Malay Sambal Fried Rice (Nasi Goreng Sambal)

Plate of fried rice with chopsticks beside with glass of water, sambal and chopped green onion in the background.

5 from 4 votes

Malay Sambal Fried Rice (Nasi Goreng Sambal)

This Malay-inspired sambal fried rice is savory, tasty and flavorful with a nice kick coming from sambal oelek. It is quick to make, ready in 15 minutes and only calls for simple ingredients. The perfect easy weeknight dinner that everyone will love!

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Malaysian

Diet: Gluten Free, Halal, Vegan, Vegetarian

Servings: servings

Calories: 191kcal

Author: Meesha

Ingredients

For the sauce

2-3 tablespoons sambal oelek
2 tablespoons soy sauce
1 teaspoon oyster sauce *
1 teaspoon coconut sugar
1 tablespoon tomato paste

Other ingredients

½ medium yellow onion diced
3 cloves garlic minced
1 medium carrot diced
3 cups cooked rice refrigerate overnight (see notes)**
1 stalk green onion chopped (optional)

US Customary - Metric

Instructions

Mix together all ingredients needed for the sauce. Mix until everything is well combined.
In a cast iron skillet or non-stick pan, heat up a tablespoon or so of neutral tasting oil over medium high heat. Once pan is heated, add in onion and saute until translucent, about 3-4 minutes.
½ medium yellow onion
Next, stir in garlic and cook for another minute or so until fragrant.
3 cloves garlic
Add in carrot cubes and cook for another 3-4 minutes, or until they have softened slightly.
1 medium carrot
Now, add in cooked rice along with sauce. Saute for 3-4 minutes, or until rice is warmed.
3 cups cooked rice
Remove from heat and stir in chopped green onion. Add some salt to taste, if needed.
1 stalk green onion

Notes

*Oyster sauce - Use vegetarians ones to keep this dish vegan. If you do not have it on hand, feel free to use more soy sauce in place.

I am using Lee Kum Kee ones. Although it is labelled as '' stir-fry sauce'', it is essentially vegetarian oyster sauce, and contains mushroom extracts.
Feel free to substitute it with more soy sauce, but you might need less of it.

**Rice - I am using brown rice here, but any medium or long grain rice will work in this recipe. It is recommended to use day old rice. If using freshly cooked rice, spread it out on a large plate and let it cool down completely before using.

Oil-free - Use ¼ cup of broth or water to saute aromatics and make sure to use a good non-stick pan.

Storing - Store leftover nasi goreng sambal in a sealed container before refrigerating to prevent it from drying out. It will last in the fridge for 3-4 days. To freeze, portion out into individual servings before freezing. That way, you will only be taking out what you need. You can freeze it for up to 3 months.

Reheating - If reheating from frozen, let it thaw overnight in the fridge, or on countertop for a few hours. Once sambal fried rice had completely thawed, heat it up on stove until it is thoroughly warmed. You might need to add a splash of water if the mixture appears dry.

You can also reheat it in the microwave by first thawing using the 'defrost' function, before proceeding heating on high for a minute or so.

Nutrition