Malaysian Fried Rice is one of the easiest things to whip up. The most important part of this recipe is the ginger, garlic, onions, and the sauce. Apart from that, it's versatile. If you have other veggies in your fridge that you need to use, feel free to add them or substitute them for any of the veggies in this recipe. You can also make your rice a day ahead. It not only saves time but day old rice has a nice texture because it is dryer than rice right after it is cooked, which helps absorb the flavors more.

Nasi Goreng Cina: Malaysian Fried Rice [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste






For the Fried Rice:

  • 1 recipe of cilantro rice (below)
  • 1 tablespoon grapeseed oil (or any other high heat oil)
  • 4 large cloves garlic, chopped
  • 1 1/2 onions. You can use yellow or red or a mix of both (2 cups)
  • 1 heaping teaspoon ginger, peeled and grated
  • 1/4 head green cabbage, shredded
  • 4 cups mushrooms, sliced – any variety will do
  • 1/2 red bell pepper, sliced lengthwise and then cut in half
  • Cilantro for garnish

For the Sauce:

  • 2 1/2 tablespoons soy sauce
  • 1 1/2 tablespoon sesame oil
  • 1/2 teaspoon white pepper
  • 5 turns fresh black pepper
  • 1/2 teaspoon sugar
  • Juice of 1/2 lime
  • 2 tablespoons water

For the Cilantro Rice:

  • 2 cups water
  • 1 cup brown rice, rinsed with cold water
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup cilantro stems


For the Rice:

  1. Put all ingredients in a medium size pot, in no particular order, turn heat to high and stir to combine.
  2. When water comes to a simmer (about 3-5 minutes), turn heat to low and cover the pot.
  3. Simmer for 24-30 minutes.
  4. 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.
  5. Turn off heat.

To Make the Stir Fry:

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

Nutritional Information

Per Serving: Calories: 187 | Carbs: 21 g | Fat: 10 g | Protein: 4 g | Sodium: 488 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. OMG! my forner mother-in-law used to make this and it was awesome! I’m so excited to see the recipe. I had no idea how to spell the name