Nasigoreng cinese-malesiano

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I know… I know… I have been away for a while. I am back now with this great dish from Asia… Malaysian-Chinese Nasigoreng (which means "fried rice"). I got this recipe from a friend, he is a Chinese guy but was born and grew up in Malaysia… so this dish is a mix of Chinese and Malaysian cookery. My friend came to my place one day and showed me how he prepares this dish... as you will see it is used ginger here, which is typical from Malaysia.

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I leave you to the recipe now and prepare myself for my trip to Canada (business trip)... see you in one week and a long detailed report on Montreal... it is the first time in Canada for me.

CHINESE-MALAYSIAN NASIGORENG
Ingredients: Jasmine rice, 1 garlic clove, 1 small piece of fresh ginger, pork, frozen peas, baby sweet corn, 1 egg, extra-virgin olive oil, soy sauce, mushroom soy sauce, pepper.

Cook the rice with a rice cooker (I bought my rice cooker only few months ago... and I have to say that it is great) the evening before. Keep it then in the fridge.

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Cut the pork in thin long stripes and marinate with soy sauce for at least 15 minutes.
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In a wok pan put some oil and garlic, cook for about 2 minutes, add fresh ginger sliced very fine and soy sauce, cook for other 3 minutes. Now you can add the pork and pepper and cook until the meat is ready. Add frozen peas and cook for about 10 minutes. Add the baby sweet corn and cook fro 5 minutes. At this point add the boiled rice and cook for about 10 minutes. Add soy sauce and mushroom soy sauce (used mainly to give the dark color to the dish). At the end egg 1 egg and stir well until the egg is cooked. Serve in deep plates and enjoy!

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