How to Make Nasi Goreng (Traditional & Healthy Version)
Nasi Goreng, meaning 'fried rice' in Malay, is a beloved staple in Singapore's vibrant food scene. Found in almost every kopitiam and hawker centre, this dish is a testament to Singapore's unique blend of Malay, Chinese, and Indian culinary influences. The Singaporean version of Nasi Goreng is renowned for its bold, savoury flavours, fragrant wok hei (breath of the wok), and the subtle heat from local spices. A plate of Nasi Goreng is more than just a meal—it's a cultural experience that brings together the diverse communities of Singapore. Traditionally enjoyed as a hearty lunch, Singaporean Nasi Goreng is often prepared with leftover rice, making it both economical and sustainable. The fusion of ingredients such as sambal chilli, eggs, chicken, and crunchy vegetables reflects the innovative spirit of Singapore's hawker culture. Each kopitiam offers its own distinctive version, with some adding seafood or a sunny-side-up egg on top. This healthy adaptation preserves the authentic taste while reducing unnecessary fats and sodium, making it ideal for health-conscious food lovers.
Ingredients
Step-by-step instructions
Step 1 · Prepare all ingredients: dice the chicken
Prepare all ingredients: dice the chicken, slice onions and vegetables, and beat the egg. Use day-old brown rice for best texture.
Step 2 · Heat canola oil in a large non-stick wok over medium-high heat
Heat canola oil in a large non-stick wok over medium-high heat. Sauté onions and garlic until fragrant and slightly caramelized.
Step 3 · Add diced chicken and stir-fry until just cooked through
Add diced chicken and stir-fry until just cooked through. Push the mixture to one side of the wok.
Step 4 · Pour the beaten egg into the empty side of the wok
Pour the beaten egg into the empty side of the wok. Allow it to set slightly, then scramble and mix together with the chicken.
Step 5 · Add the carrots and long beans
Add the carrots and long beans. Stir-fry for another 2 minutes until vegetables are just tender but still crisp.
Step 6 · Add the sambal chilli and soy sauce
Add the sambal chilli and soy sauce, then toss in the cooked brown rice. Mix thoroughly to coat every grain with the seasonings.
Step 7 · Stir-fry everything together for another 3-4 minutes
Stir-fry everything together for another 3-4 minutes, ensuring the rice is hot and slightly charred for wok hei aroma. Taste and adjust seasoning if needed.
Step 8 · Serve hot
Serve hot, garnished with spring onions and cucumber slices. Enjoy Singaporean Nasi Goreng straight from your kitchen!
Why this recipe is healthy
By using brown rice and lean chicken breast, this Nasi Goreng recipe offers more fibre and less saturated fat compared to traditional versions. The addition of fresh vegetables boosts vitamin and mineral content, making it suitable for a healthy lunch. Minimal oil and lower sodium options keep calories in check, making it perfect for calorie-conscious eaters and those tracking their nutrition.
A note on tradition
Nasi Goreng holds a special place in Singapore's hawker culture, commonly enjoyed during lunch at bustling kopitiams across the island. Its origins reflect the multicultural society of Singapore, with each community adding their own twist. The dish is a go-to comfort food, especially during busy workdays, and is a favourite for quick, satisfying meals. Its popularity has made it a symbol of Singaporean fusion cuisine, enjoyed by locals and visitors alike.