Chef Norman's Mushroom & Peas 'Nasi Goreng'

This recipe was submitted to Cook the Commonwealth by Norman Musa, an internationally recognised chef and promoter of Malaysian cuisine. If you enjoy cooking this, why not check out his new cookbook, “Bowlful: Fresh and vibrant dishes from Southeast Asia". Nasi Goreng is a popular breakfast dish in Malaysia and using the leftover rice from a day before. For my simple version, I cooked with the earthy fresh shiitake mushrooms with strong umami flavour. You can replace with the dried shiitake mushrooms, soaked in boiling water for 10 minutes until they turned soft. You can add other vegetables like carrot, beans and peppers.

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% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a wok or large frying pan over a medium-high heat. Stir in the garlic and cook for 30 seconds until golden brown. Next stir in the mushrooms and cook for 2 minutes until wilted.

Step 2

Add the rice, sweet and light soy sauces and chilli sambal. Give a good mix and cook for 2 minutes.

Step 3

Push the rice to one side of the wok or frying pan and drizzle the remaining oil. Break in the egg and let it scrambled, then stir into the rice. Add the peas and cook for 1 minute, then turn off the heat. Transfer to serving bowls and sprinkle with spring onion and crispy shallots. Serve at once.