Instant Pot Nasi Goreng (Malaysian Fried Rice)

This Instant Pot Nasi Goreng, Malaysian Fried Rice, is full of flavour and so easy.

You may have gathered by now that I am a huge fan of soy sauce and fish sauce.

Yes, I love umami and I love Nasi Goreng, which means “fried rice” in Indonesian and Malay.

I don't eat carbs all that often nowadays since I've been on a low carb diet for the past year so, when I do eat them, I want them to be really tasty.

I have tried to simplify this dish as much as I can to make it a really easy midweek meal or even a lovely weekend side dish when you're cooking a variety of dishes for one special meal.

I like Nasi Goreng with chicken but I have marked chicken as optional because you could totally remove the chicken and avoid the omelette if you don’t eat eggs and have a very tasty vegetarian dish.

Thank you very much to Francine and Lucy for testing this recipe for me in their Instant Pots and for their feedback.

Make sure you check out Lucy's new website, Fresher Bites, particularly handy if you have someone in your life who's off to university and wants to learn to cook but also anyone who wants to learn to cook in general, I especially recommend her Safe Cutting video.

I add turmeric to a lot of dishes because of its anti-inflammatory properties and in this case turmeric has a second use.

Add it to the beaten eggs to have an omelette with a fantastic colour.

The omelette is made PiP (pot in pot), i.e. in a bowl/dish on the trivet. Read my post on cooking PIP in your Instant Pot here.

Here’s the recipe, I hope you like it!

Instant Pot Nasi Goreng (Malaysian Fried Rice)

Fancy printable recipe card further down

Equipment

• Instant Pot DUO or LUX
• Trivet
• Instant Pot Cake Pan from the silicone steamer set or pie dish (if you bought the pie dish sets that Aldi had recently, the medium one fits great)

Ingredients

For the paste

3 garlic cloves peeled

50 g fresh ginger this is the unpeeled weight, make sure you peel it, cut in chunks

1 tsp ground turmeric

½ fresh red chilli deseeded, optional (I keep chillies in the freezer and use straight from frozen)

1 red pepper cut in chunks

2 small carrots or 1 chunky carrot cut in chunks

For the Omelette (optional)

3 eggs

A good pinch (about half a teaspoon ground turmeric

For the Chicken and Rice

1 tsp extra virgin olive oil

3 chicken thigh fillets optional, cut into thin strips

2 tbsp light soy sauce

2 tbsp fish sauce

60 g frozen peas

1.5 Instant Pot cups of white basmati rice not too full, in weight it was 200-205 g. NOT quick cook

1 Instant Pot cup/ 180 ml of gammon stock if you don’t have gammon stock use one cup of water and a teaspoon of my homemade vegetable stock

1 Instant Pot cup / 180 ml of coconut milk from a tin. Tip: my coconut milk had separated into liquid and solids so I blended it back together and then measured one Instant Pot cup

Instructions

1.

First make a paste by blitzing the paste ingredients in a blender, you want a coarse paste. If you have a Thermomix, I added the garlic, ginger, turmeric and red chilli first at speed 7 for a few seconds and then added the rest of the paste ingredients at speed 5.

2.

Beat the eggs with the turmeric and add to a shallow dish that will fit in your inner pot with a good 2 cm gap around it for steam to circulate (the Instant Pot silicone cake pan is great for this), it’s a good idea to either oil or line the dish first as mine stuck a bit. Reserve.

3.

Press Sauté. Add about 1 teaspoon of olive oil. Brown the chicken strips for 2-3 minutes, stir regularly so that they don’t catch too much and they brown evenly.

4.

Add the paste. Stir well. Add the soy and fish sauce and deglaze by scraping the bottom of the inner pot with a wooden spoon to remove any caramelised/burnt-on bits.

5.

Rinse the rice and add to the inner pot. Stir in the peas, stock and the coconut milk.

6.

Place trivet in place and the dish with the beaten eggs on top.

7.

Press Keep Warm / Cancel. Lock the lid in. Steam release handle pointing to Sealing. Press Rice. When it finishes cooking wait a few seconds and then do a quick release (move the steam release handle from Sealing to Venting).

