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Instant Pot Nasi Goreng (Malaysian Fried Rice)

A delicious fried rice recipe, super simple to make
5 from 1 vote
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
  

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
  • 1/2 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 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 tsp 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