The Indonesian and Malay “Nasi Goreng” word simply means “fried rice”. This Indonesian dish is a combination of meat and vegetables which makes it flavorful and healthy.
- Vegetable Oil: Use for cooking and gives moist.
- Garlic Cloves: Flavoring agent.
- Red Chilli: Makes it spicy.
- Onion: Gives luscious flavor.
- Cooked Rice: Freeze this prior to frying.
- Kecap Manis: Indonesian soy sauce that comes sweet.
- Fish Sauce: Shrimp Paste is added when non-vegetarian, this will be a good substitute.
SIDE DISH: (Can be added)
- Eggs: Can go well-done or poached.
- Green Onion: Gives luscious flavor and extra flavor.
- Tomatoes and Cucumbers: Aside from crisp-tender, it gives another flavor to the food.
- Shallots: Sweeter than onion.
- Lime: Enhances the vegetables’ flavors.
This Nasi Goreng comes in 3 easy steps:
Just like any other fried rice, this Nasi Goreng can go easy but puts up another flavor to your ordinary rice.
- Saute: In a large wok or skillet, heat oil then saute chilli and garlic. Then add onion. Cook until tender. Add 1 tbsp kecap manis
- Rice: Put the rice, 2 tbsp kecap manis and fish sauce. Continuously stir for 2 minutes until rice caramelizes or has absorbed the flavors.
- Garnish: While still warm, add uncooked green onions, red chilli, fried shallots.
Nasi Goreng can go more or less with these variations while still has its own distinctive flavor:
There can be left over rice which is usually used for breakfast’s fried rice. You can always do that. Just make sure it’s not spoiled.
- Shrimp Paste: For those who are not vegetarian, you can add this as additional flavor and will make it a bit salty.
- Meat: You can add slices or pieces of meat as in the traditional Nasi Goreng.
How to keep for later?
- On the Fridge: This can last up to 1-2 days when stored in the fridge. Just place it in a container, loosely covered.
- Reheat: Sprinkle water then place in the microwave for 2-3 minutes depending on the volume.
Vegetarian Nasi Goreng
- 1 and a half tbsp oil
- 2 finely chopped garlic cloves
- 1 tsp finely chopped red chilli
- 1 diced onion
- 3 cups cooked white rice
- 2 tbsp kecap manis
- 2 tsp fish sauce
- 4 fried eggs
- 1 sliced green onion
- Tomato and cucumber wedges
- Lime wedges
- In a large wok or skillet, heat oil then saute chilli and garlic.
- Then add onion.
- Cook until tender.
- Add 1 tbsp kecap manis
- Put the rice, 2 tbsp kecap manis and fish sauce.
- Continuously stir for 2 minutes until rice caramelizes or has absorbed the flavors.
- While still warm, add uncooked green onions, red chili, fried shallots.