Nasi Goreng

Nasi Goreng

Nasi goreng literally means “fried rice” in Indonesian. One of the famous dishes in Indonesia and can be found everywhere – from street food seller to fancy restaurants. The key is to use leftover rice that has been cooled down, not the just cooked one that is still hot because that’s going to make the fried rice too soft and can be mushy. It’s a very easy dish to customise, it’s DF and you can add beaten eggs, chicken or prawn which are the two most popular addition. If you’re gluten intolerant, use GF sweet soya sauce, and you can make it Vegan (you can add canned sweetcorn, peas, diced carrot and onion).

Ingredients

  • 6 cloves garlic, peeled & minced
  • 4 shallots, peeled and 2 thinly sliced
  • 1 tsp belacan (or sambal oelek, but you can leave them out)
  • 2 tbsp veg oil
  • 4 eggs (you can either make it scrambled eggs and mix it during cooking or you can do it as sunny side up after cooking)
  • 1 large red chilli, seeds removed (or other chillies as you prefer) – if you like a bit of spice
  • 1 chicken breast, cut into 2cm cubes
  • 10 medium prawns, peeled and butterflied
  • 200 gr cooked Jasmine rice, chilled overnight in the fridge
  • 6 tbsp kecap manis/sweet soya sauce. 
  • Salt & pepper to taste
  • To serve:
  • Prawn/garlic crackers
  • Fried shallots
  • Chopped spring onion
  • Pickled veg (chopped cucumber, carrot & shallot)

Method

Combine the garlic, shallots (leave 2 shallots thinly sliced), belacan and chilli in a small food processor and process to a coarse paste.

Heat the oil in a wok and fry the eggs one at a time until puffy, and browned and crisp around the edges. Set the eggs aside. Or if you like to incorporate the eggs with the rice, make it scrambled eggs and put it aside.

Return the wok to medium heat add 2 tbsp oil and add the paste to the oil and fry, stirring frequently for about 5 minutes, or until fragrant. Increase the heat under the wok and add the chicken breast, prawns and beans and toss for a minute or two until the chicken and prawns are barely cooked through. Add the rice and toss well. Drizzle over the kecap manis/sweet soya sauce and mix until the rice is uniformly coated and lightly toasted. Season to taste. Remove the fried rice to a plate and serve with the prawn crackers, and all the condiments.


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| Cindy Young

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