilantro stems.