8.

Wait for all the steam to release and for the float valve to pop back down, the lid will then unlock. Open up. Wait a few seconds for the omelette to sink back down, remove the dish with the omelette. Cut into little rectangles.

9.

Fluff up the rice with a fork and serve with the omelette strips.

📖 Recipe

Instant Pot Nasi Goreng (Malaysian Fried Rice)

A delicious fried rice recipe, super simple to make

5 from 1 vote

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Course Main Course, Side Dish

Cuisine Malaysian

Servings 4 people

Equipment

• Instant Pot DUO or LUX
• Trivet
• Instant Pot Cake Pan from the silicone steamer set or pie dish (if you bought the pie dish sets that Aldi had recently, the medium one fits great)

Ingredients

  

1x2x3x

For the paste

• 3 garlic cloves peeled
• 50 g fresh ginger this is the unpeeled weight, make sure you peel it, cut in chunks
• 1 teaspoon ground turmeric
• ½ fresh red chilli deseeded, optional (I keep chillies in the freezer and use straight from frozen)
• 1 red pepper cut in chunks
• 2 small carrots or 1 chunky carrot cut in chunks

For the Omelette (optional)

• 3 eggs
• A good pinch (about half a teaspoon ground turmeric

For the Chicken and Rice

• 1 teaspoon extra virgin olive oil
• 3 chicken thigh fillets optional, cut into thin strips
• 2 tablespoon light soy sauce
• 2 tablespoon fish sauce
• 60 g frozen peas
• 1.5 Instant Pot cups of white basmati rice not too full, in weight it was 200-205 g. NOT quick cook
• 1 Instant Pot cup/ 180 ml of gammon stock if you don’t have gammon stock use one cup of water and a teaspoon of my homemade vegetable stock
• 1 Instant Pot cup / 180 ml of coconut milk from a tin. Tip: my coconut milk had separated into liquid and solids so I blended it back together and then measured one IP cup

Instructions

 

• First make a paste by blitzing the paste ingredients in a blender, you want a coarse paste. If you have a Thermomix, I added the garlic, ginger, turmeric and red chilli first at speed 7 for a few seconds and then added the rest of the paste ingredients at speed 5.
• Beat the eggs with the turmeric and add to a shallow dish that will fit in your inner pot with a good 2 cm gap around it for steam to circulate (the Instant Pot silicone cake pan is great for this), it’s a good idea to either oil or line the dish first as mine stuck a bit. Reserve.
• Press Sauté. Add about 1 teaspoon of olive oil. Brown the chicken strips for 2-3 minutes, stir regularly so that they don’t catch too much and they brown evenly.
• Add the paste. Stir well. Add the soy and fish sauce and deglaze by scraping the bottom of the inner pot with a wooden spoon to remove any caramelised/burnt-on bits.
• Rinse the rice and add to the inner pot. Stir in the peas, stock and the coconut milk.
• Place trivet in place and the dish with the beaten eggs on top.
  
• Press Keep Warm / Cancel. Lock the lid in. Steam release handle pointing to Sealing. Press Rice. When it finishes cooking wait a few seconds and then do a quick release (move the steam release handle from Sealing to Venting).
• Wait for all the steam to release and for the float valve to pop back down, the lid will then unlock. Open up. Wait a few seconds for the omelette to sink back down, remove the dish with the omelette. Cut into little rectangles.
• Fluff up the rice with a fork and serve with the omelette strips.

Notes

 

Tip: If you want to save any leftovers, make sure you chill them very quickly and store either in the fridge or the freezer. Always reheat until piping hot.

How to make stock for this recipe:

Gammon stock

My vegetable stock paste

Equipment (affiliate links)

Instant Pot DUO

Instant Pot Cake Pan from the silicone steamer set or pie dish (if you bought the pie dish sets that Aldi had recently, the medium one fits great)

Keyword Instant Pot, Nasi Goreng, Rice

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Francine's Instant Pot Nasi Goreng

Lucy's Instant Pot Nasi Goreng

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